units

FST1800

Faculty of Science

18 September 2017 22 November 2024
Monash University

Undergraduate - Unit

This unit entry is for students who completed this unit in 2012 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

print version

6 points, SCA Band 0 (NATIONAL PRIORITY), 0.125 EFTSL

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered, or view unit timetables.

LevelUndergraduate
FacultyFaculty of Science
OfferedSunway First semester 2012 (Day)
Coordinator(s)Dr Siow Lee Fong

Synopsis

Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemistry, biochemistry and nutrition. This unit provides a comprehensive review of the biological and chemical concepts that are important in food science. Students will be introduced to food composition, food groups and their constituents and the nutritive values of food constituents. Nutrition labelling, food safety, food laws and regulations, quality factors in foods, sensory evaluation and a brief introduction to food processing, packaging and food spoilage and control are included. Regional food culture and current issues in food science, nutrition and technology will also be discussed. This unit provides an introduction to food science and technology and is a basis for more advanced study.

Outcomes

After completing this unit, students will be able to demonstrate:

  1. Knowledge of the scope of food science and its relationship with nutrition and food technology, and an understanding of the importance of food processing, packaging and preservation.
  2. A basic understanding of food composition, food groups and their constituents, and the nutritive aspects of various food groups.
  3. Knowledge related to nutrition labelling, food safety, food laws and regulations and sensory evaluation.
  4. An awareness of the regional food culture and current issues in food science, nutrition and technology.
  5. An ability to acquire and assess information and knowledge from the scientific literature, to discuss topical issues that are important in food science and to work as a team.
  6. Sound scientific written and oral communication skills.

Assessment

Assignment (10%), practical reports (30%), online tests (10%) and final examination (50%)

Chief examiner(s)

Dr Siow Lee Fong

Contact hours

3 hours of lectures per week
3 hours of laboratory practicals per week