This course in Food Chemistry will enable students to develop their knowledge and capability in dealing with the chemical nature of foods. Students will develop their understanding in the effect of chemical and biochemical reactions on the quality and safety of food. They will also identify and analyse the physico-chemical properties of foods and the origin of off-flavors in foods with respect to chemical changes in natural food constituents (oxidation, lipolysis, and browning). They will also apply various techniques to solve problems in situations encountered during storage of food.

Starting from Semester A, 2015-16, students must satisfy the following minimum passing requirement for courses offered by CHEM: "A minimum of 40% in both coursework and examination components."