dtn102 applied food chemistry
APPLIED FOOD CHEMISTRY
DTN102
2020
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.
SchoolAllied Health, Human Services & Sport (Pre 2022)
Credit points15
Subject Co-ordinatorSusan McLeod
Available to Study Abroad/Exchange StudentsNo
Subject year levelYear Level 1 - UG
Available as ElectiveNo
Learning ActivitiesN/A
Capstone subjectNo
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 subjectsN/A
Equivalent subjectsDIE1FFU OR DTN1FFU OR DTN1CFC
Quota Management StrategyN/A
Quota-conditions or rulesN/A
Special conditionsThis 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.
Minimum credit point requirementN/A
Assumed knowledgeN/A
Learning resources
Food Works 10 Professional
Resource TypeWeb resource
Resource RequirementPrescribed
AuthorXyris
YearN/A
Edition/VolumeN/A
PublisherXyris
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Understanding Food: Principles and Preparation
Resource TypeBook
Resource RequirementRecommended
AuthorBrown
Year2015
Edition/VolumeN/A
PublisherCengage
ISBN9781133607151
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Understanding the Science of Food
Resource TypeBook
Resource RequirementPrescribed
AuthorCroxford & Stirling
Year2017
Edition/VolumeN/A
PublisherAllen & Unwin
ISBN9781760296063
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Food: The chemistry of its components
Resource TypeBook
Resource RequirementRecommended
AuthorCoultate, T.
Year2009
Edition/VolumeN/A
PublisherThe Royal Society of Chemistry, Cambridge, UK
ISBN9781849738804
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Career Ready
Career-focusedNo
Work-based learningNo
Self sourced or Uni sourcedN/A
Entire subject or partial subjectN/A
Total hours/days requiredN/A
Location of WBL activity (region)N/A
WBL addtional requirementsN/A
Graduate capabilities & intended learning outcomes
Graduate Capabilities
Intended Learning Outcomes
Subject options
Select to view your study options…
On-Line, 2020, OUA study period 2, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorSusan McLeod
Class requirements
Scheduled Online ClassWeek: 23 - 34
Six 2.00 hours scheduled online class per study period on any day including weekend during the day from week 23 to week 34 and delivered via online.
Scheduled Online ClassWeek: 23 - 34
Twelve 2.00 hours scheduled online class per study period on any day including weekend during the day from week 23 to week 34 and delivered via online.
Assessments
Assessment element | Category | Contribution | Hurdle | % | ILO* |
---|---|---|---|---|---|
Practical worksheets (equivalent to 1200 words)Hurdle Requirement: Students must pass ONE 150-WORD EQUIVALENT ONLINE QUIZ to pass the subject, completed online prior to first practical class. | N/A | N/A | Yes | 30 | SILO3, SILO4 |
One 1,200 word individual practical reportNOTE: Hurdle requirement: students must submit this completed assessment to pass the subject. | N/A | N/A | Yes | 30 | SILO2, SILO5 |
Two multiple choice mastery quizzes (90 minutes) | N/A | N/A | No | 40 | SILO1, SILO2, SILO6 |
On-Line, 2020, OUA study period 4, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorSusan McLeod
Class requirements
Scheduled Online ClassWeek: 49 - 0
Six 2.00 hours scheduled online class per study period on any day including weekend during the day from week 49 to week 0 and delivered via online.
Scheduled Online ClassWeek: 49 - 0
Twelve 2.00 hours scheduled online class per study period on any day including weekend during the day from week 49 to week 0 and delivered via online.
Assessments
Assessment element | Category | Contribution | Hurdle | % | ILO* |
---|---|---|---|---|---|
Practical worksheets (equivalent to 1200 words)Hurdle Requirement: Students must pass ONE 150-WORD EQUIVALENT ONLINE QUIZ to pass the subject, completed online prior to first practical class. | N/A | N/A | Yes | 30 | SILO3, SILO4 |
One 1,200 word individual practical reportNOTE: Hurdle requirement: students must submit this completed assessment to pass the subject. | N/A | N/A | Yes | 30 | SILO2, SILO5 |
Two multiple choice mastery quizzes (90 minutes) | N/A | N/A | No | 40 | SILO1, SILO2, SILO6 |