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  • Sensory EvaluationFOOD90028

    Offered:Semester 2Year:2019

    Sensory evaluation is a scientific method used to evoke, measure, analyse, and interpret those responses to food products as perceived through the sense of sight, smell, touch, taste and hearing. Sensory evaluation guides development and commercial strategy within the food industry. It plays a cr...

  • Securing Sufficient and Healthy FoodFOOD90039

    Offered:Semester 1Year:2019

    Formerly FOOD90024 Food security is defined by the World Health Organization as “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. This is becoming increasingly difficult to maintain in all global sectors with increased populati...

  • Food Packaging Materials and ProcessesFOOD90031

    Offered:JulyYear:2019

    This subject provides an overview of food packaging materials, processes and secondary packaging which has important roles in product preservation and safety, extended shelf life, consumer protection, sustainability and reduced carbon footprint, logistics and tracking, active packaging, modified ...

  • MFPI InternshipFOOD90036

    Offered:Semester 1, Semester 2Year:2019

    This subject is designed to provide current insight and exposure into key issues, challenges and logistical matters that face the food industry in the area of innovation and improvement design. Innovation may be, but is not limited to, new product development, marketing, consumer insights, resear...

  • Functional FoodsFOOD30010

    Offered:Semester 2Year:2019

    This subject examines the macro structure of food and the chemistry of the components as part of a food matrix. This will include their interactions within a food matrix. Specialised topics will provide students with a greater understanding of nutritional and sensory characteristics of foods, par...

  • Food Processing & PreservationFOOD30007

    Offered:Semester 1Year:2019

    The aim of this subject is to provide students with an understanding of the science and technology associated with the processing of materials of plant and animal origin into food and food products and their preservation by traditional and modern techniques. An integrated presentation embodying c...

  • Food EngineeringFOOD90029

    Offered:Semester 1Year:2019

    AIMS This subject will cover the application of chemical engineering principles to modern food processing. This is a specialised elective subject and part of the Biochemical Engineering course that builds on core chemical engineering knowledge and the material presented in the Bioprocess Engineer...

  • Meat and Meat ProductsFOOD90010

    Offered:Semester 1Year:2019

    This subject will cover the following topics; meat production in Australia, microscopic and macroscopic structure of meat muscle, components of meat, interrelationships and surface chemistry, meat processing (role of non-meat functional ingredients, inhibition of microbial growth, fermentation of...

  • Food Safety and QualityFOOD90008

    Offered:Semester 2Year:2019

    Quality management and international and national quality management standardsWhat are customers’ expectations of food?Probability and samplingStatistical Process ControlMicrobial Factors in Food QualityRisk Analysis and ManagementQuantitative risk assessmentRegulatory requirements The Food Safet...

  • Food ProcessingFOOD90007

    Offered:Semester 2Year:2019

    Preservation techniques (physical, chemical and biological) and applications, including reference to legal requirements, and processing operations (including the principles of the process, factors influencing the selection of equipment and the effect on the food and food components) selected from...

  • The Politics of FoodFOOD90041

    Offered:Semester 1Year:2019

    Formerly FOOD90026 This subject examines the politics of the global food system, and will focus on the policies, structures, power relations and political debates surrounding the production, distribution and consumption of food. The impacts of food production and consumption on food security, he...

  • Nutrition Politics and PolicyFOOD90040

    Offered:Semester 2Year:2019

    Formerly FOOD90027 This subject critically examines the scientific, policy and political debates regarding the relationship between food, nutrition and health. The social, economic, commercial, scientific and regulatory processes and structures that shape food consumption patterns, the nutrition...

  • Food ChemistryFOOD90022

    Offered:Semester 1Year:2019

    The aim of this subject is to provide students with an understanding of the chemical structure of important food components of plant origin. The chemical and biological properties of these components are also explored. This course is supported by a practical laboratory program, which emphasises ...

  • Food Research & DevelopmentFOOD30009

    Offered:Semester 2Year:2019

    The aim of this subject is to provide students with an understanding of the systematic processes involved in food research and product development. This subject represents a capstone experience for the food science major. It will allow students to experience and conduct basic research projects (m...

  • Food Science Research Project Part 1FOOD40001

    Offered:Semester 1Year:2019

    This honours research project in the Faculty of Veterinary and Agricultural Sciences aims to develop a student's ability to design and undertake a substantial body of work, to find solutions to a particular problem, and to report on this in written and verbal form. Project definition is completed...

  • Food Science Research Project Part 1FOOD40002

    Offered:Semester 2Year:2019

    refer to FOOD40001 Food Science Research Project Part 1

  • Beer Styles and Sensory AnalysisFOOD10001

    Offered:Semester 1Year:2019Quotas apply

    The subject will introduce students to the economic, technological, historical and social aspects that have led to the development of distinctive styles of beer. Students will gain an understanding of what contributes to each style and how sensory assessment of beer is conducted. In addition stud...

  • Advanced Food AnalysisFOOD30008

    Offered:Semester 1Year:2019

    Advanced food analysis will teach students most rapid and standard conventional methods commonly used in food analysis. These analytical techniques will include: The selection of appropriate scientific methods for a specific food analysis, physical and chemical parametersPrinciples of instrumen...

  • Food Chemistry, Biology and NutritionFOOD20003

    Offered:Semester 1Year:2019

    The aim of this subject is to provide students with an understanding of the chemical structure and the underlying nutritional biochemistry of food components.

  • Food Microbiology and SafetyFOOD20006

    Offered:Semester 2Year:2019

    Microbes (viruses, bacteria, fungi, parasites and other agents) can be associated with food in several ways: As components of the fermentation processes that are associated with the development of flavours and textures of food and its preservationAs the normal microflora that is associated with ...