VCE Food and NUTRITION: Turning theory into practice
Deakin University’s School of Exercise and Nutrition Sciences offers
VCE Food Studies students the opportunity to gain an insight into
topical areas of food and nutrition in a laboratory environment at our
Melbourne Burwood Campus.
The PROGRAM OFFERS YOU, as a Food STUDIES TEACHER, a great opportunity
to reinforce aspects of the VCE curriculum, using DEAKIN
UNIVERSITY’s first class food laboratories. Students will interact
with food and NUTRITION SCIENTISTS WHILST CONDUCTING AND INTERPRETING
A RANGE OF LABORATORY TESTS. SCHOOLS MAY CHOOSE ONE OR BOTH OF THE
LABORATORY SESSIONS AS WELL AS TAKE A TOUR OF OTHER FACILITIES WITHIN
THE UNIVERSITY.
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LAB 1: FOOD MAKERS
Linked to VCE Food STUDIES UNIT 2: Food Makers.
Area of Study 2: Food in the Home
In this experience, students will explore the three basic methods of
sensory evaluation. Discrimination testing will be conducted to
determine whether a difference exists between food samples.
Descriptive testing will be conducted to determine the nature and
intensity of attributes in food samples. Preference testing will be
conducted to determine how well food samples are liked. How these
tests relate to the science of judging and evaluating the quality of
food by the use of the senses (taste, smell, sight, touch and hearing)
will then be discussed.Our VCE SCHOOL VISIT PROGRAM PROVIDES FOOD
STUDIES STUDENTS WITH VALUABLE, practical laboratory experiences that
will illustrate and demonstrate the applications of important food
industry principles.
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LAB 2: HEALTHY AND SUSTAINABLE FOOD FROM PADDOCK TO PLATE
Linked to VCE Food STUDIES UNIT 4: Food issues, challenges and
futures.
Areas of Study: Unit 4: Area of study 1 – environment and ethics &
Area of study 2 – navigating food information
In this hands-on activity, students will have the opportunity to track
a fresh food item from paddock to plate, and incorporate a variety of
activities addressing sustainability, food security, food waste,
labelling and health. This activity is flexible and areas of focus can
be adjusted to your specific needs.
Activities can include:
*
Use of specialised lab equipment, similar to that used in industry, to
determine and item's quality, while taking into consideration food
waste and sustainability.
*
Prepare and evaluate a food product using the items that would be
labeled as 'second-grade'
*
Explore packaging techniques that could be applied to their developed
foood product
*
Use specialised software to determine the product's specific nutrient
content
*
Use online tools to apply the Health Star Rating.
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SESSION INFORMATION:
DATES:
Monday 15th – Friday 19th June, 2020
Monday 22nd – Friday 26th June, 2020
2 TIME SLOTS AVAILABLE PER LABORATORY PER DAY:
10:00am - 12:00pm; 1:00pm - 3:00pm
(times are flexible and can be adjusted if needed)
SESSION DURATION: 2 hours
COST PER SESSION: $150 +GST
NOTE: Maximum of 25 students per session
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For more information please contact sens_enquire@deakin.edu.au or
9244 5052.
We look forward to seeing you there!
SCHOOL OF EXERCISE AND NUTRITION SCIENCES
Deakin University
culture
food
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23/06/2020 Last update