APPLIED FOOD CHEMISTRY

DTN102

2018

Credit points: 15

Subject outline

In this subject students will be introduced to the fundamentals of food science relevant for the study of human nutritional science including: classifications, structure and function of food; chemistry of key food components such as macro- and micronutrients and other functional compounds; introduction to food composition data and key methods of analysing nutritional composition of foods; and physical, chemical, nutritional and sensory changes in preparation, cooking and storage of food.

SchoolSchool of Allied Health

Credit points15

Subject Co-ordinatorSusan McLeod

Available to Study Abroad StudentsNo

Subject year levelYear Level 1 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites Students must be admitted in one of the following: HBFN, HBFNX, HOUA and must have passed [SCI18 or CHM101]

Co-requisitesN/A

Incompatible subjects DIE1FFU, DTN1FFU or DTN1CFC

Equivalent subjectsN/A

Special conditions This subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances , and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period. In this subject you will be required to complete cooking and food science practicals/assessment tasks in your own kitchen or one you arrange to access. You will need to purchase ingredients and have access to standard kitchen equipment including a digital thermometer and digital scales. Cooking or handling foods from across all food groups (including red meat, eggs and milk) is part of the required coursework. Sensory analysis requiring the tasting of food, is at your discretion to accommodate special dietary requirements. Students should direct any questions to the Course Coordinators prior to enrolment.

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsFood: The chemistry of its componentsRecommendedCoultate, T. 2009The Royal Society of Chemistry, Cambridge, UK

Graduate capabilities & intended learning outcomes

01. Use several classification systems to describe a food and discuss the value of the classification.

Activities:
Interactive lectures, tutorial-based discussions, enquiry-based learning activities and practical activities.

02. Describe the chemistry (including the formation of each component from basic organic compounds) and function of the key components of food.

Activities:
Interactive lectures, tutorial-based discussions, enquiry-based learning activities, and practical activities.

03. Identify the chemistry and function of given bioactive food components and determine key food sources.

Activities:
Interactive lectures, tutorial-based discussions and enquiry-based learning activities.

04. Describe and apply principles of food chemistry used to maximise the sensory (organoleptic) and nutritional properties of food.

Activities:
Interactive lectures, tutorial-based discussions, enquiry-based learning activities and practical activities.

05. Determine and discuss the accuracy of a nutritional analysis of a meal or recipe.

Activities:
Interactive lectures, tutorial-based discussions, enquiry-based learning activities and practical activities.

06. Describe energy balance in humans. You will be able to: (a) calculate approximate energy values of a food from the energy value of its individual energy-yielding nutrients; (b) record energy values of foods and their components and compare to food composition database values; (c) describe the contribution of food to energy balance in the human body.

Activities:
Interactive lectures and tutorial-based discussions.

Subject options

Select to view your study options…

Start date between: and    Key dates

Online, 2018, OUA Study Period 2, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorSusan McLeod

Class requirements

Scheduled Online Class Week: 22 - 34
Six 2.0 hours scheduled online class per study period on any day including weekend during the day from week 22 to week 34 and delivered via online.

Scheduled Online Class Week: 22 - 34
Six 2.0 hours scheduled online class per study period on any day including weekend during the day from week 22 to week 34 and delivered via online.

Scheduled Online Class Week: 22 - 34
Twelve 2.0 hours scheduled online class per study period on any day including weekend during the day from week 22 to week 34 and delivered via online.

Assessments

Assessment elementComments% ILO*
Four practical worksheets (equivalent to 300 words each)NOTE: Hurdle requierment: students must pass ONE 150-WORD EQUIVALENT ONLINE QUIZ to pass the subject, completed online prior to first practical class.30 02, 03, 04
One 1,200 word individual practical report30 02, 03, 04, 05
Two multiple choice mastery quizzes (90 minutes)40 01, 02, 03, 04, 05, 06

Online, 2018, OUA Study Period 4, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorSusan McLeod

Class requirements

Scheduled Online Class Week: 48
Six 2.0 hours scheduled online class per study period on any day including weekend during the day in week 48 and delivered via online.

Scheduled Online Class Week: 48
Six 2.0 hours scheduled online class per study period on any day including weekend during the day in week 48 and delivered via online.

Scheduled Online Class Week: 48
Twelve 2.0 hours scheduled online class per study period on any day including weekend during the day in week 48 and delivered via online.

Assessments

Assessment elementComments% ILO*
Four practical worksheets (equivalent to 300 words each)NOTE: Hurdle requierment: students must pass ONE 150-WORD EQUIVALENT ONLINE QUIZ to pass the subject, completed online prior to first practical class.30 02, 03, 04
One 1,200 word individual practical report30 02, 03, 04, 05
Two multiple choice mastery quizzes (90 minutes)40 01, 02, 03, 04, 05, 06