|Short Description:||Food Chemistry|
|Faculty or Section :||Faculty of Health, Engineering and Sciences|
|School or Department :||School of Sciences|
|Student contribution band :||Band 2|
|ASCED code :||010599 - Chemical Sciences not elsewher|
|Grading basis :||Graded|
|Version produced :||2 March 2021|
It is recommended to have completed CHE2120 and BIO1810 prior to commencing CHE2810.
This course is focused on the chemistry of food with a particular emphasis on water, protein, carbohydrate and lipid components. The course will explore the relationships between these molecules in regard to the stability and the processing of food required to ensure a high quality product. Other minor components such as flavours, vitamins, minerals, food additives and bioactive substances will be also examined.