HSN735 - Essentials of Food Science

Unit details

Year:

2024 unit information

Enrolment modes:Trimester 2: Burwood (Melbourne), Online
Credit point(s):1
EFTSL value:0.125
Unit Chair:Trimester 2: Shirani Gamlath
Cohort rule:

H511, H517, H616 and H714 students: enrol in online mode only.

H748 students: enrol via Campus mode at Burwood (Melbourne) only.

Other Postgraduate students who wish to enrol in this unit:

If you are enrolled in an on campus course, you can enrol in the on campus unit offering and you will need to request a manual enrolment from your Student Adviser.

If you are enrolled in an online course, you need to enrol into the online unit offering.

Prerequisite:

Nil

Corequisite:Nil
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:

5 x 2 hour seminars per trimester

Educator-facilitated (scheduled) learning activities - online unit enrolment:

5 x 2 hour seminars per trimester

Content

This unit provides students with theoretical knowledge and skills in food science to advance in nutrition and health related careers. Specific topics to be covered include: characteristics and properties of food commodities, food safety, food preservation, food regulation, functional foods and health claims, food processing and product innovations for improving nutrition and health.

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

Describe the compositional and technological properties of food commodities and their safety and regulatory requirements.

GLO1: Discipline-specific knowledge and capabilities

ULO2

Evaluate the health aspects of food commodities and their effects on diet related diseases.

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

ULO3

Distinguish between consumer, public health and industry perspectives relating to recent changes in both the food supply and food regulation, specifically around nutrition, health and related claims.

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

ULO4

Apply knowledge in food safety, food processing and food regulation to inform a safe, sustainable, nutritious and healthy food supply.

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

ULO5

Communicate emerging local and global food trends in the in relation to product innovations and the industry response, using relevant technology.

GLO2: Communication
GLO3: Digital literacy
GLO8: Global citizenship

Assessment

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

Assessment 1: Online MCQ tests

2 tests 20%
  • Week 4 and Week 10

Assessment 2: Assignment 1

1500 words and digital component 40%
  • Week 7

Assessment 3: Assignment 2

2000 words 40%
  • 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

There is no prescribed text. Unit materials are provided via the unit site. This includes unit topic readings and references to further information.

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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