Related Course/s:

A unit of study in the Bachelor of Health Science (Public and Environmental Health) and Bachelor of Science (Biotechnology/Biochemistry).

Aims & Objectives:

During the unit of study we aim:

• To study organic chemistry relevant to food composition.
• To study analytical techniques used in the food industry.
• To study the use, purpose and function of permissible food additives.
• To examine natural hazards associated with food.
• To develop an understanding of the instrumental techniques used in food analysis to determine compliance with the Food Standards Code.

Teaching Methods:

Lectures, Laboratory Practicals

Assessment:

Assignments, Examinations, Lab Reports

Generic Skills Outcomes:

Students are expected to enhance several of their graduate attributes during this unit of study and should consult with your lecturer if not clear as to how this unit achieves this. The graduate attributes which relate to this unit of study help to produce students who:

Are capable in their chosen professional, vocational or study areas.

• Have a basic understanding of the theoretical principles involved in the general area.
• Have an in-depth technical competence in the specific (core) discipline.
• Can apply specific knowledge of the (core) discipline to real situations.

Can operate effectively and ethically in work and community situations.

• Have the ability to work both independently and collaboratively.
• Can effectively communicate within and without the subject discipline.

Are adaptable and manage change.

• Are self-motivated.
• Have multifaceted research and problem solving skills.
• Are flexible.
• Can understand problem identification, formulation and solution.

Are aware of environments in which they will be contributing.

• Have a broad understanding of the technical, social, cultural, ecological and economic environments and their interconnectedness.

Content:

• Food Chemistry techniques used to determine carbohydrate, protein and lipid in foods. Determinants of the amount of micronutrients in food. Methods used for determining the water content of foods. Determination of the calorie or joule content of foods. Other manual and instrumental techniques used in food analysis to determine compliance with the Food Standards Code.
• Organic Chemistry. Molecules which play a major role in food composition
• Chemical food additives will be considered under the following headings - historical aspects, permitted compounds, reasons for use, function, advantages, disadvantages, breakdown pathways, toxicity testing, regulatory control. Classes of chemical additives to be considered will include -preservatives, antioxidants, flavouring compounds, sweetening agents, flavour enhancers, nutrients and emulsifiers.
• Natural hazards associated with food inc. natural MSG, Solanine, Mycotoxins, Seafood Toxicosis, Ciguatera.

Reading Materials:

Bettleheim & March, General, Organic and Biological Chemistry, 4th edn, Saunders, 1996.
Food Standards Code.
Potter, NN & Hotchkiss, JH, Food Science, 5th edn, Chapman & Hall, 1995.