Enrolments for 2023 have closed.
Applied Food Chemistry
Undergraduate | LTU-CHM102 | 2023
Course information for 2023 intake View information for 2024 course intake
- Study method
- 100% online
- Assessments
- 100% online
- Entry requirements
- Part of a degree
- Duration
- 13 weeks
HECS-HELP and FEE-HELP available
Applied Food Chemistry
About this subject
- 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).
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).
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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-2023 - 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:
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).
Others
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.
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. A good internet connection is required due to the online delivery.
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.
Related degrees
Once you’ve completed this subject it can be credited towards one of the following courses
UndergraduateLAT-HUN-DEG