91255 Chemistry and Physics of Food
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Credit points: 6 cp
Result type: Grade and marks
There are course requisites for this subject. See access conditions.
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.
Subject learning objectives (SLOs)
Upon successful completion of this subject students should be able to:
| 1. | Understand the range of food constituents available globally from plant and animal sources. |
|---|---|
| 2. | Describe the relationship between the chemical and physical properties of the constituents and the form and functionality of the food product. |
| 3. | Describe the importance of micro-constituents (vitamins, antioxidants, colour and flavour compounds) on the nutritional and sensory qualities of food. |
| 4. | Understand and analyse the macro-constituents (water, carbohydrate, proteins and lipids) and their contribution to the food properties. |
| 5. | Describe the physical chemistry, biochemistry and processing behaviour of the major food constituents. |