Subject details

At the completion of this subject students will be able to:

  1. critically analyse significant food preservation techniques through analysis of the history of the food industry
  2. critically analyse the chemical, physical & nutritional changes to food components during processing
  3. using commonly consumed foods as examples evaluate the integration of different scientific manipulations to raw foods in the production of foods for human consumption, including foods for specific dietary purposes
  4. evaluate the processes involved in food product development
  5. transform knowledge and skills to develop, package, label and market a ‘suitable for sale’ food product that meets specific nutritional criteria, and display and communicate this food product as a 'trade display'.
    • 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
  • Study resources

    • Instructional methods

      • Discussion forum/Discussion Board
      • Embedded Multimedia
      • Online Quizzes/Tests
      • Online assignment submission
      • Podcasting/Lecture capture
      • Web links
    • Print materials

      • Study guide
    • Online materials

      • Printable format materials
      • Resources and Links
      • Online Assessment
      • Quizzes
      • Audio-Video streaming

You must have successfully completed the following subject(s) before starting this subject:

LTU-DTN102-Applied Food Chemistry

Special requirements

  • 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 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.

In this subject you will be required to complete 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 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%)
  • 1400 word Individual Report (40%)
  • 2 x 60 min online mastery quiz (40%)

Related degrees

undergraduate LAT-HUN-DEG-2018

Bachelor of Food and Nutrition

  • Health Pathway
  • Level 1 Core Subjects
  • Level 2 Core Subjects
  • Level 3 Core Subjects