BND3052

Food science and skills

(MED)

6 points + 3 hours per week (lectures and tutorials) + 3 hours practical + 6 hours research and private study + Second Semester + Prerequisites: Completion of Years 1 and 2 and Semester 1 of Year 3, Bachelor of Nutrition and Dietetics

Synopsis: This unit will explore food from a dietetic perspective, focusing on the development of a comprehensive knowledge base about foods and the acquisition of food preparation skills. Students will be expected to develop basic competence in cooking skills and should understand methods of food preservation and storage. The unit will also cover food labelling, recipe modification, and preparation of foods for people with special dietary needs. Students will gain knowledge of fortified foods, the wide range of food supplements, oriental therapeutic foods, and popular alternative and weight loss diets. They will discuss issues relating to the introduction of novel foods and nutraceuticals.

Assessment: Examination: 40% + Analysis in tutorial class: 30% + Skill demonstration: 10% + Assignments: 20%