APPLIED FOOD CHEMISTRY

CHM102

2021

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

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsDTN1CFC OR DIE1FFU OR DTN1FFU OR DTN102

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsThis subjects is offered via Open Universities Australia, late enrolments are generally not permitted past the published close of application date for the study period. For students not enrolled in the prerequisite courses, you may be able to undertake these subjects with approval of your home course coordinator, please contact ASK La Trobe for assistance. 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

Readings

Understanding Food: Principles and Preparation

Resource TypeRecommended

Resource RequirementN/A

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 TypePrescribed

Resource RequirementN/A

AuthorCroxford & Stirling

Year2017

Edition/VolumeN/A

PublisherAllen & Unwin

ISBN9781760296063

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionFood chemistry text book

Source locationN/A

Food Works 10 Professional

Resource TypePrescribed

Resource RequirementN/A

AuthorXyris

YearN/A

Edition/VolumeN/A

PublisherXyris

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionNutrition Analysis Software

Source locationN/A

Food: The chemistry of its components

Resource TypeRecommended

Resource RequirementN/A

AuthorCoultate, T.

Year2009

Edition/VolumeN/A

PublisherThe Royal Society of Chemistry, Cambridge, UK

ISBN9781849738804

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionFood chemistry textbook

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

01. Use several classification systems to describe a food and discuss the value of the classification.
02. Describe the chemistry (including the formation of each component from basic organic compounds) and function of the key components of food.
03. Identify the chemistry and function of given bioactive food components and determine key food sources.
04. Describe and apply principles of food chemistry used to maximise the sensory (organoleptic) and nutritional properties of food.
05. Determine and discuss the accuracy of a nutritional analysis of a meal or recipe.
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.

Subject options

Select to view your study options…

Start date between: and    Key dates

Online (OUA), 2021, OUA study period 2, Online

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorSusan McLeod

Class requirements

LectureWeek: 23 - 34
Six 1.00 h lecture per study period on weekdays during the day from week 23 to week 34 and delivered via online.
Synchronous

Unscheduled Online ClassWeek: 23 - 34
One 4.00 h unscheduled online class per week on weekdays during the day from week 23 to week 34 and delivered via online.
Asynchronous -facilitator led discussions

Assessments

Assessment elementCommentsCategoryContributionHurdle% 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/AOtherIndividualYes30 SILO3, SILO4

One 1,200 word individual practical report

Hurdle Requirement: Students must submit this completed assessment to pass the subject.

N/AReportIndividualYes30 SILO2, SILO5

Two multiple choice mastery quizzes (90 minutes) (1500 words equivalence)

N/AQuizzesIndividualNo40 SILO1, SILO2, SILO5

Online (OUA), 2021, OUA study period 4, Online

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorSusan McLeod

Class requirements

LectureWeek: 49 - 8
Six 1.00 h lecture per study period on weekdays during the day from week 49 to week 8 and delivered via online.
Synchronous

Unscheduled Online ClassWeek: 49 - 8
One 4.00 h unscheduled online class per week on weekdays during the day from week 49 to week 8 and delivered via online.
Asynchronous  facilitator led discussions

Assessments

Assessment elementCommentsCategoryContributionHurdle% 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/AOtherIndividualYes30 SILO3, SILO4

One 1,200 word individual practical report

Hurdle Requirement: Students must submit this completed assessment to pass the subject.

N/AReportIndividualYes30 SILO2, SILO5

Two multiple choice mastery quizzes (90 minutes) (1500 words equivalence)

N/AQuizzesIndividualNo40 SILO1, SILO2, SILO5