Food Chemistry

Subject FOOD90022 (2016)

Note: This is an archived Handbook entry from 2016.

Credit Points: 12.5
Level: 9 (Graduate/Postgraduate)
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: 24 hours of lectures and 18 hours of practical
Total Time Commitment:

170 hours


Eligibility for honours or postgraduate coursework programs.

Corequisites: None
Recommended Background Knowledge:

Chemistry or equivalent background knowledge.

Non Allowed Subjects: None
Core Participation Requirements:

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 major and minor food components (natural materials of plant and animal origin plus additives). The fate of these components in terms of their biological (enzymatic) and chemical degradation when consumed and modification during food processing is explored.

This course is supported by a practical laboratory program, which emphasises modern and instrumental techniques.

Learning Outcomes:
  • To be able to describe the structure, composition, nutritional and functional properties of food components
  • Have a practical understanding of the chemical analyses used to identify and quantify food components
  • A 1500-word assignment due approximately Week 11 worth 20%
  • A 1000-word written laboratory report due approximately Week 11 worth 20%
  • A three-hour written final examination worth 60%

It is a hurdle requirement that students miss no more than one practical session during this subject.

Prescribed Texts:

Principles of Food Chemistry 3rd Ed (1999), John deMan, Aspen Publishers, Inc

Breadth Options:

This subject is not available as a breadth subject.

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
  • Capacity for independent critical thought, rational inquiry and self-directed learning and research
  • An ability to drive, interpret and analyse social, technical or economic information from multiple sources
  • Skills in observation, critical analysis and report writing
Related Course(s): Graduate Certificate in Food Science
Graduate Diploma in Food Science
Master of Food Science
Master of Food and Packaging Innovation
Postgraduate Diploma in Food Science

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