HSN204 - Food Safety
|Year:||2020 unit information|
|Enrolment modes:||Trimester 2: Burwood (Melbourne)|
Only available to students enrolled in D301, H315, H318 or H300, D391 students completing the Food Studies major sequence (MJ-H000003) or minor sequence (MN-H000003).
Other students who would like to enrol in this unit must submit their request to firstname.lastname@example.org. Enrolment quotas apply.
One of: SBB111, SLE111, SBC152, SLE152, SLE155, HSN104, HSN203
Must be enrolled in or have previously successfully completed HSN010
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, 7 x 2 hour practicals spread across the trimester, 7 x 1 hour practicals spread across the trimester
This unit will provide students with an understanding of the global issues around safe and sustainable food production. A major focus of the unit will be on understanding the microbial safety of food which would involve studying about different foodborne pathogens and spoilage agents and developing the skills for microbiological analysis of foods. Topics covered include: global food security and safety, microbial growth, foodborne pathogens, standard and advanced methods of pathogen detection, food spoilage and preservation, control of microbial growth, allergens and chemical contaminants in food and microbiological Hazard Analysis Critical Control Points (HACCP) analysis.
- Students are required to attend 80% of classes/laboratories
Unit Fee Information
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