HPC1001 - Food Components
|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.|
|Assignment||Essay (1000 words)||30%|
|Test||In-class Test (2 x 40mins per test maximum)||20%|
|Report||Laboratory Report using guided questions (1000 words)||30%|
|Presentation||Individual Poster Presentation (5 mins allocated for questions)||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.
Study a single unit
This unit can be studied on its own, without enrolling in a full degree. Learn more about single units of study at VU.
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.