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Food chemistry (6 points)


Leader: Dr Peter Junk (Science)

Clayton Second semester 2003 (Day)
Clayton Second semester 2004 (Day)

Synopsis: The chemical nature of food will be examined. Substances examined will include carbohydrates, fats, proteins, minerals and water as well as colours, flavours, vitamins, preservatives, trace metals, additives and synthetic and natural toxins. Links between food intake and energy intake are established to provide a basis for determining dietary needs. The chemistry of colloids and emulsions is examined since some foods are mixtures of hydrophobic substances and water. Methods of determining the composition of raw materials and end products are included. Consideration of the processes of digestion will emphasise the energy provided through consumption of food.

Assessment: One three hour exam: 60% + Laboratory and workshop reports: 20% + Mastery tests: 20%

Contact Hours: 3 hours per week (lectures and tutorials)

Prerequisites: BMS1011 Biomedical Chemistry or CHM1011 Chemistry

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