Intro to Food Science & Human Nutrition

This subject introduces the basic concepts of both food science and nutrition. From a food science perspective, the subject will assist students in developing an understanding of the chemical structure and underlying nutritional biochemistry of food components, concentrating on carbohydrates, proteins and lipids, and how food processing affects these food components. From a nutrition perspective, the subject will assist students in developing an understanding of the nutritional aspect of food in the human body, covering basic physiological and biochemical processes. There is a particular emphasis on the digestion, absorption, nutritional significance and health effects of the macro and micronutrients, and the basic biochemistry of energy metabolism. Students will further explore the dietary concepts of energy balance and diet planning and the tools used in this process.

介绍食品科学基础知识和人类营养学原理。

• 1Summarise the structural, physical and chemical properties of food components and apply this knowledge in a food industry application
• 2Discuss how food relates to human physiology and interpret consequences of inadequate or excessive intakes
• 3Analyse an individual's dietary intake against nutrient reference values and dietary guidelines
• 4Determine an individual's anthropometry, energy requirements and potential health effects of imbalances