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Properties of Food

Unit code: HFS2001 | Study level: Undergraduate
Credit points
12
(One credit point is usually equivalent to one hour of study per week)
Location
Footscray Nicholson
Prerequisites
HPC1001 - Food Components
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

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. 

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. Demonstrate an understanding of the safety issues in operating equipment used in the analysis, production and preservation of food products.

Study as a single unit

This unit can be studied on its own, without enrolling in a full degree.

Learn more about single units of study at VU

Assessment

For Melbourne campuses

Assessment type: Assignment
|
Grade: 30%
Essay (1000 words)
Assessment type: Test
|
Grade: 20%
In-class Test (2 x 40mins per test maximum)
Assessment type: Report
|
Grade: 30%
Laboratory Report using guided questions (1000 words)
Assessment type: Presentation
|
Grade: 20%
Individual Poster Presentation (5 mins allocated for questions)

Required reading

There are no required textbooks for this unit. Readings will be available on VU Collaborate.

As part of a course

This unit is studied as part of the following course(s):

Bachelor of Human Nutrition
HBNT
Bachelor of Nutritional Science/Master of Dietetics
HCND

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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