Chemistry for Food Scientists

Overview

The periodic table, chemical bonds and molecular shape, understanding molecular structure, aliphatic and aromatic organic compounds that shape up our everyday foods. In addition, IUPAC nomenclature, introduction to stereochemistry and functional group chemistry relevant to common biological molecules, states of matter, elementary thermodynamics and an overview of spectroscopy.

Learning Objectives

Students will gain an understanding of the fundamental principles of chemistry relevant to the physical and chemical characteristics of food that are subsequently developed in later stages of the food science degree programme.

Skills

By the end of the module, students should have developed competence in practical laboratory skills, reading skills, numerical skills, scientific problem solving skills, use of spreadsheets, word processing, numerical procedures, presentation and interpretation of data and written and oral communication skills.

Assessment

Practical attendance 80%, Report submission 80%, minimum mark of 40% in the class test.