Overview

To view overview information, please select an offering from the drop-down menu above.

Academic contacts

To view unit coordinator information, please select an offering from the drop-down menu above.

Offerings

MURDOCH-S2-INT-2021-ONGOING

To view more information about assessments, contacts and learning activities specific to one of these offerings, please select an offering from the drop-down menu above.

Requisites

Prerequisite

Other learning activities

To view other learning activity information, please select an offering from the drop-down menu above.

Learning activities

To view learning activity information, please select an offering from the drop-down menu above.

Learning outcomes

1.

Evaluate information from food standards, food law, food science and nutrition literature to create a food product concept.

2.

Create a food product using the principles of food science and nutrition.

3.

Transform a food by modifying ingredients and processes and using advanced culinary skills to improve the nutritional profile

4.

Design a sensory evaluation experiment and apply your team design to assess defined sensory characteristics in a food

5.

Convey the effect of marketing trends on the consumer and food consumption by communicating to a scientific and non-scientific audience

Assessments

To view assessment information, please select an offering from the drop-down menu above.

Additional information

Unit content:

Analysis and evaluation FSANZ food labelling standards, food law, food science and nutrition scientific literature. Function of ingredients and effect on product sensory and nutrient profile. Development of techniques for production and evaluation. Physicochemical interaction during processing.

Other notes:

Prior to the learning experience, students will be required to undertake pre-readings.