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Only available to students enrolled in H315 Bachelor of Food and Nutrition.
Other students who would like to enrol in this unit must submit their request to email@example.com. Enrolment quotas apply.
|Unit chair:||M Thornton|
SBC131 or SLE131 or SLE133 and one of HSN104, SLE152, SBC152, SLE155, HSN203
Must be enrolled in or have previously successfully completed HSN010
|Contact hours:||1 x 2 hour lecture per week and 6 x 3 hour laboratory classes for the trimester|
|Note: Online teaching methods require internet access. Please refer to the most current computer specifications.|
This unit provides students with an understanding of analytical methods used for measuring the chemical composition of food. Methods for the measurement of the physical properties of food are investigated as well as the management systems used by the food industry to ensure consistently high-quality products. Specific topics covered include: representative sampling; data analysis and presentation; chemical and instrumental analysis of macro- and micro-nutrients; enzymatic and immunoassay of food components; measurement of additives and contaminants in foods; instrumental measurement of colour and texture; quality assurance systems including standard operating procedures and total quality management.
Examination (2 hours) 50%, two written laboratory reports 50% (2 x 25%)
Nielsen, S. S. (Ed.) (2010). Food analysis (4th ed.). London & New York: Kluwer Academic/Plenum Publishers.
Unit Fee Information
|Student Contribution Rate*||Student Contribution Rate**||Fee rate - Domestic Students||Fee rate - International students|
* Rate for all CSP students, except for those who commenced Education and Nursing units pre 2010
** Rate for CSP students who commenced Education and Nursing units pre 2010
Please note: Unit fees listed do not apply to Deakin Prime students.