NATS 7015 Food Evaluation

This is an archived copy of the 2021-2022 catalog. To access the most recent version of the catalog, please visit https://hbook.westernsydney.edu.au.

Credit Points 10

Legacy Code 301181

Coordinator Sunil Panchal Opens in new window

Description This unit aims to provide students with the knowledge and skills required to evaluate food quality and safety. Students are introduced to contemporary methods of analysis of foods as used for nutritional, quality and safety assessment. Practical work includes determination of major and minor food components; physical and functionality tests; sensory assessment and microbiological analysis of foods.

School Science

Discipline Food Science and Biotechnology

Student Contribution Band HECS Band 2 10cp

Level Postgraduate Coursework Level 7 subject

Assumed Knowledge

Bachelor of Science majoring in science; such as biological sciences, chemistry, microbiology, nutrition, medical, forensic, animal science, zoology or pharmacology sciences.

Assessment

The following table summarises the standard assessment tasks for this subject. Please note this is a guide only. Assessment tasks are regularly updated, where there is a difference your Learning Guide takes precedence.

Item Length Percent Threshold Individual/Group Task
Quiz 5 x 30 min 25 N Individual
Report 1,500 words 25 N Individual
Report 1,500 words 25 N Individual
Report 1,500 words 25 N Individual

Prescribed Texts

  • Campbell-Platt, G. (2017). Food Science and Technology. 2nd ed, IUFoST, Wiley-Blackwell. U.K.

Teaching Periods