HSN104 - The Science of Food

Year:

2022 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 Cloud offering or Burwood campus offering

Other students who would like to enrol in this unit must submit their request to Health-enquire@deakin.edu.au. Enrolment quotas apply.

 

Prerequisite:

Nil

Corequisite:

Must be enrolled in or have previously successfully completed HSN010

Incompatible with:

HSN203

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

Burwood students:
1 x 2 hour class per week and 4 x 3 hour laboratory classes for the trimester.

Scheduled learning activities - cloud (online)

Geelong Cloud students:
1 x 12 days intensive practical classes. These intensive practical sessions will typically be conducted either on Saturday or Sunday at Burwood (Melbourne) Campus.

Note:

D333 Burwood students will need to enrol into the Burwood unit offerings.

D333 Geelong students can choose one from the below two options:

A. Cloud unit offering: Attend one x 12 days intensive practical classes. These intensive practical sessions are typically conducted on the Saturday and Sunday at Burwood (Melbourne) Campus.
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.

Content

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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