Food Science
Overview
This unit is to study the organic chemistry that associated with food composition, and analytical techniques that used in food industry. The unit will also examine the purpose and function of permissible food additives, and recognise the natural hazards associated with foods.
Requisites
Rule
CHE10001 Chemistry 1
OR
CHE10004 Introduction to Chemistry
OR
CEE20005 Engineering Chemistry
01-June-2025
Learning outcomes
Students who successfully complete this unit will be able to:
- Identify and name simple organic functional groups, and describe their role in specific components of food
- Analyse the content of food in terms of carbohydrates, proteins, lipids and micronutrients
- Articulate the role of food additives in preserving food
- Assess the origin and consequences of contaminants in food
- Develop laboratory skills for practical food analysis, and communicate results of laboratory investigations via scientific reports
- Compare industrial practice with laboratory techniques
Teaching methods
Hawthorn
| Type | Hours per week | Number of weeks | Total (number of hours) |
|---|---|---|---|
| On Campus Lecture |
2.00 | 12 weeks | 24 |
| On Campus Laboratory |
2.00 | 12 weeks | 24 |
| Unspecified Activities Independent Learning |
8.50 | 12 weeks | 102 |
| TOTAL | 150 |
Assessment
| Type | Task | Weighting | ULO's |
|---|---|---|---|
| Laboratory Report | Individual/Group | 35 - 45% | 1,2,5 |
| Quiz | Individual | 5 - 10% | 6 |
| Test | Individual | 40 - 60% | 1,2,3,4 |
Hurdle
As the minimum requirements of assessment to pass a unit and meet all ULOs to a minimum standard, an undergraduate student must have achieved:
(i) An aggregate mark of 50% or more, and(ii) At least 40% of the possible marks for the laboratory hurdleStudents who do not successfully achieve hurdle requirements (ii) will receive a maximum of 45% as the total mark for the unit.
Content
- Organic molecules which play major roles in food composition
- Food analytical techniques used to determine the amount of carbohydrates, proteins, lipids and micronutrients in foods
- Methods used for determining the water, calorie or joule content of foods
- Chemical food additive classes and roles
- Natural hazards and toxins associated with food
Study resources
Reading materials
A list of reading materials and/or required textbooks will be available in the Unit Outline on Canvas.