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Food Chemistry (FOOD90022)
Graduate courseworkPoints: 12.5On Campus (Parkville)
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 1
Email: ngkf@unimelb.edu.au
Overview
Availability | Semester 1 |
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The aim of this subject is to provide students with an understanding of the chemical structure of important food components of plant origin. The chemical and biological properties of these components are also explored.
This course is supported by a practical laboratory program, which emphasises analytical and instrumental techniques.
Intended learning outcomes
- To be able to describe the structure, composition, nutritional and functional properties of food components
- Have a practical understanding of the chemical analyses used to identify and quantify food components
Generic skills
Upon completion of this unit, students should have developed:
- A profound respect for truth, intellectual and professional integrity, and the ethics of scholarship
- Capacity for independent critical thought, rational inquiry and self-directed learning and research
- An ability to drive, interpret and analyse social, technical or economic information from multiple sources
- Skills in observation, critical analysis and report writing
Last updated: 3 November 2022
Eligibility and requirements
Prerequisites
Eligibility for honours or postgraduate coursework programs.
Corequisites
None
Non-allowed subjects
None
Recommended background knowledge
Undergraduate Chemistry or equivalent background knowledge.
Inherent requirements (core participation requirements)
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 3 November 2022
Assessment
Additional details
- Assignment (1500 words) due approximately Week 10 (20%)
- Laboratory report (1000 words) due approximately Week 11 (20%)
- 3-hour end-of-semester examination (60%)
HURDLE REQUIREMENT: It is a hurdle requirement that students miss no more than one practical session during this subject.
Last updated: 3 November 2022
Dates & times
- Semester 1
Principal coordinator Ken Ng Mode of delivery On Campus (Parkville) Contact hours 24 hours of lectures and 18 hours of practical Total time commitment 170 hours Teaching period 27 February 2017 to 28 May 2017 Last self-enrol date 10 March 2017 Census date 31 March 2017 Last date to withdraw without fail 5 May 2017 Assessment period ends 23 June 2017 Semester 1 contact information
Email: ngkf@unimelb.edu.au
Time commitment details
170 hours
Last updated: 3 November 2022
Further information
- Texts
Prescribed texts
Principles of Food Chemistry 3rd Ed (1999), John deMan, Aspen Publishers, Inc
- Related Handbook entries
This subject contributes to the following:
Type Name Course Master of Food and Packaging Innovation Course Master of Food Science Course Graduate Certificate in Food Science Course Graduate Diploma in Food Science - Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
Last updated: 3 November 2022