91251 Foundations of Food Science
Warning: The information on this page is indicative. The subject outline for a
particular session, location and mode of offering is the authoritative source
of all information about the subject for that offering. Required texts, recommended texts and references in particular are likely to change. Students will be provided with a subject outline once they enrol in the subject.
Subject handbook information prior to 2025 is available in the Archives.
Credit points: 6 cp
Result type: Grade and marks
There are course requisites for this subject. See access conditions.
Description
This subject introduces the foundation concepts in food science, providing a detailed overview of the properties and functions of foods. The pipeline from primary production, whether it is in the wild, farm or factory, to product formulation and production, to packaging and distribution, to the end consumer is explored. The challenges of providing sufficient food to the global population to support the overall health and wellbeing of individuals and communities, in an economic and environmentally sustainable manner is investigated. Particular consideration of how innovative technologies can be applied to address global challenges related to sustainable production of food is investigated.
Subject learning objectives (SLOs)
Upon successful completion of this subject students should be able to:
| 1. | Define foundation concepts in food science and technology including the components, properties and function of foods. |
|---|---|
| 2. | Explain how food science and technology contributes to health and wellbeing at the individual, community and global level. |
| 3. | Use systems thinking approach to address challenges facing the globe in providing nutritional and sustainable food to meet the needs of the global population. |
| 4. | Articulate how food scientists and technologists contribute to addressing the food challenges facing the planet. |
| 5. | Critically analyse information from a range of sources to evaluate the potential of technological advancements in food science. |