BND1022

Food chemistry

(SCI)

Professor Ron Dickson

6 points + Three one hour lectures and the equivalent of 2 hours laboratory/workshop activity per week + Second semester + Clayton + Prerequisites: BMS1011

Synopsis: This subject emphasizes the chemical nature of food. It discuses food substances that are present in larger amounts (carbohydrates, lipids, proteins, water) and those occurring in smaller quantities (e.g. minerals, vitamins, colours, flavours, toxins). Links are established between food intake, digestion, and energy provided - this provides a basis for establishing dietary needs. A feature of the presentation is the organisation of further material within themes based on everyday experiences - chemistry in the garden, chemistry in the supermarket, and chemistry in the kitchen and dining room.

Assessment: Two 2 hour examinations (60%) + Laboratory exercises and workshops (20%) + Networked computer tests (20%)