Overview
Food is a complex mixture of chemicals, including nutrients, odorants and tastants, as well as allergens and toxins. In this unit, students will study the chemistry of the major nutritive components of food (carbohydrates, lipids, and protein) as well as water, vitamins, minerals, enzymes, food additives, flavours, and colours. Students will investigate how food is altered during processing and storage and review techniques to enhance or prevent such changes. Students will also consider dietary requirements and food safety issues in modern society.
Details
Pre-requisites or Co-requisites
Pre-requisite: CHEM11041 Chemistry for the Life Sciences or CHEM11042 Fundamentals of Chemistry
Important note: Students enrolled in a subsequent unit who failed their pre-requisite unit, should drop the subsequent unit before the census date or within 10 working days of Fail grade notification. Students who do not drop the unit in this timeframe cannot later drop the unit without academic and financial liability. See details in the Assessment Policy and Procedure (Higher Education Coursework).
Offerings For Term 2 - 2017
Attendance Requirements
All on-campus students are expected to attend scheduled classes – in some units, these classes are identified as a mandatory (pass/fail) component and attendance is compulsory. International students, on a student visa, must maintain a full time study load and meet both attendance and academic progress requirements in each study period (satisfactory attendance for International students is defined as maintaining at least an 80% attendance record).
Residential Schools
This unit has a Compulsory Residential School for distance mode students and the details are:
Click here to see your Residential School Timetable.
Recommended Student Time Commitment
Each 6-credit Undergraduate unit at CQUniversity requires an overall time commitment of an average of 12.5 hours of study per week, making a total of 150 hours for the unit.
Class Timetable
Assessment Overview
Assessment Grading
This is a graded unit: your overall grade will be calculated from the marks or grades for each assessment task, based on the relative weightings shown in the table above. You must obtain an overall mark for the unit of at least 50%, or an overall grade of ‘pass’ in order to pass the unit. If any ‘pass/fail’ tasks are shown in the table above they must also be completed successfully (‘pass’ grade). You must also meet any minimum mark requirements specified for a particular assessment task, as detailed in the ‘assessment task’ section (note that in some instances, the minimum mark for a task may be greater than 50%). Consult the University’s Grades and Results Policy for more details of interim results and final grades.
All University policies are available on the CQUniversity Policy site.
You may wish to view these policies:
- Grades and Results Policy
- Assessment Policy and Procedure (Higher Education Coursework)
- Review of Grade Procedure
- Student Academic Integrity Policy and Procedure
- Monitoring Academic Progress (MAP) Policy and Procedure – Domestic Students
- Monitoring Academic Progress (MAP) Policy and Procedure – International Students
- Student Refund and Credit Balance Policy and Procedure
- Student Feedback – Compliments and Complaints Policy and Procedure
- Information and Communications Technology Acceptable Use Policy and Procedure
This list is not an exhaustive list of all University policies. The full list of University policies are available on the CQUniversity Policy site.
Feedback, Recommendations and Responses
Every unit is reviewed for enhancement each year. At the most recent review, the following staff and student feedback items were identified and recommendations were made.
Feedback from Unit Evaluation
"The assessment task on fats and CVD was very interesting. It was a topic that I was interested in and was wanting to research further. I felt like I learned a lot during the research for that topic and yet still have so much more to learn. (Answering one question often creates a new one - knowledge is fascinating"
The Unit Team is encouraged by this feedback and where possible will continue to stimulate student interest by using relevant local-context topics for assessment tasks.
Feedback from Unit Evaluation
"the text book is hard to follow and really in 'dept'"
The lecture slides will specify the relevant sections of the text chapters that need to be read and clarify the utility of the readings to students.
Feedback from Student emailed feedback
"The course had been enjoyable and an 'eye opener'. Aimee would be an amazing mentor. She is fantastic at marking the assignments The chemistry team that CQU has is fantastic. Very supportive of each other and it really comes across...Makes learning easier"
The Unit Team is encouraged by this positive feedback and will strive to maintain this high level of student satisfaction. Well done Amie!
Feedback from Unit Evaluation
"Students raised the issue of needing more hands on for practicals and less waiting times during Residential School"
This was the unit's pilot offering and the enrollment was higher than expected, which was pleasing. However, it also meant a re-rationalising of laboratory space which led to splitting of the class into two groups thus disallowing the earlier intended use of the vacant slots for setting up the next experiment. This would have considerably minimised waiting periods which the student correctly identifies. The Unit Team will nevertheless aim to be better organised in the next offering of the unit with reduced waiting times.
- Discuss the role of food and food technology in nutrition.
- Outline the major reactions occurring in foods as a result of storage, preservation and processing.
- Describe the beneficial and detrimental effects of microorganisms in food.
- Analyse food and discuss the use and development of analytical methods for food.
