Course Title: Carbohydrates in Food Science

Part A: Course Overview

Course Title: Carbohydrates in Food Science

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2141

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 1 2006,
Sem 1 2007,
Sem 1 2008,
Sem 1 2009,
Sem 1 2010,
Sem 1 2011,
Sem 1 2012,
Sem 1 2013,
Sem 1 2014,
Sem 1 2015

Course Coordinator: Ass. Prof. Darryl Small

Course Coordinator Phone: +61 3 9925 2124

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

Course Coordinator Location: 3.2.17


Pre-requisite Courses and Assumed Knowledge and Capabilities

Pre-requisite capabilities are those developed in Chemistry Principles CHEM1242 , CHEM1243 and Chemistry for Life Sciences CHEM1239, CHEM1240, an equivalent course or provide evidence of equivalent capabilities.


Course Description

This course examines the chemistry and physical characteristics of monosaccharides, disaccharides and polysaccharides in the food system. This course, together with the courses of Protein in Food Science and Lipid in Food Science form a core of learning that will underpin, support and enrich the commodity courses: Confectionery and Lipid Technology; Grain Technology; Meat Fish & Poultry Technology; Dairy Technology.

This course is also designed to complement the learning derived from the following courses: Introduction to Food Industry; Food Preservation, Food Manufacture and Product Development. A study of the building blocks of foods (ie food components) will enable you to develop an in depth understanding of the role food components, their interactions and the processes which are employed in their transformation into food products.

Carbohydrate in Food Science is also linked and supported by the chemistry courses undertaken in the program.
 


Objectives/Learning Outcomes/Capability Development

On completion of this course a you should be able to:
• Appreciate why it is important to know the structures and composition of simple sugars, starch and hydrocolloids.
• Explain how the properties of carbohydrates impact on the processing and quality of the finished products.
• Understand the basis for selecting simple sugars, starch and hydrocolloids for food applications.
• Perform analysis of simple sugars and complex carbohydrate on food products as given on food labels. 
 


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

2.0 Exhibit depth and breadth of 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.

3.0 Critically analyse and solve scientific problems :

  • 3.4 You will develop basic skills to gather and critically evaluate information from a range of food sources, including scientific literature and data bases, develop a hypothesis, design and plan an investigation, collect and interpret experimental data and draw valid conclusions.

4.0 Demonstrate effective communication of science :

  • 4.1 You will able to effectively communicate about food and nutrition issues using oral written and presentation skills.
  • 4.2 You will demonstrate an ability to write technical and scientific reports.
     


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 laboratory reports or written assignment(s) are designed to give further practice in the application of theory and procedures, and to give feedback on student progress and understanding;
• Private study, working through the course as presented in lectures and practical classes.  Gaining practice at solving industry-based problems. 
 


Overview of Learning Resources

Most teaching and learning resources (e.g. lecture notes, relevant library resources) are available via myRMIT Studies.  There is no single textbook recommended for this course.  A list of reading materials and references will be available in the detailed Part B Course Guide.  A food laboratory and a chemistry laboratory will be available for conducting the practical classes.


Overview of Assessment

The assessment tasks such as laboratory report, reflective report, assignment or test contribute to the assessment in this course. End of semester examination test a your comprehension of the concepts and material presented in classes.