Course Title: Food Chemistry
Part A: Course Overview
Course Title: Food Chemistry
Credit Points: 12.00
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, Sem 1 2023 |
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, Sem 1 2023 |
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
Assumed Knowledge
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
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
On successful completion of this course you should be able to:
- Demonstrate an advanced breadth of knowledge in food chemistry and critically apply the principles and concepts of chemistry to variety of food systems.
- 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.
- 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
- Cross examine and interpret the main safety considerations in designing and undertaking a food analysis practical in a safe and responsible environment
- Critically analyse experimental data, calculate, evaluate, interpret and present analytical results obtained during the food analysis practicals.
Overview of Learning Activities
You will be actively engaged in a range of learning activities such as lectorials, tutorials, practicals, laboratories, seminars, project work, class discussion, individual and group activities. Delivery may be face to face, online or a mix of both.
You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through myRMIT Studies Course.
Overview of Learning Resources
RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course.
There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.
Overview of Assessment
Assessment Tasks
Assessment Task 1: Laboratory Reports
Weighting 40%
This assessment task supports CLOs 1, 2, 3, 4, & 5
Assessment Task 2: Oral and Poster Presentation
Weighting 10%
This assessment task supports CLOs 1, 2, 3, 4, & 5
Assessment Task 3: Practical Skill Assessment
Weighting 20%
This assessment task supports CLOs 1, 2, 3, 4 & 5
Assessment Task 4: Online knowledge Testing Questionnaires
Weighting 30%
This assessment task supports CLOs 1, 2 & 3
If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.