FOOD SC 3540WT - Food Chemistry III

This course covers important concepts of the chemical, physical and functional properties of food constituents and the chemical changes these constituents undergo during handling, processing and storage including those that limit food shelf life. Food chemistry is of central importance to food science, it is interdisciplinary in nature due to the intersection of engineering, biological, and physical sciences which are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods from a consumer and sustainability perspective. The aim of the course is to provide the students with a deep understanding of how food components contribute to overall quality of foods; and to enable students to evaluate and explain how the highly complex nature of food may result in a multitude of desired and undesired reactions which are controlled by a variety of parameters. Students learn about the chemistry and analysis of food and its components. How to interpret the food legislation prescribed by the Food Standards Code, and gain practical experience in analysing food components.