FSC5010 · Food chemistry and biochemistry

Overview

This unit will provide the technical basis of how scientific knowledge, innovation and research influences the food industry. This unit introduces the basis for understanding the chemical and biochemical composition of food and the proportions of different chemical classes in different categories of foods. It explores the differences and equivalence of food components, and their chemical reactivity and stability under physical and thermal stresses associated with processing and cooking. The unit seeks to understand the intersection of chemical, functional and nutritional properties and relationships with molecular classes, including their analysis. This unit develops your capacity to judge the susceptibility of raw foods, ingredients and ready-to-eat foods to physical and chemical change, according to food type, as affecting quality, flavour and risk of adverse contamination. Teaching and learning will be strongly grounded in authentic, experiential and industry-reflective practice to prepare graduates for employment, and optionally for further research studies. Reflective practice will be used to develop a disposition for lifelong learning and critical examination of actions needed to understand technological and competitive drivers of success in the food industry. The teaching approach builds recognition on relevance of learned principles to immediate and subsequent outcomes, which improve personal and systematic competence. This Master core unit will use a multi-faceted approach to teaching delivery, emphasising exploratory and interactive elements and activities, such as blended learning, debate, scenario mapping, student-led seminars, collaborative peer learning, problem- and case- based projects, and workshops with leaders in industry and research.

Offerings

Assessment

The Handbook does not list a final examination among the assessment items. That is not a guarantee there is none.

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

Requisites

The Handbook lists no prerequisite, corequisite or prohibition for this unit.

Learning outcomes

1. Correctly interpret data obtained from chemical analysis techniques to qualitatively and quantitatively determine food components;
2. Apply food chemical concepts to industry-related issues;
3. Effectively communicate the meaning of chemical data to a range of audiences, including industry, using a variety of media;
4. Articulate the molecular, macro, symbolic composition and chemical structure of macro- and micro-nutrients such as carbohydrates, fats, proteins, vitamins, minerals, and additives found in food;
5. Summarise and contrast the chemistry associated with conversion of different sources and types of meat, milk, plants and fats into foods;
6. Explain the chemical principles of reactivity and stability of food components, applying these principles to describe functional properties of foods and ingredients including colour and sensory properties and attributes that confer benefit and risk to consumers;
7. Predict the effects of imposing physical (eg, thermal, pressure, dehydration) and chemical (eg. acid/base, surfactants) stresses during processing of foods, and assess the resulting benefits and risks to consumers.

Workload

• Contact hours equivalent to minimum 4 hours per week. • Additional requirements for at least 8 hours of independent work, including pre-work, teamwork and assessment development.

Student experience, not official rules. Nothing here changes what the Handbook says.