On completing this unit, you will be able to describe the bio chemical properties of food constituents and demonstrate an understanding of the functionality of these constituents in food processing and nutrition.
Cross-institutional study If you are from another Australian tertiary institution you may be permitted to undertake cross-institutional study in one or more units of study at the University of Sydney. University home.
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Semester 1 25 Feb Census Date: 31 Mar Unit of study level: Senior. Credit points: 6. EFTSL: 0.
Available for study abroad and exchange: Yes. Regulatory science deals more with ensuring that ingredients used to make the product and the finished product meet government regulations and consumer expectations.
Without an understanding of what the product is, and how it was made, it would be challenging to ensure the food meets the government regulations nor address consumer concerns about the product. Hence that chemistry based background is very helpful. Aside from the technical know how I gained with my biochemistry background, there is a certain rigor in training that is gained through the Biochemistry Program.
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate. 2 - Biochemical Changes in Raw Foods: Fruits and Vegetables. Pages 5 - Biochemistry of Food Processing: Browning Reactions in Foods. Pages
In the corporate world you need to be resilient and be able to press through challenges at work and that is exactly what the program prepares you for. It also prepares you to be able to think critically and to come up with unconventional solutions to issues, which have gone a long way to help me in my career. Google Tag Manager.
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