This course introduces you to the principles of food science and will develop your critical thinking and application skills. You will learn about the chemical, physical and biological properties of food, and how these relate to food composition and sensory characteristics. Food processing, preparation and preservation will also be explored, focussing on techniques and the subsequent impact on food properties and nutrient content. The application of Australian food law will be a key theme throughout this course. Workshops will focus on the practical application of theory.
- Semester of offer Subject to change
- Sunshine Coast: Semester 1
- Student contribution band
- Band 2
- Tuition fee
- 3.2: Science, Engineering, Environmental Studies
- Census date
- Academic Calendar
- Class timetable
- View class timetables for this course
Students enrolled in this course should check the course Blackboard site to ensure that they are accessing the most recent approved version of the course outline.