FDS102 Introduction to Food and Nutrition (8)

FDS102 introduces core principles in food and nutritional sciences. Students are introduced to the major nutrients and non-nutrients in common foods and their contribution to health and well-being through the lifespan. Principles of food safety, food preservation and processing are illustrated through consideration of major food product groups. The characteristics of the modern food system are explored, including the impacts of food availability and affordability on food security and the role and development of food and nutrition policies, standards and regulations.


Session 2 (60)
Wagga Wagga Campus

Continuing students should consult the SAL for current offering details: FDS102. Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System



One session


School of Biomedical Sciences

Incompatible Subjects


Learning Outcomes

Upon successful completion of this subject, students should:
  • Be able to describe the major nutrients and non-nutrients present in common foods
  • Be able to outline the contribution of major and minor nutrients to human health and well-being and identify how nutrition needs change across the life span
  • Be able to explain the importance of food safety and describe procedures for the safe handling of food
  • Be able to describe the typical production and processing operations underpinning the provision of common food products
  • Be able to discuss the characteristics of the modern food system, including the concept of food security and the role and development of food and nutrition policies and regulations


This subject will cover the following topics:
  • The historical development of food production and processing
  • Key nutrients and nutritional value of foods
  • Nutritional needs across the lifespan
  • Principles of assuring food safety and quality through the supply chain
  • Grains, pulses and other plant foods
  • Fruits and vegetable products
  • Dairy products
  • Meat, poultry, fish and egg products
  • The modern food system
  • Introduction to food and nutrition policy and legislation

Indicative Assessment

The following table summarises the assessment tasks for the online offering of FDS102 in Session 2 2020. Please note this is a guide only. Assessment tasks are regularly updated and can also differ to suit the mode of study (online or on campus).

Item Number
Value %
Online mini test (omt) 1
Online mini test (omt) 2
Mid of session exam (mse)
Food and nutrition report (fnr)
Online mini test (omt) 3
End of session exam (ese)

The information contained in the CSU Handbook was accurate at the date of publication: May 2021. The University reserves the right to vary the information at any time without notice.