208-225 Food Chemistry, Biology and Nutrition

202-101 Chemistry for Land and Food Resources or 610-141 Chemistry.

Food is composed of natural materials of plant and animal origin plus additives that include flavours, colours, flavour-accentuating agents, micronutrients (vitamins, amino acids, minerals and trace elements) and preservatives. Microbes, or parts of these, may also be present due to their role in product preservation and flavour development of the final product. Building on the overview of these components in subject 208-106 Introduction to Food Science, the aim of this subject is to provide students with an understanding of the chemical structure of these components and the underlying biochemistry that is responsible for their synthesis. The fate of these components in terms of their biological (enzymatic) and chemical degradation when consumed will also be explored in context of their role in nutrition and cell biology. Practical exercises will provide an understanding of the methods commonly used in the food industry to analyse these components.

On completion of this subject students should be able to:

• describe the structure of the macro- and micro-components that make up food;

• describe the biochemical or chemical origin of these components;

• understand the fate of these components and their role in nutrition; and

• understand the basis of analysis of the major components of food, including carbohydrates, proteins, lipids, micronutrients, ingredients and additives.

Two 2-hour examinations (one mid-semester), 40% each of final marks, and practical reports, 20% of final marks.