NUTR71-100: Nutrition and Food Science

Description

This subject develops a detailed knowledge of food science and its application across nutrition and dietetic practice. Students will explore the functions, chemistry, composition and nutritional properties of a variety of foods and apply this to enhance their understanding of nutrient digestion and metabolism. Theoretical learning will be supplemented by practical, hands-on workshops where students will gain an understanding of the physical, biochemical and nutritional changes that occur during food production, processing and preparation. 

Subject details

Type: Postgraduate Subject
Code: NUTR71-100
EFTSL: 0.125
Faculty: Faculty of Health Sciences and Medicine
Semesters offered:
  • May 2023 [Standard Offering]
Credit: 10
Study areas:
  • Health, Biomedical, and Sport Sciences
Subject fees:
  • Commencing in 2022: $4,200.00
  • Commencing in 2023: $4,310.00
  • Commencing in 2024: $4,400.00
  • Commencing in 2022: $4,450.00
  • Commencing in 2023: $4,570.00
  • Commencing in 2024: $4,850.00

Learning outcomes

  1. Apply current knowledge of food science and human nutrition as it relates to the safe practice of nutrition and dietetics
  2. Describe personal, social, cultural, environmental, economic and political factors that influence food and its use, composition and consumption patterns
  3. Explain common practices used in food production and preparation including culinary techniques, portion sizing, sensory analysis and food labelling.
  4. Critically discuss a variety of foods and the effects of production, processing and preparation methods used in domestic and commercial settings.
  5. Use food composition data, food regulations and food guides to identify food options and recipe modifications to achieve nutritional goals for general diets.
  6. Reflect on relevant codes of conduct, dress codes, vaccinations, and checks as stipulated in the compliance requirements of the University.

Enrolment requirements

Requisites:

Nil
Assumed knowledge:

Assumed knowledge is the minimum level of knowledge of a subject area that students are assumed to have acquired through previous study. It is the responsibility of students to ensure they meet the assumed knowledge expectations of the subject. Students who do not possess this prior knowledge are strongly recommended against enrolling and do so at their own risk. No concessions will be made for students’ lack of prior knowledge.

Restrictions: This subject is not available to
  • Study Abroad Students

Must be admitted into CC-63039 - Graduate Certificate of Nutrition OR CC-63040 - Graduate Diploma of Nutrition OR CC-63041 - Master of Nutrition and Dietetic Practice

This subject is not available as a general elective. To be eligible for enrolment, the subject must be specified in the students’ program structure.

Subject outlines

Subject dates

  • Standard Offering
    Enrolment opens: 19/03/2023
    Semester start: 15/05/2023
    Subject start: 15/05/2023
    Cancellation 1: 29/05/2023
    Cancellation 2: 05/06/2023
    Last enrolment: 28/05/2023
    Withdraw - Financial: 10/06/2023
    Withdraw - Academic: 01/07/2023
    Teaching census: 09/06/2023
Standard Offering
Enrolment opens: 19/03/2023
Semester start: 15/05/2023
Subject start: 15/05/2023
Cancellation 1: 29/05/2023
Cancellation 2: 05/06/2023
Last enrolment: 28/05/2023
Withdraw - Financial: 10/06/2023
Withdraw - Academic: 01/07/2023
Teaching census: 09/06/2023