Offering Information
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Course Team
Polly Burey
Summary
The fundamental chemistry of food is an important aspect of Food Science. This course will investigate the chemical nature of food especially with reference to the principle components water, carbohydrates, protein and lipids, and, how these substances interact in food products.
SynopsisThis course is focused on the chemistry of food with a particular emphasis on water, protein, carbohydrate and lipid components. The course will explore the relationships between these molecules in regard to the stability and the processing of food required to ensure a high-quality product. Other minor components such as flavours, vitamins, minerals, food additives and bioactive substances will be also examined.
Other Requirements
Other
Offerings
Trimester 1
OL-TWMBA-TR1
ON-TWMBA-TR1
Learning Outcomes
Upon completion of this course, graduates will be able to:
1.
Characterise the main chemical components of food
2.
Outline the chemical components of food to their functions and properties in food
3.
Analyse the interaction of the various components of food with reference to the deterioration, processing and storage of various foods
4.
Critically evaluate food as an integrated system
Topics
Introduction to Food Chemistry (10%)
Water in Foods (10%)
Carbohydrates (10%)
Proteins, Peptides and Amino Acids (10%)
Food Lipids (10%)
Minor Food Components: Micronutrients and Food Additives (10%)
Food Systems (20%)
Physicochemical Changes in Foods (20%)
Assessments
Assessment due dates (as listed in Week Due) are indicative until finalised by the end of Week 1 for each Study Period (Offering). After Week 1, Assessment due dates may change with the approval of the Dean (Academic) or Delegate in limited circumstances. All Assessment due date changes approved after Week 1 will be communicated to students accordingly via Handbook and StudyDesk.