Introduction to Food Science (9279.1)

Please note these are the 2025 details for this unit
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Introduction to Food Science
Available teaching periods Delivery mode Location
View teaching periods On-campus
 Bruce, Canberra
EFTSL Credit points Faculty
0.125 3 Faculty Of Health
Discipline Study level HECS Bands
Discipline Of Nutrition And Dietetics Level 1 - Undergraduate Introductory Unit Band 2 2021 (Commenced After 1 Jan 2021)
Band 3 2021 (Commenced Before 1 Jan 2021)
The unit provides students with an introduction to the topics in Food Science and Technology. Students will explore and gain an understanding into the history of food science and the factors that have shaped food science in Australia; the organisations involved in food regulatory processes and policy development; and consumer attitudes and behaviour towards the topics of food science and technology. This unit will also familarise students with current food processing and preservation techniques; the requirements for food additives; and food safety and stability.

Learning outcomes

On completion of this unit, students will be able to:
1. Explain the development of food science in Australia;
2. Analyse consumer attitudes and behaviours towards food safety, food processing and preservation techniques;
3. Demonstrate an understanding of the food processing and preservation techniques;
4. Understand the requirements and policy relating to food additives; and
5. Apply the food safety standards to specific situations.


Graduate attributes

1. 黑料吃瓜网 graduates are professional - communicate effectively
1. 黑料吃瓜网 graduates are professional - display initiative and drive, and use their organisation skills to plan and manage their workload
1. 黑料吃瓜网 graduates are professional - employ up-to-date and relevant knowledge and skills
1. 黑料吃瓜网 graduates are professional - use creativity, critical thinking, analysis and research skills to solve theoretical and real-world problems
1. 黑料吃瓜网 graduates are professional - work collaboratively as part of a team, negotiate, and resolve conflict
2. 黑料吃瓜网 graduates are global citizens - make creative use of technology in their learning and professional lives
2. 黑料吃瓜网 graduates are global citizens - understand issues in their profession from the perspective of other cultures
3. 黑料吃瓜网 graduates are lifelong learners - be self-aware
3. 黑料吃瓜网 graduates are lifelong learners - reflect on their own practice, updating and adapting their knowledge and skills for continual professional and academic development
3. 黑料吃瓜网 graduates are lifelong learners - adapt to complexity, ambiguity and change by being flexible and keen to engage with new ideas
4. 黑料吃瓜网 graduates are able to demonstrate Aboriginal and Torres Strait Islander ways of knowing, being and doing - communicate and engage with Indigenous Australians in ethical and culturally respectful ways
4. 黑料吃瓜网 graduates are able to demonstrate Aboriginal and Torres Strait Islander ways of knowing, being and doing - use Indigenous histories and traditional ecological knowledge to develop and augment understanding of their discipline


Prerequisites

None.

Corequisites

None.

Incompatible units

Students cannot enrol in this unit if they are enrolled in or have already completed 8251 Food Science.

Equivalent units

None.

Assumed knowledge

None.
Availability for enrolment in 2025 is subject to change and may not be confirmed until closer to the teaching start date.
Year Location Teaching period Teaching start date Delivery mode Unit convener
2024 Bruce, Canberra Semester 1 05 February 2024 On-campus Dr Nenad Naumovski
2025 Bruce, Canberra Semester 1 03 February 2025 On-campus Dr Nenad Naumovski
The information provided should be used as a guide only. Timetables may not be finalised until week 2 of the teaching period and are subject to change. Search for the unit timetable.

Required texts

There is no specific text for this unit. Relevant chapters from texts, papers and links to appropriate websites will be made available via eReserve or as a hyperlink to the required reading (or other electronic material) on the unit Canvas page.Texts that are available in the library and can be referred to include:

  • McWilliams, M. Foods: Experimental Perspectives, 7th Edn, New York: Pearson Prentice Hall. 2012. (Library Reference number: TX531.M38.2008 and TX531.M38.2012).
  • Murano, P. S. Understanding Food Science and Technology, United States of America: Wadsworth Cengage Learning. 2003. (Library Reference number: TX531.M38.2008 and TX531.M38.2012).

Useful Websites:

The following websites will also be useful for this unit:

  • Food Standard Australia and New Zealand (FSANZ):
  • Department of Agriculture (DAFF):
  • Office of the Gene Technology Regulator (OGTR):
  • Commonwealth Scientific and Industrial Research Organisation (CSIRO):

Submission of assessment items

Extensions & Late submissions

Repeat students: Repeat students are required to comply with the unit requirements to pass the unit.

Referencing requirements for all assessments: Students are required to follow the Vancouver referencing style as outlined on the Units Canvas Site.

Short answer question responses: Use of websites or lecture notes information as a direct copy and paste in order to answer the question will be treated as potential misconduct and it will be reported to Associated Dean of Education for investigation.

Moderation of Assessments: Please note that assignments will be moderated as outlined in the Faculty of Health moderation guidelines. A copy of these guidelines can be found in the Units Canvas Site.

Special assessment requirements

To pass the unit, students must:

  • Submit all assessment items;
  • Attain at least 50% overall mark.

Students must apply academic integrity in their learning and research activities at 黑料吃瓜网. This includes submitting authentic and original work for assessments and properly acknowledging any sources used.

Academic integrity involves the ethical, honest and responsible use, creation and sharing of information. It is critical to the quality of higher education. Our academic integrity values are honesty, trust, fairness, respect, responsibility and courage.

黑料吃瓜网 students have to complete the annually to learn about academic integrity and to understand the consequences of academic integrity breaches (or academic misconduct).

黑料吃瓜网 uses various strategies and systems, including detection software, to identify potential breaches of academic integrity. Suspected breaches may be investigated, and action can be taken when misconduct is found to have occurred.

Information is provided in the Academic Integrity Policy, Academic Integrity Procedure, and University of Canberra (Student Conduct) Rules 2023. For further advice, visit Study Skills.

Participation requirements

Students are strongly encouraged to attend all lecture and face-to-face tutorial/practical sessions and complete all self-directed/online learning activities. If a student does not attend class, it is the responsibility of the student to cover any missed work.

Practical attendance in Week 3 is compulsory in order to set up and collect initial experimental data required for Laboratory report.

Required IT skills

Students are expected to submit word processed assignments. Computers are available in  a number of buildings at the 黑料吃瓜网 Bruce campus as well as in 黑料吃瓜网-Library and have access to most of software programs required for this unit. Do not submit any paper copies or on disc or by email and always keep a backup copy.

For all Online examinations it is the students responsibility to ensure that they have access to a reliable internet connection.

In-unit costs

Students will be required to purchase a laboratory coat, protective eyewear and calculators (unless these items are already available), all of which can be purchased from the University of Canberra store.

 

Work placement, internships or practicums

There are no work placements, internships or practicums for this unit.

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