Food Science - 2017

To enrol in this unit, you must be accepted into a course from the provider. Read before you start

Unit summary

DTN402

  • Level of Study: Undergraduate Level 4
  • Study load: 0.125 EFTSL
  • Delivery method: Fully Online
  • Prerequisites: Yes
  • Duration: 13 weeks
  • Government loans available: HECS-HELP
  • Availability for 2017: SP3
  • Assessment: Assignments - 4 x 200 word worksheets (20%) , Quizzes - 2 x 60 min online mastery quiz (40%) - Learn more

Unit provided by

or
2017 Fees
AUD$
Domestic 1,131.00
HECS 1,131.00

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.

At the completion of this unit students will be able to:

  1. critically analyse significant food preservation techniques through analysis of the history of the food industry
  2. critically analyse the chemical, physical & nutritional changes to food components during processing
  3. 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
  4. evaluate the processes involved in food product development
  5. 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 as a 'trade display'
  • Assignments — 4 x 200 word worksheets (20%)
  • Quizzes — 2 x 60 min online mastery quiz (40%)
  • Report — 1400 word Individual Report (40%)

Mandatory prerequisites

You must have successfully completed the following unit(s) before starting this unit:

If you have completed equivalent study at another university, please contact a Student Advisor for advice.

  • Broadband access
  • Other special requirement — If cross institutional, unit coordinator approval needed. View OUA info on La Trobe On Campus to Online or Pathway Programs for details.

In order to enrol in this unit, you must be accepted into one of the following courses:

Please visit the course details page and read the Requirements tab for more information about eligibility.

This unit addresses the following topics.

NumberTopic
1Food preservation, history, techniques
2Cereals, Grains and Baked Products, Sweeteners
3Biotechnologies in Food
4Fruits and Vegetables, Legumes and Nuts
5Meat and Meat Products, Eggs
6Seafood, Dairy and Dairy Products;
7Chocolate and confectionery
8Beverages
9Nutritional Analysis of Recipes
10Understanding Food Labelling
11Marketing food products

This unit is delivered using the following methods and materials:

Instructional Methods

  • Discussion Forum/Discussion Board
  • Embedded Multimedia
  • Online Quizzes/Tests
  • Online assignment submission
  • Podcasting/Lecture capture
  • Web links

Print based materials

  • Study Guide

Online materials

  • Audio/Video - Streaming
  • Online Assessment
  • Printable format materials
  • Quizzes
  • Resources and Links

This unit is a core requirement in the following courses:

This unit may be eligible for credit towards other courses:

  1. Many undergraduate courses on offer through OUA include 'open elective' where any OUA unit can be credited to the course. You need to check the Award Requirements on the course page for the number of allowed open electives and any level limitations.
  2. In other cases, the content of this unit might be relevant to a course on offer through OUA or elsewhere. In order to receive credit for this unit in the course you will need to supply the provider institution with a copy of the Unit Profile in the approved format, which you can download here. Note that the Unit Profile is set at the start of the year, and if textbooks change this may not match the Co-Op textbook list.

Textbook information for this unit is currently being updated and will be available soon. Please check back regularly for updates. Alternatively, visit the The Co-op website and enter the unit details to search for available textbooks.

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