Food Chemistry (FOOD90022)
Graduate courseworkPoints: 12.5On Campus (Parkville)
Overview
| Availability | Semester 1 |
|---|---|
| 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: 4 March 2025
Eligibility and requirements
Prerequisites
None
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: 4 March 2025
Assessment
| Description | Timing | Percentage |
|---|---|---|
Assignment due approximately Week 10
| Week 10 | 20% |
Laboratory report due approximately Week 11
| Week 11 | 20% |
Examination
| During the examination period | 60% |
| Hurdle requirement: It is a hurdle requirement that students miss no more than one practical session during this subject. | N/A |
Last updated: 4 March 2025
Dates & times
- Semester 1
Principal coordinator Ken Ng Mode of delivery On Campus (Parkville) Contact hours Total of 54 hours - 24 hours of lectures (2 x 1 hour per week for 12 weeks), 18 hours of practical (1 x 3 hours per week for 6 weeks) and 12 hours of tutorials online (1 x1 hour per week for 12 weeks) Total time commitment 170 hours Teaching period 3 March 2025 to 1 June 2025 Last self-enrol date 14 March 2025 Census date 31 March 2025 Last date to withdraw without fail 9 May 2025 Assessment period ends 27 June 2025 Semester 1 contact information
Email: ngkf@unimelb.edu.au
What do these dates mean
Visit this webpage to find out about these key dates, including how they impact on:
- Your tuition fees, academic transcript and statements.
- And for Commonwealth Supported students, your:
- Student Learning Entitlement. This applies to all students enrolled in a Commonwealth Supported Place (CSP).
Subjects withdrawn after the census date (including up to the ‘last day to withdraw without fail’) count toward the Student Learning Entitlement.
Last updated: 4 March 2025
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 Science Course Master of Food and Packaging Innovation - 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: 4 March 2025