Paradigm shifts in biology have changed the emphasis from single biomolecule studies to complex systems of biomolecules, cells and their interrelationships in ecosystems of life. Such an integrated understanding of cells, biomolecules and ecosystems is key to innovations in biology. Life relies on organisation, communication, responsiveness and regulation at every level. Understanding biological mechanisms, improving human health and addressing the impact of human activity are the great challenges of the 21st century. This unit will investigate life at levels ranging from cells, and biomolecule ecosystems, through to complex natural and human ecosystems. You will explore the importance of homeostasis in health and the triggers that lead to disease and death. You will learn the methods of cellular, biomolecular, microbial and ecological investigation that allow us to understand life and discover how expanding tools have improved our capacity to manage and intervene in ecosystems for our own health and organisms in the environment that surround and support us. You will participate in inquiry-led practicals that reinforce the concepts in the unit. By doing this unit you will develop knowledge and skills that will enable you to play a role in finding global solutions that will impact our lives.

Paradigm shifts in biology have changed the emphasis from single biomolecule studies to complex systems of biomolecules, cells and their interrelationships in ecosystems of life. Such an integrated understanding of cells, biomolecules and ecosystems is key to innovations in biology. Life relies on organisation, communication, responsiveness and regulation at every level. Understanding biological mechanisms, improving human health and addressing the impact of human activity are the great challenges of the 21st century. This unit will investigate life at levels ranging from cells, and biomolecule ecosystems, through to complex natural and human ecosystems. You will explore the importance of homeostasis in health and the triggers that lead to disease and death. You will learn the methods of cellular, biomolecular, microbial and ecological investigation that allow us to understand life and discover how expanding tools have improved our capacity to manage and intervene in ecosystems for our own health and organisms in the environment that surround and support us. This unit of study has the same overall structure as BIOL1007 but the material is discussed in greater detail and at a more advanced level. The content and nature of these components may vary from year to year.

Paradigm shifts in biology have changed the emphasis from single biomolecule studies to complex systems of biomolecules, cells and their interrelationships in ecosystems of life. Such an integrated understanding of cells, biomolecules and ecosystems is key to innovations in biology. Life relies on organisation, communication, responsiveness and regulation at every level. Understanding biological mechanisms, improving human health and addressing the impact of human activity are the great challenges of the 21st century. This unit will investigate life at levels ranging from cells, and biomolecule ecosystems, through to complex natural and human ecosystems. You will explore the importance of homeostasis in health and the triggers that lead to disease and death. You will learn the methods of cellular, biomolecular, microbial and ecological investigation that allow us to understand life and intervene in ecosystems to improve health. The same theory will be covered as in the advanced stream but in this Special Studies Unit, the practical component is a research project. The research will be a synthetic biology project investigating genetically engineered organisms. Students will have the opportunity to develop higher level generic skills in computing, communication, critical analysis, problem solving, data analysis and experimental design.

Chemistry describes how and why things happen from a molecular perspective. Chemistry underpins all aspects of the natural and physical world, and provides the basis for new technologies and advances in the life, medical and physical sciences, engineering, and industrial processes. This unit of study will further develop your knowledge and skills in chemistry for application to life and medical sciences, engineering, and further study in chemistry. You will learn about nuclear and radiation chemistry, wave theory, atomic orbitals, spectroscopy, bonding, enthalpy and entropy, equilibrium, processes occurring in solutions, and the functional groups in carbon chemistry. You will develop experimental design, conduct and analysis skills in chemistry through experiments that ask and answer questions like how do dyes work, how do we desalinate water, how do we measure the acid content in foods, how do we get the blue in a blueprint, and how do we extract natural products from plants? Through inquiry, observation and measurement, you will understand the 'why' and the 'how' of the natural and physical world and will be able to apply this understanding to real-world problems and solutions. This unit of study is directed toward students with a satisfactory prior knowledge of the HSC chemistry course.

