Course Title: Food Science 1
Part A: Course Overview
Course Title: Food Science 1
Credit Points: 12.00
Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
ONPS2059 |
City Campus |
Undergraduate |
135H Applied Sciences |
Face-to-Face |
Sem 1 2006, Sem 1 2007, Sem 1 2008, Sem 1 2009, Sem 1 2010, Sem 2 2011 |
Course Coordinator: Dr Anne Sibbel
Course Coordinator Phone: +61 3 9925 2718
Course Coordinator Email: anne.sibbel@rmit.edu.au
Course Coordinator Location: 39.4.9
Pre-requisite Courses and Assumed Knowledge and Capabilities
None
Course Description
This course provides students with an introduction and overview of food science, required for food processing, product development and safe food handling. Examples of the environmental impact of food production and processing are presented. Food science tutorial sessions introduce key concepts in food chemistry and microbiology to support learning in this area.
Objectives/Learning Outcomes/Capability Development
On successful completion of this course each student should be able to:
• Explain the relationship between food hygiene practices and food safety
• Describe the components of foods responsible for texture, colour and flavour
• Apply knowledge of chemistry of components to explain changes in properties of foods
• Recognise some of the environmental effects of food production
Overview of Learning Activities
Food Science 1 is presented in lectures, online and through tutorials
Overview of Learning Resources
Students will be referred to relevant texts, library resources (Including appropriate journals) and freely accessible Internet sites. Other material will be provided in class.
Overview of Assessment
A project, test and end of semester examination all contribute to a final grade in this course. Students should maintain their own tutorial file for personal reference as required.