This unit of study aims to give students an understanding of the properties of food constituents, and the interactions between these constituents during food processing, storage and digestion. The unit will develop an understanding of the relationship between form and functionality of constituents and the concept of fitness-for-purpose (i.e., quality) in converting agricultural products into foods. Students will gain an appreciation of the relationship between chemical composition and properties of macroconstituents (carbohydrates, proteins, lipids) and microconstituents (vitamins, minerals, antioxidants, flavour and anti-nutritional chemicals) and their functions in plant- and animal-based foods. The material presented in lectures and practical classes will enable students to develop research and inquiry skills and an analytical approach in understanding the biochemistry of foods, food processing and storage. On completing this unit, students will be able to describe the chemical and biochemical properties of major food constituents, and demonstrate an understanding of the functionality of these constituents in food processing and nutrition. Students will have gained experience in laboratory techniques used in industry for the analysis of some food products, and information literacy and communication skills from the preparation of practical reports.
Two 1-hour lectures per week, one 4-hour practical fortnightly
One 2-hour exam (40%) and six lab reports (6x10%)
Lecture and laboratory notes will be made available through Blackboard. There is no recommended textbook.
6cp from (BCHM2XXX or BCMB2XXX or CHEM2XXX or AVBS2005)
AFNR5102 or AGCH3017 or AGCH3024