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Advanced Food Chemistry - FOOD4110
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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: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 6
 
 
CSS Contribution Charge:Band   (more info)
 
 
Tuition Fee:See Tuition Fee Schedule
 
 
Further Information: See Class Timetable
 
 

Description

This course provides students with a knowledge base of core food chemistry topics, with an emphasis on chemical changes during processing and storage. The key topics covered include food enzymology, food proteins, food colloids, food additives, food aromas and flavours, food colorants, functional foods and bioactives. Analytical techniques used to assess these components and associated chemical reactions will also be presented.

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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.