Chemistry describes how and why things happen from a molecular perspective. Chemistry underpins all aspects of the natural and physical world, and provides the basis for new technologies and advances in the life, medical and physical sciences, engineering, and industrial processes. This unit of study will equip you with the fundamental knowledge and skills in chemistry for broad application. You will learn about atomic theory, structure and bonding, equilibrium, processes occurring in solutions, and the functional groups of molecules. You will develop experimental design, conduct and analysis skills in chemistry through experiments that ask and answer questions about the chemical nature and processes occurring around you. Through inquiry, observation and measurement, you will better understand the natural and physical world and will be able to apply this understanding to real-world problems and solutions. This unit of study is directed toward students whose chemical background is weak (or non-existent). Compared to the mainstream Chemistry 1A, the theory component of this unit begins with more fundamental concepts, and does not cover, or goes into less detail about some topics. Progression to intermediate chemistry from this unit and Fundamentals of Chemistry 1B requires completion of an online supplementary course.

Chemistry describes how and why things happen from a molecular perspective. Chemistry underpins all aspects of the natural and physical world, and provides the basis for new technologies and advances in sciences, engineering, and industrial processes. This unit of study will further develop your knowledge and skills in chemistry for broad application, including further study in chemistry. You will learn about nuclear and radiation chemistry, wave theory, atomic orbitals, spectroscopy, bonding, enthalpy and entropy, equilibrium, processes occurring in solutions, and the functional groups of molecules. You will develop experimental design, conduct and analysis skills in chemistry through experiments that ask and answer questions about the chemical nature and processes occurring around you. Through inquiry, observation and measurement, you will better understand the natural and physical world and will be able to apply this understanding to real-world problems and solutions. This unit of study is directed toward students with a good secondary performance both overall and in chemistry or science. Students in this category are expected to do this unit rather than Chemistry 1A. Compared to the mainstream Chemistry 1A, the theory component of this unit provides a higher level of academic rigour and makes broader connections between topics.

Chemistry describes how and why things happen from a molecular perspective. Chemistry underpins all aspects of the natural and physical world, and provides the basis for new technologies and advances in the life, medical and physical sciences, engineering, and industrial processes. This unit of study will further develop your knowledge and skills in chemistry for application to life and medical sciences, engineering, and further study in chemistry. You will learn about nuclear and radiation chemistry, wave theory, atomic orbitals, spectroscopy, bonding, enthalpy and entropy, equilibrium, processes occurring in solutions, and the functional groups in carbon chemistry. You will develop experimental design, conduct and analysis skills in chemistry in small group projects. The laboratory program is designed to extend students who already have chemistry laboratory experience, and particularly caters for students who already show a passion and enthusiasm for research chemistry, as well as aptitude as demonstrated by high school chemistry results. Entry to Chemistry 1A (Special Studies Program) is restricted to a small number of students with an excellent school record in Chemistry, and applications must be made to the School of Chemistry. The practical work syllabus for Chemistry 1A (Special Studies Program) is very different from that for Chemistry 1A and Chemistry 1A (Advanced) and consists of special project-based laboratory exercises. All other unit of study details are the same as those for Chemistry 1A (Advanced).

Managing safety and quality of food is critical to health, social, environmental and economic security. In this unit of study, you will examine the structural and functional properties of foods, and the science underpinning their production and management. Different categories of food will be described on the basis of physiology and biochemistry and how this underpins quality, organoleptic and nutritional properties. Typical spoilage processes in different foods, quality deterioration during the postharvest period, and the industry practices and technology used to prolong shelf-life will be covered. The main food safety challenges for the food industry and their control will be introduced. The unit focuses on core skills in assessment of food quality and safety, and the understanding of management practices and technology used to ensure these meet market or regulatory requirements. Case study examples will be drawn from grain, fruit and vegetable, meat, eggs, dairy and seafood products. Food standards, food safety systems and government regulations will also be covered. Students are introduced to basic chemistry and microbiology techniques used in food science as well as common industrial methods for food quality assessment.

