Food Chemistry, Biology and Nutrition

Subject FOOD20003 (2016)

Note: This is an archived Handbook entry from 2016.

Credit Points: 12.5
Level: 2 (Undergraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2016:

Semester 1, Parkville - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period 29-Feb-2016 to 29-May-2016
Assessment Period End 24-Jun-2016
Last date to Self-Enrol 11-Mar-2016
Census Date 31-Mar-2016
Last date to Withdraw without fail 06-May-2016

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 36 hours of lectures and 12 hours of tutorials
Total Time Commitment:

170 hours

Prerequisites: None
Corequisites: None
Recommended Background Knowledge:
  • BIOL10004 Biology of Cells and Organisms; OR
  • BIOL10002 Biomolecules and Cells.


  • CHEM10003 Chemistry 1; OR
  • CHEM10006 Chemistry for Biomedicine; OR
  • CHEM10007 Fundamentals of Chemistry.
Non Allowed Subjects: None
Core Participation Requirements:

Students are expected to be familiar with word processing, data management and graphical software packages and to be competent in electronic search techniques.

This subject requires attendance at lectures and active participation in tutorials.

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Students Experiencing Academic Disadvantage Policy, academic requirements for this subject are articulated in the Subject Description, Subject Objectives, Generic Skills and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the disability support scheme can be found at the Disability Liaison Unit website:


Dr Ken Ng



Subject Overview:

The aim of this subject is to provide students with an understanding of the chemical structure of food components (natural materials of plant and animal origin plus additives) and the underlying biochemistry. The fate of these components in terms of their biological (enzymatic) and chemical degradation when consumed is explored in the context of their role in nutrition and cell biology.

Learning Outcomes:

Upon completion of this subject, students will be able to:

  • Describe the structure of the food components
  • Show some understanding between structure and physical and chemical properties of the food components
  • Demonstrate understanding of the digestion, absorption, transport and use of the food components by the human body
  • Demonstrate understanding of the nutritional significance of a range of foods
  • A one-hour mid-semester exam in Week 6 worth 20%
  • A 1000-word assignment due approximately Week 9 worth 20%
  • A two-hour exam to be held during the end-of-semester exam period worth 60%

Prescribed Texts:

Breadth Options:

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

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.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

Upon completion of this unit, students should have developed:

  • A profound respect for truth, intellectual and professional integrity, and the ethics of scholarship
  • The capacity of independent critical thought, rational inquiry and self-directed learning and research
  • An ability to drive, interpret and analyse social, technical or economical information from multiple source
  • Skills in observation, critical analysis and report writing

This subject is available for science credit to students enrolled in the BSc (new degree only).

Related Majors/Minors/Specialisations: Science-credited subjects - new generation B-SCI and B-ENG.
Selective subjects for B-BMED

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