CHM2962 Food chemistry
Faculty of Science
CHM2962 Food chemistry is a level 2, 6-credit-point, undergraduate unit from the Faculty of Science, offered in 2022 in Semester 2 at Clayton and Malaysia. It has no prerequisites and unlocks 1 unit, leading on to 2 units in all.
- Credit points
- 6
- Offered in 2022
- Semester 2
- Clayton, Malaysia
- Assessment
- Exam 35%
- and 3 other tasks
This is the 2022 handbook entry. See the 2027 entry.
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Requisites
Before CHM2962
No prerequisites or corequisites besides the enrolment rules below.
After CHM2962
1 unit list CHM2962 as a prerequisite or corequisite.
Overview
A detailed account of the chemistry of food substances will be provided. The components present in larger amounts (carbohydrates, fats, proteins, minerals and water), and those occurring in smaller quantities (colours, flavours, vitamins, preservatives, trace metals, both natural and synthetic contaminants, and additives) will be discussed. Chemicals used in food production (fertilizers, pesticides, insecticides, fungicides, herbicides) and the chemistry of food processing and preparation are also discussed. Methods used for food analysis and their purpose are considered.
Offerings in 2022
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Clayton | On campus |
| Second semester | Malaysia | On campus |
Assessment
- On-line quizzesOther20%
- Mid-semester testIn class test15%
- Examination (2 hours and 10 minutes)Exam35%
- Laboratory-based assessmentOtherThreshold hurdle30%
Learning outcomes
When you finish this unit, you should be able to:
- 1
Explore the chemical structure and functionality for the macronutrient categories of carbohydrates, lipids, and protein in food;
- 2
Identify the important role of micronutrients (vitamins and minerals) and water activity in food;
- 3
Verify food content and quality using analytical techniques;
- 4
Inspect the chemical changes that occur during the processing, storage and cooking of food;
- 5
Design experiments through an inquiry-oriented, food chemistry focused laboratory program;
- 6
Communicate via written and visual presentations the findings from a multistage laboratory program;
- 7
Debate the benefits and potential drawbacks of genetic modification, organic agriculture, and the use of herbicides and pesticides in global food production.
Workload and teaching
- Workshops24 hours
- Laboratories32 hours
- Teaching approachProblem-based learning
- Teaching approachOnline learning
- Teaching approachActive learning
- One 1-hour online quiz;
- One 2-hour workshop and
- Up to two hours of directed independent study per week plus
- One 3.5 hour laboratory session as scheduled.
Problem-based learning will be explored in the laboratory exercises through theoretical concepts and will enable the development of relevant observation and descriptive skills, as well as communication skills through report preparation.
Online learning will be used to illustrate and explain concepts and to highlight links between theory and laboratory work.
Active learning will occur in the workshops and laboratory sessions.
Learning resources
Required resources
Laboratory safety glasses
Lab coat
Closed toe footwear
Notebook for taking lab notes
Access to a kitchen that has a stove or microwave.
Recommended resources
Food: the chemistry of its components, 6th Edition, T. P. Coultate, RSC (2009).
Where it fits
CHM2962 is part of 3 areas of study in the 2022 handbook.
Contacts
- Unit Coordinators
- Dr Drasko Vidovic
- Associate Professor Siow Lee Fong
- Chief Examiners
- Dr Toby Bell
Common questions
What are the prerequisites for CHM2962?
CHM2962 has no prerequisites, but enrolment rules apply.
What can I take after CHM2962?
CHM2962 is a prerequisite or corequisite for 1 unit, including FST3840. Those lead on to 2 units in all.
When is CHM2962 offered?
In 2022, CHM2962 runs in Semester 2 at Clayton and Malaysia.
Does CHM2962 have an exam?
Yes. The exam is worth 35% of the final mark, alongside 3 other tasks.
Which majors and minors include CHM2962?
CHM2962 is part of Chemistry.