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FOOD 602

Food and Nutritional Biochemistry

Course overview

You’ll study the constituents of human and animal food, the biological availability of nutrients and their functions. Plus, contemporary issues in food and nutritional biochemistry.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):
  • a minimum average grade of C- across the course(s) specified below
  • restriction Nutritional Biochemistry, BICH-606
  • restriction Nutritional Biochemistry, BICH-606A
  • restriction Nutritional Biochemistry, BICH-606B
  • restriction Nutritional Biochemistry, BICH-637
Credits 20
Domestic fees $1,305.00

What you will learn

After successfully completing this course, you’ll be able to:

  1. Carry out independent reviews of topics in food and nutritional biochemistry using the available resources and critical analysis.
  2. Present written and oral work.
  3. Use scientific methodology to solve problems.
  4. To demonstrate leadership (i.e. suggest ideas and solutions).
  5. Demonstrate honesty and integrity.
  6. Work as an active team member.

Course examiners

Keegan Burrow

Dr Keegan Burrow

Lecturer

Department of Wine, Food and Molecular Biosciences

[email protected]