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 795-131 Food Science

Credit Points

10

HECS Band

2

Coordinator

Mr M Robinson

Semester

1, repeat 2 (view timetable)

Contact

4 hours per week

Subject Description

The objective of this subject is to develop a student's ability to:

  • recognise the role of water in foods and its role in food preservation;

  • recognise the major food components in terms of chemical structure, reactivity and physical properties;

  • recognise the role of minor food components in foods;

  • have an overview of the role of food additives, their function and origins;

  • have an overview of general food preservation techniques.

The content includes: Food components; water; carbohydrates; proteins; enzymes; lipids; vitamins and minerals; minor components; introduction to food preservation, additives and preservatives; physical properties of foods.

Assessment

Assignment of 1500 words (20%); two x 2 hour examinations (40% each).

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