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Food Chemistry (6 points)


Leader: Dr Richard Morrison

Clayton Second semester 2003 (Day)

Synopsis: A detailed account of the chemistry of food substances will be provided. The components present in larger amounts (carbohydrates, fats, proteins, minerals and water), and those occurring in smaller quantities (colors, flavours, vitamins, preservatives, trace metals, both natural and synthetic toxins, and additives) will be discussed. Chemicals used in food production (fertilizers, pesticides, insecticides, fungicides, herbicides) and the chemistry of food processing, storage and cooking are also discussed. Methods used in food analysis are considered. The chemistry of the digestion of food and the energy provided by food during consumption are included.

Assessment: Examination (3 hours): 60% + laboratory exercises and workshops: 20% + computer tests: 20%

Contact Hours: three 1-hour lectures and the equivalent of 3 hours of laboratory activity per week

Prerequisites: CHM1011 or CHM1022 or CHM1042 or BMS1011

Prohibitions: BND1022

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