CHEM5850 Chemistry for Food Science
- 6 points
Availability Location Mode Not available in 2018 UWA (Perth) Face to face
- This unit provides an introduction to the core chemical components of foods. These include chemicals which make up the bulk matrix such as water, amino acids, proteins, carbohydrates and fats, as well as chemicals present in trace amounts such as colours, flavours (aroma volatiles), vitamins and minerals, preservatives, toxins, and additives. The various chemicals used in the primary production of food such as fertilisers, pesticides, insecticides, fungicides and herbicides are introduced. Emphasis is placed on the safety and quality aspects of these chemicals, including the chemical changes that occur during processing, cooking and storage. The unit also includes an advanced study of modern analytical instrumentation used for food analysis. Experimental design, execution, interpretive protocols and reporting results are also covered in detail.
- Students are able to (1) gain knowledge of the major components of food and an understanding of the functions and interactions of these components, including changes during processing, cooking and storage, analysis techniques and relationship to nutrition and safety; (2) understand and apply the theory and operational principles of a broad suite of analytical techniques for studying components in food; and (3) make use of science journals to locate information on chemical food safety.
- Typically this unit is assessed in the following ways: (1) laboratory reports (20 per cent); (2) an assignment (20 per cent); and (3) a two-hour competency-based examination (60 per cent). Further information is available in the unit outline.
Supplementary assessment is not available in this unit.
- Unit Coordinator(s)
- Associate Professor Daniel Franklin
- Unit rules
- enrolment in the Master of Food Science (53540)
- Advisable prior study:
- a compatible undergraduate degree in science
Approved quota: 30
- Contact hours
- lectures: 2 hours per week; labs/tutorials: 2 hours per week
deMan, J. M. Principles of Food Chemistry, 3rd edn: Aspen Publishers Inc. 1999
Supplementary course material, along with class handouts, is provided in class or on the Web.
Owusu-Apenten, R. Introduction to Food Chemistry: CRC Press 2004
Fennema, O. R., ed. Food Chemistry, 3rd edn: Marcel and Dekker Inc. 1996
Miller, D. Food Chemistry—a Laboratory Manual: John Wiley 1998
Nieleson, S., ed. Introduction to the Chemical Analysis of Foods: Jones and Bartlett 1994
- The availability of units in Semester 1, 2, etc. was correct at the time of publication but may be subject to change.
- All students are responsible for identifying when they need assistance to improve their academic learning, research, English language and numeracy skills; seeking out the services and resources available to help them; and applying what they learn. Students are encouraged to register for free online support through GETSmart; to help themselves to the extensive range of resources on UWA's STUDYSmarter website; and to participate in WRITESmart and (ma+hs)Smart drop-ins and workshops.
- Books and other material wherever listed may be subject to change. Book lists relating to 'Preliminary reading', 'Recommended reading' and 'Textbooks' are, in most cases, available at the University Co-operative Bookshop (from early January) and appropriate administrative offices for students to consult. Where texts are listed in the unit description above, an asterisk (*) indicates that the book is available in paperback.