CHM2962 · Monash University
Food chemistry
- Credit points
- 6
- Level
- 2
- Workload
- —
- Faculty
- Science
What it covers
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.
Assessment
| Task | Type | Weight |
|---|---|---|
| Laboratory-based assessmenthurdle | Demonstration | 30% |
| On-line quizzes | Quiz / Test | 20% |
| Final assessment - Exam (2 hours and 10 minutes) | Examination | 35% |
| Mid-semester test | Quiz / Test | 15% |
Hurdle tasks must be passed regardless of your overall mark.
When and where
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Clayton | On-campus |
| Malaysia | On-campus |