dtn1cfc chemistry of food and cooking
CHEMISTRY OF FOOD AND COOKING
DTN1CFC
2019
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 Allied Health,Human Serv & Sport
Credit points15
Subject Co-ordinatorSusan McLeod
Available to Study Abroad StudentsNo
Subject year levelYear Level 1 - UG
Exchange StudentsNo
Subject particulars
Subject rules
Prerequisites Must be admitted in one of the following course codes: HZNDP, HZHSDP, HBHN AND must have passed one of either: (CHE1GEN or CHE1CHF)
Co-requisitesN/A
Incompatible subjects DIE1FFU, DTN1FFU, DTN102
Equivalent subjectsN/A
Special conditionsN/A
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Food: The chemistry of its components | Recommended | Coultate, M. 2009 | 5TH EDN, THE ROYAL SOCIETY OF CHEMISTRY, CAMBRIDGE, UK. |
| Readings | Food and Nutrition: Food and health systems in Australia and New Zealand | Recommended | Wahlgvist,M. 2011 | 3RD EDN. ALLEN AND UNWIN, CROWS NEST, NSW |
| Readings | Understanding food: principles and preparation | Recommended | Brown, A 2015 | 5TH EDN. WADSWORTH CENGAGE LEARNING,BELMONT, CALIFORNIA, USA |
| Readings | Food science: from molecules to mouthfeel | Prescribed | Croxford, S. 2017 | 1st 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:
- Discipline -Specific Knowledge and 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(Speaking)
- Personal and Professional Skills(Teamwork including leadership and working in groups)
- Discipline -Specific Knowledge and 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:
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
04. Describe, discuss 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(Speaking)
- Personal and Professional Skills(Teamwork including leadership and working in groups)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
05. Determine 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:
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
06. Communicate the process of energy balance in humans to a lay audience/the community in a team.
- Activities:
- Interactive lectures and tutorial-based discussions.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Speaking)
- Personal and Professional Skills(Teamwork including leadership and working in groups)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
Subject options
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Melbourne, 2019, 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
LectureWeek: 31 - 43
Eight 2.0 hours lecture per study period on weekdays during the day from week 31 to week 43 and delivered via blended.
"Weeks 1-7 and week 12 of semester."
PracticalWeek: 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.
TutorialWeek: 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.
LectureWeek: 38 - 42
Four 2.0 hours lecture per study period on weekdays during the day from week 38 to week 42 and delivered via online.
"Weeks 8-11 of semester."
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Four practical worksheets (1000 words total) | Each worksheet is 250 words, submitted after related practical class | 30 | 01, 02, 03, 04 |
| One 1,200 word individual practical report | 30 | 04, 05 | |
| Two multiple choice question quizzes a total of 80 questions (1250 words equivalent) | Quiz 1 - 30 minutes Quiz 2 - 45 minutes | 30 | 01, 02, 03, 04, 06 |
| One 10 minute on-line quiz (150 words equivalent) | NOTE: Hurdle requirement: This is a Food Safety Certificate and is a Victorian Government requirement for food handling (http://dofoodsafely.health.vic.gov.au/). Students must pass quiz to pass the subject, completed online PRIOR to first practical class in commercial kitchens. | 01, 02, 03, 04 | |
| One 10 minute group presentation (5 minutes per student = 500 words equivalent per student) | In this subject students are introduced to the practice of working and communicating in groups as a team. These elements are further developed in DTN3NDS and DTN4FSF | 10 | 01, 02, 03, 04, 05, 06 |