Credit Points 10

Legacy Code 301455

Coordinator Christine Hutchison Opens in new window

Description Developing innovative foods requires an understanding of food science and the principles that are applied when experimenting with food ingredients and processes. This subject will enable you to gain the scientific knowledge and methodology skills the food industry employs in the sustainable production of nutritious, healthy and appealing foods. Understanding the physical and chemical properties of, and current process techniques to produce different food types, will enable you to develop attributes required by the world's largest employment sector.

School Science

Discipline Food Science and Biotechnology

Student Contribution Band HECS Band 2 10cp

Check your HECS Band contribution amount via the Fees page.

Level Undergraduate Level 2 subject

Restrictions

Successful completion of 60 credit points

Learning Outcomes

On successful completion of this subject, students should be able to:

1. Describe the physical and chemical properties of food commodities.
2. Articulate the design principles and experimental procedures, related to recipe development.
3. Describe the scientific principles and skills applied in development of experimental foods.

Subject Content

1. Carbohydrate, Protein and Lipid systems.
2. Biological and Chemical leavening.
3. Sensory and physical characteristics and quality of experimental foods.
4. Principles of sustainable recipe development and experimental food preparation.
5. Experimental procedure and recipe development for different consumer communities.