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Functional Foods (FOOD30010)
Undergraduate level 3Points: 12.5On Campus (Parkville)
You’re currently viewing the 2024 version of this subject
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: 8 November 2024