Food Components

Unit code: HPC1001 | Study level: Undergraduate
12
(One credit point is usually equivalent to one hour of study per week)
Footscray Nicholson
RCS1601 - Chemistry 1A
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit will provide students with an introduction to the main food constituents: proteins, carbohydrates and lipids. This will include exploring the structure and functions of these in relation to the functional and nutritional properties of food. The structure role and function of water in food will also be discussed including the relationship between water activity and moisture in food systems. We will also be learning about vitamins and minerals, their importance in foods and their relationships to food properties. Food systems, with a particular focus on food processing will also be investigated in relation to macronutrients, vitamins, minerals and water.

Learning Outcomes

On successful completion of this unit, students will be able to:

  1. Articulate the importance of the main food components in food systems;
  2. Describe and assess the structural and functional features of food macromolecules;
  3. Advise of the food components responsible for functional and nutritional properties of food systems; and
  4. Recognise and evaluate the effects of processing on key chemical features of food macromolecules and their sensitivity towards environmental variables.

Assessment

For Melbourne campuses

Assessment type: Test
|
Grade: 20%
Two Quizzes (20 minutes each)
Assessment type: Poster
|
Grade: 40%
Group Poster (with 10 minute presentation)
Assessment type: Case Study
|
Grade: 40%
Case Study (1000 words)

Required reading

Links to relevant documents and resources will be available for students via VU Collaborate.

As part of a course

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

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