CHEMISTRY OF FOOD AND COOKING
DTN1CFC
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.
School: Allied Health, Human Services & Sport (Pre 2022)
Credit points: 15
Subject Co-ordinator: Susan McLeod
Available to Study Abroad/Exchange Students: No
Subject year level: Year Level 1 - UG
Available as Elective: No
Learning Activities: N/A
Capstone subject: No
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-requisites: N/A
Incompatible subjects: DTN102 OR DTN1FFU OR DIE1FFU
Equivalent subjects: N/A
Quota Management Strategy: Merit based quota management
Quota-conditions or rules: Priority is given to students enrolled in HZNDP, HZHSDP or HBHN whom DTN1CFC is core, then to other students until the quota is reached.
Special conditions: N/A
Minimum credit point requirement: N/A
Assumed knowledge: N/A
Learning resources
Food science: from molecules to mouthfeel
Resource Type: Book
Resource Requirement: Prescribed
Author: Croxford, S.
Year: 2017
Edition/Volume: 1st EDN
Publisher: Allen & Unwin
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Understanding food: principles and preparation
Resource Type: Book
Resource Requirement: Recommended
Author: Brown, A
Year: 2015
Edition/Volume: 5TH EDN
Publisher: WADSWORTH CENGAGE LEARNING,BELMONT, CALIFORNIA, USA
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Food and Nutrition: Food and health systems in Australia and New Zealand
Resource Type: Book
Resource Requirement: Recommended
Author: Wahlgvist,M.
Year: 2011
Edition/Volume: 3RD EDN
Publisher: ALLEN AND UNWIN, CROWS NEST, NSW
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Food: The chemistry of its components
Resource Type: Book
Resource Requirement: Recommended
Author: Coultate, M.
Year: 2009
Edition/Volume: 5TH EDN
Publisher: THE ROYAL SOCIETY OF CHEMISTRY, CAMBRIDGE, UK.
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Career Ready
Career-focused: No
Work-based learning: No
Self sourced or Uni sourced: N/A
Entire subject or partial subject: N/A
Total hours/days required: N/A
Location of WBL activity (region): N/A
WBL addtional requirements: N/A
Graduate capabilities & intended learning outcomes
Graduate Capabilities
Intended Learning Outcomes
Melbourne (Bundoora), 2020, Week 22-35, Day
Overview
Online enrolment: Yes
Maximum enrolment size: 120
Subject Instance Co-ordinator: Susan McLeod
Class requirements
LectureWeek: 22 - 35
Eight 2.00 hours lecture per study period on weekdays during the day from week 22 to week 35 and delivered via blended.
Weeks 1-7 and week 12 of semester.
LectureWeek: 22 - 35
Four 2.00 hours lecture per study period on weekdays during the day from week 22 to week 35 and delivered via online.
Weeks 8-11 of semester.
PracticalWeek: 22 - 35
One 2.00 hours practical every two weeks on weekdays during the day from week 22 to week 35 and delivered via face-to-face.
TutorialWeek: 22 - 35
One 2.00 hours tutorial every two weeks on weekdays during the day from week 22 to week 35 and delivered via face-to-face.
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
Four practical worksheets (1000 words total)Each worksheet is 250 words, submitted after related practical class | N/A | N/A | No | 30 | SILO1, SILO2, SILO3, SILO4 |
One 1,200 word individual practical report | N/A | N/A | No | 30 | SILO4, SILO5 |
Two multiple choice question quizzes a total of 80 questions (1250 words equivalent)Quiz 1 - 30 minutesQuiz 2 - 45 minutes | N/A | N/A | No | 30 | SILO1, SILO2, SILO3, SILO4, SILO6 |
One 10 minute on-line quiz (150 words equivalent)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. | N/A | N/A | Yes | null | SILO1, SILO2, SILO3, SILO4 |
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 | N/A | N/A | No | 10 | SILO1, SILO2, SILO3, SILO4, SILO5, SILO6 |