Enrolments for 2018 have closed.
Applied Food Chemistry
Undergraduate | LTU-DTN102 | 2018
Course information for 2018 intake
View information for 2019 course intakeMaster 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.
- 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
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: (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.
- 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)
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.
- 4 x worksheets 1200 word equiv (30%)
- 2 x 45 min Mastery Quizzes (40%)
- 1200 word individual report (30%)
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-2018 - Bachelor of Food and Nutrition
Prior study
You must have successfully completed the following subject(s) before starting this subject:
one of
Additional requirements
- Other requirements -
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.
Food Works by Xyris: https://xyris.com.au/products/foodworks-9-professional/
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
Undergraduate
LAT-HUN-DEG