NUT1102 - Food science - 2019

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.


Medicine, Nursing and Health Sciences

Organisational Unit

Department of Nutrition, Dietetics and Food

Chief examiner(s)

Associate Professor Maxine Bonham


Dr Elizabeth Barber

Unit guides



  • Second semester 2019 (On-campus)


NUT1010 and NUT1101.


Must be enrolled in course code M2001.


The unit will introduce food science particularly the chemistry of food components in their raw and cooked state. It will introduce food preparation and cooking skills, sensory evaluation of food, food processing, production, packaging and storage. Methods of analysing food for nutrient and non-nutrient content will be examined. Teaching will be based on interactive lectures with explicit learning objectives. These will be supplemented by tutorials to support student learning and by kitchen and laboratory practical sessions for the acquisition of basic skills in food selection, storage, preparation, cooking and food analysis.


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

  1. Explain the chemistry of macronutrients, micronutrients and non-nutrients in food.
  2. Describe the impact of the processing, production, packaging and storage of food on the nutrient and non-nutritive components of food and relate this chemistry to food taste, texture and palatability.
  3. Describe and demonstrate the principles of safe food handling.
  4. Compare and contrast Australian and International food composition data including the varying methods used to analyse nutrient content of foods.
  5. Demonstrate food preparation and food analysis techniques.
  6. Exhibit scientific report writing skills including extracting information from scientific literature.


NOTE: From 1 July 2019, the duration of all exams is changing to combine reading and writing time. The new exam duration for this unit is 2 hours and 10 minutes.

  • 6 x Laboratory & kitchen practical reports (approx. 500 words each) (50%)
  • Attendance (80% of practical sessions) (Hurdle)
  • Final exam (2 hours) (50%) (Hurdle)

Workload requirements

6 hours contact per week plus 6 hours self directed study.

Weekly contact hours = 3 x 1 hours lectures, 1 x 1 hours tutorial and equivalent of 1 x 2 hours practical.

See also Unit timetable information

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