Applied Food Science

About this subject

What you'll learn

• Topics covered

  • • 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.

• Description

  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.

• Assessments

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

• Textbooks

  For textbook details check your university's handbook, website or learning management system (LMS).

• About La Trobe University

  The third university established in Victoria, La Trobe University has a diverse community of more than 38,000 students and staff. Its commitment to excellence in teaching and research prepares students to make a bold and positive impact in today's global community. La Trobe provides Open Universities Australia with its core tenets, entrepreneurship and sustainability.

  Learn more about La Trobe.

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  QS Ranking 2023: 20

  Times Higher Education Ranking 2023: 16

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-2023 - 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-Applied Food Chemistry

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

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.