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.

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 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.

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 will be replaced by 300700 - Statistical Decision Making from 2010. This Level 1 unit introduces the basic concepts and techniques of statistics that are particularly relevant to problem solving in science and technology. It also provides a sound base for more advanced study in statistics in subsequent sessions. Topics include: presentation of data; descriptive statistics; the role of uncertainty in decision making; hypothesis testing; and simple linear regression.

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 uses a body-systems approach to examine the physiology of tissues, organs and systems in order to develop an integrated view of the regulated functioning of the human body. The unit concludes with a critical examination of the concept of homeostasis.

This unit aims to provide the student with an understanding of the physiological mechanisms which operate to maintain homeostasis. The structure and normal functioning of some of the major body systems are examined, as well as certain disturbances to normal functioning caused by disease processes or environmental factors.

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.

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.

Students studying at Campbelltown campus should refer to 300555 - Proteins and Genes. This unit develops understanding of the structure, function and synthesis of proteins, principles of enzyme function and regulation, and the structures and roles of nucleic acids, chromosomes and genes. Topics include the characteristic features of the four levels of protein structure and their significance for protein function; protein denaturation; enzyme function, kinetics and inhibition, allosteric enzymes, and mechanisms of enzyme regulation; structure of DNA, RNA, chromosomes, genes; the molecular events in transcription and translation in bacteria and eukaryotes, and protein modification and targeting. Some campus specific topics, such as complex carbohydrate biochemistry and protein glycosylation at Parramatta may be included.

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 applies the basic concepts of human nutrition to the various stages of the life span (infant to adulthood) as well as examining the development of Australian dietary practices and diet related disorders. This unit provides the student with adequate and reliable information so that they make informed decisions with regard to nutritionally critical moments of the life span as well as new or emerging nutrition opinion or fact.

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.

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.

This unit explores current food and nutrition issues relevant to health and wellbeing. The unit introduces students to the factors that influence health and explores the contribution the food system makes to consumer wellbeing. It also identifies the rights and responsibilities of the consumer/producer interface. Students will work collectively and in partnership with industry and community organizations to research a food and nutrition issue affecting the health or perceptions of consumers. This unit includes an introduction to social research methods to assist teams to plan, implement and report their research issue. Emphasis is given to the ongoing development of independent learning and problem solving skills.

This unit builds upon and integrates knowledge gained in basic biochemistry, human physiology and nutrition. It applies to metabolism from the cellular level to the whole human body emphasizing the utilisation of macronutrients for energy, interrelationships between metabolic pathways and nutritional disorders and diseases that affect the health of individuals and populations.

This unit emphasises detailed functional aspects of the nervous system, particularly sensory (vision, hearing, taste, smell) and skeletal systems and their physiological responses via neural pathways to external stimuli. Underpinning these broader concepts is a detailed examination of electrophysiology i.e. ion channel structure and function, membrane potential, neurotransmitters and neurotransmission.

This unit builds on basic concepts in human nutrition and facilitates the study of nutrition needs during the life-cycle and for specific lifestyle and nutrition related diseases. This study will incorporate how to assess individuals and diets and to manipulate diets to ensure nutritional sufficiency and to manage nutritional therapy of lifestyle related diseases. This assessment is also applied to the dietary requirements of specific community groups and covers topics in sports nutrition, food supply and food product development.

This unit aims to develop an understanding of the inter relationship between nutrition and health in the Australian community using anthropological approaches and to provide the student with a sound foundation in nutritional anthropology in order that they may systematically analyse nutritional problems associated with: world food issues; minority (ethnic and/or Koori) groups within Australia; disorders of affluence (such as obesity, cancer, diabetes and cardiovascular disease); current nutrition issues in the community.

This unit aims to develop students' skills and knowledge in food preparation and presentation in specific culinary areas, with both theoretical and practical applications. Using a student-centred approach, small group learning, seminars and lectures, students are guided through a pathway of development as autonomous learners through problem-solving activities and experiential techniques. Students integrate and apply to food preparation knowledge and skills from other areas, such as food science principles and nutrition. Creativity and imagination are encouraged when using and preparing food products. Students are encouraged to keep up to date with new food products, trends and methods in the dynamic food industry. Note that Food and Nutrition students should take this unit in Spring session and Hospitality and combined students should take this unit in Autumn session.