VCF2032 - Biochemistry B

Leader: Dr. Helen Irving, Dr Jalal Jazayeri

Offered

Parkville Second semester 2007 (Day)

Synopsis

Nutritional chemistry and biochemistry. Roles of vitamins. Food chemistry and the processing of food. Plant biochemistry. Basic processes relating to plant growth, herbicides and secondary compounds. Biomolecules used in formulation and food chemistry.

Objectives

The objectives of this unit are to provide students with an understanding of biochemistry and biochemical concepts. Students will obtain an:

1. understanding of basic plant biochemistry and the principles of metabolic pathways in plants, food chemistry including the methods of product handling and the roles of vitamins in metabolic pathways;
2. ability in the areas of observation and measurement of biochemical compounds and processes; and to apply a knowledge of biochemistry to formulation problems;
3. an appreciation of the importance of biochemistry in formulation science in particular biomaterials as formulation excipients

Assessment

Practical 15%
On-going assessment 10%
End- of-semester examination 75% (2h)