No offerings have been identified for this subject in 2016

FDS307 Food Chemistry (8)


This subject is designed to introduce the language and principles
of chemistry as they relate to foods and to present a unified picture of foods from the chemical standpoint. Functions of the major and minor components of foods are studied. Interactions between these food components during processing and storage of foods are also discussed.

+ Subject Availability Modes and Location

Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: FDS307
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Wine and Food Sciences

Assumed Knowledge


Learning Outcomes

Upon successful completion of this subject, students should:
* be familiar with the major and minor chemical components of foods and their function;

* appreciate the role of these components in determining the quality of foods;

* have an appreciation of the role of additives in foods and their legal status;

* be familiar with the limitations and need for sensory evaluation of foods;

* be able to apply the basic principles of analytical chemistry to the determination of the major components of foods.


The subject will cover the following topics:
* Introduction to Food Chemistry; * Chemical Composition of Foods; * Physical aspects of Food Chemistry; * Analytical Chemistry of Foods; * Chemical Changes in Foods During Processing and Storage

Residential School

This subject contains a compulsory 4 day residential school.


The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.