HSN106 - Food Fundamentals

Unit details

Year:

2024 unit information

Enrolment modes:

Trimester 2: Burwood (Melbourne), Geelong (Waurn Ponds) (blended learning)

Credit point(s):1
EFTSL value:0.125
Unit Chair:Andrew Costanzo
Cohort rule:

This unit is only available to students enrolled in D301, D333, E377, H315 and H318 or
D304, D311, D321, D331 and S320 students completing the Food Science major (MJ-S000098).

For students enrolled in Burwood course location – must enrol into Burwood campus unit offering.

For students enrolled in Geelong course location – can enrol into either Geelong or Burwood campus offering.

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

Prerequisite:

Nil

Corequisite:

Must be enrolled in or have previously successfully completed HSN010.

D304, D311, D321, D331, S320 students must be enrolled in MJ-S000098 Food Science

Incompatible with:

HSN205

Typical study commitment:

Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit.

This will include educator guided online learning activities within the unit site.

Educator-facilitated (scheduled) learning activities - on-campus unit enrolment:

Burwood students:
1x 2 hour lectures (livestreamed with recordings provided) and 4 x 2.5 hour practical experience (laboratory).

Waurn Ponds (Geelong) (blended learning) students:
1x 2 hour lecture (livestreamed with recordings provided) and 2 x 5 hour intensive practical lectures. The intensive practical experience (laboratory) will be held on weekend days (i.e., Saturdays or Sundays) at Burwood (Melbourne) campus.

Note:

D301 and D333 Burwood (Melbourne) students will need to enrol into the Burwood unit offerings.

D301 and D333 Waurn Ponds (Geelong) students can choose one of the below two options:
A. Waurn Ponds (Geelong) (blended learning) unit offering: Attend 2 x 5 hour intensive practical classes. These intensive practical sessions are typically conducted on weekend days (i.e., Saturdays or Sundays) at Burwood (Melbourne) campus.
B. Burwood (Melbourne) unit offering: Attend 4 x 2.5 hour practical classes at Burwood throughout the trimester. Geelong students who choose to enrol into Burwood offering can only do so via a manual enrolment request.

Content

This unit provides students with the knowledge and skills to enable them to undertake careers in food-related industries. Students will gain an understanding of food preparation and manufacturing processes applied to basic food commodities such as such as grains, cereals, vegetables, fruit, legumes, dairy, meat, fish, poultry, eggs, fat and oil products, starch, sugars and beverages. Products arising from these commodities have quality attributes that will be examined in some detail.

ULO These are the Learning Outcomes (ULO) for this unit. At the completion of this unit, successful students can: Deakin Graduate Learning Outcomes
ULO1

Explain the physical and chemical properties of food commodities.

GLO1: Discipline-specific knowledge and capabilities
GLO2: Communication

ULO2

Describe how food commodities are categorised according to their nutritional composition, industry standards and dietary guidelines.

GLO1: Discipline-specific knowledge and capabilities
GLO4: Critical thinking

ULO3

Explain the preparation, cooking, storage and preservation, and packaging processes for different food commodities and how these processes affect nutritional quality.

GLO1: Discipline-specific knowledge and capabilities
GLO2: Communication

ULO4

Prepare, produce and evaluate recipes utilising safe food handling practices.

GLO1: Discipline-specific knowledge and capabilities
GLO5: Problem solving
GLO7: Teamwork

ULO5

Apply knowledge and practical skills related to a range of careers in food and nutrition industries.

GLO1: Discipline-specific knowledge and capabilities
GLO4: Critical thinking
GLO5: Problem solving

ULO6

Demonstrate the correct use and interpretation of analytical instruments in measuring the physical properties of foods.

GLO1: Discipline-specific knowledge and capabilities
GLO5: Problem solving
GLO7: Teamwork

Assessment

Assessment description

Student output

Grading and weighting
(% total mark for unit)

Indicative due week

Assessment 1: Laboratory Report and Reflection

600 words 15%
  • Week 5

Assessment 2: Laboratory Report and Reflection

800 words 20%
  • Week 8

Assessment 3: Laboratory Report and Reflection

1000 words 25%
  • Week 11

Assessment 4: Practical Skills Demonstration

4 practical demonstrations,
5 minutes each
5%
(only the grades for the top 2 practical demonstrations will be tallied)
  • Weeks 2, 5, 8 and 10

Assessment 5: End-of-Unit Assessment

2 hours 35%
  • End-of-unit assessment period

The assessment due weeks provided may change. The Unit Chair will clarify the exact assessment requirements, including the due date, at the start of the teaching period.

Learning Resource

The texts and reading list for the unit can be found on the University Library via the link below: HSN106 Note: Select the relevant trimester reading list. Please note that a future teaching period's reading list may not be available until a month prior to the start of that teaching period so you may wish to use the relevant trimester's prior year reading list as a guide only.

Unit Fee Information

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