This unit will introduce students to the chemistry, biochemistry and toxicology of foods. This includes an understanding of the chemical function and properties of food components, chemical interactions in foods, their effects on nutritional quality and functional properties, and potential chemical contaminants in food that could cause foodborne illness. Food constituents are described in terms...

NOTE: This course is now in teach-out, new applicants please refer to S4A Bachelor of Agricultural Science with Honours. Due to the ongoing response

Traditional approaches to food safety assurance are failing to keep up with the modern food industry. In response, and to harmonise international trade in food, food safety management is moving to a "risk-based approach that relies strongly on synthesis of scientific evidence to generate inferences and conclusions that can be drawn from it to assist in developing more effective food safety...