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CHE2810 Food Chemistry

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:

  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

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

Damodaran, S., Parkin, K., and Fennema, O 2017, Fennema's Food Chemistry, 5th edn, CRC Press, Boca Raton, Florida.

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

Approach Type Description Group
Assessment
Weighting (%) Course learning outcomes
Assignments Written Quiz No 20 1,2
Assignments Written Problem Solving No 40 2,3
Examinations Non-invigilated Time limited online examinatn No 40 1,2,3,4
Date printed 10 February 2023