Available in 2012
Previously offered in 2013, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004
To provide knowledge and skills in the applications, principles and practices of the analysis of foods for purposes of trade, compliance, quality assurance, authentication, complaint investigation, nutritional attributes and scientific research.
This course has an compulsory course component. As well as an overall passing grade (50%) students must meet the established minimum requirements relating to participation in laboratories and the submission of laboratory-based exercises.
In order to participate in this course, students must complete a compulsory Workplace Health and Safety requirement. Students will receive full information on this compulsory course component in the course outline provided by the school.
On successful completion of this course, students will be able to:
1. Apply statistically valid sampling techniques to food materials having widely diverse properties and volumes;
2. Demonstrate competency in the use of standard techniques of food analysis and the treatment of experimental data;
3. Apply modern instrumental methods to analyse chemical and physical properties of foods;
4. Compare the purposes and methods of food analysis employed in government, research and industry.
The course will cover:
1. Variable and attribute sampling of foods and analysis of experimental data;
2. The principles and methods for the proximate analyses of foods. Evaluation of test methods;
3. Skills in the use of Official Methods of Analysis of AOAC International;
4. Instrumental methods used to analyse the chemical and physical properties of foods;
5. Design of experiments in food analysis;
6. Applications of food analysis in research, government, trade and the food industry.
CHEM1010, CHEM1020 or equivalent; FSHN2040, FSHN2050, BIOL2010 or equivalent, STAT1070
Modes of Delivery
Lecture: for 2 hour(s) per Week for Full Term
Laboratory: for 3 hour(s) per Week for Full Term