Unit details
Prerequisites
HPC1001 - Food Components
Contact us
- Visit a student service centre
- 1300 VIC UNI (1300 842 864)
- Chat with us online
- Ask questions at GOTOVU
Find a different unit
Learning Outcomes
1. | Articulate functional properties of carbohydrates, proteins and fats in food groups to advise innovative and creative combinations for complex dietary situations; | ||
2. | Illustrate functional properties of food groups through interactions of ingredients in food systems; | ||
3. | Articulate principles underpinning laboratory testing of food physicochemical properties; | ||
4. | Elaborate on factors contributing to changes of food properties during preparation, cooking and processing; | ||
5. | Appraise sensory properties of foods post preparation, cooking and processing; and | ||
6. | Demonstrate an understanding of the safety issues in operating equipment used in the analysis, production and preservation of food products. |
Assessment
Assessment type | Description | Grade |
---|---|---|
Presentation | Small Group Presentations (5-7mins each) (3) | 30% |
Test | In-class Test (2) | 20% |
Report | Laboratory Reports (3) based on Video demonstrations | 30% |
Presentation | Individual Poster Presentation | 20% |
Where to next?
As part of a course
This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.
VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.