Applied Food Science
UndergraduateLTU-DTN3052025
Previously LTU-DTN402
Dig into a satisfying food career where you control the quality, nutritional value, labelling and safety of food. Food scientists research, develop and analyse ways to prepare, process and preserve raw ingredients from paddock to plate.
- Study method
- 100% online
- Assessments
- 100% online
- Enrol by
- 24 Aug 2025
- Entry requirements
- Part of a degree
- Duration
- 13 weeks
- Start dates
- 3 Mar 2025,
- 1 Sept 2025
- Price from
- $1,164
- Upfront cost
- $0
- Loan available
- HECS-HELP and FEE-HELP available
Applied Food Science
About this subject
On successful completion you will be able to:
- Analyse food safety and food preservation practices that are commonly used in food production for the control of key pathogens and spoilage microorganisms.
- Analyse the chemical, physical, sensory, and nutritional changes to food along the food supply chain including food production, preservation, packaging, and transport.
- Discuss the complexities of sustainability in food production, processing, manufacturing, and distribution for key food commodities.
- Utilise an approach to food product development which integrates the key components of the food system notably consumer demand, food regulations and labelling laws, environmental sustainability, food processing, nutrition science, and innovations in food science.
- Work collaboratively to develop or re-formulate, package, label and market 'suitable for sale' food product that meet market and consumer trends, specific nutritional criteria and comply with the Food Standards Code.
- 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 Product
- Chocolate and Confectionery
- Beverages
- Nutritional Analysis of Recipes
- Understanding Food Labelling
- Marketing Food Products
This subject provides students with detailed knowledge of how food processing and preservation impact on individual food components and the opportunity to translate their nutrition knowledge into a food product. Through a series of activities, 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. Students will work in groups and use user-centred design techniques to design or re-design a food product ready for sale in line with the Food Standards Code.
- One 1200 word individual project report. Hurdle Requirement: Students must submit this completed assessment to pass the subject. (40%)
- Practical Report/s (750 word equivalent) (15%)
- 1 x 5 minute product explainer video. This is a product explainer video which requires scripting, voice-over, production, and other multimedia skills. This assessment is equivalent to 750 words per student. (15%)
- Practical report (1050 word equivalent) (30%)
For textbook details check your university's handbook, website or learning management system (LMS).
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Entry requirements
Part of a degree
To enrol in this subject you must be accepted into one of the following degrees:
Core
- LAT-HUN-DEG-2025 - Bachelor of Food and Nutrition
Prior study
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-DTN102 (Not currently available)
LTU-CHM102 (Not currently available)
- LTU-DTN1CFC-Chemistry Of Food And Cooking
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).
Equivalent subjects
You should not enrol in this subject if you have successfully completed any of the following subject(s) because they are considered academically equivalent:
LTU-DTN402 (Not currently available)
Others
Prerequisites: Students must be admitted in the following course: HBFN
Past La Trobe University students who have previously completed DTN3FSF (Food Science and Food Skills) are ineligible to enrol in this subject.
Additional requirements
- Software requirements - Students are required to use the FoodWorks software for this subject. A good internet connection is required due to the online delivery.
- Other requirements - 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. 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.
Study load
- 0.125 EFTSL
- This is in the range of 10 to 12 hours of study each week.
Equivalent full time study load (EFTSL) is one way to calculate your study load. One (1.0) EFTSL is equivalent to a full-time study load for one year.
Find out more information on Commonwealth Loans to understand what this means to your eligibility for financial support.
Student feedback
12 student respondents between 20 May - 10 June 2024.
41%of students felt the study load was manageable
75%of students felt this subject helped them gain relevant skills
Related degrees
Once you’ve completed this subject it can be credited towards one of the following courses
Bachelor of Food and Nutrition
UndergraduateLAT-HUN-DEG