APPLIED FOOD CHEMISTRY
CHM102
2021
Credit points: 15
Subject outline
In this subject you 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
Credit points15
Subject Co-ordinatorSarah van Ewijk
Available to Study Abroad/Exchange StudentsNo
Subject year levelYear Level 1 - UG
Available as ElectiveNo
Learning ActivitiesYou will engage in online interactive lectures, discussion forums, synchronous sessions, readings and assessment tasks.
Capstone subjectNo
Subject particulars
Subject rules
PrerequisitesN/A
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsDTN1CFC OR DIE1FFU OR DTN102 OR DTN1FFU
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
Learning resources
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 descriptionFood chemistry text book
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
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 descriptionFood chemistry textbook
Source locationN/A
Food Works 10 Professional
Resource TypeOther resource
Resource RequirementPrescribed
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
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…
Online (OUA), 2021, OUA study period 2, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorSarah van Ewijk
Class requirements
LectureWeek: 23 - 34
Six 1.00 hour 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 hours 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 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. | Other | Individual | Yes | 30 | SILO3, SILO4 |
One 1,200 word individual practical report Hurdle Requirement: Students must submit this completed assessment to pass the subject. | Report | Individual | Yes | 30 | SILO2, SILO5 |
Two multiple choice mastery quizzes (90 minutes) (1500 words equivalence) | Quizzes | Individual | No | 40 | SILO1, SILO2, SILO5 |
Online (OUA), 2021, OUA study period 4, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorSarah van Ewijk
Class requirements
LectureWeek: 49 - 8
Six 1.00 hour 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 hours 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 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. | Other | Individual | Yes | 30 | SILO3, SILO4 |
One 1,200 word individual practical report Hurdle Requirement: Students must submit this completed assessment to pass the subject. | Report | Individual | Yes | 30 | SILO2, SILO5 |
Two multiple choice mastery quizzes (90 minutes) (1500 words equivalence) | Quizzes | Individual | No | 40 | SILO1, SILO2, SILO5 |