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Food Composition and Analysis unit (KLB300)

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Location: Launceston

Introduction

This unit examines the composition of foods and food components change during processing, storage and ageing. Students explore the chemical nature and variability of major food constituents (water, proteins, lipids, carbohydrates, vitamins, and minerals) and critically evaluate the methods used to measure them. Through laboratories, case studies, and data-driven activities, students learn to assess the fitness-for-purpose of analytical results in nutrition, regulatory, and research contexts. The unit develops professional judgement in interpreting food composition data, understanding its limitations, and communicating results responsibly to scientific and non-scientific audiences.

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 Professor Rob Shellie
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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Key Dates

Study Period Start date Census date WW date End date
Semester 2 5/7/2026 27/7/2026 30/8/2026 24/10/2026

* 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 2026 are indicative and subject to change. Finalised census dates for 2026 will be available from the 1st October 2025. Note census date cutoff is 11.59pm AEST (AEDT during October to March).

About Census Dates

Learning Outcomes

  • Describe the chemical composition of foods, including the nature, variability, and interactions of major constituents
  • Evaluate analytical methods for food nutritional components
  • Critique the reliability, bias, and uncertainty in composition data in terms of nutrition and processing of food.
  • Communicate results and limitations of food composition data to diverse audiences

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 $1,192.00 $1,192.00 not applicable $3,382.00
  • 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

AssessmentExamination (20%)|Examination (20%)|Analytical Strategy Project (30%)|Laboratory Portfolio (30%)
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.

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