Course overview
The aim of the course is to provide the students with a deep understanding of how food components contribute to the overall quality of foods; and develop laboratory skills in food chemistry analysis.
- Module 1
- Module 2
- Module 3
Course learning outcomes
- Identify, describe and compare the chemical properties of food components (water, carbohydrates, proteins, lipids, vitamins, minerals, flavours, pigments and additives)
- Evaluate and relate the properties and structures of chemical components and ingredients to the functional and chemical properties of foods
- Describe details of the physical and chemical interactions between food components and their impact on quality
- Demonstrate practical skills on basic analysis of major and trace food components
- Evaluate and interpret food analysis data and communicate this in a scientific manner
Availability
Class details
Adelaide City Campus East
Group 1
Class number 31386
Section LE01
Size 120
Available 101
Class number 31391
Section TU02
Size 30
Available 28
Class number 31392
Section TU01
Size 30
Available 13
Class number 31387
Section PR02
Size 60
Available 53
Class number 31388
Section PR01
Size 60
Available 48
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