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.

Availability

* Offering has a residential school. Please view following information for further details.

Session 1 (30)
Online *
Wagga Wagga Campus

Continuing students should consult the SAL for current offering details: FDS203. 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

HD/FL

Duration

One session

School

School of Biomedical Sciences

Prerequisites

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; and
  • be able to explain how the composition of selected food constituents in foods can be determined, and perform relevant analyses.

Syllabus

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 exercises that illustrate some of the basic principles, processes and/or techniques relevant to food chemistry. The practical exercises will illustrate and complement selected aspects of the theoretical material in the subject. 

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.
 

The information contained in the CSU Handbook was accurate at the date of publication: July 2020. The University reserves the right to vary the information at any time without notice.

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