Food Science builds upon essential chemical concepts and how they are applied in nutrition: the chemical composition of foods and the changes that take place during handling, processing and storage. Topics include amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. In addition, antinutritional, toxic and other biologically active substances, food additives and contaminants are also discussed. The course also explores food in terms of colour, surface qualities, texture, flavour and odour, and how these appeal to our senses.