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13165 (v.2) Food Chemistry 681
Area: | School of Public Health |
Credits: | 25.0 |
Contact Hours: | 5.0 |
Lecture: | 1 x 3 Hours Weekly |
Laboratory: | 1 x 2 Hours Weekly |
Syllabus: | Food regulations for nutrient and health claims and novel foods. Micro organisms and phytochemicals in food formulation. Principles of novel food processing. Research and development of functional foods and potential role in preventing disease. |
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Unit Outcomes: | On successful completion of this unit students will be able to - Demonstrate knowledge in the current food regulations pertaining to food labelling, nutrient and health claims and pre-market approved foods. Demonstrate an understanding of how functional foods and phytochemicals have the potential to prevent chronic lifestyle diseases. Assess food products on the market and all aspects of research and development of functional food products including food processing technologies, bioavailability and bioactivity of novel food ingredients such as phytochemicals. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Aurand L.W., Woods A.E. and Wells M.R., (1987), Food Composition and Analysis, NY, Van Nostrand Reinhold Company Inc. Brown A., (1999), Understanding Food Principles and Preparation, Belmont, Wadsworth. 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. Eskin N.A., (1990), Biochemistry of Foods, 2nd ed., NY, Academic Press. Fenema O., (1996), Food Chemistry, 3rd ed., NY, Marcel Dekker Inc. 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. Zapsalis C. and Beck R.A., (Ed.), (1986), Food Chemistry and Nutritional Biochemistry, NY, MacMillan Publishing Company. |
Unit Texts: | Schmidl M.K. and Labuza T.P., (Eds.), (2000), Essentials of Functional Foods, USA, Aspen Publishers. |
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Unit Assessment Breakdown: | Examinations 75%, Written Report 25%. This is by grade/mark assessment. |
Field of Education: | 10500 Chemical Sciences (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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