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HE Unit Template
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Intro to Food Science
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SCFST1022 - Intro to Food Science
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20240200
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Course
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1.1
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2026-09-10
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2026-09-10
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Science
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Institute of Innovation, Science & Sustainability
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Science
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Undergraduate
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15
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.125
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019905
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Food Science and Biotechnology
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019905 - Food Science and Biotechnology
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<a href="http://www.federation.edu.au/locate/unit/scfst1022">View unit fees</a>
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Graded (e.g. HD, D, C, etc)
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Bachelor Degree
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<p>This course will provide students with an overview of food science and the role of food science in society. It will provide the rationale for processing foods and introduce the effect of processing on the structural, functional and nutritional properties of foods. The major commodity groups encountered in food processing and the critical relationship between all the phases of food preservation, from raw material harvest to packaging of the final food product will be covered. Important sociological factors that impact on food choice and food production, such as legislative requirements, food availability, food trends and controversies will also be covered.</p>
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<p>Introduction to Food Science will provide an overview of food science and the role of food science in society.</p>
<p>Topics may include:</p>
<p>1.Introduction to physical, chemical and biological principles of food preservation</p>
<p>2.Food commodity groups</p>
<p>3.Bio-deterioration of tissue and non-tissue foods</p>
<p>4.An introduction to food quality, food safety, food laws and food standards code</p>
<p>5.Food technology and its impact (the industrialisation & globalisation of food)</p>
<p>6.Food trends</p>
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<p>Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment.</p>
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0200
Year
Year
2027
Current Year
2026
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SCFST1022 - Intro to Food Science
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SCFST1022 - Intro to Food Science
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Semester
Semester 1
Semester 2
Summer Semester
Year
2027
2026
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Overview
Key information
Requisites
Learning outcomes
Assessment
FedTASK
Parent Region
Overview
Unit description
<p>This course will provide students with an overview of food science and the role of food science in society. It will provide the rationale for processing foods and introduce the effect of processing on the structural, functional and nutritional properties of foods. The major commodity groups encountered in food processing and the critical relationship between all the phases of food preservation, from raw material harvest to packaging of the final food product will be covered. Important sociological factors that impact on food choice and food production, such as legislative requirements, food availability, food trends and controversies will also be covered.</p>
Unit content
<p>Introduction to Food Science will provide an overview of food science and the role of food science in society.</p> <p>Topics may include:</p> <p>1.Introduction to physical, chemical and biological principles of food preservation</p> <p>2.Food commodity groups</p> <p>3.Bio-deterioration of tissue and non-tissue foods</p> <p>4.An introduction to food quality, food safety, food laws and food standards code</p> <p>5.Food technology and its impact (the industrialisation & globalisation of food)</p> <p>6.Food trends</p>
Key information
Institute / school:
Institute of Innovation, Science & Sustainability
Discipline:
Science
Study level:
Undergraduate
Credit points:
15
EFTSL:
0.125
Field of education:
019905 - Food Science and Biotechnology
Grade scheme:
Graded (e.g. HD, D, C, etc)
Placement component:
No
Fee information:
<a href="http://www.federation.edu.au/locate/unit/scfst1022">View unit fees</a>
Requisites
Prerequisite
None
Corequisite
None
Exclusion
None
Learning outcomes
Learning outcomes
<p>On successful completion of this unit, students are expected to gain the following [K]nowledge, [S]kills and [A]pplication of knowledge & skills</p>
Learning Outcomes
Ref
Outcome
K1
<p>Describe the relationship between food production, food preservation and food consumption</p>
K2
<p>Identify various ethical issues and regulatory frameworks in relation to food produced in Australia and explain what they are and why these must be taken into account</p>
K3
<p>Define and describe the major food commodity groups</p>
K4
<p>Distinguish some of the socio-cultural factors involved in food choice</p>
S1
<p>Express opinions about key ethical and sociological issues related to food</p>
S2
<p>Demonstrate the capacity to read critically and identify and select key components of written works</p>
A1
<p>Apply knowledge of critical reading, citation and referencing skills to the development of written assignments</p>
A2
<p>Critically evaluate scientific information and concepts</p>
A3
<p>Apply knowledge of ethics and regulatory frameworks to the understanding of food science and construct written reflections with these in mind</p>
Assessment
Learning Tasks and Assessment
Ref
Learning task
Assessment type
Weighting
Learning outcomes assessed
1
<p>Demonstrate knowledge, skills, and application of knowledge and skills as they relate to food science</p>
<p>Online Quizzes</p>
<p>10-25%</p>
K1, K2, K3, A2
2
<p>Preparation of a journal focussing on topical issues in food</p>
<p>Reflective writing portfolio</p>
<p>30-50%</p>
K1, K2, K4, S1, S2, A1, A2, A3
3
<p>Demonstrate and apply knowledge from the required readings, lectures and tutorials in response to questions</p>
<p>Test</p>
<p>25-45%</p>
K1, K2, K3, K4, S1
Supplementary assessment available:
Yes
Supplementary assessment information:
<p>Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment.</p>
FedTASK
FedTASK
Description of FedTASK outcome
Level
FedTASK 1: Interpersonal
The ability to effectively communicate, interact and work with others both individually and in groups.
<p> </p><p> </p>
FedTASK 2: Leadership
The ability to apply professional skills and behaviours in leading others.
FedTASK 3: Critical Thinking and Creativity
The ability to work in complexity and ambiguity using imagination to create new ideas.
FedTASK 4: Digital Literacy
The ability to work fluently across a range of tools and applications to achieve a range of skills.
FedTASK 5: Sustainable and Ethical Mindset
The ability to consider and assess the consequences and impact of ideas and actions in enacting ethical and sustainable decisions.
FedTASK
<p>Federation University recognises that students require key transferable employability skills to prepare them for their future workplace and society. FedTASKs (<strong>T</strong>ransferable <strong>A</strong>ttributes <strong>S</strong>kills and <strong>K</strong>nowledge) provide a targeted focus on five key, transferable Attributes, Skills, and Knowledge that are embedded within curriculum, developed gradually towards successful measures and interlinked with cross-discipline and co-operative learning opportunities.</p>
Key information
Institute / school:
Institute of Innovation, Science & Sustainability
Discipline:
Science
Study level:
Undergraduate
Credit points:
15
EFTSL:
0.125
Field of education:
019905 - Food Science and Biotechnology
Grade scheme:
Graded (e.g. HD, D, C, etc)
Placement component:
No
Fee information:
<a href="http://www.federation.edu.au/locate/unit/scfst1022">View unit fees</a>
Additional information
Add Info Static Text
Internal reference: SCFST1022 - U1.1