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2022 unit information
Unit delivery will be in line with the most current COVIDSafe health guidelines. We continue to tailor learning experiences for each unit to achieve the best possible mix of online and on-campus activities that successfully blend our approaches to learning, working and research. Please check your unit sites for announcements and updates.
Last updated: 4 March 2022
Only available to students enrolled in D301, D333, H315, H318, H343 OR H300, D391 students completing the Food Studies major sequence (MJ-H000003) or minor sequence (MN-H000003).
For Students enrolled in Burwood Course location- must enrol into Burwood campus unit offering
For Students enrolled in Geelong Course location- can enrol into Cloud offering or Burwood campus offering
Students who wish to complete this unit for the Master of Dietetics pre-requisite units will need to seek enrolment assistance from a Student Adviser at Student Central.
Nil
Must be enrolled in or have previously successfully completed HSN010
HSN203
Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit.
1 x 2 hour class per week and 4 x 3 hour laboratory classes for the trimester.3 x 1 hour assessment task seminars for the trimester
1 x 2 hour online class per week and 1 x 2 days intensive laboratory classes for the trimester. Refer to the unit site for the schedule.
3 x 1 hour assessment task seminars for the trimester.
D301 and D333 Burwood students will need to enrol into the Burwood unit offerings.D301 and D333 Geelong students can choose one from the below two options:A. Cloud unit offering: Attend 1 x 2 days intensive laboratory classes. Refer to the unit site for the schedule.B. Burwood unit offering: attend four practical classes at Burwood.Geelong students who choose to enrol into Burwood offering can only do so if there is capacity and via a manual enrolment request.
This unit describes food constituent’s context of whole foods and diets in terms of their chemical, physical and biological properties, occurrence, nutritional significance and reactivity during processing, risk from food pathogens and spoilage agents, food preservation methods and product development.
ULO1
Apply chemistry theory of atoms and bonds to explain the properties of macronutrients (water, protein, lipids and carbohydrates) within food.
GLO1: Discipline-specific knowledge and capabilities
ULO2
Identify food safety hazards including microbial hazards and understand the requirement of HACCP to maintain food safety.
ULO3
Describe the product development process, including the concept of food preservation.
ULO4
Analyse foods for their macronutrients, as a team within a food science laboratory.
GLO1: Discipline-specific knowledge and capabilitiesGLO5: Problem solvingGLO7: Teamwork
ULO5
Compose a food nutrition table and write a laboratory report evaluating the laboratory data, comparing to commercial NIP values using evidence from credible scientific literature.
GLO1: Discipline-specific knowledge and capabilitiesGLO2: CommunicationGLO3: Digital literacyGLO4: Critical thinkingGLO6: Self-management
Assessment description
Student output
Grading and weighting(% total mark for unit)
Indicative due week
Assessment 1: Short Lab Reports
2 x short lab reports, 400 words each report
10% each reportTotal: 20%
Assessment 2: Long Lab Report
1500 words
30%
Assessment 3: Portfolio
Part A: 500 wordsPart B: 500 wordsPart C: 500 words
Part A: 20%Part B: 15%Part C: 15%Total: 50%
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: HSN104 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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