Admission and Unit Information – Bachelor of Science (Nutrition and Food Sciences)

How many species walk, fly, swim or slither, crawl, hop, wriggle or just float, hitchhike or move so slowly that they appear not to move at all? No one knows and new species appear almost every day. This unit focuses on this spectacular diversity of living things and the process of evolution. Students explore and classify biodiversity and how organisms function, acquire and assimilate resources and co-ordinate growth and reproduction. Organisms interact with one another and their environment forming a complex set of interactions in ecosystems. It is these interactions that have driven evolution. Ultimately human survival depends on the sustainable use of this biodiversity and ecosystems.

This unit is designed to provide students with scientific literacy and generic skills required to successfully undertake science-related undergraduate studies. Students learn, develop and utilise academic and interpersonal methodologies within the context of applied scientific principles in society and take responsibility for their own learning. Students are introduced to the contestable and uncertain nature of science and the scientific method. Activities encourage development of self-confidence, self-efficacy, creative thinking through problem solving, group process, communication and peer support. Academic skills include scientific reading and report writing, researching scientific information and library skills, oral presentation, taking tests and exams, effective personal and group based learning strategies, peer assessment, and online learning.

This level 1 unit develops the quantitative skills that underpin many fields of study in the sciences. The content covered includes basic algebra, functions, graphs, equations, linear and quadratic, introductory probability and descriptive statistics. These mathematical/statistical concepts will be revised and developed using scientific concepts such as molarity and dilution, optical density, population growth, and predator-prey models. In all aspects of this unit, students will be developing and using critical thinking skills to solve mathematical/statistical problems set in a scientific context.

This unit is an introduction to the fundamental chemistry principles and skills required for students studying courses in food, nutrition, and the environment. The emphasis is on the structure and reactivity of substances and mixtures in different chemical environments, and exposed to different forms of electromagnetic radiation. The focus is on chemistry in aqueous environments and the atmosphere, and studied using a systems approach.

This unit provides an introduction to some of the essential knowledge, concepts and skills of chemistry, to serve the needs of students majoring in chemistry and those requiring a working knowledge of chemistry. Observable chemical facts and phenomena including structure, dynamics, and energetics, are explained in terms of current mathematical and visual models and further developed in Essential Chemistry 2. Evidence for chemical understanding is provided using IR spectroscopy, mass spectrometry, and computer molecular modelling. Laboratory skills relate theory to practice through the development of practical skills required to determine the concentration of an analyte using volumetric and spectrophotometric analysis.

Cells are the most basic form of all life, and underlying normal cell function are the molecules used to build complex cellular structures, generate energy, and propagate dynamic life. The unit will study the fundamental processes through which key biomolecules, including lipids, carbohydrates, amino acids and nucleic acids, are manipulated to generate and store energy, and build a broad array of important biological macromolecules including DNA, membranes and proteins. To sustain life, cells respire for energy and replicate for growth and sexual reproduction. Accordingly the unit will examine cellular respiration, transcription, translation, mitosis, meiosis, transmission and how the genetic code is inherited and modified providing students insights into the phenomena of life. The role of DNA technology in the fields of medicine, biomolecular plant and animal science, food, forensic and environmental science will provide students with real world applications.

This unit introduces an investigation of the reactivity of covalent molecules, in particular, of carbon-based compounds. Focussing on introductory chemical dynamics and thermodynamics, students will develop an in-depth understanding of the structure, nomenclature and reactivity of the principal organic functional groups, extending their basic principles of chemistry. They will also understand how molecules are synthesised and the ways they react being important in the function and role of chemistry in biological systems in our domestic and industrial worlds.

Food provides the sustenance of life with many roles, nutrition for good health, enjoyment and cultural identity. This unit introduces the basic principles for the understanding of food. Students will gain an awareness of the history and cultural significance of food and its traditions in Australia and around the world and the science behind food, its composition, physical and functional characteristics. Fruits and vegetables, cereal, meat and dairy products will be covered, how they are processed and impacts on food quality and nutrition. Current issues will be discussed, such as world food supply, food-borne disease, diet and healt, obesity and new trends in food.

Biochemistry is the study of the chemistry of life. By understanding the structure and roles of biological macromolecules found in cells students will develop the concept of self assembly of these molecules to form life. Topics include the structure of carbohydrates, lipids, proteins, and nucleic acids and how they function in the lipid and aqueous environments of the cell. Basic metabolism is introduced with an overview of the major pathways in cells, mechanisms of regulation, and an introduction into important cofactors and intermediatory molecules. These concepts will be reinforced through practical classes that teach critical skills in experimental design, analysis and interpretation.

In this unit students will use an inquiry-based approach to explore the origin and diversity of microorganisms and their significance in the environment, in foods and industry as well as in health and disease. Students will be introduced to the structure, reproduction, classification, cultivation and enumeration of bacteria, viruses, fungi and protists. The conditions required for growth and survival of microorganisms will be studied as well as physical and chemical methods of control. In laboratory classes students will develop skills in culturing and observing microorganisms and in designing experiments to test microbiological concepts. This unit is a pre-requisite for Microbiology 2 and Level 3 Microbiology units.

