HSN106 - Food Fundamentals

Unit details

Year	2025 unit information
Enrolment modes:	Trimester 2: Burwood (Melbourne), Geelong (Waurn Ponds) (blended learning)
Credit point(s):	1
EFTSL value:	0.125
Unit Chair:	Andrew Costanzo
Cohort rule:	This unit is only available to students enrolled in D301, D333, E377, H315 and H318 or D304, D311, D321, D331 and S320 students completing the Food Science major (MJ-S000098). For students enrolled in Burwood course location – must enrol into Burwood campus unit offering. For students enrolled in Geelong course location – can enrol into either Geelong or Burwood campus offering. Other students who would like to enrol in this unit must submit their request to Student Adviser in Student Central. Enrolment quotas apply.
Prerequisite:	Nil
Corequisite:	Must be enrolled in or have previously successfully completed HSN010. D304, D311, D321, D331, S320 students must be enrolled in MJ-S000098 Food Science
Incompatible with:	HSN205
Educator-facilitated (scheduled) learning activities - on-campus unit enrolment:	Burwood students: 1x 2 hour lectures (livestreamed with recordings provided) and 4 x 2.5 hour practical experience (laboratory). Waurn Ponds (Geelong) (blended learning) students: 1x 2 hour lecture (livestreamed with recordings provided) and 2 x 5 hour intensive practical lectures. The intensive practical experience (laboratory) will be held on weekend days (i.e., Saturdays or Sundays) at Burwood (Melbourne) campus.
Typical study commitment:	Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit. This will include educator guided online learning activities within the unit site.
Note: Burwood (Melbourne) students will need to enrol into the Burwood unit offerings. Waurn Ponds (Geelong) students can choose one of the below two options: A. Waurn Ponds (Geelong) (blended learning) unit offering: Attend 2 x 5 hour intensive practical classes. These intensive practical sessions are typically conducted on weekend days (i.e., Saturdays or Sundays) at Burwood (Melbourne) campus. B. Burwood (Melbourne) unit offering: Attend 4 x 2.5 hour practical classes at Burwood throughout the trimester. Geelong students who choose to enrol into Burwood offering can only do so via a manual enrolment request.

Content

This unit provides students with the knowledge and skills to enable them to undertake careers in food-related industries. Students will gain an understanding of food preparation and manufacturing processes applied to basic food commodities such as such as grains, cereals, vegetables, fruit, legumes, dairy, meat, fish, poultry, eggs, fat and oil products, starch, sugars and beverages. Products arising from these commodities have quality attributes that will be examined in some detail.

Learning Outcomes

ULO	These are the Unit Learning Outcomes (ULOs) for this unit. At the completion of this unit, successful students can:	Alignment to Deakin Graduate Learning Outcomes (GLOs)
ULO1	Explain the physical and chemical properties of food commodities.	GLO1: Discipline-specific knowledge and capabilities GLO2: Communication
ULO2	Describe how food commodities are categorised according to their nutritional composition, industry standards and dietary guidelines.	GLO1: Discipline-specific knowledge and capabilities GLO4: Critical thinking
ULO3	Explain the preparation, cooking, storage and preservation, and packaging processes for different food commodities and how these processes affect nutritional quality.	GLO1: Discipline-specific knowledge and capabilities GLO2: Communication
ULO4	Prepare, produce and evaluate recipes utilising safe food handling practices.	GLO1: Discipline-specific knowledge and capabilities GLO5: Problem solving GLO7: Teamwork
ULO5	Apply knowledge and practical skills related to a range of careers in food and nutrition industries.	GLO1: Discipline-specific knowledge and capabilities GLO4: Critical thinking GLO5: Problem solving
ULO6	Demonstrate the correct use and interpretation of analytical instruments in measuring the physical properties of foods.	GLO1: Discipline-specific knowledge and capabilities GLO5: Problem solving GLO7: Teamwork

Assessment

Assessment Description	Student output	Grading and weighting (% total mark for unit)	Indicative due week
Assessment 1: Laboratory Report and Reflection	600 words	15%	Week 5
Assessment 2: Laboratory Report and Reflection	800 words	20%	Week 8
Assessment 3: Laboratory Report and Reflection	1000 words	25%	Week 11
Assessment 4: Practical Skills Demonstration	4 practical demonstrations, 5 minutes each	5% (only the grades for the top 2 practical demonstrations will be tallied)	Weeks 2, 5, 8 and 10
Assessment 5: End-of-Unit Assessment	2 hours	35%	End-of-unit assessment period

The assessment due weeks provided may change. The Unit Chair will clarify the exact assessment requirements, including the due date, at the start of the teaching period.

Learning resource

The texts and reading list for HSN106 can be found via the University Library.

Note: Select the relevant trimester reading list. Please note that a future teaching period's reading list may not be available until a month prior to the start of that teaching period so you may wish to use the relevant trimester's prior year reading list as a guide only.

Unit Fee Information

Fees and charges vary depending on the type of fee place you hold, your course, your commencement year, the units you choose to study and their study discipline, and your study load.

Tuition fees increase at the beginning of each calendar year and all fees quoted are in Australian dollars ($AUD). Tuition fees do not include textbooks, computer equipment or software, other equipment or costs such as mandatory checks, travel and stationery.

Estimate your fees

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