Applied Food Science

• • • Food preservation, history, techniques.
  • • Cereals, grains and baked products, sweeteners.
  • • Biotechnologies in food.
  • • Fruits and vegetables, legumes and nuts.
  • • Meat and meat products, eggs.
  • • Seafood, dairy and dairy products.
  • • Chocolate and confectionery.
  • • Beverages.
  • • Nutritional analysis of recipes.
  • • Understanding food labelling.
  • • Marketing food products.

You must either have successfully completed the following subject(s) before starting this subject, or currently be enrolled in the following subject(s) in a prior study period; or enrol in the following subject(s) to study prior to this subject:

one of

• LTU-CHM102-Applied Food Chemistry
• LTU-DTN102-Applied Food Chemistry (No longer available)

Please note that your enrolment in this subject is conditional on successful completion of these prerequisite subject(s). If you study the prerequisite subject(s) in the study period immediately prior to studying this subject, your result for the prerequisite subject(s) will not be finalised prior to the close of enrolment. In this situation, should you not complete your prerequisite subject(s) successfully you should not continue with your enrolment in this subject. If you are currently enrolled in the prerequisite subject(s) and believe you may not complete these all successfully, it is your responsibility to reschedule your study of this subject to give you time to re-attempt the prerequisite subject(s)

Others

Past La Trobe University students who have previously completed DTN3FSF (Food Science and Food Skills), or DTN402 (Applied Food Science) are ineligible to enrol in this subject.

Additional requirements

• Software requirements - FoodWorks software by Xyris is required in this subject.
• Other requirements - This subject is available through Open Universities Australia (OUA) and the course is restricted for enrolment. Single subject enrolments for restricted subjects are not available at OUA, please see https://www.latrobe.edu.au/study/apply/pathways/single-subject-entry for further information. In this subject you will be required to complete cooking and food science practicals/ assessment tasks in your own kitchen or one you arrange to access. You will need to purchase ingredients and have access to standard kitchen equipment including a digital thermometer and digital scales. Cooking or handling foods from across all food groups (including red meat, eggs and milk) is part of the required coursework. Sensory analysis requiring the tasting of food, is at your discretion to accommodate special dietary requirements. Students should direct any questions to the Course Coordinators prior to enrolment. Students who successfully complete two from the four open enrolment subjects (HBS101, DTN101, CHM101, PHE102) may apply under the Academic Eligibility category for admission to the restricted Bachelor of Food and Nutrition. You must be enrolled in the Bachelor of Food and Nutrition to be eligible to enrol in all other non-open access subjects offered in the degree.

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. 

Please note: this subject was previously known as DTN402 Applied Food Science.

• Practical Report/s (800 word equivalent) (20%)
• One 1500-word Individual Project Report (40%)
• 2 x 50 minute online quizzes (40%)

Current study term: 26 Feb 23 to 28 May 23

Next study term: 27 Aug 23 to 26 Nov 23