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 conducting formal sensory evaluation of foods using all the sensory attributes. This core knowledge will underpin future learning for all aspects of the food preparation and production from physical characteristics related to shelf life, transportation and storage, to the sensory attributes for the consumer. 

Unit details

Study level:
Undergraduate
Credit points:
12
Unit code:
HFS2001

Prerequisites

HPC1001 - Food Components

Learning Outcomes

On successful completion of this unit, students will be able to:
  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. Safely operate equipment used in the analysis, production and preservation of food products demonstrating personal and professional responsibility.  

Assessment

Assessment type Description Grade
Presentation Small Group Presentations (5-7mins each) (3) 30%
Test In-class Test (2) 20%
Report Laboratory Reports (3) 30%
Presentation Individual Poster Presentation 20%

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