CHEMISTRY OF FOOD AND COOKING

DTN1CFC

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 course codes: HZNDP - Bachelor of Applied Science and Master of Dietetic Practice, HZHSDP - Bachelor of Health Sciences and Master of Dietetic Practice, HBHN - Bachelor of Human Nutrition and must have passed one of CHE1GEN or CHE1CHF.

Co-requisitesN/A

Incompatible subjects DIE1FFU, DTN1FFU, DTN102

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsFood: The chemistry of its componentsRecommendedCoultate, M. 20095TH EDN, THE ROYAL SOCIETY OF CHEMISTRY, CAMBRIDGE, UK.
ReadingsFood and Nutrition: Food and health systems in Australia and New ZealandRecommendedWahlgvist,M. 20113RD EDN. ALLEN AND UNWIN, CROWS NEST, NSW
ReadingsUnderstanding food: principles and preparationRecommendedBrown, A 20155TH EDN. WADSWORTH CENGAGE LEARNING,BELMONT, CALIFORNIA, USA
ReadingsFood science: from molecules to mouthfeelPrescribedCroxford, S. 20171st EDN. Allen & Unwin

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.
Related graduate capabilities and elements:
Literacies and Communication Skills
Inquiry and Analytical Skills
Inquiry and Analytical Skills
Discipline -Specific Knowledge and Skills

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.
Related graduate capabilities and elements:
Literacies and Communication Skills
Inquiry and Analytical Skills
Inquiry and Analytical Skills
Discipline -Specific Knowledge and Skills

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.
Related graduate capabilities and elements:
Inquiry and Analytical Skills
Discipline -Specific Knowledge and Skills

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.
Related graduate capabilities and elements:
Literacies and Communication Skills
Literacies and Communication Skills
Inquiry and Analytical Skills
Inquiry and Analytical Skills
Inquiry and Analytical Skills
Discipline -Specific Knowledge and Skills

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.
Related graduate capabilities and elements:
Literacies and Communication Skills
Literacies and Communication Skills
Literacies and Communication Skills
Inquiry and Analytical Skills
Inquiry and Analytical Skills
Inquiry and Analytical Skills
Discipline -Specific Knowledge and Skills

06. Describe energy balance in humans.

Activities:
Interactive lectures and tutorial-based discussions.
Related graduate capabilities and elements:
Literacies and Communication Skills
Inquiry and Analytical Skills
Discipline -Specific Knowledge and Skills

Subject options

Select to view your study options…

Start date between: and    Key dates

Melbourne, 2018, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment size120

Enrolment information Quota due to limited resources. Merit based quota. Priority is given to students enrolled in HZNDP, HZHSDP or HBHN whom DTN1CFC is core, then to other students until the quota is reached.

Subject Instance Co-ordinatorSusan McLeod

Class requirements

Lecture Week: 31 - 43
Twelve 2.0 hours lecture per study period on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
"This may be a combination of face to face and online (blended)."

Practical Week: 31 - 43
One 2.0 hours practical every two weeks on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

Tutorial Week: 31 - 43
One 2.0 hours tutorial every two weeks on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

Assessments

Assessment elementComments% ILO*
Four practical worksheets (1000 words total)NOTE: Hurdle requirement: students must pass ONE 150-WORD EQUIVALENT ONLINE QUIZ to pass the subject, completed online PRIOR to first practical class.30 01, 02, 03, 04
One 1,200 word individual practical report30 04, 05
Two multiple choice question quizzes a total of 80 questions (1800 words equivalent)40 01, 02, 03, 04, 06