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BND1022 - Food chemistry

6 points, SCA Band 2, 0.125 EFTSL

Undergraduate Faculty of Medicine, Nursing and Health Sciences

Leader: Dr Susan Turland (Science)


Clayton Second semester 2007 (Day)


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.


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


Examination (3 hours): 60%
Laboratory and workshop reports: 20%
Mastery tests: 20%

Contact hours

3 hours per week (lectures and tutorials)


BMS1011 Biomedical Chemistry or CHM1011 Chemistry


Must be enrolled in course code 0050, 2230; 2341; or 3404.