NUT2102 - Food: Science, composition and skills - 2018

This unit provides a strong foundation in supporting students to become experts in the area of food - from the cellular scientific makeup and composition to food microbiology, food regulations and standards coupled with skill based acquisition, exploring the diversity of food and eating practices with an application to nutrition and dietetic practice.

Theme 4 (Food from Science to Systems) is the key theme explored in this unit with integration from Theme 1 (Personal Development and Professional Practice) as students extend their skills in cultural competency and communication and the scientific underpinnings from Theme 3 (Nutrition Fundamentals of Health and Disease).

In this unit, students will acquire food preparation skills; become familiar with Australia's diverse foods and modify recipes and menus to meet specific nutritional goals.

Students will gain an appreciation of micro-organisms and the important role they play in food production and in food-borne disease; becoming proficient in risk assessment and safe food handling practices.

They will discuss the regulatory system set up in Australia to control food safety, food labelling and food content and gain experience in evaluating the role of science and politics within the regulatory decision-making process.

Upon successful completion of this unit, students should be able to:

1. Identify foods macronutrient and micronutrient composition from the main food groups and cultures found in Australia and evaluate the impact of globalisation on Australia's food supply.
2. Demonstrate a basic competence in cooking.
3. Develop and apply skills in recipe modification to meet specific nutritional goals.
4. Describe the diversity of microorganisms and discuss their relationships in the context of food, nutrition, health and disease.
5. Exhibit laboratory skills required to culture and identify micro-organisms.
6. Describe the role of the Commonwealth and State governments in Australia in formulating, implementing and enforcing modern food law, including international standards.
7. Explain the format and content of the Australian Food Standards Code including the FSANZ processes required to ensure a safe Australian food supply.
8. Outline the fundamental principles of toxicology and risk assessment and their application to the setting of standards and the monitoring and surveillance of a safe food supply.
9. Critically evaluate regulations relating to food labelling, food composition and food-related claims in Australia and assess compliance across the food supply.
10. Describe the process of HACCP (Hazard Analysis and Critical Control Points) in food production and supply and be able to design a HACCP plan.
11. Develop and apply written and oral communication skills with peers in a supportive environment.

• Food portfolio (30%)
• Assignments (30%)
• Exams (40%) (3 hours) (Hurdle)

Hurdle: End of semester exam - MCQ, short answer and essay-style questions.

24 hours/week including contact hours and private study.

3 x 2 hours lectures/week; one 2 hours practical class or demonstration per week; one 4 hours practical class per week.

See also Unit timetable information

Nutrition