School: Medical and Health Sciences

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

Please note that given the circumstances of COVID-19, there may be some modifications to the assessment schedule promoted in Handbook for Semester 1 2020 Units. Students will be notified of all approved modifications by Unit Coordinators via email and Unit Blackboard sites. Where changes have been made, these are designed to ensure that you still meet the unit learning outcomes in the context of our adjusted teaching and learning arrangements.

  • Unit Title

    Food and Nutrients
  • Unit Code

    NUT1111
  • Year

    2020
  • Enrolment Period

    1
  • Version

    4
  • Credit Points

    15
  • Full Year Unit

    N
  • Mode of Delivery

    On Campus
  • Unit Coordinator

    Ms Rosalind SAMBELL

Description

This unit explores the food science principles required for the evaluation of dietary intake. Nutrient and non-nutrient components are investigated for their physical, chemical, organoleptic, nutritional and health impacts. Students also learn about how food choices and waste have environmental impacts and examine the Australian food supply with reference to an international context.

Learning Outcomes

On completion of this unit students should be able to:

  1. Evaluate the impacts of food processing on nutritional, sensory, and safety profiles of food products.
  2. Describe scientific and food safety principles of food preparation to improve health outcomes of diverse audiences.
  3. Apply knowledge of food science and the Australian Food Standards Code to evaluate processing methods of common foods.
  4. Assess the health outcomes and societal perceptions of non-nutrient substances in food.

Unit Content

  1. Definitions, components and trends of the national and international food supply.
  2. Food hygiene, handling and safety.
  3. Principles of food science and impact on nutritional profile.
  4. Methods of food processing and health implications.
  5. Sensory evaluation of food products.
  6. Recipe comparison for nutritional advantage.
  7. Essential nutrients and non-nutrient compounds in foods in relation to their health and marketing aspects.
  8. Food choices and the environment, sustainability and food waste.

Learning Experience

Students will attend on campus classes as well as engage in learning activities through ECU Blackboard.

JoondalupMount LawleySouth West (Bunbury)
Semester 213 x 2 hour labNot OfferedNot Offered
Semester 213 x 1 hour lectureNot OfferedNot Offered

For more information see the Semester Timetable

Additional Learning Experience Information

Students undertake food science and nutritional evaluation experiments weekly. Food laboratories involve working in small teams to develop group work capabilities and confidence with practical application of nutrition and food science.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

ON CAMPUS
TypeDescriptionValue
AssignmentFood Product Investigation20%
Laboratory WorkFood Processing Poster/Infographic40%
ExaminationEnd of Semester Examination40%

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

NUT1111|4|1

School: Medical and Health Sciences

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

Please note that given the circumstances of COVID-19, there may be some modifications to the assessment schedule promoted in Handbook for this unit. All assessment changes will be published by 27 July 2020. All students are reminded to check handbook at the beginning of semester to ensure they have the correct outline.

  • Unit Title

    Food and Nutrients
  • Unit Code

    NUT1111
  • Year

    2020
  • Enrolment Period

    2
  • Version

    4
  • Credit Points

    15
  • Full Year Unit

    N
  • Mode of Delivery

    On Campus
  • Unit Coordinator

    Ms Rosalind SAMBELL

Description

This unit explores the food science principles required for the evaluation of dietary intake. Nutrient and non-nutrient components are investigated for their physical, chemical, organoleptic, nutritional and health impacts. Students also learn about how food choices and waste have environmental impacts and examine the Australian food supply with reference to an international context.

Learning Outcomes

On completion of this unit students should be able to:

  1. Evaluate the impacts of food processing on nutritional, sensory, and safety profiles of food products.
  2. Describe scientific and food safety principles of food preparation to improve health outcomes of diverse audiences.
  3. Apply knowledge of food science and the Australian Food Standards Code to evaluate processing methods of common foods.
  4. Assess the health outcomes and societal perceptions of non-nutrient substances in food.

Unit Content

  1. Definitions, components and trends of the national and international food supply.
  2. Food hygiene, handling and safety.
  3. Principles of food science and impact on nutritional profile.
  4. Methods of food processing and health implications.
  5. Sensory evaluation of food products.
  6. Recipe comparison for nutritional advantage.
  7. Essential nutrients and non-nutrient compounds in foods in relation to their health and marketing aspects.
  8. Food choices and the environment, sustainability and food waste.

Learning Experience

Students will attend on campus classes as well as engage in learning activities through ECU Blackboard.

JoondalupMount LawleySouth West (Bunbury)
Semester 213 x 2 hour labNot OfferedNot Offered
Semester 213 x 1 hour lectureNot OfferedNot Offered

For more information see the Semester Timetable

Additional Learning Experience Information

Students undertake food science and nutritional evaluation experiments weekly. Food laboratories involve working in small teams to develop group work capabilities and confidence with practical application of nutrition and food science.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

ON CAMPUS
TypeDescriptionValue
AssignmentFood Product Investigation20%
PosterFood Processing Poster/Infographic40%
TestEnd of Semester Test40%

Core Reading(s)

  • Croxford, S., & Stirling, E. (2017). Understanding the science of food : from molecules to mouthfeel (pp. 1–408). Crows Nest, NSW : Allen & Unwin. Retrieved from https://ecu.on.worldcat.org/oclc/986574886

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

NUT1111|4|2