Applied Food Chemistry

About this subject

• What you'll learn

  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.

• 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-2020 - 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).

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.

  FoodWorks 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.