Functional Foods

This subject has the following teaching availabilities in 2016:

170 hours

Sciences and other cognate majors.

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability

This subject examines the macro structure of food and the chemistry of the components as part of a food matrix. This will include the interactions between emulsifiers and flavours within a food matrix, and interactions between water-proteins, water, lipids, protein-proteins, protein-lipids, protein-carbohydrates, and carbohydrate-lipids.

Specialised topics will provide students with a greater understanding of nutritional and sensory characteristics of foods, particularly where new product development involves novel functionality such as conferring health benefits or new physical traits.

On completion of this subject students should be able to:

• Recognise the importance of interactions of ingredients in food systems
• Describe the interaction of water with food components
• Explain the interactions of emulsifiers with other food components
• Describe the significance of flavour interactions with food matrix and their effects on perception
• Describe the role of interactions among food components on microstructure, texture and rheology of food products
• Display an understanding of the impact of food processing on the interactions between macro-components of food components, the structure of the macro-components and the consequences of these interactions
• Understand the impact of food processing and development on the nutritional, allergic and sensory characteristics of foods

• A one-hour mid-semester examination worth 25%
• A 1500 word assignment due approximately Week 11 worth 25%
• A two-hour end-of-semester examination worth 50%

This subject potentially can be taken as a breadth subject component for the following courses:

• Bachelor of Arts
• Bachelor of Environments
• Bachelor of Music

You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.

On completion of this subject students should be able to:

• Be able to establish a supporting network of peers, and have developed regular and effective study techniques involving those peers
• Be able to established effective problem solving techniques involving food product formulation
• Be prepared for participation in team work and submission of individual assignments
• Be able to communicate formal arguments about the nutritional value of foods
• Be able to perform a literature search and present information with appropriate citations