Introduction to Food and Science Technology

Undergraduate | 2026

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Area/Catalogue
FOOD 1000
Course ID icon
Course ID
200508
Level of study
Level of study
Undergraduate
Unit value icon
Unit value
6
Course level icon
Course level
1
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Inbound study abroad and exchange
Inbound study abroad and exchange
The fee you pay will depend on the number and type of courses you study.
Yes
University-wide elective icon
University-wide elective course
Yes
Single course enrollment
Single course enrolment
Yes
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Note:
Course data is interim and subject to change

Course overview

This course aims to provide an introductory overview of the food industry, and the different components of food science and technology that the food industry relies on for the production of safe and nutritious foods. It aims to blend introductory content with the development of fundamental practical skills in food science and technology, and to introduce key concepts in food safety, microbiology, sensory, chemistry and innovation providing a grounding for more advanced study in these fields.

  • Foundations Of Food Science
  • Food Safety And Microbiology
  • Sensory And Innovation In Food

Course learning outcomes

  • Explain the role of safety standards and procedures, microbiology, sensory analysis, chemistry and innovation in the food industry
  • Explain the key processes involved in producing foods
  • Identify trends and problems related to food production and describe current industry practices
  • Use basic food tests and food preparation techniques in food production

Prerequisite(s)

N/A

Corequisite(s)

N/A

Antirequisite(s)

N/A