PROC 1007 Introduction to Food Science (WSTC)
Credit Points 10
Legacy Code 700334
Coordinator Phillip Newman Opens in new window
Description Food provides sustenance to life, nutrition for good health, enjoyment and cultural identity. Students will study the history and cultural significance of food and its traditions in Australia and around the world. This unit introduces the basic principles for understanding the science behind food; its composition, chemical, physical and functional characteristics. Fruits and vegetables, cereal, meat and dairy products will be covered, how they are processed and impacts on food quality and nutrition. Current issues will be discussed, such as world food supply, food-borne disease, diet and health, and new trends in food. Students will need to attend the Hawkesbury Campus for Lectures and Practicals.
School Science
Discipline Food Processing Technology
Student Contribution Band HECS Band 2 10cp
Check your HECS Band contribution amount via the Fees page.
Level Undergraduate Level 1 subject
Equivalent Subjects PROC 1002 Food Science 1 PROC 1001 Food Science 1 LGYB 8736 Food Science Technology Practicum 11 PROC 1003 Food Science 1
Restrictions Students must be enrolled at The College. Students enrolled in Extended Diploma programs must have passed 40 credit points of preparatory subjects in order to enrol in this subject.
Assumed Knowledge
An understanding and competence with basic chemical principles including SI units, chemical symbols, formulas and equations, nomenclature, stoichiometry, the mole concept, bonding, molecular shape and polarity, states and properties of matter, thermodynamics, equilibria, acids and bases, pH and electrochemistry.
Learning Outcomes
- Explain the history and cultural significance of different foods around the world.
- Discuss current food and nutrition issues including diet and health, new trends in foods, food quality, safe food handling and food borne disease.
- Describe the characteristics of food commodities: fruits and vegetables, cereal, dairy and flesh foods, including nutritional value, chemical composition, and functional properties.
- Describe basic food processing practises associated with fruit, cereal, dairy and flesh commodities.
- Conduct basic food experiments in the food science laboratory and kitchen safely and competently.
- Methodically and accurately record data when conducting experiments; and use this data to interpret findings.
- Demonstrate communication skills, including report writing and oral presentations.
Subject Content
2.History and cultural significance of food
a.Historical changes to the food supply ? from the past to today
b.Food traditions in different cultures, guest lectures from different cultures.
3.Safe food handling and food borne disease; Food quality assessment
4.Composition of food
5.Food Commodities
a.Fruits and vegetables
b.Cereal products
c.Dairy products
d.Flesh products
6.Diet and health
7.Meat, fruit, cereal and dairy processes
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 | 15 -30 mins each | 40 | N | Individual |
| Practical Reports | 2000 words | 40 | N | Individual |
| Presentation | 15 mins | 20 | N | Group |
Teaching Periods
Spring
Hawkesbury
Day
Subject Contact Phillip Newman Opens in new window