PEH20002 · Swinburne University of Technology
Food Science
- Credit points
- 12.5
- Level
- 2
- Workload
- ≈ 13 h / week
- Faculty
- Arts, Humanities and Social Sciences
What it covers
This unit explores the chemical composition of food and the analytical techniques used to measure its primary components. It also examines the purpose and function of permissible food additives, identifies natural hazards associated with food, and considers the sustainability of food systems.
Assessment
| Task | Type | Weight |
|---|---|---|
| Laboratory Report | Individual/Group | 55% |
| Test | Individual | 65% |
When and where
| Teaching period | Campus | Mode |
|---|---|---|
| Semester 1 | Hawthorn | On campus |