BND1022

Food chemistry (6 points)

(MED)

Leader: Dr Peter Junk (Science)

Offered:
Clayton Second semester 2004 (Day)
Clayton Second semester 2005 (Day)

Synopsis:

Objectives: On completion, each student will be able to 1. Identify the essential chemical components of food 2. Discuss the chemistry of each of the major components of food 3. Relate each chemical component to nutritional needs 4. Relate different food types to the amount of energy provided 5. Analyse the link between energy needs and balanced diet 6. Determine how agricultural methods affect the chemical composition of food 7. Understand the chemical changes that occur during the processing of food 8. Appreciate the reasons for using food additives

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