Food Composition and Functions
Undergraduate
Undergraduate
FOSC 2002
Undergraduate
No
101077
4.5
No
School of Pharmacy and Medical Sciences
To provide an introduction to classical and instrumental methods of qualitative and quantitative analysis and todevelop practical skills in selected methods of analysis of foods.
Analysis: Introduction to the theory and practice of classical methods of chromatography and gas chromatography, UV spectroscopy and atomic spectroscopy specific to the food industry. Samplng methods to enable analysis of foods and statistical treatment of analytical data.
Food Composition: Chemistry of macronutrients including simple carbohydrates, proteins and lipids and their impact on recipe modification and food composition. Introduction to food composition tables and the food standards code.
Nielsen, S 2017, Food Analysis, Academic/Plenum Publishers, New York
Coultate, T 2015, Food and the chemistry of its components, The Royal Society of Chemistry, Great Britain
Common to all relevant programs | |
---|---|
Subject Area & Catalogue Number | Course Name |
CHEM 1014 | Chemistry in Life 101 |
CHEM 1013 | Chemistry in Life 100 |
Nil
Component | Duration | ||
---|---|---|---|
INTERNAL, CITY EAST | |||
Lecture | 2 hours x 13 weeks | ||
Tutorial | 1 hour x 13 weeks | ||
Practical | 3 hours x 13 weeks | ||
INTERNAL, OFFSHORE, HONG KONG BAPTIST UNIVERSITY | |||
Lecture | 26 hours x - | ||
Tutorial | 13 hours x - | ||
Practical | 39 hours x - |
Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.
Examination, Introductory Assignment, Practical Assessment
EFTSL*: 0.125
Commonwealth Supported program (Band 2)
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Fee-paying program for domestic and international students
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* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.