DTN102

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.

Learning resources

Readings

Resource Type	Title	Resource Requirement	Author and Year	Publisher
Readings	Understanding the Science of Food	Prescribed	Croxford & Stirling, 2017	Allen & Unwin
Technologies	Food Works or Food Choices	Prescribed	Xyris	Xyris
Readings	Food: The chemistry of its components	Recommended	Coultate, T. 2009	The Royal Society of Chemistry, Cambridge, UK
Readings	Understanding Food: Principles and Preparation	Recommended	Brown, 2015	Cengage

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…

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 ClassWeek: 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 ClassWeek: 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 element	Comments	%	ILO*
Practical worksheets (equivalent to 1200 words)	NOTE: Hurdle requierment: students must pass ONE 150-WORD EQUIVALENT ONLINE QUIZ to pass the subject, completed online prior to first practical class.	30	03, 04
One 1,200 word individual practical report	NOTE: Hurdle requirement: students must submit this completed assessment to pass the subject.	30	02, 05
Two multiple choice mastery quizzes (90 minutes)		40	01, 02, 06

Online, 2018, OUA Study Period 4, Online