Food Chemistry

Undergraduate | 2026

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area/catalogue icon
Area/Catalogue
CHEM X200
Course ID icon
Course ID
205698
Level of study
Level of study
Undergraduate
Unit value icon
Unit value
6
Course level icon
Course level
2
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Inbound study abroad and exchange
Inbound study abroad and exchange
The fee you pay will depend on the number and type of courses you study.
Yes
University-wide elective icon
University-wide elective course
Yes
Single course enrollment
Single course enrolment
Yes
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Note:
Course data is interim and subject to change

Course overview

The aim of the course is to provide the students with a deep understanding of how food components contribute to the overall quality of foods; and develop laboratory skills in food chemistry analysis.

  • Module 1
  • Module 2
  • Module 3

Course learning outcomes

  • Identify, describe and compare the chemical properties of food components (water, carbohydrates, proteins, lipids, vitamins, minerals, flavours, pigments and additives)
  • Evaluate and relate the properties and structures of chemical components and ingredients to the functional and chemical properties of foods
  • Describe details of the physical and chemical interactions between food components and their impact on quality
  • Demonstrate practical on basic analysis of major and trace food components
  • Evaluate and interpret food analysis data and communicate this in a scientific manner

Prerequisite(s)

N/A

Corequisite(s)

N/A

Antirequisite(s)

N/A