The basic macrochemicals and biochemical components that form the structure of food products consist of the natural materials assembled in relationships that can be altered by the presence of additives, ingredients and processing or handling. This subject examines the macro structure of food, and the relationships between the basic structure and the additives (emulsifiers, flavours and other components in the environment of the total matrix), plus the physical chemistry of the components as part of a food matrix, including the influence of processing on these structures. This will include the interactions between emulsifiers and flavours within a food matrix, and interactions between... -- Course Website
Prerequisites: Subject Study Period Commencement: Credit Points: FOOD20003 Food Chemistry, Biology and Nutrition Semester 1 12.50
