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Food Composition and Analysis unit (KLB300)

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Unit year 2025

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Location: Launceston

Introduction

This unit will introduce students to the chemistry, biochemistry, and toxicology of foods. Food constituents are described in terms of their occurrence, nutritional significance, and reactivity during processing. This includes an understanding of the chemical and functional properties of food components, chemical interactions in foods and chemical effects on nutritional quality and functional properties. This unit also provides an understanding of potential chemical contaminants in food that could cause foodborne illness. Students will develop an understanding of the important chemical, physical and biological properties of carbohydrates (sugars, polyols, oligosaccharides, starch, and non-starch polysaccharides), dietary fibre, proteins, lipids, water, minerals, vitamins, natural colours and natural flavours, food additives, and contaminants and toxicants. Constituents are considered within the context of whole foods and diets.

Summary

Unit name Food Composition and Analysis
Unit code KLB300
Credit points 12.5
College/School Sciences and Engineering
Tasmanian Institute of Agriculture
Discipline TIA - Research Institute
Coordinator Doctor Adel Yousif
Available as an elective? Yes
Delivered By University of Tasmania
Level Advanced

Availability

Location Study period Attendance options Available to
Launceston Semester 2 This unit is available through on-campus delivery Available to International Students Available to Domestic Students
  • Key:
  • This unit is available through on-campus delivery On-campus
  • This unit is available through off-campus delivery Off-Campus
  • Available to International Students International students
  • Available to Domestic Students Domestic students
Note

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Units are offered in attending mode unless otherwise indicated (that is attendance is required at the campus identified). A unit identified as offered by distance, that is there is no requirement for attendance, is identified with a nominal enrolment campus. A unit offered to both attending students and by distance from the same campus is identified as having both modes of study.

Key Dates

Study Period Start date Census date WW date End date
Semester 2 20/7/2025 18/8/2025 7/9/2025 25/10/2025

* 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 2025 are indicative and subject to change. Finalised census dates for 2025 will be available from the 1st October 2024. Note census date cutoff is 11.59pm AEST (AEDT during October to March).

About Census Dates

Learning Outcomes

  • Describe the chemical, physical and nutritional properties of food.
  • Analyse food nutritional components that form a nutritional table to comply with FSANZ food labelling regulations.
  • Describe food constituents in terms of their occurrence, nutritional and antinutritional significance, and reactivity during processing.
  • Communicate the science of food chemistry and nutrition to professionals within the food industry.

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
059999 $1,164.00 $1,164.00 not applicable $3,221.00
  • Available as a Commonwealth Supported Place
  • HECS-HELP is available on this unit, depending on your eligibility3
  • FEE-HELP is available on this unit, depending on your eligibility4

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.

If you have any questions in relation to the fees, please contact UniConnect or more information is available on StudyAssist.

Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.

Teaching

Teaching Pattern

2 x 50 minute lectures weekly, 4 x 3-hr practicals per semester, 8 x 2-hr tutorials per semester

AssessmentFood Toxicology Essay (20%)|Laboratory 1a and 1b (20%)|Laboratory 2a and b (20%)|Examination (40%)
TimetableView the lecture timetable | View the full unit timetable

Textbooks

Required

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

The University reserves the right to amend or remove courses and unit availabilities, as appropriate.