Course Title: Food Science (Proteins, Lipids and Carbohydrates)

Part A: Course Overview

Course Title: Food Science (Proteins, Lipids and Carbohydrates)

Credit Points: 12.00

Course Code




Learning Mode

Teaching Period(s)


City Campus


155T Vocational Health and Sciences


Sem 1 2014,
Sem 1 2015,
Sem 1 2016


City Campus


174T School of VE Engineering, Health & Science


Sem 1 2017

Course Coordinator: Judi McCann

Course Coordinator Phone: +61 3 9925 8366

Course Coordinator Email:

Pre-requisite Courses and Assumed Knowledge and Capabilities

Required prior study:
Students are expected to have completed the specified study of Chemistry (CHEM1256), Biochemical Principles BIOL2363 and Biological Principles (BIOL2365) and may be directed to amend their enrolment if these requirements are not met.

Course Description

In this course you will learn about the role of carbohydrates, lipids and proteins in food processing and perform related laboratory tests on them. You will visit food manufacturers to gain an insight into the processes involved.

Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes for AD012 Associate Degree in Applied Science:
1. Knowledge Capability: develop an understanding of appropriate and relevant fundamental and applied scientific knowledge with the ability to use and apply that knowledge in a wide range of situations, including new situations within the professional discipline
3. Problem solving: The ability to apply scientific principles and methods to identify and solve problems associated with a particular area of professional expertise. You will employ and apply appropriate critical and analytical thought in a scientific manner using available IT, literature and other resources.
4. Communication Capability: This capability is being able to communicate by means of oral, written, symbolic and pictorial presentations to a wide range of audience types as well as an understanding of the systems of communication in science.

On completion of this course you should be able to:
1. identify the structures of proteins, carbohydrates and lipids
2. explain the role of different types of carbohydrates proteins and lipids in food processing
3. manufacture a range of food products containing carbohydrates, lipids and protein
4. follow standard operating procedures and work independently and cooperatively in the laboratory

Overview of Learning Activities

• Face to face teaching to obtain an understanding of the fundamentals of Food Science.
• Laboratory work to give to you the skills in a range of food manufacture techniques and routine laboratory techniques. It is also designed to build skills in critical analysis where you will be interpreting results based on your knowledge and technical capabilities.
• Industry visits to food manufacturing businesses.
• Working in groups to develop teamwork skills and to create a supported learning environment
• Use of Blackboard management system to access learning resources

Overview of Learning Resources

You will use the current laboratory manual for each practical class. You will need to access Blackboard on a weekly basis to prepare for theory and practical classes. You will also need to read sections of the recommended textbook and may be referred to other resources available in the Library, such as videos and the subject learning guide.

Recommended textbook: Understanding Food Science and Technology, (2003) Murano, Peter S

Overview of Assessment

This course has no hurdle requirements.

Assessment tasks

Early Assessment Task: Practical tasks & logbook
Weighting 25%
This assessment task supports CLOs 2, 3 & 4

Assessment Task 2: written exams
Weighting 45%
This assessment task supports CLOs 1 & 2

Assessment Task 3: assignments (three)
Weighting 30%
This assessment task supports CLO 1 & 2