FST1800
Fundamentals of food and sensory science
基本信息
| 学分 | 6 credit points |
|---|---|
| 开课学期 | First semester |
| 校区 | Malaysia |
| 考核构成 | Laboratory report — 20% Examination (2 hours and 10 minutes) — 60% On-line quiz — 10% Group written assignment — 10% |
开课安排1 条
| 教学期 | 授课方式 | 状态 |
|---|---|---|
| First semester | Teaching activities are on-campus (ON-CAMPUS) | 开课 |
以上为该校区在官方资料中登记的全部开课安排，不是汇总。同一门课可能在多个 教学期开课，也可能不同教学期的授课方式不同。
课程简介
Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemistry, biochemistry, and nutrition. This unit provides a comprehensive review of the biological and chemical concepts that are important in food science. You will be introduced to food composition, food groups and their constituents and the nutritive values of food constituents. In addition, halal food processing and sensory evaluation theory and methodologies are included. Current issues in food science, nutrition and technology will also be discussed. This unit provides an introduction to food science and technology and is the basis for more advanced study.
以上为 Monash Handbook 的官方原文，版权属 Monash University，此处按本站要求转载并标注出处： 官方页面 ↗
学习成果7 条
官方原文（Learning outcomes），版权属 Monash University。
- ULO1 Define the scope of food science and its relationship with nutrition and food technology;
- ULO2 Describe food composition, food groups and their constituents, and the nutritive aspects of various food groups;
- ULO3 Recall nutrition labelling, halal food production and regulations and sensory evaluation;
- ULO4 Discuss current issues in food science, nutrition, and technology;
- ULO5 Acquire and assess information and knowledge from scientific literature;
- ULO6 Demonstrate teamwork;
- ULO7 Exhibit skills in scientific writing.
教学方式与预期工作量
教学方式
Active learning - Blended learning mode consisting of lecture and laboratory classes. Lecture. A 3-hour face to face lecture or pre-recorded lecture per week will be conducted to deliver the key information and basic food science and technology concept. Laboratory. A 3-hr laboratory session per week to experimentally test the concept learned in lecture.
预期工作量
• 3 hours of lectures;
• 3 hours of laboratory practicals;
• 1 hour workshop and
• 5 hours of independent study per week
官方原文，版权属 Monash University。
先修 / 同修要求
官方资料未列出该课程的先修要求。
修完这门课可以衔接
先修链路
官方资料未列出该课程的先修要求，因此没有链路可画。
属于这些学位3 个
这门课出现在下列学位的官方结构里。反过来说：如果你读的是这些学位之一，它大概率是要修的 （必修还是选修取决于它在 Part 里的位置，点进去看结构）。
数据来源
- 数据来源
- 官方网页
handbook.monash.edu ↗ - 抓取时间
- 2026-09-13
- 可信度
- 程序抓取，未人工核实
查看官方完整描述 ↗ — 事实性字段（代码、学分、教学期、授课方式、考核权重、先修/同修/互斥关系）与 课程简介、学习成果、教学方式、预期工作量均取自官方 Handbook； 正文版权属 Monash University，此处转载并逐处标注出处。
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