Enrolments for 2019 have closed.
Applied Food Science
Undergraduate | LTU-DTN305 | 2019
Previously LTU-DTN402
Course information for 2019 intake
View information for 2020 course intakeDig 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
- Entry requirements
- Part of a degree
- Duration
- 13 weeks
HECS-HELP and FEE-HELP available
Applied Food Science
About this subject
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
- Beverages
- Nutritional Analysis of Recipes
- Understanding Food Labelling
- Marketing food products
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.
- 4 x 200 word worksheets (20%)
- 1600 word Individual Report (40%)
- 2 x 50 min online mastery quiz (40%)
For textbook details check your university's handbook, website or learning management system (LMS).
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- QS Ranking 2024:
- 17
- Times Higher Education Ranking 2024:
- 18
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-2019 - 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:
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)
Additional requirements
- Other requirements -
This subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition course coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period.
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.
Related degrees
Once you’ve completed this subject it can be credited towards one of the following courses
Undergraduate
LAT-HUN-DEG