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Advanced Food Analysis (FOOD30008)
Undergraduate level 3Points: 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
Overview
Availability | Semester 1 |
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Fees | Look up fees |
Advanced food analysis will teach students most rapid and standard conventional methods commonly used in food analysis.
These analytical techniques will include:
- The selection of appropriate scientific methods for a specific food analysis, physical and chemical parameters
- Principles of instrumentation and/or methodology and applications of these principles to the technologies employed in analytical techniques
- Comparison of instrumental and/or rapid methods to conventional techniques of analysis
- Operation, calibration and standardisation procedures as applicable to particular techniques
- Troubleshooting techniques in conventional and rapid analyses
- Assessment and evaluation of data derived from researches and product development
Methods to be examined are titration; rheology; chromatography (HPLC, GLC, ion exchange separations, spectrophotometry, UV, visible, infrared); AA; mass spectrometry; ELISA; fluorescence spectrometry and sensory.
Intended learning outcomes
On the completion of this subject students should be able to:
- Describe the physical and chemical principles which underlie rapid and instrumental techniques for testing and analysing raw materials and finished products
- Evaluate innovative instrumental methods for specific purposes and materials against criteria of reliability and validity of results, and of cost and efficiency of monetary and labour resources
- Select rapid or instrumental methods for appropriate types of analyses, in order to reduce using chemicals and to protect the environment
Generic skills
On completion of this subject students should have developed the following generic skills:
- Be able to argue formally about the best method of food analysis for a specific purpose
- Evaluate standard methods of analysis to determine accuracy and precision of measurements
- Analyse data and integrate it with critical thinking
- Improve interpretation of data in a written format
- Be prepared for participation in team work
- Engage with national and international issues related to food analyses
Last updated: 22 March 2024
Eligibility and requirements
Prerequisites
Students should have completed one of the following subjects (12.5 points)
Code | Name | Teaching period | Credit Points |
---|---|---|---|
FOOD20003 | Food Chemistry, Biology and Nutrition | Semester 1 (On Campus - Parkville) |
12.5 |
CHEM10006 | Chemistry for Biomedicine | Semester 1 (On Campus - Parkville) |
12.5 |
CHEM10007 | Fundamentals of Chemistry | Semester 1 (On Campus - Parkville) |
12.5 |
CHEM10003 | Chemistry 1 |
Semester 2 (On Campus - Parkville)
Semester 1 (On Campus - Parkville)
|
12.5 |
Corequisites
None
Non-allowed subjects
None
Recommended background knowledge
It is recommended that students have a basic knowledge in chemistry, biology and nutrition by completing the following subject:
Code | Name | Teaching period | Credit Points |
---|---|---|---|
FOOD20003 | Food Chemistry, Biology and Nutrition | Semester 1 (On Campus - Parkville) |
12.5 |
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: 22 March 2024
Assessment
Additional details
- 1-hour mid-semester exam (25%)
- 1 practical report (1000 words) due in Week 10 (25%)
- 2-hour end-of-semester exam (50%)
Last updated: 22 March 2024
Dates & times
- Semester 1
Principal coordinator Said Ajlouni Mode of delivery On Campus (Parkville) Contact hours 60 hours comprising of 24 hours of lectures and 36 hours of practicals and demonstrations Total time commitment 170 hours Teaching period 4 March 2019 to 2 June 2019 Last self-enrol date 15 March 2019 Census date 31 March 2019 Last date to withdraw without fail 10 May 2019 Assessment period ends 28 June 2019 Semester 1 contact information
Time commitment details
170 Hours
Last updated: 22 March 2024
Further information
- Texts
Prescribed texts
None
- Related Handbook entries
This subject contributes to the following:
Type Name Informal specialisation Science-credited subjects - new generation B-SCI Major Food Science Informal specialisation Selective subjects for B-BMED Informal specialisation Agri-food Biotechnology specialisation Informal specialisation Agri-food Biotechnology - Breadth options
This subject is available as breadth in the following courses:
- 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.
- Available to Study Abroad and/or Study Exchange Students
This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.
Last updated: 22 March 2024