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CHEM112 Organic and Food Chemistry AND NUTR102 Culinary Nutrition Science

Unit rationale, description and aim

Eating is integral to life and a multitude of factors affect the eating experience. The relationships between food, perceptions of food, the eating environment and food and beverage intake are only beginning to be understood. This unit builds on introductory culinary nutrition science and will support students to obtain an understanding of the factors believed to influence the eating experience and dietary intakes, from the composition and function of ingredients to the dining environment. In addition to assisting students to acquire highly developed food planning, preparation, cooking and presentation skills this unit will enable students to become influencers of dietary intake in settings from food industry to hospitals and nursing homes. This unit aims to help students acquire the knowledge, understanding, and practical and research skills to solve nutrition related problems through planning, preparation, cooking and presentation of food that includes design of eating environments and eating occasions that have high sensory appeal. 

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