Course Title: Topics in Food Technology

Part A: Course Overview

Course Title: Topics in Food Technology

Credit Points: 12.00

Course Code




Learning Mode

Teaching Period(s)


City Campus


135H Applied Sciences


Sem 1 2006

Course Coordinator: Terry Scheikowski

Course Coordinator Phone: +61 3 99252627

Course Coordinator Email:

Course Coordinator Location: 13.D.6e

Pre-requisite Courses and Assumed Knowledge and Capabilities

This course is designed for students who have completed at least two years of a Food Science program.

Course Description

A range of topics will be covered  including: sensory evaluation, food legislation, fat replacers, sweeteners, soft drink manufacture, flavours and colour measurement.

Objectives/Learning Outcomes/Capability Development

Ability to apply scientific principles and methods to diagnose and solve problems and improve performance in simple and discrete to complex and ill-defined associated with the food production and nutritional health

Ability to assess and ensure that development, production and distribution and consumption of processed food, in local and international markets, are conducted within an appropriate ethical and legal framework.

Ability to understand and implement the principles and practices that underpin the efficient and effective production of safe, nutritious and appealing food products.

Ability to locate, evaluate, transform and disseminate information on which informed decisions are baseAbility to communicate in a range of forms (written, electronic, graphic, oral) and to tailor the style and means of communication to the circumstances of the situation and capabilities and sensitivities of the audience.

Students will have knowledge of the techniques used in the sensory evaluation of food and will be able to select the appropriate methodology and be able to interpret and communicate the rsults of sensory analysis of food.

Students will be aware of the overall legislative framework governing the safe manufacture of food.  Student will be abe to access current legislation relevant legislation and be able to produce food labels which comply with current legislation. 

Students will aprreciate the issues involved in the production of low and low fat foods and be able to select appropriate ingredients for the manufacure of such products.

Students will be able research issues involved in the efficient and safe manufacture of food and be able to effectively communicate the findings of that research. 

Students will understand the priinciples underlying colour measurements, and be able develop colour standards for use in the manufacture of food.

Overview of Learning Activities

Sensory Evaluation
Introduction to sensory evaluation, basic tastes, conduct of sensory panels, triangle test, duo-trio test, paired comparison test, A not A test, multiple comparison tests, types of scales, descriptive techniques.

Food Legislation
History of food legislation,  legal significance of Acts and Rules, Food Standards Code, Trade Measurements Act, Health Act, Imported Food Act, Food Standards Australia, Export Control Act, Common Law and Codex Alimentarius.

Food Ingredients
Sweeteners including artificial sweeteners, preservatives, colours, flavours, food acids fat replacers.

Colour Measurement
Munsell, CIE, Hunter Lab and CIE Lab systems.

Manufacture of soft drinks.

Overview of Learning Resources

Prescribed References: There are no prescribed text books for this subject.

Recommended References: References will be given during classes. Much of the reference material will be placed on closed reserve in the library and students are strongly recommended to consult this material. All material placed on closed reserve will be examinable.

A set of sensory notes will be available on line.

Overview of Assessment

Three hour exam  65%

Practical Reports 15%

Assignments (2) 20%