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 (colours, 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.

Objectives

On completion of this unit students will have identified the essential chemical components of food and have an understanding of how they are analysed, gained a working knowledge of the chemistry of lipids, carbohydrates, proteins, vitamins, nutrient minerals and water, related each of these food components to nutritional needs, developed links between food types and energy provided and between energy needs and balanced diets, gained an understanding of how agricultural methods affect food production, and recognised chemical changes that occur during the processing, storage and cooking of food.

Assessment

Examination (3 hours): 60%
Laboratory exercises and workshops: 20%
Assignments, tests and debates: 20%
Students must achieve a pass mark in their laboratory work to achieve an overall pass grade.

Chief examiner(s)

Dr Perran Cook

Contact hours

Three 1-hour lectures/tutorials and the equivalent of 3 hours of laboratory activity per week

Prerequisites

6 points of level one Chemistry

Prohibitions

BND1022