Food Innovation and Culinary Nutrition
Course Level Undergraduate
Course Level Undergraduate
Area/Catalogue
FOSC 2007
Course Level
Undergraduate
Offered Externally
No
Course ID
174430
Unit Value
4.5
University-wide elective course
No
The 2025 timetable is
not yet available.
Course owner
UniSA Clinical & Health Sciences
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.
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.
Nil
Common to all relevant programs | |
---|---|
Subject Area & Catalogue Number | Course Name |
FOSC 2002 | Chemistry of Food |
CHEM 1006 | Chemistry 100 |
Common to all relevant programs | |
---|---|
Subject Area & Catalogue Number | Course Name |
FOSC 2004 | Sensory and Consumer Evaluation of Foods |
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.
Examination, Learning log/Journal, Report
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
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* 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.