Applied Food Chemistry
Master the methods of food science and how to identify the chemistry, structure and function of food. Analyse, measure, label and classify food for nutritional value. Monitor the changes in food composition during cooking and storage.
Your upfront cost: $0
- 26 May 2019
- 24 Nov 2019
The third university established in Victoria, La Trobe University has a diverse community of more than 33,000 students and staff. Its commitment to excellence in teaching and research prepares students to make a bold and positive impact in today's global community. La Trobe provides Open Universities Australia with its core tenets, entrepreneurship and sustainability.
At the completion of this subject students will be able to:
- use several classification systems to describe a food and discuss the value of the classification;
- describe the chemistry (including the formation of each component from basic organic compounds) and function of the key components of food;
- identify the chemistry and function of given bioactive food components and determine key food sources;
- describe and apply principles of food chemistry used to maximise the sensory (organoleptic) and nutritional properties of food;
- determine and discuss the accuracy of a nutritional analysis of a meal or recipe
- describe energy balance in humans. You will be able to:
- calculate approximate energy values of a food from the energy value of its individual energy-yielding nutrients;
- record energy values of foods and their components and compare to food composition database values;
- describe the contribution of food to energy balance in the human body.
- 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)
- Moussaka major investigation (including FoodChoices software nutrition analysis)
- Discussion forum/Discussion Board
- Embedded Multimedia
- Online assignment submission
- Podcasting/Lecture capture
- Virtual Classroom
- Web links
- Study guide
- Online Assessment
- Resources and Links
You must have successfully completed the following subject(s) before starting this subject:
Bachelor of Food and Nutrition students can undertake this subject if they have been enrolled in the prerequisite subject CHM101 in the previous study period. However if the prerequisite subject is failed you will automatically be removed from this subject. Contact an Open Universities Australia student advisor for more information.
- OtherDetails -
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.
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.
Required software for this subject.
FoodWorks by Xyris: https://xyris.com.au/products/foodworks-9-professional/
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 degreework. Sensory analysis requiring the tasting of food, is at your discretion to accommodate special dietary requirements. Students should direct any questions to the degree coordinators prior to enrolment.
- Practical worksheets - 1200 word equiv (30%)
- 2 x 45 min Mastery Quizzes (40%)
- 1200 word individual report (30%)
Click on the titles of the listed books below to find out more:
Understanding the Science of Food: From Molecules to Mouthfeel
Sharon Croxford and Emma Stirling
Textbook information is pending.