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HSN101 - Food: Nutrition, Culture and Innovation

Enrolment modes:Trimester 1: Burwood (Melbourne), Warrnambool, Waurn Ponds (Geelong)
Trimester 3: Cloud (online)
Credit point(s):1
EFTSL value: 0.125
Unit chair:

Katie Lacy

Campus contact:

Burwood (Melbourne): Sara Cicerale, Warrnambool: Katie Lacy

Contact hours:

Burwood (Melbourne) and Waurn Ponds (Geelong) students: 1 x 2 hour class per week, 3 x 1 hour seminars per trimester.

Warrnambool students: 1 x 2 hour class per week delivered electronically only, 3 x 1 hour seminars per trimester.

Note: You will need to access substantial learning resources and experiences in CloudDeakin (Deakin’s online learning environment). Compliance with the Standards in computing, connectivity and student capability are a condition on your enrolment.

Content

This unit provides students with historical perspective of why we consume the foods we do today and how our scientific knowledge may influence foods we eat in the future. Students gain an understanding of interactions between: the physical environment, technologies developed to produce and harvest foods, scientific advances, nutrition, cultural influences, and the social-economic-political system. The topics include: food history, the global food supply, Australian food culture, food production, nutrients in food, food and malnutrition and linking science and gastronomy. Students also have an opportunity to align their interests and values to future career options.

Assessment

Assessment task 1: Examination (2 hours) 50%

Assessment task 2: Two multiple-choice cloud (online) tests (5% each) 10%

Assessment task 3: Written assignment (1300 words) and oral presentation (2 minutes) 40%

Unit Fee Information

Unit fee information available soon

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