In this unit students examine a variety of physical and chemical change processes in food and investigate the concepts of palatable food through sensory evaluation. Students will discuss the science of food and related technologies to inform delivery of learning activates within school contexts and the key learning area of Food Technology. There is a focus on physical and chemical changes to food such as the impact of cold and heat; aeration; pH and specific preparation techniques; and how proteins, carbohydrates and fats both change and develop specific products and dishes.
Unit details
Location:
Study level:
Undergraduate
Credit points:
12
Unit code:
EFT2001
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Learning Outcomes
| 1. | Distinguish ways to use and change ingredients and techniques for specific outcomes; | ||
| 2. | Conceptualise and evaluate food production for intended outcomes; | ||
| 3. | Analyse how specific physical and chemical change in food occurs; | ||
| 4. | Investigate a range of techniques to develop particular food products; | ||
| 5. | Discuss the underlying relationship between specific characteristics of food products and food science. |
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Journal | Dietary journal with commentary (800 words) | 20% |
| Portfolio | Worksheets (4) with annotated reflections about changes to food through physical or chemical change and/or to develop palatability (1400 words) | 35% |
| Presentation | Food preservation information sheet and presentation. (1200 words PLUS 10 minute presentation) | 45% |
Where to next?
As part of a course
You can choose to study this unit as part of the following courses. Refer to the course page for information on how to structure your course to include this unit.
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