Course Title: Food Ingredient Structure and Function

Part A: Course Overview

Course Title: Food Ingredient Structure and Function

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)


Course Coordinator: Assoc Prof Darryl Small

Course Coordinator Phone: +61 9925 2124

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

Course Coordinator Location: City Campus, Building 3, Level 2, Room 17

Course Coordinator Availability: By appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

There are no enforced pre-requisites or co-requisites for this course.

 Assumed knowledge and capabilities are those developed in an undergraduate science degree that includes one or more courses in chemistry and/or biochemistry.

 


Course Description

This course is designed to provide overarching principles for the functionality and processing of:

  • Carbohydrates including simple sugars, starch and hydrocolloids
  • Lipids from plant and animal sources, and food ingredients that contribute to lipid function including emulsifiers and antioxidants
  • Proteins of plant and animal origin

In this course you will be required to integrate the consumer, health, business and technical aspects of the major categories of food ingredients.

On completion of this course, you will be able to exhibit depth and breadth of knowledge related to food ingredient structure and function and draw on a sound knowledge base in order to develop a systematic approach to solving problems related to the function of ingredients in the food industry.

This course complements studies in courses including Food Chemistry, and Rheology and Food Biophysics. Together, these courses will provide a foundation for further studies in courses including Dairy Science and Technology, Meat Science and Technology, Food Manufacture: Plant Products, as well as Food Product and Process Innovation.

 


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes at AQF Level 9 for:  MC237 – Master of Food Science and Technology 

  • PLO2: Advanced skills to critically analyse and solve problems in food science and technology
  • PLO3: Application of knowledge and skills
  • PLO4: Communication
  • PLO5: Personal and professional responsibility

 


Specifically, on successful completion of this course you should be able to:

  • CLO1: Understand the structure, composition and function of: (a) simple sugars, starch and hydrocolloids, (b) lipids, emulsifiers and antioxidants, and (c) proteins of plant and animal origin
  • CLO2: Explain how the properties of carbohydrates, lipids and proteins impact on the processing and quality of the finished products
  • CLO3: Understand the interaction between macronutrient structure and processing conditions, and the impact of ingredient selection and processing has on nutritional and physiological factors
  • CLO4: Understand the basis for selecting carbohydrates (simple sugars, starch and hydrocolloids), lipids and proteins (plant and animal) for food applications (e.g. technological, nutritional and sensory)
  • CLO5: Understand the opportunities for ingredient substitution in the context of the normal business process (e.g. cost reduction, improved nutritional profile, shelf-life extension)
  • CLO6: Understand the impact of ingredient modification and/or purification on functional and nutritional properties

 In this course you will have increased responsibility for your own learning and resource acquisition and have improved oral and written skills in scientific communication.


Overview of Learning Activities

 You will learn in this course by:

  • Attending lectures where course content will be explained to you
  • Personal study where you will review lecture content and read the recommended texts
  • Performing laboratory based activities where you will practice the techniques described during lectures
  • Analysing and reporting on the results of laboratory activities
  • Undertaking independent research to find scientific information that you will incorporate into to assignments and laboratory reports

Total Study Hours

Lecturer, tutor or demonstrator guided learning activities:

  • Lectures: 36 hours over the semester (face-to-face)
  • Practical sessions: 18 hours over the semester (face-to-face) 

Independent study activities:

  • Preparation of practical session reports, performed as part of a group: 20 hours (individual and group study)
  • Literature research and preparation of your proposed solution to a problem related to food ingredient applications: 16 hours (individual and group study)
  • Individual study to review teaching materials and prepare for examinations: 30 hours (individual study)

 

 


Overview of Learning Resources

You will learn in this course by:

  • Attending lectures where course content will be explained to you
  • Personal study where you will review lecture content and read the recommended texts
  • Performing laboratory and pilot plant based activities where you will practice the techniques described during lectures
  • Analysing and reporting on the results of laboratory and pilot plant activities
  • Undertaking independent research to find scientific information that you will incorporate into to assignments and laboratory reports

 


Overview of Assessment

This course has no hurdle requirements. 

Assessment Tasks 

Assessment Task 1: Laboratory Reports

You will participate in practical session(s), which may include a plant visit, culminating with submission of scientific and / or technical report(s).

Early Assessment Task: the first laboratory report submitted will be your early assessment task.

Weighting: 30%

This assessment task supports CLOs: 3, 4, 5 and 6 

Assessment Task 2: Problem Solving

You will critically evaluate scientific and technical information to solve a problem relevant to the role of food ingredient structure and function.

Weighting: 30%

This assessment task supports CLOs: 3, 4, 5 and 6 

Assessment Task 3: Final Examination

You will complete a two hour written final examination at the end of the semester. The examination will be closed book.

Weighting: 40%

This assessment task supports CLOs: 1, 2, 3, 4, 5 and 6