Students studying at Campbelltown campus should refer to 300543 - Cell Biology. The cell is the basic unit of life and some basic processes, such as membrane function and the reactions involving DNA, occur in cells of all living organisms. This unit introduces the important biological chemicals involved in those processes and the study of the processes themselves. The unit also examines phenomena such as cell replication, sex cell formation, inheritance, and cell metabolism that are shared by all eukaryotes (animals, protistans, fungi and plants). The biochemical capture of the sun's energy (photosynthesis) is also studied. The evolutionary links between these cellular processes form a framework for the unit, and students consider the origin of life and their own evolution. In addition, students are introduced to the immense potential of recombinant DNA technology.

This unit will introduce students to food quality and safety, selected nutritional topics, food studies, as well as food tradition and culture. Students will gain an appreciation of food composition and how it affects spoilage and food quality. They will be introduced to the prerequisite program (PRP) as used as part of HACCP. Understanding of the cultural significance of food, of eating, looking widely at society and the attitudes of, and circumstances which surround, its consumption.

This unit provides a broad introduction to the fundamental principles common to all branches of chemistry. The unit is intended to serve the needs not only of chemistry majors, but also those intending to specialise in other related disciplines. The unit focuses on scientific notation, nomenclature, chemical equations, stoichiometry, the mole concept, atomic structure, periodicity, electronic configuration, structure and bonding, states of matter, intermolecular forces, properties of solutions, chemical thermodynamics, chemical equilibria, and electrochemistry.

The aims of this unit are to relate chemical principles to everyday life. Laboratory skills will be introduced in a systematic way that helps students apply the concepts they will be learning concurrently within the unit. The usefulness of chemistry will be emphasised by giving examples relevant to the students' areas of professional interest (eg food technology, environmental sciences, biology or horticulture), while ensuring that the following fundamental topics are covered: matter, energy, chemical bonds, states of matter, chemical reactions and rates, equilibrium, introduction to organic compounds and nuclear chemistry.

This unit provides an introduction to physics for science and medical science students as well as providing a basis for further study of more advanced physics for students pursuing courses in nanotechnology, chemical, physical and mathematical sciences. It provides a foundation to understand the physical principles which underlay scientific instrumentation and analysis Topics covered include systems of units; Introductory mechanics, Newton’s laws, work, conservation of energy and momentum; Electricity, electrostatics, DC and AC circuits and components, introductory electromagnetism; Waves and optics, electromagnetic radiation, reflection, refraction, image formation, polarisation, interference and diffraction.

This unit is designed to assist in the transition from secondary school mathematics to university first year level mathematics, and gradually bring students to the required standard. It provides a sound foundation in basic mathematical tools in the areas of algebra, trigonometry, probability and calculus, which are particularly relevant to first year mathematics and statistics core subjects. The algebra section revises basic arithmetic manipulation before introducing functions, polynomial, logarithmic and exponential functions, solving equations, matrix manipulation and applications. The probability section covers basic concepts of probability, including permutations, combinations and probability calculations. The trigonometry section introduces the concept of angles, trigonometric functions and their fundamental identities. The calculus section includes limits, differentiation, maximum and minimum values, graphing and integration. These mathematical methods and simple concepts are illustrated using practical examples derived from many different subject areas. Students entering without assumed knowledge of HSC Mathematics are advised to take this unit as an elective.

This unit introduces students to various statistical techniques necessary in scientific endeavours. Presentation of the content will emphasize the correct principles and procedures for collecting and analysing scientific data, using a ‘hands-on’ approach. Topics include effective methods of gathering data, statistical principles of designing experiments, error analysis, describing different sets of data, probability distributions, statistical inference, non-parametric methods, and simple linear regression and correlation.

This unit is designed to continue the development of students' understanding of the basic principles of chemistry, with an emphasis on the chemistry of carbon compounds. The unit focuses on introductory chemical dynamics, together with an in-depth treatment of the structure, nomenclature and reactivity of the principal organic functional groups. The unit provides a necessary foundation for subsequent related studies in chemistry, biochemistry, food chemistry, nutrition science, toxicology, environmental science, and related biological sciences and technologies.

This unit will introduce students to food components (water, proteins, lipids and carbohydrates) and their importance to quality and nutrition. Chemical and physical methods of food preservation will be covered, as well as unit operations (concentration drying, freezing and heat treatment). Students will undertake a literature based HACCP exercise.

This unit aims to provide students with an understanding of the scientific basis of crop production and the physiological controls on crop yield. It develops the students’ practical and technical skills while providing an understanding of scientific basis for environmental modification to improve the quality of crop products. Students will become familiar with the current sources of information available to producers and develop production and management skills through the production of fruits, vegetables, flowers and nursery crops. Students will also gain knowledge on food processing techniques after harvesting.

Microorganisms are important in all aspects of our lives. In this unit students will explore the diversity of microorganisms and their significance in the environment, in foods and industry as well as in health and disease. Students will be introduced to the structure, reproduction, classification, cultivation and enumeration of bacteria, viruses and fungi. The conditions required for growth and survival of microorganisms will be studied as well as physical and chemical methods of control. Students will conduct laboratory exercises designed to develop their skills in culturing and observing microorganisms.

