Course Title: Food Chemistry

Part A: Course Overview

Course Title: Food Chemistry

Credit Points: 12.00

Important Information:

To participate in any RMIT course in-person activities or assessment, you will need to comply with RMIT vaccination requirements which are applicable during the duration of the course. This RMIT requirement includes being vaccinated against COVID-19 or holding a valid medical exemption. 

Please read this RMIT Enrolment Procedure as it has important information regarding COVID vaccination and your study at RMIT: https://policies.rmit.edu.au/document/view.php?id=209. 

Please read the Student website for additional requirements of in-person attendance: https://www.rmit.edu.au/covid/coming-to-campus 

Please check your Canvas course shell closer to when the course starts to see if this course requires mandatory in-person attendance. The delivery method of the course might have to change quickly in response to changes in the local state/national directive regarding in-person course attendance.


Terms

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

CHEM1083

City Campus

Undergraduate

171H School of Science

Face-to-Face

Sem 1 2018,
Sem 1 2019,
Sem 1 2020,
Sem 1 2021,
Sem 1 2022

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

CHEM1226

City Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 1 2018,
Sem 1 2019,
Sem 1 2020,
Sem 1 2021,
Sem 1 2022

Course Coordinator: Dr Jayani Chandrapala

Course Coordinator Phone: +61 3 9925 2130

Course Coordinator Email: Jayani.Chandrapala@rmit.edu.au

Course Coordinator Location: 201.06.007 Bundoora Campus

Course Coordinator Availability: By appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

There are no prerequisites for this subject.

Food Chemistry is a postgraduate food technology course. While no specific courses are required, a sound understanding of chemistry will be an advantage. 


Course Description

This course focuses on the structure, function, stability and analysis of the molecules in foods. This emphasises components that play a role during food processing as well as those contributing to product quality and safety, including food additives, processing aids, micronutrients, and toxins. This course provides direct experience in measurement of food components using a variety of methods particularly those based on the operation of analytical instrumentation. To complement the practical skills, you will also gain an understanding of the principles of analysis and experience in accessing and handling data, interpretation and presentation. You will work individually and in small teams, and hence this course develops your skills in responsibility, teamwork and leadership, negotiation, allocation of time and resources, as well as communication. Finally, you will present your results as formal reports, further developing your skills in written communication.


Objectives/Learning Outcomes/Capability Development

Course Learning Outcomes (CLOs) 

On successful completion of this course you should be able to:

  1. Demonstrate an advanced breadth of knowledge in food chemistry and critically apply the principles and concepts of chemistry to variety of food systems.
  2. Develop an advanced understanding of the principles whereby suitable food ingredients can be utilised in various food formulations under different processing conditions to enhance product quality.
  3. Investigate and critically solve qualitative and quantitative problems in food chemistry, both individually and in teams, by synthesising and evaluating information from a range of sources, including traditional and emerging analytical technologies
  4. Cross examine and interpret the main safety considerations in designing and undertaking a food analysis practical in a safe and responsible environment
  5. Critically analyse experimental data, calculate, evaluate, interpret and present analytical results obtained during the food analysis practicals.


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 with an advanced breadth of knowledge and data along with the current regulatory sources for the application. 

This course contributes to the following Program Learning Outcomes at AQF Level 9 for masters coursework programs including MC237 – Master of Food Science and Technology and MC111 – Master of Biotechnology: 

  • 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 


Overview of Learning Activities

The learning activities included in this course are:

  • Pre-recorded lectures and lectorials where syllabus material will be presented and explained, and the subject will be illustrated with practical examples;
  • Revision and tutorial questions as well as assignments to develop deeper understanding of lecture materials. Providing opportunities to use a wide range of information sources and for feedback on student progress and understanding;
  • Laboratory analyses of foods including both traditional approaches as well as using analytical instrumentation. Lab reports and poster presentations on the results from these practical activities will develop communication skills.
  • Case studies designed to give a deeper understanding of how different food components behaves in complex food matrixes.
  • Private study, working through the course as presented either in classes and/or online, as well as learning materials, and gaining practice at solving conceptual and numerical problems.


Overview of Learning Resources

Lecture notes and presentations for the course will be available through Canvas as well as course information and other learning materials.

There are no recommended textbooks for this course, however, lists of relevant reference texts, resources in the library and freely accessible internet sites will be provided. Details of the key recommended reference sources for this course are provided in part B of the course guide.


Overview of Assessment

Note that: 

☒This course has no hurdle requirements. 

Assessment Task 1 : Laboratory Reports  

Weighting: 40% 

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


Assessment Task 2: Oral and Poster Presentation 

Weighting: 10% 

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


Assessment Task 3: Practical Skill Assessment 

Weighting: 20% 

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

  

Assessment Task 4: Online knowledge Testing Questionnaires

Weighting: 30% 

This assessment task supports CLOs: 1, 2 and 3