Part A: Course Overview

Course Title: Food and Nutritional Chemistry

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

CHEM1319

City Campus

Postgraduate

171H School of Science

Face-to-Face

 Sem 1 2024

Course Coordinator: A/Prof Jayani Chandrapala

Course Coordinator Phone: +61 3 9925 2130

Course Coordinator Email: jayani.chandrapala@rmit.edu.au

Course Coordinator Location: Bundoora Campus, Building 203, Level 3, Room 31

Course Coordinator Availability: By Appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

None


Course Description

This course focuses on the structure, function, stability and analysis of the molecules in foods. This emphasises macro and micro components that play a role during food processing as well as those contributing to product quality, safety and nutrition, including food additives, functional ingredients, processing aids, micronutrients, and toxins. The physical, chemical, functional and nutritional properties of major food components during processing, storage and cooking will be discussed in detail. 

This course provides direct experience in measurement of food components using a variety of methods particularly those based on the operation of analytical instrumentation. To complement the practical skills, you will also gain an understanding of the principles of analysis and experience in accessing and handling data, interpretation and presentation. 

You will work individually and in small teams, and hence this course develops your skills in responsibility, teamwork and leadership, negotiation, allocation of time and resources, as well as communication. Finally, you will present your results as formal reports, further developing your skills in written communication. The content of this course Is highly applied and valued in any food industry. 


Objectives/Learning Outcomes/Capability Development

This course contributes to the program learning outcomes for the following program:   

MC237 - Master of Food Science and Technology 

  • PLO1 Understand food science and technology
  • PLO2 Critically analyse and solve problems in food science and technology
  • PLO3 Apply food science and technology knowledge and skills.
  • PLO4 Communicate technical knowledge
  • PLO5 Display personal and professional responsibility. 


Upon successful completion of this course, you will be able to:   

  1. Critically apply the principles and concepts of chemistry to variety of food systems to validate the product quality and nutrition; 
  2. Demonstrate an advanced breadth of knowledge in food and nutritional chemistry and develop an in-depth understanding of the principles whereby suitable food ingredients can be utilised in various food formulations under different processing and storage conditions to solve real industrial problems 
  3. Investigate and critically evaluate qualitative and quantitative scenarios that exert within the food industry, both individually and in teams;
  4. Quantify and critically analyse experimental data obtained from various traditional and emerging analytical technologies; 
  5. Cross examines and interpret the quality, safety and nutritional considerations in designing and undertaking a food analysis practical in a safe and responsible environment;  


Overview of Learning Activities

You will be actively engaged in a range of learning activities such as lectorials, tutorials, practicals, laboratories, seminars, project work, class discussion, individual and group activities. Delivery may be face to face, online or a mix of both. 

You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through myRMIT Studies Course. 


Overview of Learning Resources

RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course. 

There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.


Overview of Assessment

Assessment Tasks  

Assessment Task 1: Online Knowledge Testing Questionnaire   
Weighting 15%   
The assessment task supports CLOs 1, 2 & 3   

Assessment Task 2: Laboratory Reports   
Weighting 25%   
The assessment task supports CLOs 1, 2 & 3  

Assessment Task 3: Practical Skill Assessments   
Weighting 25%    
The assessment task supports CLOs 3, 4 & 5 

Assessment Task 4: Group Case Study   
Weighting 35%    
The assessment task supports CLOs 1, 2, 3, 4 & 5 

If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.