Enrolments are closed.
Want to study Engineering and Sciences? with a student advisor to find out more.
Applied Food Chemistry
Undergraduate | LTU-DTN102 | 2021
- 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:
- 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)
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 (equivalent to 1200 words) (30%)
- Two multiple choice mastery quizzes (90 minutes) (1500 words equivalence) (40%)
- One 1,200 word individual practical report (30%)
For textbook details check your university's handbook, website or learning management system (LMS).
The third university established in Victoria, La Trobe University has a diverse community of more than 38,000 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.
Learn more about La Trobe University.
Explore La Trobe courses.
- QS Ranking 2024:
- 17
- Times Higher Education Ranking 2024:
- 18
Entry requirements
To enrol in this subject, you must be admitted into a degree.
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).
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:
Additional requirements
- Software requirements - FoodWorks software by Xyris is required in this subject.
- Other requirements - This subjects is offered via Open Universities Australia, late enrolments are generally not permitted past the published close of application date for the study period. For students not enrolled in the prerequisite courses, you may be able to undertake these subjects with approval of your home course coordinator, please contact ASK La Trobe for assistance. 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.
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.