Applied Food Chemistry - 2018

To enrol in this unit, you must be accepted into a course from the provider. Read before you start

Unit summary


  • Level of Study: Undergraduate Level 1
  • Study load: 0.125 EFTSL
  • Delivery method: Fully Online
  • Prerequisites: Yes
  • Duration: 13 weeks
  • Government loans available: HECS-HELP
  • Availability for 2017: SP2 , SP4
  • Availability for 2018: SP2 , SP4
  • Assessment: Assessment - 4 x worksheets 1200 word equiv (30%) , Quizzes - 2 x 45 min Mastery Quizzes (40%) - Learn more

Unit provided by

2018 Fees
Domestic 1,169.00
HECS 1,169.00

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.

In this subject you will be required to complete 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.

At the completion of this unit students will be able to:

  1. use several classification systems to describe a food and discuss the value of the classification
  2. describe the chemistry (including the formation of each component from basic organic compounds) and function of the key components of food
  3. identify the chemistry and function of given bioactive food components and determine key food sources
  4. describe and apply principles of food chemistry used to maximise the sensory (organoleptic) and nutritional properties of food
  5. determine and discuss the accuracy of a nutritional analysis of a meal or recipe
  6. Describe  energy balance in humans. You will be able to: (a) calculate approximate energy values of a food from the energy value of its individual energy-yielding nutrients; (b) record energy values of foods and their components and compare to food composition database values; (c) describe the contribution of food to energy balance in the human body.
  • Assessment — 4 x worksheets 1200 word equiv (30%)
  • Quizzes — 2 x 45 min Mastery Quizzes (40%)
  • Report — 1200 word individual report (30%)

Mandatory prerequisites

You must have successfully completed the following unit(s) before starting this unit:

If you have completed equivalent study at another university, please contact a Student Advisor for advice.

  • Additional materials — Students to equip themselves with a specified list of ingredients, digital scales, and a thermometer and have access to a home kitchen to complete practicals
  • Other special requirement — This subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period.

In order to enrol in this unit, you must be accepted into one of the following courses:

Please visit the course details page and read the Requirements tab for more information about eligibility.

This unit addresses the following topics.

1Food Commodities and classifications
2Organic Food Chemistry (water, carbohydrates, lipids, proteins, bioactives)
3Farm to Meal (primary and secondary production, food composition and databases, food and nutrition labelling)
4Moussaka major investigation (including FoodChoices software nutrition analysis)

This unit is delivered using the following methods and materials:

Instructional Methods

  • Discussion Forum/Discussion Board
  • Embedded Multimedia
  • Online assignment submission
  • Podcasting/Lecture capture
  • Virtual Classroom
  • Web links

Print based materials

  • Study Guide

Online materials

  • Online Assessment
  • Quizzes
  • Resources and Links

This unit is a core requirement in the following courses:

This unit may be eligible for credit towards other courses:

  1. Many undergraduate courses on offer through OUA include 'open elective' where any OUA unit can be credited to the course. You need to check the Award Requirements on the course page for the number of allowed open electives and any level limitations.
  2. In other cases, the content of this unit might be relevant to a course on offer through OUA or elsewhere. In order to receive credit for this unit in the course you will need to supply the provider institution with a copy of the Unit Profile in the approved format, which you can download here. Note that the Unit Profile is set at the start of the year, and if textbooks change this may not match the Co-Op textbook list.

Textbook information for this unit is currently being updated and will be available soon. Please check back regularly for updates. Alternatively, visit the The Co-op website and enter the unit details to search for available textbooks.

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