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  2. Applied Food Science and Systems [NUT5116]

School: Medical and Health Sciences

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

  • Unit Title

    Applied Food Science and Systems

  • Unit Code

    NUT5116

  • Year

    2016

  • Enrolment Period

    1

  • Version

    1

  • Credit Points

    15

  • Full Year Unit

     N

  • Mode of Delivery

    On Campus

Description

This unit examines the principles of food science and applies them to food selection, preparation and menu planning in Australia. The Australian food supply and its socio-cultural contexts will be studied in terms of commodities, consumption trends, standards and regulations, policies and marketing.

Equivalent Rule

Unit was previously coded NUT4442, NUT4457

Learning Outcomes

On completion of this unit students should be able to:

  1. Demonstrate food science principles and the behaviour of food under various conditions including domestic, institutional and commercial preparation and processing.
  2. Critically assess the characteristics and dietetic implications of major production techniques and practices used in the food industry.
  3. Critically analyse food supply systems, including the environmental, sustainability, economic, regulatory, political and socio-cultural contexts of food provision in Australia.
  4. Evaluate food service systems for the provision of safe and nutritious food for optimum nutrition.
  5. Evaluate the Australian food supply in terms of nutritional analysis, labelling, cost, and their influence on the health of consumers.
  6. Create recipe modifications and menu plans for individuals and groups that meet nutritional, personal, cross cultural, sociological, socioeconomic and health needs using food guidance systems.

Unit Content

  1. Commercial food production systems.
  2. Domestic and commercial cooking methods.
  3. Food commodities in the modern Australian diet.
  4. Food regulatory agencies, processes and outputs.
  5. Food safety and quality meaures.
  6. Food service systems.
  7. Food supply systems.
  8. Influences on food selection and consumption.
  9. Menu and recipe planning and modification.

Additional Learning Experience Information

Food laboratories, seminars, site visits, workshops, class discussions, demonstrations, e-learning activities, guest lecturers and group discussions.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

Due to the professional competency skill development associated with this Unit, student attendance/participation within listed in-class activities and/or online activities including discussion boards is compulsory. Students failing to meet participation standards as outlined in the unit plan may be awarded an I Grade (Fail - incomplete). Students who are unable to meet this requirement for medical or other reasons must seek the approval of the unit coordinator.

ON CAMPUS
TypeDescriptionValue
Laboratory Work ^Recipe modification and therapeutic diet presentation40%
Report ^Food system evaluation30%
Examination ^End of semester examination30%

^ Mandatory to Pass

Text References

  • Birchfield, J., & Sparrow, R. (2008). Design and layout of food service facilities (3rd ed.). Hokoben, NJ: John Wiley & Sons.
  • ^ Brown, A. (2015). Understanding food. Principles and preparation (5th ed.). Belmont CA: Wadsworth/Cengage Learning.
  • McGuire, M., & Beerman, K. (2013). Nutritional sciences: From fundamentals to food (3rd ed.). Belmont, CA: Wadsworth Cengage Learning.
  • McWilliams, M. (2008). Foods: Experimental perspectives (6th ed.). Upper Saddle River, NJ: Pearson Education.

Website References

^ Mandatory reference

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

NUT5116|1|1

School: Medical and Health Sciences

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

  • Unit Title

    Applied Food Science and Systems

  • Unit Code

    NUT5116

  • Year

    2016

  • Enrolment Period

    2

  • Version

    1

  • Credit Points

    15

  • Full Year Unit

     N

  • Mode of Delivery

    On Campus

Description

This unit examines the principles of food science and applies them to food selection, preparation and menu planning in Australia. The Australian food supply and its socio-cultural contexts will be studied in terms of commodities, consumption trends, standards and regulations, policies and marketing.

Equivalent Rule

Unit was previously coded NUT4442, NUT4457

Learning Outcomes

On completion of this unit students should be able to:

  1. Demonstrate food science principles and the behaviour of food under various conditions including domestic, institutional and commercial preparation and processing.
  2. Critically assess the characteristics and dietetic implications of major production techniques and practices used in the food industry.
  3. Critically analyse food supply systems, including the environmental, sustainability, economic, regulatory, political and socio-cultural contexts of food provision in Australia.
  4. Evaluate food service systems for the provision of safe and nutritious food for optimum nutrition.
  5. Evaluate the Australian food supply in terms of nutritional analysis, labelling, cost, and their influence on the health of consumers.
  6. Create recipe modifications and menu plans for individuals and groups that meet nutritional, personal, cross cultural, sociological, socioeconomic and health needs using food guidance systems.

Unit Content

  1. Commercial food production systems.
  2. Domestic and commercial cooking methods.
  3. Food commodities in the modern Australian diet.
  4. Food regulatory agencies, processes and outputs.
  5. Food safety and quality meaures.
  6. Food service systems.
  7. Food supply systems.
  8. Influences on food selection and consumption.
  9. Menu and recipe planning and modification.

Additional Learning Experience Information

Food laboratories, seminars, site visits, workshops, class discussions, demonstrations, e-learning activities, guest lecturers and group discussions.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

ON CAMPUS
TypeDescriptionValue
Laboratory Work ^Recipe modification and therapeutic diet presentation40%
Report ^Food system evaluation30%
Examination ^End of semester examination30%

^ Mandatory to Pass

Text References

  • Birchfield, J., & Sparrow, R. (2008). Design and layout of food service facilities (3rd ed.). Hokoben, NJ: John Wiley & Sons.
  • ^ Brown, A. (2015). Understanding food. Principles and preparation (5th ed.). Belmont CA: Wadsworth/Cengage Learning.
  • McGuire, M., & Beerman, K. (2013). Nutritional sciences: From fundamentals to food (3rd ed.). Belmont, CA: Wadsworth Cengage Learning.
  • McWilliams, M. (2008). Foods: Experimental perspectives (6th ed.). Upper Saddle River, NJ: Pearson Education.

Website References

^ Mandatory reference

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

NUT5116|1|2