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Food Chemistry
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SCCHM3003 - Food Chemistry
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20250200
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Course
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3.1
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2026-09-10
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2026-09-10
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Science
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Institute of Innovation, Science & Sustainability
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Science
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Undergraduate
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15
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.125
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019905
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Food Science and Biotechnology
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019905 - Food Science and Biotechnology
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<a href="http://www.federation.edu.au/locate/unit/scchm3003">View unit fees</a>
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Graded (e.g. HD, D, C, etc)
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<p>This unit focusses on the function, reactions, interactions and effect of processing on food components, primarily focussing on water, carbohydrates, proteins and lipids. There is a major focus on how food composition influences food quality. The composition and nutritional aspects of minerals in foods; stability and analysis of vitamins in food and chemistry of food toxicants and contaminants are also covered.</p>
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<p>Food Chemistry is concerned broadly with chemical components present in food, which can have both positive and negative effects on the food. It primarily focusses on the key chemical components and how these might be altered through processing to affect food quality.<br>
Topics may include:<br>
1. Properties and function of water in foods<br>
2. Chemistry of carbohydrates in foods: monosaccharides, disaccharides and polysaccharides<br>
3. Chemistry of proteins in foods: amino acids and polypeptides<br>
4. Chemistry of enzymes in food<br>
5. Chemistry of lipids in foods<br>
6. Composition and nutritional aspects of minerals in foods<br>
7. Stability and analysis of vitamins in food: water soluble vitamins and fat soluble vitamins<br>
8. Chemistry of food toxicants and contaminants</p>
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<p>Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment.</p>
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Year
2027
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2026
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SCCHM3003 - Food Chemistry
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SCCHM3003 - Food Chemistry
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Semester
Semester 1
Semester 2
Summer Semester
Year
2027
2026
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Overview
Key information
Requisites
Learning outcomes
Assessment
FedTASK
Parent Region
Overview
Unit description
<p>This unit focusses on the function, reactions, interactions and effect of processing on food components, primarily focussing on water, carbohydrates, proteins and lipids. There is a major focus on how food composition influences food quality. The composition and nutritional aspects of minerals in foods; stability and analysis of vitamins in food and chemistry of food toxicants and contaminants are also covered.</p>
Unit content
<p>Food Chemistry is concerned broadly with chemical components present in food, which can have both positive and negative effects on the food. It primarily focusses on the key chemical components and how these might be altered through processing to affect food quality.<br> Topics may include:<br> 1. Properties and function of water in foods<br> 2. Chemistry of carbohydrates in foods: monosaccharides, disaccharides and polysaccharides<br> 3. Chemistry of proteins in foods: amino acids and polypeptides<br> 4. Chemistry of enzymes in food<br> 5. Chemistry of lipids in foods<br> 6. Composition and nutritional aspects of minerals in foods<br> 7. Stability and analysis of vitamins in food: water soluble vitamins and fat soluble vitamins<br> 8. Chemistry of food toxicants and contaminants</p>
Key information
Institute / school:
Institute of Innovation, Science & Sustainability
Discipline:
Science
Study level:
Undergraduate
Credit points:
15
EFTSL:
0.125
