|Semester 1, 2022 Toowoomba On-campus|
|Faculty or Section :||Faculty of Health, Engineering and Sciences|
|School or Department :||School of Agriculture and Environmental Science|
|Student contribution band :||Band 2|
|Grading basis :||Graded|
|Version produced :||27 June 2022|
Examiner: Polly Burey
Food Science is a new area focused on the science behind solving problems in food production. The discipline has developed due to changing societal needs for more convenient high quality, safe and nutritious foods. This course provides an outline of the main areas of Food Science and is a useful introduction to this important new discipline.
This course is an introduction to the discipline of food science. A background is provided to the chemical nature of food and the main procedures used to analyse food components. The course next outlines the key aspects of food processing and product development. An overview of the procedures required to ensure food safety is provided and the nutrition and health aspects of food are introduced.
Course learning outcomes
On successful completion of this course students should be able to:
- Explain the rationale for the establishment of the new discipline of Food Science
- Describe the main aspects of the chemistry and chemical analysis of food;
- Discuss food processing and product development procedures;
- Assess the importance of food safety and testing;
- Outline the connection between food components and human nutrition and health.
|1.||The Need for Food Science and Commodities into the Future||20.00|
|5.||Nutrition and Health||10.00|
|7.||Food Quality Assurance||10.00|
|8.||Food Product Development||15.00|
Text and materials required to be purchased or accessed
Student workload expectations
To do well in this subject, students are expected to commit approximately 10 hours per week including class contact hours, independent study, and all assessment tasks. If you are undertaking additional activities, which may include placements and residential schools, the weekly workload hours may vary.
|Weighting (%)||Course learning outcomes|
|Time limited online examinatn||No||40||1,3,4,5|