UWA Handbook 2017

Unit details

CHEM5850 Chemistry for Food Science

Credit 6 points
  Offering
(see Timetable)
AvailabilityLocationMode
Not available in 2017UWA (Perth)Face to face
Content 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.
Outcomes 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.
Assessment 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
Prerequisites: enrolment in the Master of Food Science (53540)
Advisable prior study: a compatible undergraduate degree in science or engineering
Approved quota: 30
Contact hours lectures: 2 hours per week; labs/tutorials: 2 hours per week
Texts

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.

Recommended
reading

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


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