HSN104 - The Science of Food


2023 unit information

Enrolment modes: Trimester 1: Burwood (Melbourne), Cloud (online)
Trimester 2: Burwood (Melbourne), Cloud (online)
Credit point(s): 1
EFTSL value: 0.125
Cohort rule:

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 online 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.




Must be enrolled in or have previously successfully completed HSN010

Incompatible with:


Study commitment

Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit.

Scheduled learning activities - campus

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

Scheduled learning activities - cloud (online)

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. Online 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.

Unit Fee Information

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