APPLIED FOOD CHEMISTRY

SchoolAllied Health, Human Services & Sport

Credit points15

Subject Co-ordinatorSarah van Ewijk

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 1 - UG

Exchange StudentsNo

Available as ElectiveNo

Learning ActivitiesYou will engage in online interactive lectures, discussion forums, synchronous sessions, readings and assessment tasks.

Capstone subjectNo

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

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