This unit will provide students with an understanding of the functional properties of carbohydrate, protein and fats in food. 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. It will also provide students with the knowledge of understanding formal sensory evaluation of foods using all the sensory attributes. This core knowledge will underpin future learning for all aspects of food preparation and production from physical characteristics related to shelf life, transportation and storage, to the sensory attributes for the consumer.
Unit details
Location:
Remote
Study level:
Undergraduate
Credit points:
12
Unit code:
HFS2001
Prerequisites
HPC1001 - Food Components
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Learning Outcomes
| 1. | Articulate functional properties of carbohydrates, proteins and fats in food groups to advise innovative and creative combinations for complex dietary situations; | ||
| 2. | Illustrate functional properties of food groups through interactions of ingredients in food systems; | ||
| 3. | Articulate principles underpinning laboratory testing of food physicochemical properties; | ||
| 4. | Elaborate on factors contributing to changes of food properties during preparation, cooking and processing; | ||
| 5. | Appraise sensory properties of foods post preparation, cooking and processing; and | ||
| 6. | Demonstrate an understanding of the safety issues in operating equipment used in the analysis, production and preservation of food products. |
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Assignment | Essay (1000 words) | 30% |
| Test | In-class Test (2 x 40mins per test maximum) | 20% |
| Report | Laboratory Report using guided questions (1000 words) | 30% |
| Presentation | Individual Poster Presentation (5 mins allocated for questions) | 20% |
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