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HSN735 - Trends and Innovation in Food Science

Enrolment modes:Trimester 1: Cloud (online)
Credit point(s):1
EFTSL value: 0.125
Unit chair:

Shirani Gamlath

Contact hours:

All content available in Cloud (online)

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 is a program involving theoretical skills development in global and local trends in food manufacture including food design and safety, food processing and packaging and product manufacture, novel health-based and age-related foods, medical and sports foods, trends and products in the areas of weight control and weight reduction, satiety and appetite suppression, practices of food authentication in association with food policy and regulation, and advances in food allergens and toxicology, food processing innovation and environmental issues.

Assessment

Assessment task 1: Examination (2 hours) 50%

Assessment task 2: Written reports (2500 words) 50%

Unit Fee Information

Unit fee information available soon

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