CHEMISTRY OF FOOD AND COOKING
Credit points: 15
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
Subject Co-ordinatorSusan McLeod
Available to Study Abroad/Exchange StudentsNo
Subject year levelYear Level 1 - UG
Available as ElectiveNo
Prerequisites Must be admitted in one of the following course codes: HZNDP, HZHSDP, HBHN AND must have passed one of either: (CHE1GEN or CHE1CHF)
Incompatible subjectsDIE1FFU OR DTN1FFU OR DTN102
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.
Minimum credit point requirementN/A
Food: The chemistry of its components
PublisherTHE ROYAL SOCIETY OF CHEMISTRY, CAMBRIDGE, UK.
Understanding food: principles and preparation
PublisherWADSWORTH CENGAGE LEARNING,BELMONT, CALIFORNIA, USA
Food science: from molecules to mouthfeel
PublisherAllen & Unwin
Food and Nutrition: Food and health systems in Australia and New Zealand
PublisherALLEN AND UNWIN, CROWS NEST, NSW
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
Intended Learning Outcomes
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Melbourne (Bundoora), 2021, Semester 2, Day
Maximum enrolment size120
Subject Instance Co-ordinatorSusan McLeod
LectureWeek: 30 - 42
Eight 2.00 h 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 h 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 h 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 h tutorial every two weeks on weekdays during the day from week 30 to week 42 and delivered via face-to-face.
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
Two multiple choice question quizzes a total of 80 questions (1250 words equivalent)Quiz 1 - 30 minutesQuiz 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|