HSN106 - Food Fundamentals
|Year||2016 unit information|
|Enrolment modes:||Trimester 2: Burwood (Melbourne)|
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 firstname.lastname@example.org. Enrolment quotas apply.
Must be enrolled in or have previously successfully completed HSN010
11 x 2 hour classes and 4 x 2 1/2 hour laboratories for the trimester
Students are required to attend 75% of laboratory classes (hurdle requirement)
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: 4 cloud (online) MCQ tests 20%
Assessment task 2: Individual contribution to team project (1000 words per student) 30%
Assessment task 3: Examination (2 hours) 50%
Assessment task 4: Hurdle requirement - Students are required to attend 75% of laboratory classes