Overview
Offerings
Rules
Contacts
Chief Examiner(s)
Unit Coordinator(s)
Notes
IMPORTANT NOTICE:
Scheduled teaching activities and/or workload information are subject to change in response to COVID-19, please check your Unit timetable and Unit Moodle site for more details.
Learning outcomes
Explore the chemical structure and functionality for the macronutrient categories of carbohydrates, lipids, and protein in food.
Identify the important role of micronutrients (vitamins and minerals) and water activity in food.
Formulate the links between food types and dietary energy content.
Investigate the analytical techniques used for verifying food content and quality.
Inspect the chemical changes that occur during the processing, storage and cooking of food.
Design experiments through an inquiry-oriented, food chemistry focused laboratory program.
Communicate via written and visual presentations the findings from a multistage laboratory program.
Debate the benefits and potential drawbacks of genetic modification, organic agriculture, and the use herbicides and pesticides in global food production.
Teaching approach
Assessment
Scheduled and non-scheduled teaching activities
Workload requirements
Learning resources
Other unit costs
Costs are indicative and subject to change.
Lab coat required - $35, safety glasses $8, Lab book $3.00