305856 (v.1) Analytical Food Chemistry 382
| Area: | School of Public Health |
| Credits: | 25.0 |
| Contact Hours: | 5.0 |
| Lecture: | 1 x 1 Hours Weekly |
| Tutorial: | 1 x 2 Hours Weekly |
| Laboratory: | 1 x 2 Hours Weekly |
| Syllabus: | A study of the principles and application of advanced food chemistry techniques including - food enzymology, high pressure liquid chromatography, gas chromatography and mass spectrometry, gel electrophoresis. Advanced protein, lipid and carbohydrate analytical techniques, microscopy, including transmission and scanning and confocal, advanced image analysis, near and infrared spectroscopy, biotechnology-based assays. |
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| Unit Outcomes: | On successful completion of this unit students will have - Demonstrated an understanding of the analytical chemistry needs of food industry groups. Demonstrated an understanding of the strengths and limitations associated with analytical chemistry technologies. Appreciate cutting edge technologies not yet widely utilized in the food sciences sector. Demonstrated an understanding of widely used analytical technologies. |
| Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information. |
| Unit References: | Aurand L.W., Woods A.E. and Wells M.R., (1987), Food Composition and Analysis, NY, Van Nostrand Reinhold Company Inc. Bender A., (1978), Food Processing and Nutrition, London, Academic Press Inc. de Man J.M., (1990), Principles of Food Chemistry, (2nd ed.), NY, AVI Van Nostrand Reinhold Company Inc. Egan H., Kirk R.S. and Sawyer R., (8th ed.), Pearsons Chemical Analysis of Foods, London, Churchill Livingstone. Eskin N.A., (1990) Biochemistry of Foods, (2nd ed.), NY, Academic Press. Karmas E. and Harris F.D., (Eds.), (1998), Nutritional Evaluation of Food Processing, (3rd ed.), NY, AVI Van Nostrand Reinhold Company Inc. Pomeranz Y. and Meloan C.E., (1987), Food Analysis - Theory and Practice, (2nd ed.), NY, AVI Van Nostrand Reinhold Company Inc. Rechcigl Jr. M., (Ed.), (1982), Handbook of Nutritive Value of Processed Food, Vol. 1, Food for Human Use, Boca Raton, CRC Press Inc. Zapsalis C. and Beck R.A., (Ed.), (1986), Food Chemistry and Nutritional Biochemistry, NY, Macmillan Publishing Company. |
| Unit Texts: | Fennema O., (1996), Food Chemistry, (3rd ed.), NY, Marcel Dekker Inc. |
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| Unit Assessment Breakdown: | Practical Reports 80%, Final Examination 20%. All assessments must be attempted in order to pass this unit. |
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | | |
Current as of: February 2, 2004
CRICOS provider code 00301J
