The molecular basis of foods is a critical aspect of food science. FOOD3002 investigates the (bio)chemical properties of food constituents, as well as the interactions between these constituents during food processing, storage, cooking and digestion. You will develop an understanding of the relationship between form and functionality of food constituents and the concept of quality in converting agricultural products into foods. You will gain an appreciation of the relationship between chemical composition and properties of macro-constituents (carbohydrates, proteins, lipids) and micro-constituents (vitamins, minerals, flavour and antinutritional chemicals) and their functions in plant- and animal-based foods. FOOD3002 will enable you to develop research and inquiry skills and an analytical approach to understand the (bio)chemistry of foods and food processing. You will gain experience in laboratory techniques used in industry and research for the analysis of a range of food products, as well as developing information literacy and communication skills, through the preparation of written and in-lab assignments, practical reports and the creation of a short video. On completing this unit, you will be able to describe the (bio)chemical properties of food constituents and demonstrate an understanding of the functionality of these constituents in food processing and nutrition.
Lecture 2x1 hr/week for 13 weeks; pre-lab 1x1 hr/week for 6 weeks; practical class 1x3 hr/week for 6 weeks
6 x short answer assignment (30%), 3 x lab reports (15%), 2 x short answer lab exercises (10%), video presentation (5%), final exam (40%)
Equivalent to 1st-year Biology plus 2nd-year chemistry/biochemistry: -biology, chemistry, biochemistry -Carbohydrates, proteins (including enzymes), lipids -Principles of cellular metabolism
Completion of 72 credit points of units of studyProhibitions
AGCH3025 or AFNR5102 or AGCH3024