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Advanced Food Chemistry - FOOD1697
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Faculty: Faculty of Engineering
 
 
School:  School of Chemical Sciences and Engineering
 
 
Course Outline: http://www.ceic.unsw.edu.au/
 
 
Campus: Kensington Campus
 
 
Career: Postgraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 6
 
 
Enrolment Requirements:
 
 
Prerequisite: CHEM3811 or equivalent
 
 
Fee Band: 2 (more info)
 
 
Further Information: See Class Timetable
 
 

Description

Chemistry and analysis of volatile food components; qualitative and quantitative analysis, fractionation of proteins, starch and its derivatives, non-starch polysaccharides, dietary fibre constituents and lipids using advanced methods; detection and measurement of mycotoxins; analysis of selected vitamins; application of advanced separation techniques to food components.

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.