Food Chemistry (FOOD90022)
Graduate courseworkPoints: 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 |
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
At the completion of this subject, students should be able to:
- Describe the structures of the following food components: simple carbohydrates, starches, dietary fibres, fatty acids, polyphenols and some vitamins
- Relate the structures of these food components to their chemical properties
- Relate the structures of these food components to their physical solution properties
- Understand their roles in the functional properties of foods
- Understand some of the health properties of these food components
- Able to research the literature for advanced information for some of these food components
- 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
Admission into an 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
| Description | Timing | Percentage |
|---|---|---|
Assignment due approximately Week 10
| Week 10 | 20% |
Laboratory report due approximately Week 11
| Week 11 | 20% |
Examination
| End of semester | 60% |
| Hurdle requirement: It is a hurdle requirement that students miss no more than one practical session during this subject. | N/A |
Last updated: 3 November 2022
Dates & times
- Semester 1
Principal coordinator Ken Ng Mode of delivery Dual-Delivery (Parkville) Contact hours 24 hours of lectures, 12 hours of practical and 12 hours of tutorials 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
Email: ngkf@unimelb.edu.au
Time commitment details
170 hours
Last updated: 3 November 2022
Further information
- Texts
- Related Handbook entries
This subject contributes to the following:
Type Name Course Graduate Diploma in Food Science Course Graduate Certificate in Food Science Course Master of Food and Packaging Innovation Course Master of 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.
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: 3 November 2022