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2020 unit information
Classes and seminars in Trimester 2/Semester 2, 2020 will be online. Physical distancing for coronavirus (COVID-19) will affect delivery of other learning experiences in this unit. Please check your unit sites for announcements and updates one week prior to the start of your trimester or semester.
Last updated: 2 June 2020
Only available to students enrolled in D301, D333, H315, H318 and E377.
Other students who would like to enrol in this unit must submit their request to Health-enquire@deakin.edu.au. Enrolment quotas apply.
Nil
Must be enrolled in or have previously successfully completed HSN010
HSN205
Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit.
11 x 1 hour classes and 4 x 2.5 hour laboratories for the trimester
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.
These are the Learning Outcomes (ULO) for this UnitAt the completion of this Unit, students can:
Deakin Graduate Learning Outcomes
ULO1
Explain the physical and chemical properties of food commodities and their preservation.
GLO1: Discipline-specific knowledge and capabilitiesGLO2: Communication
ULO2
Define the nutritional significance of food commodities and their categorisation according to the Australian Guide to Healthy Eating.
GLO1: Discipline-specific knowledge and capabilitiesGLO4: Critical thinking
ULO3
Explain the manufacturing processes for different food commodities and packaging considerations.
ULO4
Prepare, produce and evaluate recipes utilising safe food handling practices.
GLO1: Discipline-specific knowledge and capabilitiesGLO5: Problem solvingGLO7: Teamwork
ULO5
Apply knowledge and practical skills to undertake range of careers in food related industries.
GLO1: Discipline-specific knowledge and capabilitiesGLO4: Critical thinkingGLO5: Problem solving
ULO6
Use analytical instruments in measuring physical properties of foods.
Assessment 1: Product report
Assessment 2: Short laboratory report
Assessment 3: Short laboratory report
Assessment 4: Full laboratory report
Assessment 5: Full laboratory report
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.
The texts and reading list for the unit can be found on the University Library via the link below: HSN106 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.
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