Overview

Students will gain an in-depth understanding of food systems and develop food science knowledge and practical skills relevant to nutrition and dietetic practice.

Requisites

Prerequisites

Admission into MA-DIET - Master of Dietetics

Teaching periods
Location
Start and end dates
Last self-enrolment date
Census date
Last withdraw without fail date
Results released date
Semester 1
Location
Hawthorn
Start and end dates
03-March-2025
01-June-2025
Last self-enrolment date
16-March-2025
Census date
31-March-2025
Last withdraw without fail date
24-April-2025
Results released date
08-July-2025

Learning outcomes

Students who successfully complete this unit will be able to:

  • Evaluate the impact of food components and processing on health, nutrition and food properties
  • Adapt the principles of marketing and consumer behaviour to the process of innovating and marketing new food products to promote dietary change.
  • Interpret and apply appropriate regulations or guidelines governing food systems
  • Investigate sustainable practices and food safety in food systems
  • Examine food legislation, regulations and standards related to developing, implementing and evaluating safe, nutritious and sustainable institutional food service systems

Teaching methods

Hawthorn

Activity Type Activity Total Hours Number of Weeks Hours Per Week
On-campus Class 24 12 weeks 2
On-campus Lab 12 4 weeks 3
On-campus Class 6 6 weeks 1
Specified Activities Various 24 12 weeks 2
Unspecified Activities Various 84 12 weeks 7
Total Hours: 150 Total Hours (per week): 15

Assessment

Type Task Weighting ULO's
Assignment Individual  40%  3,5
Laboratory Journal Individual  30%  1,2,3,4 
Project Report Individual/Group  30%  1,2,3,4 

Content

  • Food systems and regulations
  • Food processing, food additives, functional foods and impacts on health
  • Food microbiology, toxins/contaminants and safety
  • Food sensory characteristics, food marketing and consumer behaviour
  • Environmental and ethical concerns of food industry
  • Food Service Management, including:
    • Menu guidelines and standards
    • Environmental sustainability of foodservice systems
    • Food systems and operations
    • Food service in aged care
    • Outcomes in food service
    • Innovations in food service
  • Graduate Attribute 1 (Communication 1 - Verbal Communication)
  • Graduate Attribute 3 (Teamwork 1 - Collaboration and negotiation)
  • Graduate Attribute 4 (Teamwork 2 - Teamwork roles and processes)
  • Graduate Attribute 5 (Digital Literacies 1 - Information literacy)
  • Graduate Attribute 6 (Digital Literacies 2 - Technical literacy)

Study resources

Reading materials

A list of reading materials and/or required textbooks will be available in the Unit Outline on Canvas.