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Chemistry, Biochemistry and Microbiology of Foods - FOOD1210
 UNSW

   
   
   
 
Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 6
 
 
Fee Band: 5 (more info)
 
 
Further Information: See Class Timetable
 
  

Description

An introduction to the chemical, physical, microbiological and biochemical properties of foods; water, food proteins, lipids, carbohydrates, nucleic acids, vitamins, minerals, pigments, food enzymes, main classes and factors affecting their activity, food rheology and texture; heat transfer in foods; effect of processing upon the properties of foods; basic techniques for the analysis of food components and properties, principles of microbial taxonomy and growth. Spoilage and pathogenic organisms as relate to food; Microbial susceptibility to heating.

The course will be core to stage 2 of the proposed 3080 Food Process Engineering program. It will be first offered in S1 2009.

Textbooks:
Owen R. Fennema (1996), Food Chemistry, Marcel Dekker, Inc. New York.
M.R. Adams and M.O. Moses (1995). Food Microbiology, The royal Society of Chemistry, Cambridge.

Recommended Texts:
Campbell-Platt Geoffrey (2007) Textbook of Food Science and Technology.


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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.