The overall aim of this Problem Based Learning unit is to develop greater understanding of the molecular events coordinating the function of living cells within organisms. This Biochemistry unit also demonstrates the relevance of endocrine and metabolic factors that underpin a range of applied sciences, including medicine, food science, pharmaceuticals, nutrition, genetic engineering, health, hybridoma technology, enzyme technology, toxicology and the biological sciences in general.

This unit will discuss the factors that affect the retention of quality of fresh fruit, vegetables and cut flowers from grower to consumer. Topics include: the essential role of fresh produce for the health and happiness of people; the growth and maturation and respiration of fresh produce; the importance of managing temperature and relative humidity of the storage environment; the physiological responses of fresh produce to changes in temperature and water loss; the role of ethylene in fruit ripening and senescence; the practical issues of assessing harvest maturity; packaging; distribution and the control of postharvest disease and the concepts of HACCP.

This unit presents the basic principles and concepts of human nutrition including nutrient requirements, functions, deficiency symptoms and the effects of excess as well as energy balance and weight control. Macronutrients involved with energy metabolism. In addition, all vitamins and essential minerals are covered. Specific topics include requirements, functions and the effects of excess and deficiency. Energy balance and weight control are also covered.

This subject is aimed at developing an understanding of the processing of food, in particular the chemical, physical, functional and processing requirements of properties of cereal, meat and dairy foods. Aspects of food additives and modifying agents and their functions in processed food will also be covered. Basic concepts of chemical and physical analysis of foods, construction of nutrient panels, and methods for sensory analysis of foods. These concepts will be related to food manufacturing requirements and processes.

This unit aims to extend students' knowledge of food preparation, basic food science and principles, the interaction of ingredients with one another and the added effects of physical procedures on the end product. Students develop advanced scientific methodologies to give reproducibility. This is a recommended unit for those intending to advance in the areas of recipe development and new product development.

Food safety is rapidly evolving with the emergence of new food-borne diseases, changing patterns of disease, evolving approaches to risk analysis (based upon a solid scientific foundation and international harmonisation) and an emerging requirement that food producers, processors, handlers and consumers take shared responsibility for the safety of food within their care. The overall purpose of this unit is to equip students with the necessary skills to identify, evaluate and control food-borne hazards, and to enable those completing the unit to better protect the safety and quality of the food supply. This can be achieved by employing knowledge of regulatory requirements; food contamination; food spoilage agents and hazards; principles of good hygienic practice and preservation in food production, preparation and distribution; and other key elements of food safety.

This unit aims to allow students to work in a product development team as in industry. The entire process of product development includes: idea generation; collating market, technical and consumer information; consumer surveying to establishing need/desire for a new product; development processing, testing and evaluation, packaging; promotion and marketing. Students will develop a specialised knowledge of the total product development system with ability to design, conduct and analyse consumer surveys; develop product formulations and recipes with evaluation of sensory properties, nutritional composition and other functional attributes; design, organise and analyse sensory/acceptance/ performance during the development of the product.

The goal of this unit is to integrate previous studies in food processing and food safety to develop an understanding of food quality assurance, good manufacturing practices and quality management systems as they are applied to the control and management of food production. Food laws, regulations and codes at State, National and International levels are covered. The unit includes aspects of elementary toxicology and risk analysis. The unit also includes a practical exercise of developing a HACCP plan for a food manufacturing process, and the implementation of quality management systems such as ISO 22000 to a food process.

This unit in analytical microbiology aims to introduce students to analytical techniques for the detection, identification and enumeration of microorganisms in food, pharmaceutical, cosmetic and environmental materials.

This unit extends the student's knowledge and understanding of analytical instrumentation that is relevant to forensic investigations and analysis in the environmental and food sciences. It will provide an understanding of the chemical and physical principles underlying the utilisation of instrumentation in chemical analysis. Topics include principles of spectroscopic techniques separation methods; sample collection and storage; presumptive testing; an extended range of modern chemical instrumentation including gas and liquid chromatography; atomic spectroscopy; mass spectroscopy; x-ray methods and spectroscopic methods.

This unit will equip students with knowledge of the following: Role of packaging. Packaging materials including paper, glass, metals and polymers. Choice of materials for food packaging in relation to possibilities of interactions with food products. Packaging for various food types including fresh and microwavable foods, dairy and horticultural products, cereals, snacks and beverages. Shelf life of packaged foods. Aseptic, active and controlled/modified atmosphere packaging. Food packaging trends based on responses to marketing and distribution stimuli. Methods of decorating and labelling packages. Green-packaging with response to increasing in environmental consciousness in disposing used packaging. Economics of packaging. Regulations governing packaging and the rationales behind them.

The unit is directed towards the accreditation of a laboratory for chemical, microbiological or forensic testing. Throughout their undergraduate studies, students will have acquired and developed a wide range of practical skills. Competency in the laboratory, however, encompasses much more than the ability to demonstrate a range of manipulative skills. This unit focuses upon the importance and coordination of good laboratory management, teamwork, calibration, record keeping and laboratory manuals. Students are required to develop, establish and operate a Laboratory Quality Management system designed for a specific class of chemical or microbiological test. The quality system is then subjected to a mock accreditation following the guidelines laid down by the National Association of Testing Authorities (NATA). Students will staff the laboratory system under evaluation while academic staff and visitors act as the assessors.