Faculty of Science

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This unit entry is for students who completed this unit in 2016 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.

Monash University

6 points, SCA Band 2, 0.125 EFTSL

Undergraduate - Unit

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



Organisational Unit

School of Science, Malaysia


Dr Siow Lee Fong



  • First semester 2016 (Day)


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.


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.


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

Workload requirements

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

See also Unit timetable information

Chief examiner(s)