91255 Chemistry and Physics of Food

Description

The chemical and physical properties of food constituents and their interactions at a molecular level, underpin the properties of all foods. In this subject, students gain a deeper understanding of the form and functionality of both macro-constituents (water, carbohydrate, protein and lipid) and micro-constituents (vitamins, minerals, antioxidants, and colour, flavour and antinutritional compounds). This knowledge can be applied to the development of plant or animal based or fermented food products. Analytical techniques used in the food and beverage industry to assess and manage the quality of food through food processing are reinforced through the laboratory component of the subject.