Advanced Food Analysis (FOOD30008)
Undergraduate level 3Points: 12.5Dual-Delivery (Parkville)
Please refer to the return to campus page for more information on these delivery modes and students who can enrol in each mode based on their location.
Overview
| Availability | Semester 1 - Dual-Delivery |
|---|---|
| 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: 29 April 2025
Eligibility and requirements
Prerequisites
One of
| Code | Name | Teaching period | Credit Points |
|---|---|---|---|
| CHEM10003 | Chemistry 1 |
Semester 1 (Dual-Delivery - Parkville)
Semester 2 (Dual-Delivery - Parkville)
|
12.5 |
| CHEM10006 | Chemistry for Biomedicine |
Semester 1 (Dual-Delivery - Parkville)
Semester 2 (Dual-Delivery - Parkville)
|
12.5 |
| CHEM10007 | Fundamentals of Chemistry | Semester 1 (Dual-Delivery - Parkville) |
12.5 |
| FOOD20003 | Intro to Food Science & Human Nutrition | Semester 1 (Online) |
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 | Intro to Food Science & Human Nutrition | Semester 1 (Online) |
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: 29 April 2025
Assessment
| Description | Timing | Percentage |
|---|---|---|
Six 10 minute quizzes throughout the semester
| one quiz every fortnight | 10% |
Exam
| Mid semester | 20% |
Practical report
| Week 10 | 20% |
Exam
| End of semester | 50% |
Last updated: 29 April 2025
Dates & times
- Semester 1
Principal coordinator Said Ajlouni Mode of delivery Dual-Delivery (Parkville) Contact hours 12x1hr lectures, 12x1hr zoom discussion, 6x3hr practicals and 10x1hr zoom prac discussions Total time commitment 170 hours Teaching period 1 March 2021 to 30 May 2021 Last self-enrol date 12 March 2021 Census date 31 March 2021 Last date to withdraw without fail 7 May 2021 Assessment period ends 25 June 2021 Semester 1 contact information
Time commitment details
170 Hours
Last updated: 29 April 2025
Further information
- Texts
- Related Handbook entries
This subject contributes to the following:
Type Name Informal specialisation Agri-food Biotechnology Major Food Science Informal specialisation Science Discipline subjects - new generation B-SCI Informal specialisation Agri-food Biotechnology specialisation Informal specialisation Elective subjects for B-BMED - 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 (Production)
- 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.
Please note Single Subject Studies via Community Access Program is not available to student visa holders or applicants
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
Last updated: 29 April 2025