HSN204 - Food Safety

Unit details

Year:

2024 unit information

Enrolment modes:Trimester 2: Burwood (Melbourne)
Credit point(s):1
EFTSL value:0.125
Unit Chair:Trimester 2: Snehal Jadhav
Cohort rule:

This unit is only available to students enrolled in D301, H315, H318 or
H300, D391 students completing the Food Studies major sequence (MJ-H000003) or minor sequence (MN-H000003), or
D304, D311, D321, D331, D391, H300, S320 students completing Food Studies (MJ-H000003 or MN-H000003 or Food Science major (MJ-S000098).

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

Prerequisite:

One of: SBB111, SLE111, SBC152, SLE152, SLE155, HSN104, HSN203

Corequisite:

Must be enrolled in or have previously successfully completed HSN010

Incompatible with: Nil
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:

1 x 2 hour lecture per week
7 x 3 hour practical experience (laboratory) spread across the trimester

Content

This unit will provide students with an understanding of the global issues around safe and sustainable food production. A major focus of the unit will be on understanding the microbial safety of food which would involve studying about different foodborne pathogens and spoilage agents and developing the skills for microbiological analysis of foods. Topics covered include: global food security and safety, microbial growth, foodborne pathogens, standard and advanced methods of pathogen detection, food spoilage and preservation, control of microbial growth, allergens and chemical contaminants in food and microbiological Hazard Analysis Critical Control Points (HACCP) analysis.

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 important aspects involving  safe and sustainable food production.

GLO1: Discipline-specific knowledge and capabilities
GLO3: Digital literacy
GLO4: Critical thinking
GLO6: Self-management

ULO2

Describe and discuss the major physical, chemical and biological hazards associated with safe food production and the laws governing these.

GLO1: Discipline-specific knowledge and capabilities
GLO3: Digital literacy
GLO4: Critical thinking
GLO6: Self-management

ULO3

Describe the characteristics of foodborne pathogens and spoilage microorganisms, methods for their isolation and detection.

GLO2: Communication
GLO4: Critical thinking
GLO5: Problem solving
GLO7: Teamwork

ULO4

Determine how food quality and safety is maintained during food production.

GLO1: Discipline-specific knowledge and capabilities
GLO3: Digital literacy
GLO4: Critical thinking
GLO6: Self-management

ULO5

Demonstrate the ability to interpret and communicate new data relevant to safe and sustainable food production.

GLO2: Communication
GLO4: Critical thinking
GLO5: Problem solving
GLO7: Teamwork

ULO6

Demonstrate the ability to provide feedback and work in a team environment to solve, analyse and interpret issues in safe and sustainable food production.

GLO2: Communication
GLO4: Critical thinking
GLO5: Problem solving
GLO7: Teamwork

Assessment

Trimester 2:
Assessment description Student output Grading and weighting
(% total mark for unit)
Indicative due week

Assessment 1: Laboratory Quiz 1 and Laboratory Quiz 2

MCQ quiz 5% each
Total: 10%
  • Weeks 3 and 4

Assessment 2: Laboratory Report 1 and Laboratory Report 2

Maximum of 1000 words 20% each
Total: 40%
  • Weeks 7 and 10

Assessment 3: Poster assignment with Peer review feedback

Maximum of 1500 words 50%
  • Weeks 5, 7 and 11

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.

Hurdle requirement

  • Students are required to attend 80% of classes/laboratories

Learning Resource

The texts and reading list for the unit can be found on the University Library via the link below: HSN204 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

Fees and charges vary depending on the type of fee place you hold, your course, your commencement year, the units you choose to study and their study discipline, and your study load.

Tuition fees increase at the beginning of each calendar year and all fees quoted are in Australian dollars ($AUD). Tuition fees do not include textbooks, computer equipment or software, other equipment or costs such as mandatory checks, travel and stationery.

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