Food Science

PEH20002 12.5 Credit Points Hawthorn Available to incoming Study Abroad and Exchange students

Duration

  • One Semester or equivalent

Contact hours

  • 48 Hours

On-campus unit delivery combines face-to-face and digital learning.

2021 teaching periods

Hawthorn

Higher Ed. Semester 1

Dates:
1 Mar 21 - 30 May 21

Results:
6 Jul 21

Last self enrolment:
14 Mar 21

Census:
31 Mar 21

Last withdraw without fail:
16 Apr 21


Aims and objectives

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.

Unit Learning Outcomes (ULO)
Students who successfully complete this unit will be able to:
1. Identify and name simple organic functional groups, and describe their role in specific components of food.
2. Analyse the content of food in terms of carbohydrates, proteins, lipids and micronutrients.
3. Articulate the role of food additives in preserving food.
4. Assess the origin and consequences of contaminants in food.
5. Communicate the results of laboratory investigations into food analysis.
6. Identity common errors in the chemical analysis of food and analyse them statistically.