The University of New South Wales

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Undergraduate Handbook

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Introduction to Food Science - FOOD1120
Students on quad lawn

 
Faculty: Faculty of Engineering
 
 
School:  School of Chemical Sciences and Engineering
 
 
Course Outline: http://www.ceic.unsw.edu.au/
 
 
Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 4
 
 
Fee Band: 5 (more info)
 
 
Further Information: See Class Timetable
 
 

Description

This course will provide students with an insight into the breadth and depth of food science, outlining many of the historical, social, physiological, nutritional, industrial, legal and psychological issues affecting food consumption and production. This course will also introduce some of the common scientific principles underpinning many of the practices and challenges relating to food preparation in the home, the food service industry and food manufacturing sectors, highlighting the role of creativity and innovation in meal design and food product development.

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.