Courses & Units

Analysis of Foods, Supplements and Natural Products in Health CSA316


Knowledge regarding the composition of functional foods and supplements is important from both a regulatory perspective, as well as using the composition of foods to elucidate potentially positive and harmful health effects. This unit will use an integrative approach to explore the composition of functional foods, natural products, and supplements including how different analytical techniques are necessary based on the makeup and constituents of the product, then use this information to explore the potential health benefits and risks based on this compositional analysis. The unit will cover compositional analysis of functional foods, supplements and natural products, from a health perspective and will explore the differences between foods and medicines (including supplements and natural products) and the benefits and limitations of current regulatory processes. Students will also learn about measurement of food constituents in biological fluids that is fundamental to understanding how foods are absorbed in the body to exert any potential health effects.


Unit name Analysis of Foods, Supplements and Natural Products in Health
Unit code CSA316
Credit points 12.5
College/School College of Health and Medicine
School of Pharmacy and Pharmacology
Discipline Pharmacy
Coordinator Professor Luke Bereznicki
Available as an elective? Yes
Delivered By University of Tasmania


This unit is currently unavailable.

* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (refer to How do I withdraw from a unit? for more information).

Unit census dates currently displaying for 2022 are indicative and subject to change. Finalised census dates for 2022 will be available from the 1st October 2021. Note census date cutoff is 11.59pm AEST (AEDT during October to March).

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Learning Outcomes

  • Compare and contrast analytical approaches that can be used to measure chemical constituents in functional foods and supplements.
  • Examine methods of identifying functional food chemical constituents can be measured in biological fluids.
  • Compare and contrast the measurement of chemical constituents for functional foods and medicines from a regulatory perspective.

Fee Information

Field of Education Commencing Student Contribution 1,3 Grandfathered Student Contribution 1,3 Approved Pathway Course Student Contribution 2,3 Domestic Full Fee 4
not applicable

1 Please refer to more information on student contribution amounts.
2 Please refer to more information on eligibility and Approved Pathway courses.
3 Please refer to more information on eligibility for HECS-HELP.
4 Please refer to more information on eligibility for FEE-HELP.

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Teaching Pattern


AssessmentTBC (100%)
TimetableView the lecture timetable | View the full unit timetable



Required readings will be listed in the unit outline prior to the start of classes.

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