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. Students will also learn about food contaminants resulting from causes such as environmental pollution.

The Faculty's current research programs on chemistry and biochemistry of food components will be highlighted in lectures.

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; and

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

Two 2-hour examinations (one mid-semester), 40% each of final marks; one written assignment of 1000 words, 20% of final marks.