USQ Logo
The current and official versions of the course specifications are available on the web at https://www.usq.edu.au/course/specification/current.
Please consult the web for updates that may occur during the year.

BIO1810 Introduction to Food Science

Semester 1, 2022 Online
Units : 1
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

Staffing

Examiner: Polly Burey

Overview

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:

  1. Explain the rationale for the establishment of the new discipline of Food Science
  2. Describe the main aspects of the chemistry and chemical analysis of food;
  3. Discuss food processing and product development procedures;
  4. Assess the importance of food safety and testing;
  5. Outline the connection between food components and human nutrition and health.

Topics

Description Weighting(%)
1. The Need for Food Science and Commodities into the Future 20.00
2. Food Chemistry 10.00
3. Food Analysis 10.00
4. Food Processing 15.00
5. Nutrition and Health 10.00
6. Food Microbiology 10.00
7. Food Quality Assurance 10.00
8. Food Product Development 15.00

Text and materials required to be purchased or accessed

Potter NN and Hotchkiss JF 2012, Food Science, 5th edn, Springer Verlag, New York.

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.

Assessment details

Approach Type Description Group
Assessment
Weighting (%) Course learning outcomes
Assignments Written Quiz 1 No 15 1,2
Assignments Written Research (paper) No 30 4
Assignments Written Quiz 2 No 15 3
Examinations Non-invigilated Time limited online examinatn No 40 1,3,4,5
Date printed 27 June 2022