Course Title: Proteins in Food Science

Part A: Course Overview

Course Title: Proteins in Food Science

Credit Points: 12.00


Course Code




Learning Mode

Teaching Period(s)


City Campus


135H Applied Sciences


Sem 2 2014,
Sem 2 2015


Bundoora Campus


135H Applied Sciences


Sem 2 2016

Course Coordinator: Dr Frank Sherkat

Course Coordinator Phone: +61 3 9925 2130

Course Coordinator Email:

Course Coordinator Location: 3.01.08B

Course Coordinator Availability: Wednesday to Friday by appointment

Pre-requisite Courses and Assumed Knowledge and Capabilities

The pre-requisite capabilities are those developed in ONPS2136-Food Preservation, ONPS2141-Carbohydrates in Food Science, ONPS2142-Lipids in Food Science, and ONPS 2334- Scientific Skills & Communication or equivalent courses where evidence of equivalent capabilities are provided.

Course Description

This course provides you with an understanding of the science and applications of proteins as food sources, their functionality in food systems, and changes in their functionality due to processing operations. The prime scientific and technological theme is an understanding of how proteins and their structural and functional characteristics underpin a range of technologies responsible for the production of a vast array of food products.

The course examines the similarities and differences in food proteins from a range of sources (dairy, cereal, plant, meat, poultry and eggs). These differences and similarities will be explored in the configurations and interactions produced by different types of proteins affecting the characteristics of the final product.

By critical analysis of the world food shortage, especially in relation to protein foods, you will appreciate the significance of R&D to further utilization of protein resources, especially from plants, in addressing world famine, and will gain a global perspective of the food trade across the nations. You will also be able to appreciate the cultural sensitivities of different ethnic and religious communities in Australia and across the world in relation to the status of protein-rich food products

Objectives/Learning Outcomes/Capability Development

Graduates will have
K1 : broad and coherent body of knowledge of protein sources for human consumption
K2 : depth in the underlying principles and concepts of chemistry as a basis for better understanding the biochemical changes in proteins taking place during food processing and their effects on the functionality of proteins in food system.

You  will have
Sk1: cognitive skills to review critically, analyse, consolidate and synthesize knowledge
Sk2: cognitive and technical skills to demonstrate a broad understanding of knowledge with depth in some areas
Sk3: cognitive and creative skills to exercise critical thinking and judgment in identifying and solving problems with intellectual independence
Sk4: communication skills to present a clear, coherent and independent exposition of knowledge and ideas.

Application of knowledge and skills: 
You  will demonstrate the application of knowledge and skills
A1: with initiative and judgment in planning, problem solving and decision making in professional practice and/or scholarship
A2: to adapt knowledge and skills in diverse contexts
A3: with responsibility and accountability for their own learning and professional practice and in collaboration with others within broad parameters.

This course contributes to the Program Learning Outcome (PLO) at AQF level 7:

PLO - 1 Understanding Science

  • 1.1 You will demonstrate an understanding of scientific method and an ability to apply the scientific method in practice
  • 1.4 You will demonstrate an understanding of the significance of food science and nutrition to society.

PLO 2 Scientific Knowledge

  • 2.1 You will demonstrate a depth and breadth of the core concepts in food science and technology
  • 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

PLO 3 Inquiry and Problem Solving

  • 3.1. You will demonstrate an ability to apply scientific principles and methods at an advanced level to diagnose and solve complex problems associated with food ingredients interactions during manufacture

PLO 4 Communication

  • 4.2 You will demonstrate an ability to write technical and scientific reports.

PLO 5 Personal and Professional Responsibility

  • 5.4 You will develop an ability to work collaboratively.

Overview of Learning Activities

The learning activities included in this course are:

• Attendance at lectures where syllabus material will be presented and explained, and the subject will be illustrated with demonstrations and examples;
• Completion of tutorial questions and laboratory practical works designed to give further practice in the application of theory and procedures, and to provide feedback on student progress and understanding;
• Completion of written assignments and/or technical reports requiring an integrated understanding of the subject matter; and
• Private study, working through the course as presented in classes and learning hub through online course, and gaining practice at solving conceptual and numerical problems.

Overview of Learning Resources

• You will be provided with lists of relevant texts, library resources (Including appropriate journals) and freely accessible Internet sites. Other material will be provided in class.
• You will be able to access course information and learning material through the Learning Hub (also known as online@RMIT). You need to consult this site on a regular basis to update yourselves about new announcements that may cover any changes to program, parts of lecture notes, external links, references, and also to check your grades, as well as send us feedback and communicate with your team members.


Overview of Assessment

Theory: Progressive assessment will be conducted throughout the semester in the form of quizzes and tests. An end of semester examination will be held to evaluate your’ comprehension of the concepts and material presented in class and practical sessions.

Practical: You will be working in teams to produce, evelaute and analyse protein-based foods or ingredient. The team will use the online discussion board to achieve an effective communication for sharing ideas, data, plans and product specifications.