Field of education:
019905 - Food Science and Biotechnology
Grade scheme:
Graded (e.g. HD, D, C, etc)
Placement component:
No
Fee information:
<a href="http://www.federation.edu.au/locate/unit/scchm3003">View unit fees</a>
Requisites
Prerequisite
<p>must have completed "<a href="/ords/r/curriculum/catalogue/course?p6_code=SCCHM2001" target="_blank">SCCHM2001</a>"</p>
Corequisite
None
Exclusion
<p>must not have completed "SCFST3044"</p>
Learning outcomes
Learning outcomes
<p>On successful completion of this unit, students are expected to gain the following [K]nowledge, [S]kills and [A]pplication of knowledge & skills</p>
Learning Outcomes
Ref
Outcome
K1
<p>Describe the role of key macro and micro-nutrients in food and their impact on food quality</p>
K2
<p>Demonstrate knowledge of the chemical processes that lead to quality deterioration in food and identify ways to minimise them</p>
K3
<p>Compare and contrast methods used for chemical analysis of food components</p>
K4
<p>Distinguish between nutritive and non-nutritive food components</p>
S1
<p>Identify safety hazards in a laboratory setting and implement processes to minimise them</p>
S2
<p>Evaluate and select appropriate methods for determining the compositional analysis and quality of food</p>
S3
<p>Demonstrate the capacity to work effectively both individually and in teams</p>
S4
<p>Assess experimental data in terms of its compliance with regulations</p>
A1
<p>Design, plan and implement an investigation of the compositional analysis of a food product</p>
A2
<p>Critically evaluate scientific data</p>
A3
<p>apply teamwork skills to the completion of laboratory activities</p>
Assessment
Learning Tasks and Assessment
Ref
Learning task
Assessment type
Weighting
Learning outcomes assessed
1
<p>Undertake and report on laboratory practicals and complete a laboratory record book</p>
<p>Written/oral reports and laboratory conduct</p>
<p>20-35 %</p>
K1, K2, S1, S2, S3, S4, A2, A3
2
<p>Analytical investigation of macro- and micro-components in food (Group work)</p>
<p>Written report, laboratory analysis and oral presentation</p>
<p>30-50%</p>
K2, K3, K4, S1, S2, S3, S4, A1, A2, A3
3
<p>Demonstrate and apply knowledge from unit content in response to case study questions</p>
<p>Case study assignment</p>
<p>15-35%</p>
K1, K2, K4, A2
Supplementary assessment available:
Yes
Supplementary assessment information:
<p>Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment.</p>
FedTASK
FedTASK
Description of FedTASK outcome
Level
FedTASK 1: Interpersonal
The ability to effectively communicate, interact and work with others both individually and in groups.
<p>Level 3 - Student works independently with limited guidance or works within self-determined guidelines appropriate to context</p>
FedTASK 2: Leadership
The ability to apply professional skills and behaviours in leading others.
<p>Level 2 - Student demonstrates some independence within provided guidelines</p>
FedTASK 3: Critical Thinking and Creativity
The ability to work in complexity and ambiguity using imagination to create new ideas.
<p>Level 3 - Student works independently with limited guidance or works within self-determined guidelines appropriate to context</p>
FedTASK 4: Digital Literacy
The ability to work fluently across a range of tools and applications to achieve a range of skills.
<p>Level 1 - Students require directions and boundaries from mentor</p>
FedTASK 5: Sustainable and Ethical Mindset
The ability to consider and assess the consequences and impact of ideas and actions in enacting ethical and sustainable decisions.
<p>Level 3 - Student works independently with limited guidance or works within self-determined guidelines appropriate to context</p>
FedTASK
<p>Federation University recognises that students require key transferable employability skills to prepare them for their future workplace and society. FedTASKs (<strong>T</strong>ransferable <strong>A</strong>ttributes <strong>S</strong>kills and <strong>K</strong>nowledge) provide a targeted focus on five key, transferable Attributes, Skills, and Knowledge that are embedded within curriculum, developed gradually towards successful measures and interlinked with cross-discipline and co-operative learning opportunities.</p>
Key information
Institute / school:
Institute of Innovation, Science & Sustainability
Discipline:
Science
Study level:
Undergraduate
Credit points:
15
EFTSL:
0.125
Field of education:
019905 - Food Science and Biotechnology
Grade scheme:
Graded (e.g. HD, D, C, etc)
Placement component:
No
Fee information:
<a href="http://www.federation.edu.au/locate/unit/scchm3003">View unit fees</a>
Additional information
Add Info Static Text
Internal reference: SCCHM3003 - U3.1