The identification of chemical species and quantitative determination of how much of each species is present are the essential first steps in solving all chemical puzzles. In this course students learn analytical techniques and chemical problem solving in the context of forensic and environmental chemistry. The lectures on environmental chemistry cover atmospheric chemistry (including air pollution, global warming and ozone depletion), and water/soil chemistry (including bio-geochemical cycling, chemical speciation, catalysis and green chemistry). The forensic component of the course examines the gathering and analysis of evidence, using a variety of chemical techniques, and the development of specialised forensic techniques in the analysis of trace evidence. Students will also study forensic analyses of inorganic, organic and biological materials (dust, soil, inks, paints, documents, etc) in police, customs and insurance investigations and learn how a wide range of techniques are used to examine forensic evidence.

This unit of study aims to give students an understanding of the properties of food constituents, and the interactions between these constituents during food processing, storage and digestion. The unit will develop an understanding of the relationship between form and functionality of constituents and the concept of fitness-for-purpose (ie, quality) in converting agricultural products into foods. Students will gain an appreciation of the relationship between chemical composition and properties of macroconstituents (carbohydrates, proteins, lipids) and microconstituents (vitamins, minerals, antioxidants, flavour and anti-nutritional chemicals) and their functions in plant and animal based foods. The material presented in lectures and practical classes will enable students to develop research and inquiry skills and an analytical approach in understanding the biochemistry of foods, food processing and storage. On completing this unit, students will be able to describe the chemical and biochemical properties of major food constituents, and demonstrate an understanding of the functionality of these constituents in food processing and nutrition. Students will have gained experience in laboratory techniques used in industry for the analysis of some food products, and information literacy and communication skills from the preparation of practical reports.

The use of biotechnology in food has its basis in the establishment of agriculture and food production. The growth and selection of superior crops and the production of fermented foods and beverages such as leavened bread, cheese and beer are all traditional examples of food biotechnology. More recently, food biotechnology has come to represent the use of molecular technology, including genetically modified organisms (GMO), in the production, processing and analysis of our food. At the completion of this unit students will be able to describe the role of both traditional and modern biotechnology in food science from examples presented in class and through their own research, as well as describing the science underpinning this aspect of food production.
This unit is divided into four discrete modules that address specific examples of food biotechnology used today. These modules cover enzyme technology, postharvest technologies for fruits and vegetables, GM foods, and processing of cereal grains (milling, baking and malting). Each of these modules will be assessed individually using a range of tasks that may include an end-of-module exam (covering lectures and practicals), opinion writing, report writing and poster presentations. These tasks are designed to develop graduate attributes such as research and inquiry; information literacy; personal and intellectual autonomy; ethical, social and professional understanding and communication. Each module will consist of lectures and a laboratory class that will illustrate practical aspects of food biotechnology. This unit is particularly valuable when taken in combination with AGCH3025 Chemistry and Biochemistry of Foods.
The structure and content of the modules is such that students will be at a considerable disadvantage if they do not attend the lectures, particularly the guest lectures. Students must complete all of the laboratory classes. Each module has an equal assessment weighting of 25% of the final mark. To complete the unit successfully, students must achieve at least a Pass grade in each module.
At the completion of this unit students will be able to describe the key theories and techniques used in food biotechnology using the examples discussed in lectures and laboratory classes; demonstrate an ability to correctly use key information sources about food biotechnology; propose well-researched and creative solutions to food biotechnology problems; construct their own views and opinions on the science of food biotechnology and, communicate aspects of food biotechnology to both the scientific and broader community.