This unit examines the attributes of small, medium and large scale food manufacturing enterprises, and their management and financial characteristics. Students will gain knowledge of the managerial arrangements, and the principles of financial and human resources management that will prepare them for the food industry workforce.

Unit details

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Unit code:


HPC1000 - Introduction to Human Nutrition and Food



Learning Outcomes

On successful completion of this unit, students will be able to:
  1. Analyse the range of operations used in food manufacturing;  
  2. Critically review the optimal management of factory timelines;  
  3. Conceptually map the principles of human resources management;  
  4. Interrogate the legislative occupational health requirements of food manufacturing;  
  5. Propose solutions to unit operation problems in a variety of settings; and  
  6. Prepare simple business plans and planned maintenance schedules for food manufacturing enterprises.  


Assessment type Description Grade
Assignment Written Assignment (individual) - business plan and maintenance schedule (1500 words) 30%
Assignment Written Team Assignment and Presentation - proposed solution to operations challenge (1500 words + 20 min. presentation) 30%
Examination Examination (2 hours, short answer and long answer questions) 40%

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