Applied Food Science

About this subject

• What you'll learn

  On successful completion you will be able to:

  1. Analyse food safety and food preservation practices that are commonly used in food production for the control of key pathogens and spoilage microorganisms.
  2. Analyse the chemical, physical, sensory, and nutritional changes to food along the food supply chain including food production, preservation, packaging, and transport.
  3. Discuss the complexities of sustainability in food production, processing, manufacturing, and distribution for key food commodities.
  4. Utilise an approach to food product development which integrates the key components of the food system notably consumer demand, food regulations and labelling laws, environmental sustainability, food processing, nutrition science, and innovations in food science.
  5. Work collaboratively to develop or re-formulate, package, label and market 'suitable for sale' food product that meet market and consumer trends, specific nutritional criteria and comply with the Food Standards Code.

• Topics covered

• Description

• Assessments

• Textbooks

• About La Trobe University

Entry requirements

Part of a degree

To enrol in this subject you must be accepted into one of the following degrees:

Core

• LAT-HUN-DEG-2024 - Bachelor of Food and Nutrition

Prior study

You must either have successfully completed the following subject(s) before starting this subject, or currently be enrolled in the following subject(s) in a prior study period; or enrol in the following subject(s) to study prior to this subject:

one of

• LTU-DTN102 (Not currently available)

• LTU-CHM102-Applied Food Chemistry (no longer available)

• LTU-DTN1CFC-Chemistry Of Food And Cooking

Please note that your enrolment in this subject is conditional on successful completion of these prerequisite subject(s). If you study the prerequisite subject(s) in the study period immediately prior to studying this subject, your result for the prerequisite subject(s) will not be finalised prior to the close of enrolment. In this situation, should you not complete your prerequisite subject(s) successfully you should not continue with your enrolment in this subject. If you are currently enrolled in the prerequisite subject(s) and believe you may not complete these all successfully, it is your responsibility to reschedule your study of this subject to give you time to re-attempt the prerequisite subject(s).

Equivalent subjects

You should not enrol in this subject if you have successfully completed any of the following subject(s) because they are considered academically equivalent:

• LTU-DTN402 (Not currently available)

Others

Prerequisites: Students must be admitted in the following course: HBFN
Past La Trobe University students who have previously completed DTN3FSF (Food Science and Food Skills) are ineligible to enrol in this subject.

Additional requirements

• Software requirements - Students are required to use the FoodWorks software for this subject.
• Other requirements - In this subject you will be required to complete cooking and food science practicals/ assessment tasks in your own kitchen or one you arrange to access. You will need to purchase ingredients and have access to standard kitchen equipment. Cooking or handling foods from across all food groups (including red meat, eggs and milk) is part of the required coursework. Sensory analysis requiring the tasting of food, is at your discretion to accommodate special dietary requirements. Students should direct any questions to the Course Coordinators prior to enrolment.

Study load

0.125 EFTSL

This is in the range of 10 to 12 hours of study each week.

Equivalent full time study load (EFTSL) is one way to calculate your study load. One (1.0) EFTSL is equivalent to a full-time study load for one year.

Find out more information on Commonwealth Loans to understand what this means to your eligibility for financial support.