NUT1102 · Monash University
Food science
- Credit points
- 6
- Level
- 1
- Workload
- —
- Faculty
- Medicine, Nursing and Health Sciences
What it covers
The unit will introduce food science particularly the chemistry of food components in their raw and cooked state. It will introduce food preparation and cooking skills, sensory evaluation of food, food processing, production, packaging and storage. Methods of analysing food for nutrient and non-nutrient content will be examined. Teaching will be based on interactive lectures with explicit learning objectives. These will be supplemented by tutorials to support your learning and by kitchen and laboratory practical sessions for the acquisition of basic skills in food selection, storage, preparation, cooking and food analysis.
Assessment
| Task | Type | Weight |
|---|---|---|
| Food innovation proposal (1,000 words and recorded pitch presentation 3 mins and 2 mins questions) | Presentation | 35% |
| Final exam (2 hours and 10 mins)hurdle | Examination | 40% |
| Food functionality report (1,000 words) | Written | 25% |
Hurdle tasks must be passed regardless of your overall mark.
When and where
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Clayton | On-campus |