This unit introduces students to the principles of food preservation including heat treatments, chilling, freezing, dehydration and fermentation. Factors affecting food quality are explored with respect to microbial, chemical and physical changes in food and their effects on food safety, nutritional value and sensory characteristics. The basic principles of good manufacturing practises, sanitation and Hazard Analysis Critical Control Point (HACCP) for control of food safety will be studied in relation to the design of safe food manufacturing processes. The processing of fruit, vegetables and meat products is covered through hands-on practicals in the food pilot plant.

This unit presents the basic principles and concepts of human nutrition including nutrient requirements, functions, deficiency symptoms and the effects of excess as well as energy balance and weight control. Macronutrients involved with energy metabolism. In addition, all vitamins and essential minerals are covered. Specific topics include requirements, functions and the effects of excess and deficiency. Energy balance and weight control are also covered.

This unit aims to build on students' knowledge of food preparation gained in Food Science 1 and 2, the focus of this unit includes; food science and principles, the interaction of ingredients and the added effects of physical procedures on the end product. Students develop advanced scientific methodologies to give reproducibility. This is a recommended unit for those intending to advance in the areas of recipe development and new product development.

This unit applies the basic concepts of human nutrition to the various stages of the life span (infant to adulthood) as well as examining the development of Australian dietary practices and diet related disorders. This unit provides the student with adequate and reliable information so that they make informed decisions with regard to nutritionally critical moments of the life span as well as new or emerging nutrition opinion or fact.

This unit introduces the concept of homeostasis and critically examines examples of how the body systems are regulated and homeostatically controlled. The unit uses a body-systems approach to examine the physiology of tissues, organs and systems in order to develop an integrated view of the regulated functioning of the human body.

Food safety is rapidly evolving with the emergence of new food borne diseases, changing disease patterns, evolving approaches to risk analysis and an emerging requirement that food producers, processors, handlers and consumers take shared responsibility for food safety. This unit aims to equip students with the necessary skills to identify, evaluate and control food borne hazards in order to protect the safety and quality of the food supply and reduce associated risks to human health. Content includes the key elements of food safety and regulation food contamination; food spoilage agents and hazards; principles of good hygienic practice and preservation in food production, preparation and distribution.

The quality of fresh fruit, vegetables and cut flowers affects growers and consumers. In this unit, students will develop an understanding of the role of fresh produce for the health and wellbeing of people; the growth, maturation and physiology of fresh produce; the importance of managing temperature and relative humidity of the storage environment; the responses of fresh produce to changes in temperature and water loss; and the role of ethylene in fruit ripening and senescence. The practical issues of assessing harvest maturity and the packaging, distribution and the control of postharvest diseases and pests will be set in the context of market access.

This unit introduces students to the standard methods of analysis of foods as used for nutritional analysis and quality assessment of foods. Practicals will include determination of major and minor food components; functionality tests and sensory analysis of foods. The data obtained in the laboratory will be compared to published data and students will gain an appreciation of the limitations of data collection. Students will learn how to construct nutrition information panels for food labels and develop a working knowledge food labelling legislation. The unit integrates previous studies in food science and food safety to develop an understanding of food quality assurance, good manufacturing practices and quality management systems as they are applied to the control and quality management of food. Food laws, regulations and codes at State, National and International levels are covered. The students will develop a working knowledge of the implementation of food safety quality management systems such as ISO22000.

This unit explores current food and nutrition issues relevant to health and wellbeing. It introduces students to the factors that influence public health nutrition and explores (a) the contribution food systems and food security makes to consumer wellbeing; (b) the changing global marketplace and the impact of globalisation on food security and ecological sustainability; and (c) the complex inter-connections between government policy, globalisation, consumerism and nature of human health. The current metabolic disease epidemic highlights the importance of public health nutrition research and health promotion practice in this field as affluence is threatening personal health and sustainability. Students will assess nutritional status from available data and explore the role of community food systems in this assessment. Students will also be introduced to social research methods and plan a social research study that explores current consumer and producer challenges.

This unit applies scientific principles to the development, preparation and presentation of food products. Students are encouraged to become autonomous learners through problem-solving activities and experiential techniques. Students integrate and apply knowledge and skills from areas such as chemistry, biology, food science and nutrition to nutritionally focussed food products. Students are encouraged to keep abreast of food trends in the dynamic food industry as well as current nutritional issues within domestic, multicultural and indigenous communities. Students will utilise prior knowledge and skills to address specific nutritional issues and the development of new food products to fit within these boundaries.

