Monash University Handbook 2011 Undergraduate - Unit

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered.

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 Links between food intake and energy intake are established to provide a basis for determining dietary needs. The chemistry of food processing, storage and cooking is discussed in detail. The chemistry of colloids and emulsions is examined since some foods are mixtures of hydrophobic substances and water. Methods used in food analysis are considered. Consideration of the processes of digestion will emphasise the energy provided through consumption of food.

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: lipids, carbohydrates, proteins, vitamins, nutrient minerals and water
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. Understand the chemical changes that occur during the processing, storage and cooking of food
7. Appreciate the reasons for using food additives
8. Gain practical skills in methods used in food analysis

Assessment

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

Chief examiner(s)

Dr Sheshanath Bhosale

Contact hours

3 hours per week (lectures and tutorials) and 3 hours per week (practical/lab)

Prerequisites

BMS1011 Biomedical Chemistry or CHM1011 Chemistry

Co-requisites

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