FDS203 Food and Nutritional Chemistry (8)

This subject considers the chemistry of major and minor nutrients in foods, including water, proteins, carbohydrates, lipids, vitamins and other bioactive compounds.  The chemistry of reactions that modify sensory properties of foods and the use of enzymes in food processing is introduced. Physical chemistry concepts relevant to food systems are introduced and selected approaches to food analysis are explored.

No offerings have been identified for this subject in 2019.

Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System



One session


School of Agricultural and Wine Sciences


CHM108 or CHM107

Learning Outcomes

Upon successful completion of this subject, students should:
  • Be able to describe the chemical, structural and functional characteristics of water, proteins, carbohydrates and lipids in food systems
  • Be able to describe the chemical, structural and functional characteristics of minor nutrients and other bioactive compounds in food systems.
  • Be able to discuss how chemical reactions and the use of enzymes can bring about desirable or undesirable changes in food products.
  • Be able to describe some of the key physicochemical properties of food systems and critically discuss how these contribute to the formulation and stability of food products.
  • Be able to explain how the composition of selected food constituents in foods can be determined, and perform relevant analyses


This subject will cover the following topics:
  • Water in foods
  • Protein chemistry in food systems
  • Carbohydrate chemistry in food systems
  • Lipid chemistry in food systems
  • Vitamins and other bioactive compounds in foods
  • Enzymes in foods and food processing
  • Deteriorative reactions in food systems
  • Chemistry of sensory properties of foods
  • Introduction to food chemical analysis

Residential School

This subject contains a 3 day Compulsory Residential School.

The residential school will include a range of practical laboratory activities designed to enhance the learning of students.

In particular, students may:

" Determine the effect of variations in food composition on water activity of selected foods
" Determine the vitamin concentration of fresh and processed fruit juices
" Quantify the amount of reducing sugar in selected foods
" Study the structure of selected foods using microscopy
" Measure pH and quantify lactic acid in yogurt production
" Examine the effect of pH and solvents on protein solubility
" Characterise the gelatinisation behaviour of different starches
" Quantify lipid peroxidation 
" Quantify the rate of enzyme degradation of starch

Special Resources

Travel to and accommodation at a CSU campus is required for distance education students attending the
compulsory residential school. All students are required to have a lab coat, safety glasses and covered
footwear for lab based practicals.


For further information about courses and subjects outlined in the CSU handbook please contact:

Current students

Future students

The information contained in the CSU Handbook was accurate at the date of publication: May 2019. The University reserves the right to vary the information at any time without notice.