HSN204 - Food Safety

Unit details

Note: You are seeing the 2020 view of this unit information. These details may no longer be current. [Go to the current version]
Year:2020 unit information
Important Update:

Classes and seminars in Trimester 2/Semester 2, 2020 will be online. Physical distancing for coronavirus (COVID-19) will affect delivery of other learning experiences in this unit. Please check your unit sites for announcements and updates one week prior to the start of your trimester or semester.

Last updated: 2 June 2020

Enrolment modes:Trimester 2: Burwood (Melbourne)
Credit point(s):1
EFTSL value:0.125
Unit Chair:Trimester 2: Snehal Jadhav
Cohort rule:

Only available to students enrolled in D301, H315, H318 or H300, D391 students completing the Food Studies major sequence (MJ-H000003) or minor sequence (MN-H000003).

Other students who would like to enrol in this unit must submit their request to ens-enquire@deakin.edu.au. Enrolment quotas apply.

Prerequisite:

One of: SBB111, SLE111, SBC152, SLE152, SLE155, HSN104, HSN203

Corequisite:

Must be enrolled in or have previously successfully completed HSN010

Incompatible with:

Nil

Typical study commitment:

Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit.

Scheduled learning activities - campus:

1 x 2 hour class per week, 7 x 2 hour practicals spread across the trimester, 7 x 1 hour practicals spread across the trimester

Content

This unit will provide students with an understanding of the global issues around safe and sustainable food production. A major focus of the unit will be on understanding the microbial safety of food which would involve studying about different foodborne pathogens and spoilage agents and developing the skills for microbiological analysis of foods. Topics covered include: global food security and safety, microbial growth, foodborne pathogens, standard and advanced methods of pathogen detection, food spoilage and preservation, control of microbial growth, allergens and chemical contaminants in food and microbiological Hazard Analysis Critical Control Points (HACCP) analysis.

 

These are the Learning Outcomes (ULO) for this unit
At the completion of this Unit successful students can:

Deakin Graduate Learning Outcomes

ULO1

Explain the important aspects involving  safe and sustainable food production.

GLO1: Discipline-specific knowledge and capabilities
GLO3: Digital literacy
GLO4: Critical thinking
GLO6: Self-management

ULO2

Describe and discuss the major physical, chemical and biological hazards associated with safe food production and the laws governing these.

GLO1: Discipline-specific knowledge and capabilities
GLO3: Digital literacy
GLO4: Critical thinking
GLO6: Self-management

ULO3

Describe the characteristics of foodborne pathogens and spoilage microorganisms, methods for their isolation and detection.

GLO2: Communication
GLO4: Critical thinking
GLO5: Problem solving
GLO7: Teamwork

ULO4

Determine how food quality and safety is maintained during food production.

GLO1: Discipline-specific knowledge and capabilities
GLO3: Digital literacy
GLO4: Critical thinking
GLO6: Self-management

ULO5

Demonstrate the ability to interpret and communicate new data relevant to safe and sustainable food production.

GLO2: Communication
GLO4: Critical thinking
GLO5: Problem solving
GLO7: Teamwork

ULO6

Demonstrate the ability to provide feedback and work in a team environment to solve, analyse and interpret issues in safe and sustainable food production.

GLO2: Communication
GLO4: Critical thinking
GLO5: Problem solving
GLO7: Teamwork

Assessment

Trimester 2:
Assessment Description Student output Grading and weighting
(% total mark for unit)
Indicative due week

Assessment 1: Lab Report 1 and 2

Maximum of 500 words 5% each - total 10%
  • Weeks 2 and 3

Assessment 2: Lab Report 3 and 4

Maximum of 1,000 words 20% each - total 40%
  • Weeks 6 and 9

Assessment 3: Poster assignment with Peer review feedback

Maximum of 1,500 words 50%
  • Weeks 5, 7 and 11

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.

Hurdle requirement

  • Students are required to attend 80% of classes/laboratories

Learning Resource

The texts and reading list for the unit can be found on the University Library via the link below: HSN204 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

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