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HSN106 - Food Fundamentals

Unit details

Note: You are seeing the 2017 view of this unit information. These details may no longer be current. [Go to the current version]
Year2017 unit information
Enrolment modes:Trimester 2: Burwood (Melbourne)
Credit point(s):1
EFTSL value:


Cohort rule:

Only available to students enrolled in D301, E377 and H315.

Other students who would like to enrol in this unit must submit their request to Enrolment quotas apply.

Unit chair:

Jennifer Mccann and Julia Low




Must be enrolled in or have previously successfully completed HSN010

Incompatible with:


Contact hours:

11 x 2 hour classes and 5 x 2.5 hour laboratories for the trimester


This unit provides students with a sound background to enable them to identify and undertake careers in food-related industries. Students will gain an understanding of food preparation and manufacturing processes applied to basic food commodities such as cereals, vegetables, fruit, pulses, milk, meat, fish, poultry, eggs, fats and oils, starch, sugars and beverages. Products arising from these processes have characteristic properties and quality attributes that will be examined in some detail. Introduction to fermentation and biotechnology, food packaging and labelling will also be discussed.


Assessment task 1: 3 cloud (online) MCQ tests 10%

Assessment task 2: 5 laboratory reports (500 words each) 60%

Assessment task 3: Individual assignment (1000 words) 30%


Hurdle requirement:

Students are required to attend 80% of laboratory classes

Unit Fee Information

Click on the fee link below which describes you:

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