Course Title: Food and Nutritional Chemistry

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)
CHEM1311	City Campus	Undergraduate	171H School of Science	Face-to-Face	Sem 1 2024
CHEM1318	RMIT University Vietnam	Undergraduate	171H School of Science	Face-to-Face	Viet1 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: Building 203, Level 3, Room 31, Bundoora Campus

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

Program Learning Outcomes
This course contributes to the program learning outcomes for the following program:  

BP350 Bachelor of Science 

• PLO 1: Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice in one or more scientific disciplines.  
• PLO 2: Analyse and critically examine scientific evidence using methods, technical skills, tools and emerging technologies in a range of scientific activities. 
• PLO 3: Analyse and apply principles of scientific inquiry and critical evaluation to address real-world scientific challenges and inform evidence-based decision making. 
• PLO 4: Communicate, report and reflect on scientific findings, to diverse audiences utilising a variety of formats employing integrity and culturally safe practices. 
• PLO 6: Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input. 

BP199 Bachelor of Food Technology and Nutrition 

• PLO 1: Apply a broad and coherent knowledge of scientific theories, principles, concepts and practices relevant to the fields of food technology and nutrition.   
• PLO 2: Analyse and critically examine scientific evidence with reflection of the role, relevance and significance of food technology and nutrition in society.   
• PLO 3: Apply principles of scientific inquiry, tools and techniques relevant to food and nutrition industries to solve problems and inform evidence-based decision making.   
• PLO 4: Critically evaluate and communicate concepts and practices relevant to the fields of food technology and nutrition to diverse audiences utilising contemporary and traditional formats employing professional integrity and culturally safe practices.   
• PLO 6: Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.   

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

1. Demonstrate an advanced breadth of knowledge in food and nutritional chemistry and critically apply the principles and concepts of chemistry to variety of food systems; 
2. 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 enhance product quality and nutrition; 
3. Investigate and critically solve qualitative and quantitative problems in food and nutritional chemistry areas, both individually and in teams, by synthesising and evaluating information from a range of sources, including traditional and emerging analytical technologies; 
4. Cross examine and interpret the main safety and nutritional considerations in designing and undertaking a food analysis practical in a safe and responsible environment; 
5. Critically analyse experimental data, calculate, evaluate, interpret and present analytical results obtained during the practicals. 

       

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: Laboratory Reports 
Weighting 25% 
The assessment task supports CLOs 1, 2, 3, 4 & 5 

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

Assessment Task 3: A Case Study and an Oral Presentation 
Weighting 35% 
The assessment task supports CLOs 1, 2 & 3

Assessment Task 4: Practical Skill Assessment 
Weighting 25%  
The assessment task supports CLOs 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.