CHEMISTRY OF FOOD AND COOKING
Credit points: 15
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
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.
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)
Incompatible subjectsDIE1FFU OR CHM102 OR DTN1FFU OR DTN102
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.
Minimum credit point requirementN/A
Understanding food: principles and preparation
PublisherWADSWORTH CENGAGE LEARNING BELMONT, CALIFORNIA, USA
Food and Nutrition: Food and health systems in Australia and New Zealand
PublisherALLEN AND UNWIN, CROWS NEST, NSW
Food science: from molecules to mouthfeel
PublisherAllen & Unwin
Food: The chemistry of its components
PublisherTHE ROYAL SOCIETY OF CHEMISTRY, CAMBRIDGE, UK.
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-ordinatorSarah van Ewijk
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.
Practical worksheets (1000 words equivalent). Worksheets to be submitted after related practical class.
One 1,200 word individual practical report
Two multiple choice question quizzes (1 hour total, 1,000 words equivalent).
|Quizzes||Individual||No||30||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.
|Quizzes||Individual||Yes||0||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.
|Oral presentation||Group||No||10||SILO1, SILO2, SILO3, SILO4, SILO5, SILO6|