dtn1cfc chemistry of food and cooking
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.
SchoolAllied Heath, Human Services & Sport
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 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 subjectsDTN102 OR DTN1FFU OR DIE1FFU
Equivalent subjectsN/A
Quota Management StrategyMerit based quota management
Quota-conditions or rulesPriority is given to students enrolled in HZNDP, HZHSDP or HBHN whom DTN1CFC is core, then to other students until the quota is reached.
Special conditionsN/A
Minimum credit point requirementN/A
Assumed knowledgeN/A
Learning resources
Food science: from molecules to mouthfeel
Resource TypeBook
Resource RequirementPrescribed
AuthorCroxford, S.
Year2017
Edition/Volume1st EDN
PublisherAllen & Unwin
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, A
Year2015
Edition/Volume5TH EDN
PublisherWADSWORTH CENGAGE LEARNING,BELMONT, CALIFORNIA, USA
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Food and Nutrition: Food and health systems in Australia and New Zealand
Resource TypeBook
Resource RequirementRecommended
AuthorWahlgvist,M.
Year2011
Edition/Volume3RD EDN
PublisherALLEN AND UNWIN, CROWS NEST, NSW
ISBNN/A
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, M.
Year2009
Edition/Volume5TH EDN
PublisherTHE ROYAL SOCIETY OF CHEMISTRY, CAMBRIDGE, UK.
ISBNN/A
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
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Melbourne (Bundoora), 2020, Week 22-35, Day
Overview
Online enrolmentYes
Maximum enrolment size120
Subject Instance Co-ordinatorSusan 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 minutes Quiz 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 |