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.
|Faculty||Faculty of Health Sciences & Medicine|
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. Understand and comply with relevant codes of conduct, dress codes, vaccinations and checks as stipulated in the compliance requirements of the University.
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.
|Non-Standard Offering||Non-Standard Offering|
|Withdraw – Financial?||07/06/2020||07/06/2020|
|Withdraw – Academic?||14/06/2020||14/06/2020|
|Withdraw – Financial?||30/05/2021|
|Withdraw – Academic?||06/06/2021|