Note: This is an archived Handbook entry from 2009. Search for this in the current handbook
|Dates & Locations:|| |
This subject has the following teaching availabilities in 2009:Semester 1, - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||Contact Hours: Thirty-six hours of lectures and 12 hours of tutorials |
Total Time Commitment: 1 hr lecture (1 x weekly, for 12 weeks); 2 hr lecture (1 x weekly, for 12 weeks); 1 hr tutorial (1 x weekly, for 12 weeks). Contact hours = 48. Estimated total time commitment = 120 hrs.
610-141 Chemistry and 800-121 Food for a Healthy Planet
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
Students are expected to be familiar with word processing, data management and graphical software packages and to be competent in electronic search techniques.
This subject requires attendance at lectures and active participation in tutorials.
CoordinatorDr Said Ajlouni
ContactDr Kate Howell
The aim of this subject is to provide students with an understanding of the chemical structure of food components (natural materials of plant and animal origin plus additives) and the underlying biochemistry. The fate of these components in terms of their biological (enzymatic) and chemical degradation when consumed is explored in the context of their role in nutrition and cell biology.
On completion of this subject students should be able to:
Two 2-hour examinations (one mid-semester, and one final ), 40% each of final marks; one written assignment of 1000 words, 20% of final marks.
|Recommended Texts:|| |
deMan, John M. (1999) Principles of Food Chemistry. (3rd edition) Springer-Verlag.
|Breadth Options:|| |
This subject potentially can be taken as a breadth subject component for the following courses:
You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
Upon completion of this unit, students should have developed:
|Notes:||This subject is available for science credit to students enrolled in the BSc (new degree only).|
Download PDF version.