Food Innovation and Culinary Nutrition

Course aim

To provide students with the essentials of key ingredient in food preparation, processing, food portioning, recipe modification, menu planning, product innovation and the fundamentals of specialized dietary requirements.

Course content

Culinary nutrition: practice of translating current food and nutrition recommendations into meals that excite the palate, while adhering to evidence-based nutritional parameters and the policies of some healthcare institutions. Students develop, analyze, and execute nutritionally sound food that not only tastes good but adheres to current dietary guidelines.

Food Innovation: development of safe and innovative food products. Discuss the role of macronutrients and food ingredients in innovative food products on the food structure and sensory attributes. Analysis of the role of ingredients and their impact on recipe modification, food composition and food product development. 

Sensory analysis: Sensory and consumer evaluation in recipe modification and/or product development.

Textbook(s)

Nil

Prerequisite(s)

Common to all relevant programs
Subject Area & Catalogue Number	Course Name
FOSC 2002	Chemistry of Food
CHEM 1006	Chemistry 100

Corequisite(s)

Common to all relevant programs
Subject Area & Catalogue Number	Course Name
FOSC 2004	Sensory and Consumer Evaluation of Foods

Teaching method

Component	Duration
INTERNAL, CITY EAST
Lecture	2 hours x 13 weeks
Workshop	2 hours x 13 weeks
Practical	3 hours x 8 weeks

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Examination, Learning log/Journal, Report

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 2)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
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Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
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Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.

* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.