Product Development and Food Analysis
Undergraduate
Undergraduate
FOSC 3009
Undergraduate
No
100223
4.5
No
UniSA Clinical & Health Sciences
To further develop the analytical and instrumental skills for analysis of foods and to understand some of the chemical interactions in food during processing and storage.
Analysis: Introduction to theory and practice of high performance liquid chromatography, infra red spectroscopy, fluorescence spectroscopy and theory of mass spectroscopy. Quality analysis ISO 17025
Food Composition: Chemistry of macronutrients including complex carbohydrates, gels and thickening agents, lipids (both solids and liquids), chemistry of micronutrients including vitamins, minerals and water.
Product Development: Development and analysis of a new and innovative food product new to the Australian Marketplace (This includes formulation of a new and innovative product which could be translated into a commercial product; sensory and chemical analysis, microbiological productive modelling; and Hazard Analysis and Critical Control Points (HACCP). A potential package is also proposed).
Neilson S S 2008, Food Analysis , 4th Edition, Klewer Academic/Plenum
Coultate T 2008, Food the chemistry of its components, 5th Edition, The Royal Society of Chemistry, Great Britain
Common to all relevant programs | |
---|---|
Subject Area & Catalogue Number | Course Name |
CHEM 1007 | Chemistry 101 |
FOSC 2002 | Chemistry of Food |
CHEM 1006 | Chemistry 100 |
Food Microbiology and Quality Assurance FOSC 3018
Component | Duration | ||
---|---|---|---|
INTERNAL, CITY EAST | |||
Workshop | 3 hours x 13 weeks | ||
Practical | 3 hours x 13 weeks |
Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.
Project, Report
EFTSL*: 0.125
Commonwealth Supported program (Band 2)
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* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.