Without cells, life as we know it would not exist. These dynamic assemblies, packed with biological molecules are constantly in action. But how do cells work? Why is the food that you eat so important for cellular function? How is information transmitted from generation to generation? And, what happens as a result of disease or genetic mutation? In this unit of study you will learn how cells work at the molecular level, with an emphasis on human biochemistry and molecular biology. We will focus initially on how genetic information is regulated in eukaryotes, including replication, transcription and translation, and molecular aspects of the cell cycle, mitosis and meiosis. Then we will explore cellular metabolism and how cells extract and store energy from fuels like fats and carbohydrates, how the use of fuels is modulated in response to exercise, starvation and disease, and how other key metabolites are processed. Our practicals, along with other guided and online learning sessions will introduce you to widely applied and cutting-edge tools that are essential for modern biochemistry and molecular biology. By the end of this unit, you will be equipped with foundational skills and knowledge to support your studies in the life and medical sciences.

Without cells, life as we know it would not exist. These dynamic assemblies, packed with biological molecules are constantly in action. But how do cells work? Why is the food that you eat so important for cellular function? How is information transmitted from generation to generation? And, what happens as a result of disease or genetic mutation? In this unit of study, you will learn how cells work at the molecular level, with an emphasis on human biochemistry and molecular biology. We will focus initially on how genetic information is regulated in eukaryotes, including replication, transcription and translation, and molecular aspects of the cell cycle, mitosis and meiosis. Then we will explore cellular metabolism and how cells extract and store energy from fuels like fats and carbohydrates, how the use of fuels is modulated in response to exercise, starvation and disease, and how other key metabolites are processed. The advanced laboratory component will provide students with an authentic research laboratory experience while in the theory component, current research topics will be presented in a problem-based format through tutorial sessions. This material will be assessed by creative student-centered activities supported by eLearning platforms.

Without cells, life as we know it would not exist. These dynamic assemblies, packed with biological molecules are constantly in action. But how do cells work? Why is the food that you eat so important for cellular function? How is information transmitted from generation to generation? What happens as a result of disease or genetic mutation? In this unit of study, you will learn how cells work at the molecular level, with an emphasis on human biochemistry and molecular biology. We will focus initially on how genetic information is regulated in eukaryotes, including replication, transcription and translation, and molecular aspects of the cell cycle, mitosis and meiosis. Then we will explore cellular metabolism and how cells extract and store energy from fuels like fats and carbohydrates, how the use of fuels is modulated in response to exercise, starvation and disease, and how other key metabolites are processed. Our practicals, along with other guided and online learning sessions will introduce you to widely applied and cutting-edge tools that are essential for modern biochemistry and molecular biology. By the end of this unit, you will be equipped with foundational skills and knowledge to support your studies in the medical and life sciences.

Food is essential for health and wellbeing and has a key role in the economy. Food system dynamics have become increasingly complex due to changing consumer demands, increased global trade, and advanced technologies now used in the food industry. In this unit, you will develop a comprehensive understanding of the monitoring and control of quality and safety of foods during the food production process and its distribution. The content is aimed at ensuring that the consumer receives food products that are safe to consume and with the desired level of quality, both in terms of their sensory attributes and nutritional composition. You will examine techniques for the monitoring and control of food quality and food safety. On completion of this unit, you will be better able to: 1) Understand the roles of quality control, quality assurance and quality management systems in controlling the quality and safety of food; 2) Outline key issues in food legislation and its implementation in control and management of food quality and safety. You will develop a sound underpinning of the scientific concepts of food safety and quality management for a range of fresh and processed foods.

All of the food that we produce and consume is processed in some way. The manufacture of composite food products, which have distinct properties to their constituent ingredients, requires a complex series of processing operations. However, even ready-to-eat fresh foods undergo processing to facilitate distribution to consumers, maximise shelf-life, and ensure food safety. This unit will examine the biochemical and physicochemical transformations that occur in food materials during processing and how processing parameters affect the fulfilment of food quality, shelf-life, and safety objectives. The unit is divided into modules on (1) processing to modify food structure; (2) processing for preservation; and value-adding, focused on (3) healthier food and (4) fermentation as interesting case studies in food processing. You will learn methods of food analysis and apply a scientific approach to investigating the relationships between food composition, functionality, processing conditions, and end-product properties. By doing this unit, you will develop a sound understanding of the scientific principles underpinning food processing decisions and outcomes. This is well-regarded in the food industry, particularly FMCG and manufacturing, as the ability to systematically characterise, analyse, and troubleshoot processes can be applied to a wide range of industrial situations.

