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Functional Foods (FOOD30010)
Undergraduate level 3Points: 12.5On Campus (Parkville)
For information about the University’s phased return to campus and in-person activity in Winter and Semester 2, please refer to the on-campus subjects page.
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 2
Email: ngkf@unimelb.edu.au
Please refer to the LMS for up-to-date subject information, including assessment and participation requirements, for subjects being offered in 2020.
Overview
Availability | Semester 2 |
---|---|
Fees | Look up fees |
This subject examines the macro structure of food and the chemistry of the components as part of a food matrix. This will include their interactions within a food matrix.
Specialised topics will provide students with a greater understanding of nutritional and sensory characteristics of foods, particularly where new product development involves novel functionality such as conferring health benefits or new physical traits.
Intended learning outcomes
On completion of this subject students should be able to:
- Recognise the importance of interactions of ingredients in food systems
- Describe the interaction of water with food components
- Explain the interactions of emulsifiers with other food components
- Describe the significance of flavour interactions with food matrix and their effects on perception
- Display an understanding of the impact of food processing on the interactions between macro-components of food components, the structure of the macro-components and the consequences of these interactions
Generic skills
On completion of this subject students should be able to:
- Be able to establish a supporting network of peers, and have developed regular and effective study techniques involving those peers
- Be able to established effective problem solving techniques involving food product formulation
- Be prepared for participation in team work and submission of individual assignments
- Be able to communicate formal arguments about the nutritional value of foods
- Be able to perform a literature search and present information with appropriate citations
Last updated: 11 April 2024
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
None
Recommended background knowledge
Sciences and other cognate majors.
Code | Name | Teaching period | Credit Points |
---|---|---|---|
FOOD20003 | Intro to Food Science & Human 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: 11 April 2024
Assessment
Due to the impact of COVID-19, assessment may differ from that published in the Handbook. Students are reminded to check the subject assessment requirements published in the subject outline on the LMS
Description | Timing | Percentage |
---|---|---|
Examination in week 6 or 7
| Mid semester | 25% |
Assignment due approximately Week 11
| Week 11 | 25% |
Examination
| End of semester | 50% |
Last updated: 11 April 2024
Dates & times
- Semester 2
Principal coordinator Ken Ng Mode of delivery On Campus (Parkville) Contact hours 36 hours lectures and 12 hours tutorials Total time commitment 170 hours Teaching period 3 August 2020 to 1 November 2020 Last self-enrol date 14 August 2020 Census date 21 September 2020 Last date to withdraw without fail 16 October 2020 Assessment period ends 27 November 2020 Semester 2 contact information
Email: ngkf@unimelb.edu.au
Time commitment details
170 hours
Last updated: 11 April 2024
Further information
- Texts
Prescribed texts
There are no specifically prescribed or recommended texts for this subject.
- 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:
- Bachelor of Arts
- Bachelor of Design
- Bachelor of Environments
- Bachelor of Fine Arts (Acting)
- Bachelor of Fine Arts (Animation)
- Bachelor of Fine Arts (Dance)
- Bachelor of Fine Arts (Film and Television)
- Bachelor of Fine Arts (Music Theatre)
- Bachelor of Fine Arts (Screenwriting)
- Bachelor of Fine Arts (Theatre)
- Bachelor of Fine Arts (Visual Art)
- Bachelor of Music
- 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: 11 April 2024