FST1800 · Monash University
Fundamentals of food and sensory science
- Credit points
- 6
- Level
- 1
- Workload
- —
- Faculty
- Science
What it covers
Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemistry, biochemistry, and nutrition. This unit provides a comprehensive review of the biological and chemical concepts that are important in food science. You will be introduced to food composition, food groups and their constituents and the nutritive values of food constituents. In addition, halal food processing and sensory evaluation theory and methodologies are included. Current issues in food science, nutrition and technology will also be discussed. This unit provides an introduction to food science and technology and is the basis for more advanced study.
Assessment
| Task | Type | Weight |
|---|---|---|
| Group written assignment | Written | 10% |
| Laboratory report | Demonstration | 20% |
| Examination (2 hours and 10 minutes) | Examination | 60% |
| On-line quiz | Quiz / Test | 10% |
When and where
| Teaching period | Campus | Mode |
|---|---|---|
| First semester | Malaysia | On-campus |