FSC5011 Advanced food chemistry and biochemistry

When you finish this unit, you should be able to:

1. 1

   Interpret information that describes intersections of different aspects of food chemistry and biochemistry, including data generated from practical testing and analysis, and relationships to innovation;

2. 2

   Identify and demonstrate solutions to problems of a food chemistry and biochemistry nature, and make the link to innovation and improvement;

3. 3

   Relate how ‘in-food’ or ‘in-process’ chemical processes influence in-body functionality of foods;

4. 4

   Critically analyse and reflect upon quantitative and qualitative data, and technical literature relevant to study topics, including sources of data from different stakeholders, e.g; consumers, industry, government;

5. 5

   Design and select sound methodological approaches and frameworks to explaining conceptual challenges in food-related applications, including lab-based testing;

6. 6

   Investigate and communicate appropriate professional knowledge and practices relevant to a defined problem, by completing individual and group-based tasks.