- 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
- Discussion forum/Discussion Board
- Embedded Multimedia
- Online assignment submission
- Online Quizzes/Tests
- Podcasting/Lecture capture
- Web links
- Study guide
- Printable format materials
- Resources and Links
- Online Assessment
- Audio-Video streaming
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 have successfully completed the following subject(s) before starting this subject:
- OtherDetails -
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.
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%)
Textbook information is pending.