| Effective Term: | 2024/05 |
| Institute / School : | Institute of Innovation, Science & Sustainability |
| Unit Title: | Intro to Food Science |
| Unit ID: | SCFST1022 |
| Credit Points: | 15.00 |
| Prerequisite(s): | Nil |
| Co-requisite(s): | Nil |
| Exclusion(s): | Nil |
| ASCED: | 019905 |
| Other Change: | |
| Brief description of the Unit |
This course will provide students with an overview of food science and the role of food science in society. It will provide the rationale for processing foods and introduce the effect of processing on the structural, functional and nutritional properties of foods. The major commodity groups encountered in food processing and the critical relationship between all the phases of food preservation, from raw material harvest to packaging of the final food product will be covered. Important sociological factors that impact on food choice and food production, such as legislative requirements, food availability, food trends and controversies will also be covered. |
| Grade Scheme: | Graded (HD, D, C, P, MF, F, XF) |
| Work Experience Indicator: |
| No work experience |
| Placement Component: No |
| Supplementary Assessment:Yes |
| Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment |
| Course Level: |
| Level of Unit in Course | AQF Level(s) of Course | | 5 | 6 | 7 | 8 | 9 | 10 | | Introductory | | |  | | | | | Intermediate | | | | | | | | Advanced | | | | | | |
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| Learning Outcomes: |
| Knowledge: |
| K1. | Describe the relationship between food production, food preservation and food consumption |
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| K2. | Identify various ethical issues and regulatory frameworks in relation to food produced in Australia and explain what they are and why these must be taken into account |
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| K3. | Define and describe the major food commodity groups |
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| K4. | Distinguish some of the socio-cultural factors involved in food choice |
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| Skills: |
| S1. | Express opinions about key ethical and sociological issues related to food |
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| S2. | Demonstrate the capacity to read critically and identify and select key components of written works |
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| Application of knowledge and skills: |
| A1. | Apply knowledge of critical reading, citation and referencing skills to the development of written assignments |
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| A2. | Critically evaluate scientific information and concepts |
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| A3. | Apply knowledge of ethics and regulatory frameworks to the understanding of food science and construct written reflections with these in mind |
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| Unit Content: |
Introduction to Food Science will provide an overview of food science and the role of food science in society. Topics may include: 1.Introduction to physical, chemical and biological principles of food preservation 2.Food commodity groups 3.Bio-deterioration of tissue and non-tissue foods 4.An introduction to food quality, food safety, food laws and food standards code 5.Food technology and its impact (the industrialisation & globalisation of food) 6.Food trends |
| Graduate Attributes: |
| | Learning Outcomes Assessed | Assessment Tasks | Assessment Type | Weighting | | 1. | K1, K2, K3, A2 | Demonstrate knowledge, skills, and application of knowledge and skills as they relate to food science | Online Quizzes | 10-25% | | 2. | K1, K2, K4, S1, S2, A1, A2, A3 | Preparation of a journal focussing on topical issues in food | Reflective writing portfolio | 30-50% | | 3. | K1, K2, K3, K4, S1 | Demonstrate and apply knowledge from the required readings, lectures and tutorials in response to questions | Test | 25-45% |
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