Course Title: Food Science 1

Part A: Course Overview

Course Title: Food Science 1

Credit Points: 12.00

Course Code




Learning Mode

Teaching Period(s)


City Campus


135H Applied Sciences


Sem 1 2006,
Sem 1 2007,
Sem 1 2008,
Sem 1 2009,
Sem 1 2010,
Sem 2 2011

Course Coordinator: Dr Anne Sibbel

Course Coordinator Phone: +61 3 9925 2718

Course Coordinator Email:

Course Coordinator Location: 39.4.9

Pre-requisite Courses and Assumed Knowledge and Capabilities


Course Description

This course provides students with an introduction and overview of food science, required for food processing, product development and safe food handling. Examples of the environmental impact of food production and processing are presented. Food science tutorial sessions introduce key concepts in food chemistry and microbiology to support learning in this area. 

Objectives/Learning Outcomes/Capability Development

On successful completion of this course each student should be able to:

• Explain the relationship between food hygiene practices and food safety
• Describe the components of foods responsible for texture, colour and flavour
• Apply knowledge of chemistry of components to explain changes in properties of foods
• Recognise some of the environmental effects of food production

Overview of Learning Activities

Food Science 1 is presented in lectures, online and through tutorials

Overview of Learning Resources

Students will be referred to relevant texts, library resources (Including appropriate journals) and freely accessible Internet sites. Other material will be provided in class.

Overview of Assessment

A project, test and end of semester examination all contribute to a final grade in this course. Students should maintain their own tutorial file for personal reference as required.