phe2fse food science essentials
FOOD SCIENCE: ESSENTIALS
PHE2FSE
Not currently offered
Credit points: 15
Subject outline
In this subject, students are introduced to the basics of food science and food handling. A multidisciplinary approach examines the chemistry and biology of food, food handling procedures and the scientific basis for modern processing techniques used to extend the shelf life and maintain safety of different foods. Topics include basic food nutrition and health implications; food groups; basic food chemistry/biochemistry; chemical spoilage, basic scientific principles for food preservation; hygiene strategy and food handling, including fast foods; sample collection for analysis; hygiene legislation and nutrition policies.
SchoolSchool of Psychology & Public Health
Credit points15
Subject Co-ordinatorKatherine Legge
Available to Study Abroad StudentsYes
Subject year levelYear Level 2 - UG
Exchange StudentsYes
Subject particulars
Subject rules
Prerequisites BBI110 or BBI1LS1 or BIO11LS1 or HBS1LS1 or HBS1HBA, HBS1HBB or equivalent approved by Course or Subject Coordinator.
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditionsN/A
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Food poisioning prevention | Preliminary | Merry, G 1997 | 2ND EDN, MACMILLAN PUBLISHER. |
Graduate capabilities & intended learning outcomes
01. Students should be able to discuss the health implications of food groups and basic food chemistry and biochemistry in relation to national standards
- Activities:
- Written assignment, group presentation and examination
- Related graduate capabilities and elements:
- Writing(Writing)
- Speaking(Speaking)
- Creative Problem-solving(Creative Problem-solving)
- Teamwork(Teamwork)
- Discipline Specific Competencies(Discipline Specific Competencies)
- Inquiry/ Research(Inquiry/ Research)
- Critical Thinking(Critical Thinking)
- Professional Practice(Professional Practice)
- Communication(Communication)
- Ethical/ Social Responsibility(Ethical/ Social Responsibility)
02. Students should be able to analyse the causes and impact of chemical and microbial contamination and spoilage of food and propose effective strategies to limit harmful effects of food contamination.
- Activities:
- Written assignment, groups presentation and examination.
- Related graduate capabilities and elements:
- Writing(Writing)
- Professional Practice(Professional Practice)
- Discipline Specific Competencies(Discipline Specific Competencies)
- Inquiry/ Research(Inquiry/ Research)
- Communication(Communication)
- Critical Thinking(Critical Thinking)
- Teamwork(Teamwork)
- Creative Problem-solving(Creative Problem-solving)
- Ethical/ Social Responsibility(Ethical/ Social Responsibility)
- Speaking(Speaking)
03. Apply key principles of food preservation to resolving issues related to Hazard Analysis and Critical Control Points planning process within the industry.
- Activities:
- Written assignment, group presentation and examination.
- Related graduate capabilities and elements:
- Teamwork(Teamwork)
- Writing(Writing)
- Critical Thinking(Critical Thinking)
- Professional Practice(Professional Practice)
- Creative Problem-solving(Creative Problem-solving)
- Communication(Communication)
- Discipline Specific Competencies(Discipline Specific Competencies)
- Ethical/ Social Responsibility(Ethical/ Social Responsibility)
- Inquiry/ Research(Inquiry/ Research)
- Speaking(Speaking)
Subject options
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