Unit rationale, description and aim
Food Science in Practice provides essential applied food science knowledge and skills that underpin later study and professional practice in nutrition and food‑related fields. It enables students to integrate foundational science with real‑world food safety and quality challenges commonly encountered in food service, food industry and regulatory contexts.
Students will develop an understanding food safety, hazard identification, and risk management across the food system, and the sciences that unpin these areas. The unit examines the diversity of food toxins, spoilage organisms, food‑borne pathogens and other hazards associated with food‑borne disease, alongside industry‑relevant approaches to food analysis related to safety and quality.
Students will explore how food production and processing influence the biological, chemical, physical, and nutritional properties of food, and the key factors that contribute to food stability, shelf life, and safety. National and international food safety regulations, surveillance systems, and emerging issues in food safety and research‑driven practice are considered to contextualise learning within contemporary contexts.
Overall, this unit aims to equip students with the applied food science knowledge and skills required to produce, evaluate, manage, and design safe food products within modern food systems.
Learning outcomes
To successfully complete this unit you will be able to demonstrate you have achieved the learning outcomes (LO) detailed in the below table.
Each outcome is informed by a number of graduate capabilities (GC) to ensure your work in this, and every unit, is part of a larger goal of graduating from ACU with the attributes of insight, empathy, imagination and impact.
Explore the graduate capabilities.
Examine the major hazards in foods that pose a hea...
Learning Outcome 01
Explain how to identify and prevent potential sour...
Learning Outcome 02
Prepare a food safety plan and show competence in ...
Learning Outcome 03
Critique Australian and international food/beverag...
Learning Outcome 04
Analyse current scientific evidence and research r...
Learning Outcome 05
Content
Topics will include:
- Organic and inorganic compounds in foods (colours, flavours, preservatives, trace metals, natural and synthetic toxins, other additives, fertilisers, pesticides, insecticides, fungicides, herbicides)
- Factors that contribute to food quality, stability and shelf life
- Microbial factors in food quality
- Food/beverage preparation, production, preservation and processing techniques that bring about changes to the biological, chemical, physical and nutritional state of food
- Risk analysis and management
- Quality auditing and improvement
- Food safety management systems including Hazard Analysis and Critical Control Point (HACCP) and food safety risks
- National and international quality management standards (e.g. Food Standards Codes), global food safety initiatives and industry schemes
- Current issues and research in sustainable food production in relation to food safety
Assessment strategy and rationale
This unit employs a structured, standards based learning and teaching strategy aligned with university assessment requirements to support student achievement of learning outcomes and graduate attributes. Learning activities and assessments are designed around a three phase developmental model that progresses from foundational understanding, through practical application, to integrative analysis, mirroring professional practice in food science and food safety contexts.
A deliberately diverse range of assessment task types is used to support this progression and to provide multiple opportunities for students to demonstrate learning in different ways. Tasks progress through 1) theoretical understanding and critical thinking 2) practical and laboratory based hands on skill development, data collection, and interpretation relevant to food quality and safety 3) synthesis of knowledge and skills across the unit through the development of a comprehensive food safety plan. This reflects authentic industry expectations and professional standards.
This combination of analytical, practical, and integrative assessment tasks supports constructive alignment, enables learning outcomes to be assessed multiple times, and provides an authentic, scaffolded pathway for student learning in applied food science.
Overview of assessments
To pass the unit, students must demonstrate achievement of each unit learning outcome and obtain a minimum cumulative mark of 50% for the unit.
Assessment 1 - Assignment Enables students to d...
Assessment 1 - Assignment
Enables students to demonstrate their understanding of industry-relevant principles and practices in food safety regulation, compliance and management.
30%
Assessment 2 - Practical laboratory reports Ena...
Assessment 2 - Practical laboratory reports
Enables students to demonstrate their understanding and application of principles of food safety, hazard risk assessment and quality assurance.
30%
Assessment 3 - Comprehensive food safety plan En...
Assessment 3 - Comprehensive food safety plan
Enables students to demonstrate their knowledge and understanding of unit content.
40%
Learning and teaching strategy and rationale
This unit follows a structured three-phase learning strategy designed to support students’ progressive development. It begins by building foundational knowledge on producing food in a safe and compliant environment. This is followed by developing a theoretical understanding of key concepts and principles that inform skill development. The final phase focuses on applying this knowledge to practical skills. This constructively aligned approach ensures a logical and progressive learning experience, enhancing student engagement, efficiency, and achievement.
Delivery of the unit incorporates diverse teaching methods, including active and case study-based learning, individual and group activities, cooperative learning, online learning, and reflective thinking exercises. These approaches provide students with theoretical knowledge and practical skills relevant to the food industry.
Lectures will provide students with key concepts in applied food science, while tutorials and practical sessions will reinforce theoretical learning through hands-on application. The learning and teaching strategies will encourage students to progress into independent learners, encouraging them to take responsibility for their learning and actively participate in class activities. This approach ensures students meet the unit’s aims, learning outcomes, and graduate attributes while gaining the knowledge and skills necessary for future professional practice.