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HSN206 - Food Analysis and Quality Assurance

Unit details

Year2016 unit information
Enrolment modes:Trimester 1: Burwood (Melbourne)
Credit point(s):1
EFTSL value:0.125
Cohort rule:

Only available to students enrolled in D301 or H315

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

Unit chair:

Megan Thornton


SBC131 or SLE131 or SLE133 and one of HSN104, SLE152, SBC152, SLE155, HSN203


Must be enrolled in or have previously successfully completed HSN010

Incompatible with:


Contact hours: 1 x 2 hour class per week and 6 x 3 hour laboratory classes for the trimester


This unit provides students with an understanding of analytical methods used for measuring the chemical composition of food. Methods for the measurement of the physical properties of food are investigated as well as the management systems used by the food industry to ensure consistently high-quality products. Specific topics covered include: representative sampling; data analysis and presentation; chemical and instrumental analysis of macro- and micro-nutrients; enzymatic and immunoassay of food components; measurement of additives and contaminants in foods; instrumental measurement of colour and texture; quality assurance systems including standard operating procedures and total quality management.


Assessment task 1: Written laboratory report 1 (1000 words) 25%
Assessment task 2: Written laboratory report 2 (1000 words) 25%
Assessment task 3: Examination (2 hours) 50%

Prescribed texts

Nielsen, S. S. (Ed.) (2010). Food analysis (4th ed.). London & New York: Kluwer Academic/Plenum Publishers.

Unit Fee Information

All Commonwealth Supported Place (CSP), fee paying undergraduate and pre-2016 commencing students

Unit fee information available soon

2016 commencing International and full fee paying postgraduate domestic students

Your units are priced based on the course you are enrolled in. Please refer to the current year's course entry to estimate the unit cost.

You can calculate the cost of each unit by using the following calculation:

Course fee x unit EFTSL value = unit price

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