NUT1102 - Food science - 2019

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)

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

Nutrition