This unit provides an introduction to the core chemical components of foods. These include chemicals which make up the bulk matrix such as water, amino acids, proteins, carbohydrates, and fats as well as chemicals present in trace amounts such as colours, flavours (aroma volatiles), vitamins and minerals, preservatives, toxins, and additives. The various chemicals used in the primary production of food such as fertilisers, pesticides, insecticides, fungicides, herbicides are introduced. Emphasis is placed on the safety and quality aspects of these chemicals, including the chemical changes that occur during processing, cooking and storage. This unit also includes an advanced study of... -- Course Website
Instructor: Professor Garry Lee
Prerequisites: enrolment in the Master of Food Science
