Overview

This unit is to study the organic chemistry that associated with food composition, and analytical techniques that used in food industry. The unit will also examine the purpose and function of permissible food additives, and recognise the natural hazards associated with foods.

Requisites

Prerequisites
PEH20002 Food Science

Rule

CHE10001 Chemistry 1
OR
CHE10004 Introduction to Chemistry
OR
CEE20005 Engineering Chemistry

Teaching Periods
Location
Start and end dates
Last self-enrolment date
Census date
Last withdraw without fail date
Results released date
Semester 1
Location
Hawthorn
Start and end dates
26-February-2024
26-May-2024
Last self-enrolment date
10-March-2024
Census date
31-March-2024
Last withdraw without fail date
12-April-2024
Results released date
02-July-2024

Learning outcomes

Students who successfully complete this unit will be able to:

  • Identify and name simple organic functional groups, and describe their role in specific components of food
  • Analyse the content of food in terms of carbohydrates, proteins, lipids and micronutrients
  • Articulate the role of food additives in preserving food
  • Assess the origin and consequences of contaminants in food
  • Communicate the results of laboratory investigations into food analysis
  • Identity common errors in the chemical analysis of food and analyse them statistically
  • Compare industrial practice with laboratory techniques

Teaching methods

Hawthorn

Type Hours per week Number of weeks Total (number of hours)
Face to Face Contact (Phasing out)
Lecture
2.00 12 weeks 24
Face to Face Contact (Phasing out)
Laboratory
2.00 12 weeks 24
Unspecified Learning Activities (Phasing out)
Independent Learning
8.50 12 weeks 102
TOTAL150

Assessment

Type Task Weighting ULO's
Laboratory ReportIndividual/Group 35 - 45% 1,2,5,6 
QuizIndividual 5 - 10% 
TestIndividual 40 - 60% 1,2,3,4 

Hurdle

As the minimum requirements of assessment to pass a unit and meet all ULOs to a minimum standard, an undergraduate student must have achieved:

(i) An aggregate mark of 50% or more, and(ii) At least 40% of the possible marks for the laboratory hurdleStudents who do not successfully achieve hurdle requirements (ii) will receive a maximum of 45% as the total mark for the unit.

Content

  • Organic molecules which play major roles in food composition
  • Food analytical techniques used to determine the amount of carbohydrates, proteins, lipids and micronutrients in foods
  • Methods used for determining the water, calorie or joule content of foods
  • Chemical food additive classes and roles
  • Natural hazards and toxins associated with food

Study resources

Reading materials

A list of reading materials and/or required textbooks will be available in the Unit Outline on Canvas.