In this section, we will explore how molecular structure influences the way nutrients behave in foods, cells and the human body. Across four lectures, we will examine carbohydrates, lipids, proteins and electrolytes, focusing on how small chemical differences affect digestion, energy storage, molecular recognition, cellular membranes, enzyme activity, signalling and health. These topics are closely interconnected: sugars provide metabolic energy, fats store energy and form membranes, proteins control chemical processes, and electrolytes regulate pH, communication and cellular function. Throughout the section, we will connect fundamental chemistry to nutrition, disease, agriculture, food processing and environmental contaminants.
- Unit Coordinator: Adam Rosser