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Food Chemistry (FOOD90022)

Graduate courseworkPoints: 12.5On Campus (Parkville)

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Overview

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Semester 1
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The aim of this subject is to provide students with an understanding of the chemical structure of important food components of plant origin. The chemical and biological properties of these components are also explored.


This course is supported by a practical laboratory program, which emphasises analytical and instrumental techniques.

Intended learning outcomes

At the completion of this subject, students should be able to:

  • Describe the structures of the following food components: simple carbohydrates, starches, dietary fibres, fatty acids, polyphenols and some vitamins
  • Relate the structures of these food components to their chemical properties
  • Relate the structures of these food components to their physical solution properties
  • Understand their roles in the functional properties of foods
  • Understand some of the health properties of these food components
  • Able to research the literature for advanced information for some of these food components
  • Practical understanding of the chemical analyses used to identify and quantify food components

Generic skills

Upon completion of this unit, students should have developed:

  • A profound respect for truth, intellectual and professional integrity, and the ethics of scholarship
  • Capacity for independent critical thought, rational inquiry and self-directed learning and research
  • An ability to drive, interpret and analyse social, technical or economic information from multiple sources
  • Skills in observation, critical analysis and report writing

Last updated: 8 November 2024