FOOD SC 3540RG - Food Chemistry III

Students will learn about the chemistry and analysis of food and its components (water, amino acids, peptides and protein, sugars, polysaccharides, lipids, vitamins, minerals); reactions of food components during processing (Maillard reaction and enzymic browning); and non-microbial contaminants such as heavy metals and pesticides, colour pigments, aroma compounds, sugar and fat replacers. The chemistry required to interpret the food legislation prescribed by the Food Standards Code to ensure conformance and details on the analysis of key food components are also covered. Students will gain practical experience in analysing some of the food components from the following list: colour, texture, caffeine, water, ash, fat, sugars, calcium, sodium, protein and flavour compounds.