Food: Science, composition and skills

What it covers

This unit provides a strong foundation in supporting you to become experts in the area of food - from the cellular scientific makeup and composition to food microbiology, food regulations and standards coupled with skill based acquisition, exploring the diversity of food and eating practices with an application to nutrition and dietetic practice. Theme 4 (Food from Science to Systems) is the key theme explored in this unit with integration from Theme 1 (Personal Development and Professional Practice) as you extend your skills in cultural competency and communication and the scientific underpinnings from Theme 3 (Nutrition Fundamentals of Health and Disease). In this unit, you will acquire food preparation skills; become familiar with Australia's diverse foods and modify recipes and menus to meet specific nutritional goals. You will gain an appreciation of micro-organisms and the important role they play in food production and in food-borne disease; becoming proficient in risk assessment and safe food handling practices. They will discuss the regulatory system set up in Australia to control food safety, food labelling and food content and gain experience in evaluating the role of science and politics within the regulatory decision-making process.

Assessment

When and where