NUT1102 Food science
Faculty of Medicine, Nursing and Health Sciences
NUT1102 Food science is a level 1, 6-credit-point, undergraduate unit from the Faculty of Medicine, Nursing and Health Sciences, offered in 2020 in Semester 2 at Clayton. It needs NUT1101 and NUT1010.
- Credit points
- 6
- Offered in 2020
- Semester 2
- Clayton
- Assessment
- Exam 50%
- and 2 other tasks
This is the 2020 handbook entry. See the 2027 entry.
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Requisites
Before NUT1102
Prerequisites
Pass these before you enrol.
After NUT1102
No unit lists NUT1102 as a prerequisite in the 2020 handbook.
Enrolment rules
Overview
The unit will introduce food science particularly the chemistry of food components in their raw and cooked state. It will introduce food preparation and cooking skills, sensory evaluation of food, food processing, production, packaging and storage. Methods of analysing food for nutrient and non-nutrient content will be examined. Teaching will be based on interactive lectures with explicit learning objectives. These will be supplemented by tutorials to support student learning and by kitchen and laboratory practical sessions for the acquisition of basic skills in food selection, storage, preparation, cooking and food analysis.
Offerings in 2020
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Clayton | On campus |
Assessment
- 6 x Laboratory and kitchen practical reports (approx. 500 words each)50%
- Attendance (80% of practical sessions)Competency hurdle-
- Final exam (2 hours and 10 minutes)Threshold hurdle50%
Learning outcomes
When you finish this unit, you should be able to:
- 1
Explain the chemistry of macronutrients, micronutrients and non-nutrients in food.
- 2
Describe the impact of the processing, production, packaging and storage of food on the nutrient and non-nutritive components of food and relate this chemistry to food taste, texture and palatability.
- 3
Describe and demonstrate the principles of safe food handling.
- 4
Compare and contrast Australian and International food composition data including the varying methods used to analyse nutrient content of foods.
- 5
Demonstrate food preparation and food analysis techniques.
- 6
Exhibit scientific report writing skills including extracting information from scientific literature.
Workload and teaching
- Tutorials12 hours
- Lectures36 hours
- Practical activities10 hours
6 hours contact per week plus 6 hours self directed study.
Weekly contact hours = 3 x 1 hours lectures, 1 x 1 hours tutorial and equivalent of 1 x 2 hours practical.
Learning resources
Required resources
See Moodle for details about required resources.
Contacts
- Unit Coordinators
- Dr Elizabeth Barber
- Chief Examiners
- Associate Professor Maxine Bonham