Applied Food Chemistry
Your upfront cost: $0
- 29 May 2023
- 27 Nov 2023
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- Demonstrate an understanding of the roles and composition of key macro and micronutrients, water, and alchohol in foods and drinks
- Describe the link between food groups/commodities and the chemistry of key macro and micronutrients.
- Describe the chemical reactions and interactions that occur between nutrients in foods during cooking, as well as physical changes.
- Identify the chemical reactions of key macro and micronutrients in the deterioration of food.
- Demonstrate practical skills in preparation and cooking of food in a home kitchen, in compliance with Australian food safety regulations.
- • Food commodities and classifications.
- • Organic food chemistry (water, carbohydrates, lipids, proteins, bioactives).
- • Farm to meal (primary and secondary production, food composition and databases, food and nutrition labelling).
- • Lasagne major investigation (using FoodWorks nutrition analysis software).
You must either have successfully completed the following subject(s) before starting this subject, or currently be enrolled in the following subject(s) in a prior study period; or enrol in the following subject(s) to study prior to this subject:
Please note that your enrolment in this subject is conditional on successful completion of these prerequisite subject(s). If you study the prerequisite subject(s) in the study period immediately prior to studying this subject, your result for the prerequisite subject(s) will not be finalised prior to the close of enrolment. In this situation, should you not complete your prerequisite subject(s) successfully you should not continue with your enrolment in this subject. If you are currently enrolled in the prerequisite subject(s) and believe you may not complete these all successfully, it is your responsibility to reschedule your study of this subject to give you time to re-attempt the prerequisite subject(s)
Students must be admitted in the following course: HBFN Past La Trobe University students who have previously completed DTN102 (Applied Food Chemistry), or DTN1FFU (Food Fundamentals), or DTN1CFC (Chemistry of Food and Cooking) are ineligible to enrol in this subject.
- Software requirements - FoodWorks software by Xyris is required in this subject.
- Other requirements - This subject is available through Open Universities Australia (OUA) and the course is restricted for enrolment. Single subject enrolments for restricted subjects are not available at OUA, please see https://www.latrobe.edu.au/study/apply/pathways/single-subject-entry for further information Students who successfully complete two from the four open enrolment subjects (HBS101, DTN101, CHM101, PHE102) may apply under the Academic Eligibility category for admission to the restricted Bachelor of Food and Nutrition. You must be enrolled in the Bachelor of Food and Nutrition to be eligible to enrol in all other non-open access subjects offered in the degree.
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 micro nutrients and other functional compounds; introduction to food composition data and key methods of analysing nutritional composition of foods; and the physical, chemical, nutritional and sensory changes in preparation, cooking and storage of food.
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.
- Practical Reports (equivalent to 1200 words) (45%)
- One 1,200 word individual practical reportHurdle Requirement: Students must submit this completed assessment to pass the subject. (40%)
- One x 30 minute quiz on food safey (early assessment piece) (15%)
For textbook details check your university's handbook, website or learning management system (LMS).