Studying online

There are now 2 possible online modes for units:

Units with modes Online timetabled and Online flexible are available for any student to self-enrol and study online.

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Unit Overview


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.

6 points

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.


Indicative assessments in this unit are as follows: (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.

Student may be offered supplementary assessment in this unit if they meet the eligibility criteria.

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
or engineering
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.
  • Unit readings, including any essential textbooks, are listed in the unit outline for each unit, one week prior the commencement of study. The unit outline will be available via the LMS and the UWA Handbook one week prior the commencement of study. Reading lists and essential textbooks are subject to change each semester. Information on essential textbooks will also be made available on the Essential Textbooks. This website is updated regularly in the lead up to semester so content may change. It is recommended that students purchase essential textbooks for convenience due to the frequency with which they will be required during the unit. A limited number of textbooks will be made available from the Library in print and will also be made available online wherever possible. Essential textbooks can be purchased from the commercial vendors to secure the best deal. The Student Guild can provide assistance on where to purchase books if required. Books can be purchased second hand at the Guild Secondhand bookshop (second floor, Guild Village), which is located on campus.
  • Contact hours provide an indication of the type and extent of in-class activities this unit may contain. The total amount of student work (including contact hours, assessment time, and self-study) will approximate 150 hours per 6 credit points.