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
Specific information on 2027 unit availability will be available in August
Key Dates
| Study Period | Start date | Census date | WW date | End date |
|---|---|---|---|---|
| Semester 2 | 4/7/2027 | 26/7/2027 | 29/8/2027 | 23/10/2027 |
* 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 2027 are indicative and subject to change. Finalised census dates for 2027 will be available from the 1st October 2026. Note census date cutoff is 11.59pm AEST (AEDT during October to March).
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
2027 fee information will be available in August.
Teaching
| Teaching Pattern | 2 x 50 minute lectures weekly, 4 x 3-hr practicals per semester, 8 x 2-hr tutorials per semester |
|---|---|
| Assessment | Examination (20%)|Examination (20%)|Analytical Strategy Project (30%)|Laboratory Portfolio (30%) |
| Timetable | View 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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The University reserves the right to amend or remove courses and unit availabilities, as appropriate.