dtn402 food science
FOOD SCIENCE
DTN402
2017
Credit points: 15
Subject outline
In this subject students will develop detailed knowledge of how scientific manipulations of food impact on individual food components. Students will critically examine the processes involved in producing foods for human consumption from raw ingredients, highlighting food production and processing techniques that bring about changes to the biological, chemical, physical and nutritional state of the food. Through the development of a food product suitable for sale students will apply their knowledge of food safety, food production on a medium-large scale, sensory analysis, food labelling law, the development of standard costed recipes and nutritional analysis of recipes. Students will translate food science for consumers through development of a food label with supporting marketing and publicity materials.
SchoolSchool of Allied Health
Credit points15
Subject Co-ordinatorEmma Stirling
Available to Study Abroad StudentsNo
Subject year levelYear Level 4 - UG/Hons/1st Yr PG
Exchange StudentsNo
Subject particulars
Subject rules
Prerequisites Must be enrolled in one of: HBFN, HBFNX, HOUA. Students must have passed DTN102 or equivalent.
Co-requisitesN/A
Incompatible subjects DTN4FSF
Equivalent subjectsN/A
Special conditions This subject is offered via Open Universities Australia. La Trobe University students who wish to undertake this subject as part of a cross institutional enrolment, may do so with subject coordinator approval.
Graduate capabilities & intended learning outcomes
01. Critically analyse significant food preservation techniques through analysis of the history of the food industry.
- Activities:
- Online learning activities
- Related graduate capabilities and elements:
- Inquiry and Analytical Skills(Critical Thinking)
02. Critically analyse the chemical, physical & nutritional changes to food components during processing.
- Activities:
- Online learning activities
- Related graduate capabilities and elements:
- Inquiry and Analytical Skills(Critical Thinking)
- Personal and Professional Skills(Adaptability Skills)
03. Using commonly consumed foods as examples evaluate the integration of different scientific manipulations to raw foods in the production of foods for human consumption, including foods for specific dietary purposes.
- Activities:
- Online learning activities
- Related graduate capabilities and elements:
- Inquiry and Analytical Skills(Critical Thinking)
04. Evaluate the processes involved in food product development.
- Activities:
- Online learning activities
- Related graduate capabilities and elements:
- Inquiry and Analytical Skills(Critical Thinking)
05. Transform knowledge and skills to develop, package, label and market a 'suitable for sale' food product that meets specific nutritional criteria, and display and communicate this food product at a 'trade display'.
- Activities:
- Online learning activities
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Quantitative Literacy)
- Inquiry and Analytical Skills(Critical Thinking)
- Personal and Professional Skills(Adaptability Skills)
Subject options
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Online, 2017, OUA Study Period 3, Online
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorEmma Stirling
Class requirements
LectureWeek: 36 - 48
Twelve 2.0 hours lecture per study period on any day including weekend during the day from week 36 to week 48 and delivered via online.
PracticalWeek: 36 - 48
Six 3.0 hours practical per study period on any day including weekend during the day from week 36 to week 48 and delivered via online.
TutorialWeek: 36 - 48
Six 2.0 hours tutorial per study period on any day including weekend during the day from week 36 to week 48 and delivered via online.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| One 1400-word individual project report | 40 | 02, 03, 04, 05 | |
| Four 200-word individual practical worksheets | 20 | 02, 03 | |
| Two 60-minute online tests | 40 | 01, 02, 03, 04, 05 |