This unit addresses topics such as food as a commodity, food science and technology including physical and chemical properties of macronutrients and other components in food, effects of processing, principles of food preservation, and mechanisms of food poisoning and ways to prevent it. The principles and practices of food hygiene and legislation on food safety are a major focus, as is the role of the major organsiation involved in food regulation in Australia.

This unit is co-taught with unit 8252 Food Science G.

Learning outcomes

On successful completion of this unit, students will be able to:
1. Demonstrate a thorough knowledge of food science and technology as it relates to nutrition;

2. Outline the major reactions occurring in foods as a result of processing and storage;
3. Describe the principles of food preservation and the major types of processes used;
4. Describe the beneficial and detrimental effects of micro-organisms in food;
5. Outline the processes for safeguarding and monitoring food quality in Australia (eg. food standards, food labeling); and
6. Describe the roles of the various bodies in Australia for regulating food standards.

Graduate attributes

1. UC graduates are professional - communicate effectively
1. UC graduates are professional - display initiative and drive, and use their organisation skills to plan and manage their workload
1. UC graduates are professional - employ up-to-date and relevant knowledge and skills
1. UC graduates are professional - take pride in their professional and personal integrity
1. UC graduates are professional - work collaboratively as part of a team, negotiate, and resolve conflict
2. UC graduates are global citizens - behave ethically and sustainably in their professional and personal lives
2. UC graduates are global citizens - communicate effectively in diverse cultural and social settings
2. UC graduates are global citizens - make creative use of technology in their learning and professional lives
2. UC graduates are global citizens - think globally about issues in their profession
2. UC graduates are global citizens - understand issues in their profession from the perspective of other cultures
3. UC graduates are lifelong learners - adapt to complexity, ambiguity and change by being flexible and keen to engage with new ideas
3. UC graduates are lifelong learners - be self-aware
3. UC graduates are lifelong learners - evaluate and adopt new technology
3. UC graduates are lifelong learners - reflect on their own practice, updating and adapting their knowledge and skills for continual professional and academic development
4. UC graduates are able to demonstrate Aboriginal and Torres Strait Islander ways of knowing, being and doing - use Indigenous histories and traditional ecological knowledge to develop and augment understanding of their discipline
4. UC graduates are able to demonstrate Aboriginal and Torres Strait Islander ways of knowing, being and doing - apply their knowledge to working with Indigenous Australians in socially just ways

Prerequisites

9279 Introduction to Food Science

Corequisites

None.

Incompatible units

None.

Equivalent units

None.

Assumed knowledge

None.