Program Overview

FSN201 - Food Science

Overview

To view overview information, please note that this unit is future dated with the start date of 01/07/2026.

Academic Contacts

To view unit coordinator information, please select an offering from the drop-down menu.

Offerings

• MURDOCH-S1-FACE2FACE-2025-ONGOING
  • Teaching period code: Semester 1-S1
  • Location: Murdoch
  • Attendance mode: Face to Face
  • Start year: 2025
  • End year: -
  • Self enrol: Yes

Requisites

Prerequisite

• CHE140: Fundamentals of Chemistry (3 cp)
• FSN101: Introduction to Food Science and Nutrition (3 cp)

Learning Outcomes

1. Explain how the physicochemical and nutritional properties of food influence food processing.
2. Communicate the effect and the importance of processing on nutrients.
3. Use appropriate techniques and equipment for the processing of food products, including foods for specific dietary purposes.
4. Demonstrate skill and confidence in proposing practical solutions (including engineering solutions) to problems that can occur during processing.
5. Evaluate various solutions in resolving processing problems.

Unit Details

• Unit content: Food commodities including seafood, meat, eggs, milk, grains, legumes, nuts, fruit, and vegetables, composition including carbohydrates, proteins, fats, and fibre, the nutritional and physicochemical characteristics and interaction during processing.
• Other notes: Prior to the learning experience, students will be required to undertake pre-readings. Students will have to have also completed Fundamentals of Chemistry (CHE140) or its equivalent.

Unit Version and Ownership

• Unit version: 15
• Version start date: 01/07/2026
• Owning college: College of Environmental and Life Sciences
• Owning school: Medical, Molecular and Forensic Sciences
• Credit points: 3
• Special unit type: Co-designed with Industry