Course Title: Analyse nutritional issues in the food processing industry

Part B: Course Detail

Teaching Period: Term2 2011

Course Code: ONPS5249

Course Title: Analyse nutritional issues in the food processing industry

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Judi McCann

Course Contact Phone: +61 3 9925 8366

Course Contact Email:

Name and Contact Details of All Other Relevant Staff

Nominal Hours: 80

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Pre-requisites and Co-requisites

VBP039 - Identify nutritional fundamentals,
VBP091 - Apply the fundamentals of nutrition

Course Description

To provide participants with the knowledge and skills to effectively manage nutritional issues in the food processing industry

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP085 Analyse nutritional issues in the food processing industry


1.Assess factors affecting food choices and consequential impact on nutritional issues.

Performance Criteria:

1.1 Cultural and social factors which impact on food and  beverage choices in Australia and globally are identified.
1.2 Relationships between technological developments in the food supply chain and social changes are assessed.
1.3 Organoleptic factors which may affect food choices and therefore nutrition are categorised.
1.4 Impact of nutrition issues in food selection is assessed.
1.5 Relationship between technological developments in convenience foods and nutritional problems due to excessive consumption are analysed.
1.6 Possible nutritional consequences of specific food selection strategies are assessed.


2. Determine the elements of an optimum diet and the basis for relevant food guidance systems.

Performance Criteria:

2.1 Elements of an optimum diet and the basis for relevant food guidance systems are determined.
2.2 Elements of a nutritionally sound diet with respect to the optimal supply of key nutrients are recognized.
2.3 The ‘optimum diet’ with respect to its contents and intended outcomes is identified.
2.4 Basis for the provision of information on recommendations for macronutrient intakes Is investigated
2.5 Role and limitations of the currently available food selection guides in Australia and overseas are evaluated.


3. Analyse the nutritional needs of population subgroups.

Performance Criteria:

3.1 Nutritional needs of population subgroups are identfied.
3.2 Nutritional needs of the following groups based on their physiological condition - pregnant women, lactating women, infants, children and adolescents, mature and ageing people and obese people-are analysed.
3.3 Criteria for the provision of nutritionally appropriate food and food product choices for each of the above sub-group are determined.
3.4 Possible benefits of foods/food products based on their suitability in the diet of each of the above sub-groups are assessed.
3.5 Nutritional needs of vegetarians are analysed.
3.6 Nutritional needs of religious and cultural groups based on their traditional/philosophical needs are discussed.
3.7 Global nutritional issues with respect to the nutritional needs of population subgroups are analysed.


4. Determine the relationship between food and disease.

Performance Criteria:

4.1 Nutritional factors of genetic engineered foods and their impact on human health are discussed.
4.2 Medical conditions which require diet modifications are identified and modifications recommended.
4.3 Nutritional parameters required for product development of foods modified for specific dietary requirements are identified.


5. Apply developments in nutrition relevant to food processing.

Performance Criteria:

5.1 Ways in which the composition of food is modified to meet particular dietary requirements are identified.
5.2 Concept and purpose of functional foods are recognized.
5.3 Nutritional parameters for designing foods and food products and their impacts on nutritional status are discussed.
5.4 Food processing techniques, which impact on the nutritional
5.5 Role of biotechnology in producing foods, ingredients, and food additives is investigated.
5.6 Food packaging methods and their impact on nutritional quality are assessed.


6. Establish the interrelationships between food processing and the nutritional value of foods and food products

Performance Criteria:

6.1 Factors in unit operations, which affect the nutritional value offoods post harvest, are identified.
6.2 Nutrient losses in food processing and packaging fromharvesting to consumption are measured.
6.3 Impact on micro-organisms in the production of foods and foodproducts having beneficial nutritional parameters are demonstrated.
6.4 Rationale for the enrichment of processed foods is determined.

Learning Outcomes

On completeion of this unit students should be able to

• assess the factors affecting food choices and the consequential impact of these factors on nutritional status
• determine the elements of an optimum diet and the basis for relevant food guidance systems
• analyse the nutritional needs of population subgroups
• determine the relationship between food and disease
• apply developments in nutrition relevant to food processing
• establish the interrelationships between food processing and the nutritional value of foods and food products
• identify food law, regulation and surveillance in Australia with particular reference to nutrition
• investigate nutrition related issues that are relevant to the food technologist
• identify the global nutrition challenges relevant to the food technologist

Details of Learning Activities

Class Discussion and presentations
Guest Speakers
Library Research sessions
Research tasks
Activity Sheets
Research Assignment /presentation to class

Teaching Schedule

Week 1        Food Choices - group work
Week 2        Library session -  talk by librarian on research methods and referencing
Week 3        Dietary Guidelines/ Food Pyramids /population subgroups
Week 4         Relationship between food and disease   - modified food
Week 5        Guest speaker  
Week 6       Lifestyle Diseases       Developments Food Processing and packaging  relevant t nutrition
Week 7        Food regulations    Role of Food Technologist    
Week 8        Global Issues relevant to Food Technologist    
Week 9        Presentations

Learning Resources

Prescribed Texts

Wahlqvist,  Mark      Food and Nutrition   2nd ed


  Lawrence,  M   &  Worsley,  T    Public Health    Nutrition  From Principles to Practice

Other Resources

DVD      Food for All
DVD      Decisions  Decisions
DVD      Food Trends in Australia
DVD      Healthy Eating Pyramid
DVD      Diet and Disease in modern society
DVD      Food Irradiation

Overview of Assessment

Assessments for this course may consist of:

  • class activities
  • creation of a folio of  articles on current nutritional issues.  Analysis of selected articles
  • a series of worksheets and research activities
  •  reports on guest speakers
  • assignment /oral presentation
  • exam

Assessment Tasks

Exam          30%
Class activities/reports/Research Activity Sheets         40%
Assignment/ presentation to class                       30%

Assessment Matrix

Other Information

The 80 hours allowed for this subject  are  allocated as follows

Class time            30 hours

Individual research/directed reading  30 hours

Research for individual project      10 hours
Preparation of class presentation   5 hours
revision    3 hours

Exam                    2 hours

Course Overview: Access Course Overview