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Unit of study_
FOOD3002: Chemistry and Biochemistry of Foods
The molecular basis of foods is a critical aspect of food science. FOOD3002 investigates the (bio)chemical properties of food constituents, as well as the interactions between these constituents during food processing, storage, cooking and digestion. You will develop an understanding of the relationship between form and functionality of food constituents and the concept of quality in converting agricultural products into foods. You will gain an appreciation of the relationship between chemical composition and properties of macro-constituents (carbohydrates, proteins, lipids) and micro-constituents (vitamins, minerals, flavour and antinutritional chemicals) and their functions in plant- and animal-based foods. FOOD3002 will enable you to develop research and inquiry skills and an analytical approach to understand the (bio)chemistry of foods and food processing. You will gain experience in laboratory techniques used in industry and research for the analysis of a range of food products, as well as developing information literacy and communication skills, through the preparation of written and in-lab assignments, practical reports and the creation of a short video. On completing this unit, you will be able to describe the (bio)chemical properties of food constituents and demonstrate an understanding of the functionality of these constituents in food processing and nutrition.
| Code | FOOD3002 |
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| Academic unit | Life and Environmental Sciences Academic Operations |
| Credit points | 6 |
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Prerequisites:
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Completion of 72 credit points of units of study |
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Corequisites:
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None |
| Prohibitions:
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AGCH3025 or AFNR5102 or AGCH3024 |
| Assumed knowledge:
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Equivalent to 1st-year Biology plus 2nd-year chemistry/biochemistry: -biology, chemistry, biochemistry -Carbohydrates, proteins (including enzymes), lipids -Principles of cellular metabolism |
At the completion of this unit, you should be able to:
- LO1. Understand the industrial context of the chemistry and biochemistry of foods and the major questions that are addressed in this field
- LO2. Understand food labelling in Australia in terms of the context of the chemistry and biochemistry of foods
- LO3. Appreciate the range of food sources globally and some of the major contemporary trends that are changing what we eat
- LO4. Describe the chemistry, biochemistry and processing behaviour of major food constituents: water, carbohydrates, lipids and proteins
- LO5. Describe the relationship between the molecular structure of constituents and their functionality in foods
- LO6. Describe the importance of micro-constituents (vitamins, antioxidants; colour and flavour compounds) for the nutritional and sensory quality of foods.
- LO7. Understand the key aspects of the chemistry and biochemistry of foods for cereal-based foods, meat and dairy foods and fermented foods
- LO8. Understand and conduct specific laboratory analyses of macro-constituents (water, carbohydrates, lipids and proteins), as well as assays for total phenolics and antioxidants, in foods
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