units

FST1800

Faculty of Science

18 September 2017 19 December 2024
Monash University

Undergraduate - Unit

This unit entry is for students who completed this unit in 2014 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 2, 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
Organisational UnitSchool of Science, Malaysia
OfferedMalaysia First semester 2014 (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

On completion of this unit students will be able to:

  1. Define the scope of food science and its relationship with nutrition and food technology;

  1. Describe food composition, food groups and their constituents, and the nutritive aspects of various food groups;

  1. Recall nutrition labelling, food safety, food laws and regulations and sensory evaluation;

  1. Discuss current issues in food science, nutrition and technology;

  1. Acquire and assess information and knowledge from scientific literature;

  1. Demonstrate team work;

  1. Exhibit skills in scientific writing and oral communication.

Assessment

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

Chief examiner(s)

Dr Siow Lee Fong

Workload requirements

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

This unit applies to the following area(s) of study

Food science and technology