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FOOD 101

Food Quality and Consumer Acceptance

Course overview

Learn about the nature of food and the functions of its chemical components. You’ll look at biological availability of food components along with dietary requirements, attitudes and changes of demand, as well as defining food quality for the consumer.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):
  • a minimum average grade of C- across the course(s) specified below
  • restriction Food and Health, BICH-103
Available semesters Semester 2 2022
Credits 15
Domestic fees $918.00

Please note: This course can’t be fully completed online as you will need to be on campus to complete some activities.

What you will learn

After successfully completing this course, you’ll be able to:

  • Define and understand the concepts of food quality and consumer acceptability
  • Describe the macro and micro nutrients of food products by understanding their basic chemical composition
  • Analyse and synthesise scientific data from sensory tests to understand food quality as evaluated by consumers
  • Understand the role of microorganisms in the spoilage of foods.

Course examiners

Damir Torrico

Dr Damir Torrico

Senior Lecturer

Faculty of Agriculture and Life Sciences

[email protected]