Alignment of Assessment Tasks to Learning Outcomes
| Assessment Tasks | Learning Outcomes | |||
|---|---|---|---|---|
| 1 | 2 | 3 | 4 | |
| 1 - Written Assessment - 20% | ||||
| 2 - Practical and Written Assessment - 20% | ||||
| 3 - Examination - 60% | ||||
Alignment of Graduate Attributes to Learning Outcomes
| Graduate Attributes | Learning Outcomes | |||
|---|---|---|---|---|
| 1 | 2 | 3 | 4 | |
| 1 - Communication | ||||
| 2 - Problem Solving | ||||
| 3 - Critical Thinking | ||||
| 4 - Information Literacy | ||||
| 5 - Team Work | ||||
| 6 - Information Technology Competence | ||||
| 7 - Cross Cultural Competence | ||||
| 8 - Ethical practice | ||||
| 9 - Social Innovation | ||||
| 10 - Aboriginal and Torres Strait Islander Cultures | ||||
Alignment of Assessment Tasks to Graduate Attributes
| Assessment Tasks | Graduate Attributes | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | |
| 1 - Written Assessment - 20% | ||||||||||
| 2 - Practical and Written Assessment - 20% | ||||||||||
| 3 - Examination - 60% | ||||||||||
Textbooks
The chemistry of food
Edition: 1st edn (2014)
Authors: Velisek, J
Wiley Blackwell
London London , UK
ISBN: 9781118383810
Binding: Paperback
Additional Textbook Information
Digital copies of the text may be available for sale as well.
IT Resources
- CQUniversity Student Email
- Internet
- Unit Website (Moodle)
All submissions for this unit must use the referencing style: Harvard (author-date)
For further information, see the Assessment Tasks.
s.chandra@cqu.edu.au
Module/Topic
Introduction
Amino Acids, Peptides and Proteins
Chapter
Chapter 1
Chapter 2
Events and Submissions/Topic
Module/Topic
Fats, Oils and Lipids
Chapter
Chapter 3
Events and Submissions/Topic
Module/Topic
Saccharides
Chapter
Chapter 4
Events and Submissions/Topic
Repeating students apply for credit for Residential School
Module/Topic
Vitamins
Chapter
Chapter 5
Events and Submissions/Topic
Module/Topic
Minerals
Chapter
Chapter 6
Events and Submissions/Topic
Module/Topic
Chapter
Events and Submissions/Topic
Module/Topic
Water
Chapter
Chapter 7
Events and Submissions/Topic
Module/Topic
Flavour Active Compounds
Chapter
Chapter 8
Events and Submissions/Topic
Module/Topic
Colouring and Pigments
Chapter
Chapter 9
Events and Submissions/Topic
Module/Topic
Probiotics, Prebiotics and Synbiotics
Chapter
External readings
Events and Submissions/Topic
Module/Topic
Food Poisoning and Prevention
Chapter
External readings
Events and Submissions/Topic
Module/Topic
Food Contaminants
Chapter
Chapter 12
Events and Submissions/Topic
Module/Topic
Review of Topics and Examination Preparation
Chapter
Events and Submissions/Topic
Module/Topic
Chapter
Events and Submissions/Topic
Module/Topic
Chapter
Events and Submissions/Topic
1 Written Assessment
As emerging scientists, you are expected to be up-to-date with current research outputs and need to be able to collate, review and critique prior work in order to identify gaps in knowledge that can be addressed via new research inquiry.
Accordingly, this Assessment requires you to collaborate with your peers and prepare a brief review manuscript on a topic of current scientific interest in Food Science. You will be assigned into groups of 4 and these would be put up in Week 3. The final output will be a group manuscript formatted according to the expectations of the journal, Current Opinion in Food Science.
Each group must select one of the topics listed below, via Moodle by 12 pm, Wednesday, Week 3. Any group that fails to meet this deadline will be allocated a topic by the unit coordinator. Each topic will only be nominated by one group. In the event there are more groups than topics, multiple groups will be assigned a topic by the Unit Coordinator.
List of Assignment Topics
1. Advances in fresh food (meat) spoilage detection
2. Lipid characterisation studies of beer
3. Recent advances in food sensory evaluation techniques
4. The role of nanotechnology in food quality evaluation and implementation
5. The use of biosensors in food analysis
Details of the Assignment (word limit, possible guidelines on scope etc.) will be in Assignment 1 Information on Moodle (Week 1)
Week 6 Monday (21 Aug 2017) 11:45 pm AEST
Week 10 Friday (22 Sept 2017)
Marks will be awarded for
- Grammar and writing skills,
- Structure and formatting
- Currency and relevance of content,
- Identification of knowledge gaps
- Quality of scientific argument
- Research and referencing.
A detailed marking scheme is available on the Moodle site.
Marks will not be allocated for sections that are plagiarised or copied, in line with CQU Policy.
- Describe the beneficial and detrimental effects of microorganisms in food.
- Analyse food and discuss the use and development of analytical methods for food.
