8336 (v.9) Food Science 381
| Area: | School of Public Health |
| Credits: | 25.0 |
| Contact Hours: | 5.0 |
| Lecture: | 1 x 3 Hours Weekly |
| Laboratory: | 1 x 2 Hours Weekly |
| Prerequisite(s): | 2830 (v.4) Nutritional Biochemistry 282 or any previous version
AND
306154 (v.1) Food Science 285 or any previous version
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| Syllabus: | Food regulations for nutrient and health claims and novel foods. Microorganisms and phytochemicals in food formulation. Principles of novel food processing. Research and development of functional foods and potential role in preventing disease. |
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| Unit Outcomes: | On successful completion of this unit students will be able to - Demonstrate knowledge in the current food regulations pertaining to food labeling, nutrient and health claims and pre-market approved foods. Demonstrate an understanding of how functional foods and phytochemicals have the potential to prevent chronic lifestyle diseases. Assess food products on the market and all aspects of research and development of functional food products including food processing technologies, bioavailability and bioactivity of novel food ingredients such as phytochemicals. |
| 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: | Most recent scientific journal articles to be advised. Schmidl M.K. and Labuza T.P., (Ed.), (2000), Essentials of Functional Foods, USA, Aspen Publishers. |
| Unit Texts: | No prescribed texts. |
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| Unit Assessment Breakdown: | Examinations 75%, Written Report 25%, This is by grade/mark assessment. |
Current as of: February 2, 2004
CRICOS provider code 00301J
