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 2026 in Semester 2 at Clayton. It needs NUT1010 and NUT1101.
- Credit points
- 6
- Offered in 2026
- Semester 2
- Clayton
- Assessment
- Exam 40%
- and 2 other tasks
- Workload
- 12 hours
- per semester
This is the 2026 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 2026 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 your 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 2026
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Clayton | On campus |
Assessment
- Food functionality report (1,000 words)Written25%
- Food innovation proposal (1,000 words and recorded pitch presentation 3 mins and 2 mins questions)Presentation35%
- Final exam (2 hours and 10 mins)ExaminationCompetency hurdle40%
Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.
Learning outcomes
When you finish this unit, you should be able to:
- 1
Explore the chemistry and functionality of macronutrients, micronutrients and non-nutrients in food
- 2
Explain the impact of agricultural production, cooking, processing and storage on the sensory characteristics and composition of food
- 3
Describe the principles of safe food handling, including the role of water activity in food quality
- 4
Explore analytical techniques used for generating food composition data and assessing the characteristics of food
- 5
Utilise written and visual strategies to communicate food science concepts
Workload and teaching
- Practical activities10 hours
- Lectures24 hours
- Workshops24 hours
- Seminars-
Approximately 6 hours of teacher-direct study + 6 hours of self-directed per week, total 12 hours
2 x 2-hour seminar (total 4 hours)
12 x 2-hour lecture (total 24 hour)
12 x 2-hour workshop (total 24 hours)
5 x 2-hour practical activities (total 10 hours)
Learning resources
Required resources
See Moodle for details about required resources.
Contacts
- Unit Coordinators
- Dr Elizabeth Barber
- Chief Examiners
- Dr Jorja Collins
Common questions
What are the prerequisites for NUT1102?
You need NUT1010 and NUT1101 before you enrol. Enrolment rules also apply.
When is NUT1102 offered?
In 2026, NUT1102 runs in Semester 2 at Clayton.
How much work is NUT1102?
The handbook expects about 12 hours of study across the semester. No students have rated its difficulty yet.
Does NUT1102 have an exam?
Yes. The exam is worth 40% of the final mark, alongside 2 other tasks.