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  3. Food Chemistry, Biology and Nutrition

Food Chemistry, Biology and Nutrition (FOOD20003)

Undergraduate level 2Points: 12.5Campus: Parkville

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Overview

Year of offer2017
Subject levelUndergraduate Level 2
Subject codeFOOD20003
Mode of delivery
On Campus — Parkville
Availability
Semester 1
FeesSubject EFTSL, Level, Discipline & Census Date

The aim of this subject is to provide students with an understanding of the chemical structure and the underlying nutritional biochemistry of food components.

Learning outcomes

Upon completion of this subject, students will be able to:

  • Describe the structural properties of the food components
  • Show some understanding between structure and physical and chemical properties of the food components
  • Demonstrate understanding of the digestion, absorption, transport and use of the food components by the human body
  • Demonstrate understanding of the nutritional significance of a range of foods

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
  • The capacity of independent critical thought, rational inquiry and self-directed learning and research
  • An ability to drive, interpret and analyse social, technical or economical information from multiple source
  • Skills in observation, critical analysis and report writing

Last updated: 27 March 2017