Applied Food Science
Your upfront cost: $0
- 01 Mar 2021
- 30 Aug 2021
The third university established in Victoria, La Trobe University has a diverse community of more than 33,000 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.
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At the completion of this subject students will be able to:
- analyse significant food preservation techniques through analysis of the history of the food industry;
- analyse the chemical, physical & nutritional changes to food components during processing;
- evaluate the integration of different scientific manipulations to raw foods in the production of foods for human consumption, including foods for specific dietary purposes;
- evaluate the processes involved in food product development;
- develop, package, label and market ‘suitable for sale’ food product that meet specific nutritional criteria.
- 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
- Nutritional Analysis of Recipes
- Understanding Food Labelling
- Marketing food products
You cannot enrol in this subject if you have successfully completed any of the following subject(s) because they are considered academically equivalent:
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:
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)
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 you will be permitted to enrol in this subject, however you should withdraw your enrolment, or it will be withdrawn on your behalf, if you are unsuccessful in passing the prerequisite subject once results are released.
- SoftwareDetails - FoodWorks software by Xyris is required in this subject.
- OtherDetails - This subject is offered via Open Universities Australia, late enrolments are generally not permitted past the published close of application date for the study period. For students not enrolled in the prerequisite courses, you may be able to undertake these subjects with approval of your home course coordinator, please contact ASK La Trobe for assistance. 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.
Please note: this subject was previously known as DTN402 Applied Food Science.
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.
This subject addresses La Trobe's Innovation and Entrepreneurship Essential. Innovation and Entrepreneurship entails the ability to tackle problems creatively, generating new ideas, taking calculated risks and creating change to achieve ambitions - now and in the future.
In this subject you will be required to complete food science practical 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 across all food groups (including red meat, eggs and milk) is part of the required degreework. Sensory analysis requiring the tasting of food, is at your discretion to accommodate special dietary requirements. Students should direct any questions to the Degree Coordinators prior enrolment.
- Practical Report/s (800 word equivalent) (20%)
- One 1500-word Individual Project Report (40%)
- Two 50-minute online tests (1,500 words equiv) (40%)
Current study term: 28 Feb 21 to 30 May 21)
Textbook information is pending.
Next study term: 29 Aug 21 to 28 Nov 21
Textbook information is pending.