| Semester 1, 2022 Toowoomba On-campus | |
| Units : | 1 |
| Faculty or Section : | Faculty of Health, Engineering and Sciences |
| School or Department : | School of Agriculture and Environmental Science |
| Grading basis : | Graded |
| Course fee schedule : | /current-students/administration/fees/fee-schedules |
Staffing
Examiner:
Overview
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.
This 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.
Course learning outcomes
On successful completion of this course students should be able to:
- Characterise the main chemical components of food
- Outline the chemical components of food to their functions and properties in food
- Analyse the interaction of the various components of food with reference to the deterioration, processing and storage of various foods
- Critically evaluate food as an integrated system
Topics
| Description | Weighting(%) | |
|---|---|---|
| 1. | Introduction to Food Chemistry | 10.00 |
| 2. | Water in Foods | 10.00 |
| 3. | Carbohydrates | 10.00 |
| 4. | Proteins, Peptides and Amino Acids | 10.00 |
| 5. | Food Lipids | 10.00 |
| 6. | Minor Food Components: Micronutrients and Food Additives | 10.00 |
| 7. | Chemical Reactions in Foods | 20.00 |
| 8. | Food Systems | 20.00 |
Text and materials required to be purchased or accessed
Student workload expectations
To do well in this subject, students are expected to commit approximately 10 hours per week including class contact hours, independent study, and all assessment tasks. If you are undertaking additional activities, which may include placements and residential schools, the weekly workload hours may vary.
Assessment details
| Description | Group Assessment |
Weighting (%) | Course learning outcomes |
|---|---|---|---|
| Quiz | No | 20 | 1,2 |
| Problem Solving | No | 40 | 2,3 |
| Time limited online examinatn | No | 40 | 1,2,3,4 |