304652 (v.1) Food Science Specialisation 201

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Area:	School of Public Health
Credits:	25.0
Contact Hours:	5.0
Lecture:	1 x 2 Hours Weekly
Tutorial:	1 x 1 Hours Weekly
Practical:	1 x 2 Hours Weekly
Syllabus:	Food types and composition. Food preservation and processing techniques, food additives. The study of environmental health problems arising from raw foods, processed foods and the manufacture of foods. Study of smallgoods and unconventional foods.
Unit Outcomes:	On successful completion of this unit students will be able to - Display a knowledge of the practices and health hazards associated with food production, storage, transport and sale. Display a knowledge of current laws and codes governing the composition, production and sale of foods. Display a knowledge of food analysis procedures, the interpretation of results in relation to existing law and codes. Integrate the principles of food hygiene and technology and other environmental health units as they apply to food science, food processing, industry and the associated regulations, exhibit a knowledge of the statutory controls and the methods used to minimise health hazards arising from food production.
Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information.
Unit References:	Potter N., (1996), Food Science, (5th ed.), NY, Van Nostrand Reinhold Company.
Unit Texts:	No prescribed texts.
Unit Assessment Breakdown:	Theory Component (Modules) 70%, Practicals 30%. To be eligible to be awarded a pass grade for this unit students must pass all categories of the assessment, including a pass grade for all theory modules.
Year Location Period Internal Area External Central External 2004 Bentley Campus Semester 1 Y