Food Science
Overview
This unit explores the chemical composition of food and the analytical techniques used to measure its primary components. It also examines the purpose and function of permissible food additives, identifies natural hazards associated with food, and considers the sustainability of food systems.
Requisites
CHE10001 Chemistry 1
OR
CHE10004 Introduction to Chemistry
31-May-2026
Learning outcomes
Students who successfully complete this unit will be able to:
- Distinguish organic functional groups and explain their roles in key food components
- Apply and interpret standard analytical techniques to quantify carbohydrates, proteins, lipids, micronutrients, and moisture in food samples, and evaluate the accuracy and significance of the results in the context of food composition analysis
- Defend the role of food additives, and critique the sources and impacts of food contaminants
- Select food sustainability principles to assess food production systems, waste management practices and their environmental consequences
- ppraise and apply practical laboratory techniques for food analysis, and judge the quality of experimental data by selecting appropriate methods of scientific reporting to support and defend conclusions with clarity and evidence
Teaching methods
Hawthorn
| Type | Hours per week | Number of weeks | Total (number of hours) |
|---|---|---|---|
| On Campus Lecture |
2.00 | 12 weeks | 24 |
| On Campus Laboratory |
2.00 | 12 weeks | 24 |
| Unspecified Activities Independent Learning |
8.50 | 12 weeks | 102 |
| TOTAL | 150 |
Assessment
| Type | Task | Weighting | ULO's |
|---|---|---|---|
| Laboratory Report | Individual/Group | 35 - 55% | 5 |
| Test | Individual | 45 - 65% | 1,2,3,4 |
Hurdle
As the minimum requirements of assessment to pass the unit and meet all Unit Learning Outcomes to a minimum standard, a student must achieve:
(i) An aggregate mark of 50% or more, and
(ii) At least 40% of the possible marks for the laboratory hurdle.
Students who do not successfully achieve hurdle requirement (ii) will receive a maximum of 45% as the total mark for the unit.
Content
- Introduction to Organic Chemistry: Nomenclature, functional groups, and key organic molecules relevant to food composition.
- Food Chemistry Analytical Techniques: Methods for determining the content of carbohydrates, proteins, lipids, micronutrients and moisture in food.
- Chemical Food Additives: Classification and functions of additives including preservatives, antioxidants, flavouring agents, sweeteners, flavour enhancers, and emulsifiers.
- Natural Food Hazards: Overview of naturally occurring hazards including heavy metals, monosodium glutamate (MSG), solanine, mycotoxins, and seafood-related toxins.
- Environmental Aspects of Food: Examination of food production, food waste, and their environmental impacts, with a focus on sustainability.
Study resources
Reading materials
A list of reading materials and/or required textbooks will be available in the Unit Outline on Canvas.