The molecular basis of foods is a critical aspect of food science. FOOD3002 investigates the (bio)chemical properties of food constituents, as well as the interactions between these constituents during food processing, storage, cooking and digestion. You will develop an understanding of the relationship between form and functionality of food constituents and the concept of quality in converting agricultural products into foods. You will gain an appreciation of the relationship between chemical composition and properties of macro-constituents (carbohydrates, proteins, lipids) and micro-constituents (vitamins, minerals, flavour and antinutritional chemicals) and their functions in plant- and animal-based foods. FOOD3002 will enable you to develop research and inquiry skills and an analytical approach to understand the (bio)chemistry of foods and food processing. You will gain experience in laboratory techniques used in industry and research for the analysis of a range of food products, as well as developing information literacy and communication skills, through the preparation of written and in-lab assignments, practical reports and the creation of a short video. 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.

Our ever-changing world requires knowledge that extends across multiple disciplines. The ability to identify and explore interdisciplinary links is a crucial skill for emerging professionals and researchers alike. This unit presents the opportunity to bring together the concepts and skills you have learnt in your discipline and apply them to a real-world problem. New product development is an important example of interdisciplinary research in the food industry. Product development teams may comprise food scientists and technologists, process engineers, market researchers, nutritionists, project managers, financial analysts and lawyers at different stages of the project. In FOOD3888, you will gain a theoretical and practical understanding of food product development through a group design project that will require application of disciplinary knowledge as well as collaboration with students from other disciplines to ideate and refine product concepts, develop design specifications, optimize prototypes, and evaluate aspects of product performance. The unit will develop your skills in problem-solving, data collection, analysis and communication. All of these skills are highly valued by employers. This unit will foster the ability to work in interdisciplinary teams, and this is essential for both professional and research pathways in the future.

This interdisciplinary unit provides students with the opportunity to address complex problems identified by industry, community, and government organisations, and gain valuable experience in working across disciplinary boundaries. In collaboration with a major industry partner and an academic lead, students integrate their academic skills and knowledge by working in teams with students from a range of disciplinary backgrounds. This experience allows students to research, analyse and present solutions to a real-world problem, and to build on their interpersonal and transferable skills by engaging with and learning from industry experts and presenting their ideas and solutions to the industry partner.

All of the food that we produce and consume is processed in some way. The manufacture of composite food products, which have distinct properties to their constituent ingredients, requires a complex series of processing operations. However, even ready-to-eat fresh foods undergo processing to facilitate distribution to consumers, maximise shelf-life, and ensure food safety. This unit will examine the biochemical and physicochemical transformations that occur in food materials during processing and how processing parameters affect the fulfilment of food quality, shelf-life, and safety objectives. The unit is divided into modules on (1) processing to modify food structure; (2) processing for preservation; and value-adding, focused on (3) healthier food and (4) fermentation as interesting case studies in food processing. You will learn methods of food analysis and apply a scientific approach to investigating the relationships between food composition, functionality, processing conditions, and end-product properties. By doing this unit, you will develop a sound understanding of the scientific principles underpinning food processing decisions and outcomes. This is well-regarded in the food industry, particularly FMCG and manufacturing, as the ability to systematically characterise, analyse, and troubleshoot processes can be applied to a wide range of industrial situations.

The molecular basis of foods is a critical aspect of food science. FOOD3002 investigates the (bio)chemical properties of food constituents, as well as the interactions between these constituents during food processing, storage, cooking and digestion. You will develop an understanding of the relationship between form and functionality of food constituents and the concept of quality in converting agricultural products into foods. You will gain an appreciation of the relationship between chemical composition and properties of macro-constituents (carbohydrates, proteins, lipids) and micro-constituents (vitamins, minerals, flavour and antinutritional chemicals) and their functions in plant- and animal-based foods. FOOD3002 will enable you to develop research and inquiry skills and an analytical approach to understand the (bio)chemistry of foods and food processing. You will gain experience in laboratory techniques used in industry and research for the analysis of a range of food products, as well as developing information literacy and communication skills, through the preparation of written and in-lab assignments, practical reports and the creation of a short video. 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.