CHM2962 · Food chemistry

Overview

A detailed account of the chemistry of food substances will be provided. The components present in larger amounts (carbohydrates, fats, proteins, minerals and water), and those occurring in smaller quantities (colours, flavours, vitamins, preservatives, trace metals, both natural and synthetic contaminants, and additives) will be discussed. Chemicals used in food production (fertilizers, pesticides, insecticides, fungicides, herbicides) and the chemistry of food processing and preparation are also discussed. Methods used for food analysis and their purpose are considered.

Areas of study: Chemistry

Offerings

Assessment

The Handbook lists an examination for this unit.

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

Requisites

The Handbook lists no prerequisite, corequisite or prohibition for this unit.

Learning outcomes

1. Explore the chemical structure and functionality for the macronutrient categories of carbohydrates, lipids, and protein in food;
2. Identify the important role of micronutrients (vitamins and minerals) and water activity in food;
3. Verify food content and quality using analytical techniques;
4. Inspect the chemical changes that occur during the processing, storage and cooking of food;
5. Design experiments through an inquiry-oriented, food chemistry focused laboratory program;
6. Communicate via written and visual presentations the findings from a multistage laboratory program;
7. Debate the benefits and potential drawbacks of genetic modification, organic agriculture, and the use of herbicides and pesticides in global food production.

Workload

• One 1-hour online quiz; • One 2-hour workshop and • Up to two hours of directed independent study per week plus • One 3.5 hour laboratory session as scheduled.

Student experience, not official rules. Nothing here changes what the Handbook says.