CHEMISTRY OF FOOD AND COOKING

DTN1CFC

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 ActivitiesThroughout the subject, you will have an opportunity to develop and test your knowledge through workbooks, practice quizzes and interactive learning activities. In tutorials, you will work in groups and apply learning to support learning related to the major assessment. In practical classes, you will learn cooking skills, develop food science knowledge and collect data to support completion of practical reports.  

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites Must be admitted in one of the following course codes: HZNDP, HZHSDP, HBHN, HBNTS AND must have passed one of either: (CHE1GEN or CHE1CHF)

Co-requisitesN/A

Incompatible subjectsDIE1FFU OR CHM102 OR DTN1FFU OR DTN102

Equivalent subjectsN/A

Quota Management StrategyMerit based quota management

Quota-conditions or rulesPriority is given to students enrolled in HZNDP, HZHSDP, HBHN or HBNTS 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

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 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

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

COMMUNICATION - Communicating and Influencing
DISCIPLINE KNOWLEDGE AND SKILLS
PERSONAL AND PROFESSIONAL - Leadership and Teamwork

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, discuss and apply principles of food chemistry used to maximise the sensory organoleptic and nutritional properties of food.
05. Determine the accuracy of a nutritional analysis of a meal or recipe.
06. Communicate the process of energy balance in humans to a lay audience/the community in a team.

Subject options

Select to view your study options…

Start date between: and    Key dates

Melbourne (Bundoora), 2021, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment size120

Subject Instance Co-ordinatorSarah van Ewijk

Class requirements

LectureWeek: 30 - 42
Eight 2.00 hours lecture per study period on weekdays during the day from week 30 to week 42 and delivered via blended.
Weeks 1-7 and week 12 of semester.

LectureWeek: 38 - 42
Four 2.00 hours lecture per study period on weekdays during the day from week 38 to week 42 and delivered via online.
Weeks 8-11 of semester.

PracticalWeek: 30 - 42
One 2.00 hours practical every two weeks on weekdays during the day from week 30 to week 42 and delivered via face-to-face.

TutorialWeek: 30 - 42
One 2.00 hours tutorial every two weeks on weekdays during the day from week 30 to week 42 and delivered via face-to-face.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

Practical worksheets (1000 words equivalent). Worksheets to be submitted after related practical class. 

N/AReportIndividualNo30 SILO2, SILO4

One 1,200 word individual practical report

N/AReportIndividualNo30 SILO4, SILO5

Two multiple choice question quizzes (1 hour total, 1,000 words equivalent). 

N/AQuizzesIndividualNo30 SILO1, SILO2, SILO3, 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/AQuizzesIndividualYes0 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/AOral presentationGroupNo10 SILO1, SILO2, SILO3, SILO4, SILO5, SILO6