This unit will provide students with an introduction to the main food constituents: proteins, carbohydrates and lipids. This will include exploring the structure and functions of these in relation to the functional and nutritional properties of food. The structure role and function of water in food will also be discussed including the relationship between water activity and moisture in food systems. We will also be learning about vitamins and minerals, their importance in foods and their relationships to food properties. Food systems, with a particular focus on food processing will also be investigated in relation to macronutrients, vitamins, minerals and water.
Unit details
Location:
Study level:
Undergraduate
Credit points:
12
Unit code:
HPC1001
Prerequisites
RCS1601 - Chemistry 1A
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Learning Outcomes
| 1. | Articulate the importance of the main food components in food systems; | ||
| 2. | Describe and assess the structural and functional features of food macromolecules; | ||
| 3. | Advise of the food components responsible for functional and nutritional properties of food systems; and | ||
| 4. | Recognise and evaluate the effects of processing on key chemical features of food macromolecules and their sensitivity towards environmental variables. |
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Test | Two Quizzes (20 minutes each) | 20% |
| Poster | Group Poster (with 10 minute presentation) | 40% |
| Case Study | Case Study (1000 words) | 40% |
Where to next?
As part of a course
This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.
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