In this unit students examine a variety of physical and chemical change processes in food and investigate the concepts of palatable food through sensory evaluation. Students will discuss the science of food and related technologies to inform delivery of learning activates within school contexts and the key learning area of Food Technology. There is a focus on physical and chemical changes to food such as the impact of cold and heat; aeration; pH and specific preparation techniques; and how proteins, carbohydrates and fats both change and develop specific products and dishes.
On successful completion of this unit, students will be able to:
Students will be provided with an up-to-date reading list via the VU Collaborate system.
This unit is not compulsory for any specific course. Depending on the course you study, this unit may be taken as an elective.