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Overview

This course covers the chemical structures and properties of protein, carbohydrate, lipids, minerals, and vitamins, and their functions in food systems. It also covers the principles of chemical and instrumental techniques for the qualitative and quantitative analysis of food composition. The laboratory sessions focus on analysis of major and minor food nutrients, and data interpretation.
Study Level

Undergraduate

Offering Terms

Term 1

Campus

Kensington

Delivery Mode

Fully on-site

Indicative contact hours

6

Conditions for Enrolment

Prerequisite: CHEM1011 or DPST1031 or CHEM1031 or CHEM1051 or CHEM1811 and CHEM1021 or DPST1032 or CHEM1041 or CHEM1061 or CHEM1821

Course Outline

To access course outline, please visit:

Fees

Pre-2019 Handbook Editions

Access past handbook editions (2018 and prior)

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