FSC5011 · Advanced food chemistry and biochemistry

Overview

This unit represents one of the seven Part C Elective units, within the Master of Food Science and Agribusiness, which focuses on advanced topics in food chemistry not previously covered in the Core unit, FSC5010. This unit, in line with the other Part C elective units, provides specialised knowledge that extends from respective core units, and its application into innovation and functional product concepts, with impacts for multiple stakeholders. This unit allows you to explore the role of food chemistry and biochemistry in solving problems and enhancing technological and health functionalities of food. The unit draws on active research and expertise at Monash University and includes both course and practical-based learning.

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

Learning outcomes

1. Interpret information that describes intersections of different aspects of food chemistry and biochemistry, including data generated from practical testing and analysis, and relationships to innovation;
2. Identify and demonstrate solutions to problems of a food chemistry and biochemistry nature, and make the link to innovation and improvement;
3. Relate how ‘in-food’ or ‘in-process’ chemical processes influence in-body functionality of foods;
4. Critically analyse and reflect upon quantitative and qualitative data, and technical literature relevant to study topics, including sources of data from different stakeholders, e.g; consumers, industry, government;
5. Design and select sound methodological approaches and frameworks to explaining conceptual challenges in food-related applications, including lab-based testing;
6. Investigate and communicate appropriate professional knowledge and practices relevant to a defined problem, by completing individual and group-based tasks.

Workload

Contact hours equivalent to minimum 2 hours per week. Additional requirements for at least 10 hours of independent work, including pre-work, teamwork and assessment development.

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