Course Title: Introduction to the Food Industry

Part A: Course Overview

Course Title: Introduction to the Food Industry

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 1 2011,
Sem 1 2012,
Sem 1 2013,
Sem 1 2014,
Sem 2 2015,
Sem 1 2016


City Campus


171H School of Science


Sem 1 2017,
Sem 1 2018,
Sem 1 2019

Course Coordinator: Dr Jayani Chandrapala

Course Coordinator Phone: +61 3 9925 2130

Course Coordinator Email:

Course Coordinator Location: Bundoora Campus, 201.06.07

Course Coordinator Availability: by appointment

Pre-requisite Courses and Assumed Knowledge and Capabilities

This is an introductory course; there are no enforced requisite courses.


Course Description

This course aims to introduce you to the food industry and how food science can assist in understanding how food components are transformed into food products in a highly regulated environment with emphasis on the importance of food hygiene and safety. This course also introduces you to a broad range of career opportunities that are open to food science graduates in this diverse and evolving industry. In addition, the course develops abilities for future learning. Particular emphasis is placed on introducing science to provide a better understanding of complex problems in the field of food science and technology in the food industry.


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes (PLO)

PLO-1 Understanding science

You will demonstrate a coherent understanding of food sciences by explaining the role and relevance of food sciences in industry.

PLO-2 Scientific knowledge

2.1 You will exhibit depth and breadth of knowledge by demonstrating a well-developed understanding of food sciences. 

2.2 You will exhibit depth and breadth of food science knowledge by demonstrating knowledge that food science has interdisciplinary connections with other sciences such as health, chemical and microbiological sciences. 

PLO-3 Inquiry and problem solving

3.1 You will be able to critically analyse and solve problems in food science and technology by gathering, synthesizing and critically evaluating information from a range of sources. 

PLO-4 Communication

4.1. You will be an effective communicator of food sciences by effectively communicating scientific results, information, or arguments (in written or oral mode) for a variety of purposes and audiences.


On successful completion of this course you should be able to: 

  1. Demonstrate understanding of the role of a food scientist/technologist in the context of a complex food manufacturing environment.
  2. Demonstrate an awareness of the knowledge, skills and attributes desired by the food industry.
  3. Demonstrate understanding at a basic level, the components of food (carbohydrates, proteins, lipids, water) and link the relationship between some of the structures of these components and their characteristics (properties).
  4. Integrate the science to the relevant industry by demonstrating how the different structures of these components can be altered to create different end-product characteristics. 
  5. Demonstrate the development cycle of a new food product including technical specifications and consumer responses.
  6. Demonstrate an awareness of the importance of the Food Standards Code in controlling the standards and quality of food for sale.
  7. Demonstrate understanding of the nature of microbes of importance to the food industry.
  8. Apply the principles of hygienic food handling to prevent or minimize the transfer of bacteria to food.
  9. Demonstrate the ability to communicate, by means of oral, written, symbolic and pictorial presentations to a wide range of audience types with an appreciation of communication as a cultural and personal practice as well as the systems of communication in the sciences.


Overview of Learning Activities

You will learn in this course by:

  1. attendance at lectures and tutorials where material will be presented and explained, and the subject will be illustrated with demonstrations and examples;
  2. private study, working through the theory as presented in lectures, texts and notes, and gaining practice at solving problems through the case studies;
  3. completing or reviewing weekly tasks designed to give you further practice in application of theory.

You will be provided with a list of relevant texts, journal articles and other freely accessible internet sites..

Total Study Hours

Lecturer, tutor or demonstrator guided learning activities:

  • Lectures and tutorials: 36 hours (face-to-face)
  • Assignment/ demonstrations: 12 hours (face-to-face)



Overview of Learning Resources

You will be provided with lists of relevant texts, library resources (Including appropriate journals) and freely accessible Internet sites. Other material will be provided in class. 

You will be able to access course information and learning material through CANVAS.


Overview of Assessment

Note that:

☒This course has no hurdle requirements.


Assessment tasks are:

Assessment Task 1: Group assignment and oral presentation

Weighting 40%

This assessment task supports CLOs 1 to 9

Assessment Task 2: Multiple Choice Tests

Weighting 20%

This assessment task supports CLOs 1 to 8.

Assessment Task 3: End of semester exam

Weighting 40%

This assessment task supports CLOs 1 to 9.