Applied Food Chemistry

About this subject

• What you'll learn

  Upon completion of this subject, students will be able to:

  1. Understand and demonstrate how to prepare and cook food in a manner that meets Australian food safety standards for health and hygiene.
  2. Identify food commodities and group foods according to classification systems.
  3. Describe the chemistry (including the formation of each component from basic organic compounds) and function of the key components of food.
  4. Identify the chemistry and function of given bioactive food components and determine key food sources.
  5. Describe and apply principles of food chemistry used to maximise the sensory (organoleptic) and nutritional properties of food.
  6. Describe the stages involved in primary and secondary production of food, starting at the farm and ending with the consumer.
  7. Determine and discuss the accuracy of a nutritional analysis of a meal or recipe.

• Topics covered

• Description

• Assessments

• Textbooks

• About La Trobe University

Entry requirements

Part of a degree

To enrol in this subject you must be accepted into one of the following degrees:

Core

• LAT-HUN-DEG-2022 - Bachelor of Food and Nutrition

Prior study

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:

• LTU-CHM101-Essentials of Chemistry

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).

Equivalent subjects

You should not enrol in this subject if you have successfully completed any of the following subject(s) because they are considered academically equivalent:

• LTU-DTN102 (Not currently available)

Others

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.

Additional requirements

• 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.

Study load

0.125 EFTSL

This is in the range of 10 to 12 hours of study each week.

Equivalent full time study load (EFTSL) is one way to calculate your study load. One (1.0) EFTSL is equivalent to a full-time study load for one year.

Find out more information on Commonwealth Loans to understand what this means to your eligibility for financial support.