CHEM2921 Food Chemistry (UNSW Sydney): rated 4.5/5 overall across 2 reviews collected on UNSW Wall.
CHEM2921 is a UNSW Sydney course taught by the Faculty of Science in School of Chemistry. This page brings together its handbook details and what UNSW students say about it.
Review data updated 2026-10-24.
Chinese title: 食品化学
Type: Undergraduate course
Credit points: 6
Subject area: School of Chemistry
Faculty: Faculty of Science
Level: Undergraduate Level 2
Handbook year: 2026
This course is designed for students enrolled in food science programs and specialisations and aims to equip students with a contemporary understanding of the theory and analytical techniques used in the food chemistry/science sector. This course provides an introduction to the chemistry of water, spectroscopy, amino acids, proteins, fats, carbohydrates and vitamins.
CHEM2921 has 2 scored reviews: overall 4.5/5 · usefulness 5.0 (all out of 5; higher difficulty means harder).
Sources: 1 StudentVIP review (average 5.0 stars); 1 Reddit comment that an AI model judged to be reviewing this course (average would-recommend 4.0/5).
On Reddit: "Some additional words of encouragement: "I definitely think this is one of the harder courses i've taken. I specifically want to do food chemistry in my career and did struggle a lot with it. but that being said, it's just because its a hard area of chemistry in general AND its …"
The course panel on UNSW Wall shows every review and discussion in full.
Q: Is CHEM2921 worth taking?
A: Averaged over 2 reviews: usefulness 5.0/5, overall 4.5/5. Only a few reviews so far, so treat this as a rough guide.
Q: Which faculty teaches CHEM2921, and when is it offered?
A: CHEM2921 is taught by the Faculty of Science. Check the official handbook for the current year.
UNSW Wall is an independent student community and is not affiliated with UNSW Sydney.