This unit applies scientific principles to the development, preparation and presentation of food products. Students are encouraged to become autonomous learners through problem-solving activities and experiential techniques. Students integrate and apply knowledge and skills from areas such as chemistry, biology, food science and nutrition to nutritionally focussed food products. Students are encouraged to keep abreast of food trends in the dynamic food industry as well as current nutritional issues within domestic, multicultural and indigenous communities. Students will utilise prior knowledge and skills to address specific nutritional issues and the development of new food products to fit within these boundaries.

The unit provides a theoretical and practical introduction to wide range of microbiological techniques that are commonly used in medical science, industrial and food microbiology, environmental science, and research. Building on a basic understanding of microbiology the unit shows how microorganisms can be isolated, identified, and enumerated using traditional microbiological methods, modern variations on traditional methods, and more recent immunological and molecular methods. The laboratory component is an integral component of the unit as the students use a variety of techniques, methods and commercial systems that are applied in microbiological laboratories, and incorporates problem solving and inquiry based exercises.

This unit extends the student's knowledge and experience of analytical techniques by applying them to forensic investigations and analysis in the environmental and food sciences. It will provide an understanding of the chemical and physical principles underlying the use of instrumentation in chemical analysis. Topics include principles of spectroscopic techniques, separation methods; sample collection and storage; presumptive testing; modern chemical instrumentation for gas and liquid chromatography; atomic spectroscopy; mass spectroscopy; x-ray methods and spectroscopic methods.

Students enrolled in this unit to work in a product development team as in industry. The entire process of product development includes: idea generation; collating market, technical and consumer information; consumer surveying to establish the need/desire for a new product; development processing, testing and evaluation, packaging; promotion and marketing. Students will develop a specialised knowledge of the total product development system and the ability to design, conduct and analyse consumer surveys; develop product formulations and recipes with evaluation of sensory properties, nutritional composition and other functional attributes and design, organise and analyse sensory/acceptance/ performance during the development of the product.

This is a "Work Experience" unit, for which no student contribution fee is charged, nor will it consume Student Learning Entitlement (SLE). Students are required to obtain at least ten weeks, vocationally relevant, industrial experience during their course of study. The aim of this is to provide students with opportunities to apply theoretical concepts to real world situations, assisting their personal and professional development. Approved industrial experience aims to provide flexibility for students to pursue areas of interest and to assist in their selection of appropriate elective units in their course and to met the professional accreditation requirements as maybe required in your key program. Students are required to organise, formalise and validate at least ten weeks of university approved industry experience within an industrial, commercial or government situation during the course of their study.

This unit builds on basic concepts in human nutrition and facilitates the study of nutrition needs during the life-cycle and for specific lifestyle and nutrition related diseases. This study will incorporate how to assess individuals and diets and to manipulate diets to ensure nutritional sufficiency and to manage nutritional therapy of lifestyle related diseases. This assessment is also applied to the dietary requirements of specific community groups and covers topics in sports nutrition, food supply and food product development.

This unit aims to develop an understanding of the inter relationship between nutrition and health in Australian and Global contexts. The aim is to provide the student with a sound foundation in nutritional anthropology, public health nutrition and health promotion in order that they can systematically analyse nutritional problems associated with world food issues; including those affecting minority and culturally and linguistically diverse groups within Australia; diseases of affluence and current health and nutrition issues in the community. An important objective of the unit is that students learn the principles of health promotion and how to apply effective nutrition promotion strategies in community and population settings in order to reduce the burdens of various nutritional and lifestyle related disorders and diseases like: obesity, some cancers, diabetes and cardiovascular disease and malnourishment.

This unit gives students an appreciation of the physicochemical and molecular processes involved in food manufacture and their integration to produce safe, nutritious and palatable food. The structure-function relationships of ingredients (water, carbohydrates, proteins and lipids) will be explored, addressing the effect of concentration, ionic environment (pH, salt, sequestrant, etc.), glass transition properties, factors influencing non-enzymic browning, starch retrogradation, lipid oxidation and rancidity. Students will learn about methods for monitoring and controlling food quality and spoilage, including shelf-life testing and the safety evaluation of additives in foods. Various operations used in food processing (emerging technologies, thermal and cold processes, drying and dehydration, and extrusion) and packaging technologies, including active packaging will be studied. A practical program will complement the theory to demonstrate the use of some of the operations, and the effects of varying processing parameters and ingredients on quality of final products. Students will also be taken on conducted tours of food production sites with a view to not only observe activities, but also to document and catalogue ingredients, operations and food products.

This capstone unit is directed towards the accreditation of a laboratory for chemical, microbiological or forensic testing, using the standards that are applicable in industry. The unit focuses upon the importance and coordination of good laboratory management, teamwork, calibration, record keeping and laboratory manuals. Groups of students are required to develop, establish and operate a comprehensive Laboratory Quality Management system designed for a specific class of chemical, microbiological or forensic test. The students' technical competence and quality system are then assessed using the guidelines laid down by the National Association of Testing Authorities (NATA).