CHM2962

Food chemistry

6 credit pointsLevel 2Second semesterMalaysiaSchool of Chemistry

基本信息

学分	6 credit points
开课学期	Second semester
校区	Malaysia
考核构成	Laboratory-based assessment — 30% On-line quizzes — 20% Final assessment - Exam (2 hours and 10 minutes) — 35% Mid-semester test — 15%

开课安排1 条

教学期	授课方式	状态
Second semester	Teaching activities are on-campus (ON-CAMPUS)	开课

以上为该校区在官方资料中登记的全部开课安排，不是汇总。同一门课可能在多个教学期开课，也可能不同教学期的授课方式不同。

课程简介

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.

以上为 Monash Handbook 的官方原文，版权属 Monash University，此处按本站要求转载并标注出处：官方页面 ↗

学习成果7 条

官方原文（Learning outcomes），版权属 Monash University。

ULO1 Explore the chemical structure and functionality for the macronutrient categories of carbohydrates, lipids, and protein in food;
ULO2 Identify the important role of micronutrients (vitamins and minerals) and water activity in food;
ULO3 Verify food content and quality using analytical techniques;
ULO4 Inspect the chemical changes that occur during the processing, storage and cooking of food;
ULO5 Design experiments through an inquiry-oriented, food chemistry focused laboratory program;
ULO6 Communicate via written and visual presentations the findings from a multistage laboratory program;
ULO7 Debate the benefits and potential drawbacks of genetic modification, organic agriculture, and the use of herbicides and pesticides in global food production.

教学方式与预期工作量

教学方式

Online learning - Online learning will be used to illustrate and explain concepts and to highlight links between theory and laboratory work.

Active learning - Active learning will occur in the workshops and laboratory sessions.

Problem-based learning - 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.