Course Description

Course Name

Food Principles

Session: VDNS3121

Hours & Credits

18 Credit Points

Prerequisites & Language Level

Taught In English

  • There is no language prerequisite for courses at this language level.

Overview

An introduction to scientific and social aspects of food including food composition, food groups, nutrition guidelines, food preparation and quality, food habits, food preservation, and topical issues in food science.

Course Structure
The paper covers 6 key themes:
-Food composition
-Food handling
-Food microbiology and safety
-Food groups and ingredients
-Food processing
-Food and consumers

Learning Outcomes
-To gain a basic understanding of food composition, food groups and nutrition guidelines and how these relate to food products
-To gain experience in food preparation and develop an understanding of the functional role of ingredients and how ingredient interactions and processing methods influence product characteristics
-To understand basic principles of food safety, food processing, food preservation and food quality
-To develop an understanding of the key factors that influence food choice

Textbooks
Recommended texts:

Brown A. 2011. Understanding Food: Principles and Preparation, 5th edition, Cengace Learning, Stamford, USA (or the 4th edition)
McWilliams M. 2008. Foods: Experimental Perspectives, 6th edition, Pearson Prentice Hall Inc, New Jersey (or the new 7th edition).

Both texts will be available on close reserve in the Science Library.

*Course content subject to change