Units

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Sample subject outline - Semester 1 2013

Note: Subject outlines often change before the semester begins. Below is a sample outline.

Rationale

XNB250 Food Science prepares students for work within food companies and associated organisations such as research institutions. Food Science, as a subject area, introduces you to all elements across the food supply chain from harvesting/slaughtering to cooking and consumption. The unit also exposes you to the many aspects of food science including the chemical composition of food and its behaviour, food product development and food evaluation. It therefore prepares you for units later in your course such as Advanced Food Studies (Dietetics students only) as well as for employment within the health, food, nutrition and education industries.

Aims

This unit aims to help students to develop a sound understanding of the basic scientific principles of the food supply, and their application to both commercial and domestic food production techniques.

Objectives

Throughout all aspects of this unit sensitivity to and an understanding of cultural and gender-related issues will be demonstrated as appropriate.

At the completion of this unit you should be able to:
1. Apply basic scientific principles to the preparation and evaluation of foods;
2. Demonstrate appropriate skills and techniques in carrying out practical exercises in a scientifically sound, safe and hygienic manner;
3. Demonstrate sound managerial principles and skills in organising, conducting and evaluating the results of the food preparation workshops;
4. Demonstrate an understanding of food science and technology principles used in the production of commercial food products.

Content

You will apply a general understanding to the following content areas:

• Food manufacturing and marketing;
  
• Food preservation principles;
  
• Food microbiology
  
• Sensory evaluation of food
  
• Food standards and food labelling;
  
• The chemical and physical properties of edible fats and oils, sugars, starches and other carbohydrate substances, and proteins, and their uses in foods.
  
• The composition, manufacturing processes, and changes during preparation and preservation of: milk and dairy products; flesh foods; legumes, eggs; fresh fruits and vegetables; cereals, wheat flours; beverages;

Nutritional consequences of food processing and preparation.

Specific skill and graduate capabilities you will develop include:

• knowledge and skills pertinent to food science and nutrition
  
• critical, creative and analytical thinking, and effective problem-solving
  
• effective communication via oral presentation, workshop demonstration and written report
  
• the capacity for life-long learning and the ability to critically analyse food science and nutrition information
  
• the ability to work independently and collaboratively through individual and group assessment pieces
  
• social and ethical responsibility and an understanding of indigenous and international perspectives with an emphasis on food science related issues
  
• characteristics of self-reliance and leadership

Approaches to Teaching and Learning

This unit will be available in internal mode. Theory and practice are integrated in the five contact hours per week linking lectures, workshop exercises and the interpretation of experimental data.

Workshops will be conducted each week to coincide with the lecture topics. Students will be involved in leading a workshop in a group as part of their assessment.

Assessment

There are three assessments to be completed as you progress through the semester.Assessment will be spaced throughout the semester commencing with the in-class quizzes to provide the opportunity for feedback on your learning to that point. You will be provided with feedback on your assessment items as you progress through the unit.

Assessment name: Demonstration
Description: You will be required to organise and lead the workshop, brief and debrief other students and write a report on the workshop.
Relates to objectives: 1, 2, 3, 4
Weight: 20%
Internal or external: Internal
Group or individual: Individual
Due date: Weeks 6-13

Assessment name: Quiz/Test
Description: You will be required to complete four in-class quizzes made up of multiple choice, true/false and fill-in-the-gap questions. The quizzes will be closed book but not timed.
Relates to objectives: 1, 4
Weight: 20%
Internal or external: Internal
Group or individual: Individual
Due date: Weeks 6-13

Assessment name: Examination (written)
Description: You will be required to complete a final theory examination comprising multiple choice and short answer questions. The exam will be timed and closed book.
Relates to objectives: 1, 4
Weight: 60%
Internal or external: Internal
Group or individual: Individual
Due date: Exam Period

Academic Honesty

QUT is committed to maintaining high academic standards to protect the value of its qualifications. To assist you in assuring the academic integrity of your assessment you are encouraged to make use of the support materials and services available to help you consider and check your assessment items. Important information about the university's approach to academic integrity of assessment is on your unit Blackboard site.

A breach of academic integrity is regarded as Student Misconduct and can lead to the imposition of penalties.

Resource materials

Brown, A. (2010). Understanding food: Principles and preparation. 4e. Southbank, Victoria: Thomson Learning.

Curtis, S. R. (2010). Lab manual for Brown's Understanding food: Principles and preparation. 4e. Southbank, Victoria: Thomson Learning.

Risk assessment statement

There are no out of the ordinary risks associated with this unit.

This unit will involve workshop classes that will be held in a food laboratory area. You will be required to attend the induction session at the commencement of the semester where the safety precautions to be observed while working in the laboratory will be outlined. You are required to read the laboratory safety manual and sign the form indicating that you have read and understood the material contained in the manual. You are required to wear the prescribed safety and hygiene clothing at all lab-based sessions. For the purposes of this requirement, you must wear safe footwear, a laboratory coat, and protective headwear.

Disclaimer - Offer of some units is subject to viability, and information in these Unit Outlines is subject to change prior to commencement of semester.

Last modified: 16-Nov-2012