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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.

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.

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