Course Title: Food Chemistry

Part A: Course Overview

Course Title: Food Chemistry

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

CHEM1083

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2006,
Sem 2 2007,
Sem 2 2008,
Sem 2 2009,
Sem 2 2010,
Sem 2 2011,
Sem 2 2012,
Sem 2 2013,
Sem 2 2014,
Sem 2 2015

CHEM1226

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 2 2006,
Sem 2 2007,
Sem 2 2008,
Sem 2 2009,
Sem 2 2010,
Sem 2 2011,
Sem 2 2012,
Sem 2 2013,
Sem 2 2014,
Sem 2 2015

Course Coordinator: Dr Darryl M Small

Course Coordinator Phone: +61 3 9925 2124

Course Coordinator Email: darryl.small@rmit.edu.au

Course Coordinator Location: Room 3.2.17

Course Coordinator Availability: by appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

There are no prerequisites for this subject.


Course Description

In this subject the emphasis is on the function, stability and analysis of food additives and other food ingredients. Students You will gain experience in laboratory skills and the operation of instruments relevant to food analysis.


Objectives/Learning Outcomes/Capability Development

The emphasis will be on the decision making processes required in the selection of appropriate ingredients in order to achieve the particular sensory attributes during the processing of foods. This will incorporate the need for a clear definition of the objectives, critical thinking, accessing of relevant background material and data along with the current regulatory sources for the application.


This course contributes to the development of the following program learning outcomes:

1.0 Demonstrate a coherent understanding of science by:
1.2 You will demonstrate a coherent understanding of the role and relevance of Food Science in society.
1.3 You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.
1.4 You will demonstrate an understanding of the significance of food science and nutrition to society

2.0 Exhibit depth and breadth of scientific knowledge by:
2.2 You will demonstrate an ability to implement the principles and practices that underpins product development, food processing and preservation, ingredients interaction, and quality assurance.
2.4 You will demonstrate an ability to apply quality assurance principles to food manufacture and molecular interactions in food, and /or an understanding of the Dietary Guidelines and standards

3.0 Critically analyse and solve scientific problems by:
3.2 You will be able to gather, critically review and synthesise information relevant to a scientific inquiry or research project in food science.
 


Overview of Learning Activities

The theory will be delivered by a combination of lectures, tutorials and directed learning. Lecture notes and learning objectives will be provided on a topic by topic basis and, to supplement the lectures, students will be directed to a variety of appropriate reference materials including databases, web-based sources, books and scientific research articles. Time will be allocated during the weekly lectures for students to carry out calculations using data from food analyses and for discussion of tutorial questions.


Overview of Learning Resources

You will be able to access course information and other learning materials through the myRMIT Blackboard Learning Hub.


Overview of Assessment

Assessment in this subject will be by examination and tests practical work  and assignments including a food analysis project