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HSN106 - Food Fundamentals

Enrolment modes:Trimester 2: Burwood (Melbourne)
Credit point(s):1
EFTSL value:

0.125

Cohort rule:

Only available to students enrolled in D301 and H315.

Other students who would like to enrol in this unit must submit their request to ens-enquire@deakin.edu.au. Enrolment quotas apply.

Unit chair:

Shirani Gamlath

Corequisite:

Must be enrolled in or have previously successfully completed HSN010

Incompatible with:

HSN205

Contact hours:

11 x 2 hour classes and 4 x 2 1/2 hour laboratories.

Students are required to attend 75% of laboratory classes (hurdle requirement)

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 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

Assessment task 1: Examination (2 hours) 50%

Assessment task 2: 4 cloud (online) MCQ tests 20%

Assessment task 3: Individual contribution to team project (1000 words per student) 30%

Assessment task 4: Students are required to attend 75% of laboratory classes (hurdle requirement)

Unit Fee Information

Unit fee information available soon

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