- Communication
- Problem Solving
- Critical Thinking
- Information Literacy
- Information Technology Competence
- Cross Cultural Competence
- Ethical practice
2 Practical and Written Assessment
Residential School
This unit has a compulsory three-day Residential School component in Rockhampton. Attendance on all three days is compulsory and a Pass grade is only awarded upon full attendance. A Pass in the Residential School is required to pass the unit. Students who are unable to attend for full duration must present a valid medical certificate or other documentation as per University policy governing Assignment Extensions.
- The dates for the Residential School are 16 - 18 September.
- Students repeating this unit who wish to cross-credit marks from prior Residential School/practical sessions, MUST seek written approval from the unit coordinator before end of Week 3.
- All practical exercises allocated in the Residential School must be completed as per schedule.
Written Assessment from Residential School
Report writing is a key benchmark of the scientific endeavour and the same principles of knowledge value, accuracy of interpretation and succinct, timely communication apply equally to undergraduate and higher-degree experiments. Therefore, through this assessment you will be able to apply the rigors of scientific writing to your own practical experiments in the unit. You will work in pairs/groups as assigned and use advanced scientific instrumentation to undertake measurements of your work in the laboratory. One of the practical sessions will be assessed via a written report.
General Guidelines
- The report should contain elements of scientific report writing including: Title, Introduction, Materials and Methods, Results and Discussion and Conclusion.
- Main body of your paper should be a minimum of 2250 and a maximum of 2750 words. Works submitted that are beyond this range are unlikely to score as highly as those that make the best use of the specified length. However, a paper that is well-written, clear, concise and succinct with all useful information will be assessed without penalties for not meeting the length guideline.
- Text should be word-processed, with appropriate layout and use of headings/sub-headings. Tables and figures to illustrate specific aspects may be included with titles and acknowledgement where necessary.
- Please avoid images with very large file sizes as this will make your file too large to upload/download.
- The list of references should form the last page or two, at the end of the assessment. Referencing should be in a consistent style.
- The assessment task must be completed and submitted by the due date and time. In the absence of an approved extension, there will be no opportunity to complete the task after this date and there will be no supplementary exam or assessment offered should you come close to passing the unit but do not meet the criteria for a Pass grade for the overall unit.
More details of Written Assessment will be provided in the Laboratory Manual available on Moodle.
Week 11 Friday (29 Sept 2017) 11:45 pm AEST
Week 12 Friday (6 Oct 2017)
- The Introduction should be clear and concise.
- Procedure (if applicable) should be in excellent detail allowing it to be replicated elsewhere.
- Data should be clearly presented, e.g. numerical data must be tabulated. Data obtained should be verified and where precision and/or accuracy is lacking, sufficient explanation using statistical treatment must be provided.
- The report should be coherent, have flow and all material sourced externally must be cited in the correct format.
- Any calculations must be performed correctly.
- Figures and tables should be correctly labelled.
- There should be no typographical errors.
- Outline the major reactions occurring in foods as a result of storage, preservation and processing.
- Analyse food and discuss the use and development of analytical methods for food.
- Communication
- Problem Solving
- Information Literacy
- Team Work
- Information Technology Competence
- Cross Cultural Competence
- Ethical practice
Examination
Dictionary - non-electronic, concise, direct translation only (dictionary must not contain any notes or comments).
As a CQUniversity student you are expected to act honestly in all aspects of your academic work.
Any assessable work undertaken or submitted for review or assessment must be your own work. Assessable work is any type of work you do to meet the assessment requirements in the unit, including draft work submitted for review and feedback and final work to be assessed.
When you use the ideas, words or data of others in your assessment, you must thoroughly and clearly acknowledge the source of this information by using the correct referencing style for your unit. Using others’ work without proper acknowledgement may be considered a form of intellectual dishonesty.
Participating honestly, respectfully, responsibly, and fairly in your university study ensures the CQUniversity qualification you earn will be valued as a true indication of your individual academic achievement and will continue to receive the respect and recognition it deserves.
As a student, you are responsible for reading and following CQUniversity’s policies, including the Student Academic Integrity Policy and Procedure. This policy sets out CQUniversity’s expectations of you to act with integrity, examples of academic integrity breaches to avoid, the processes used to address alleged breaches of academic integrity, and potential penalties.
What is a breach of academic integrity?
A breach of academic integrity includes but is not limited to plagiarism, self-plagiarism, collusion, cheating, contract cheating, and academic misconduct. The Student Academic Integrity Policy and Procedure defines what these terms mean and gives examples.
Why is academic integrity important?
A breach of academic integrity may result in one or more penalties, including suspension or even expulsion from the University. It can also have negative implications for student visas and future enrolment at CQUniversity or elsewhere. Students who engage in contract cheating also risk being blackmailed by contract cheating services.
Where can I get assistance?
For academic advice and guidance, the Academic Learning Centre (ALC) can support you in becoming confident in completing assessments with integrity and of high standard.
What can you do to act with integrity?
