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 - 2018
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 Student Evaluation
The textbook… much of the content is unnecessary for this level of unit. This not only places undue financial burden on students but also undue stress for being unable to understand the context within the textbook. I believe with care and attention these issues may be resolved and this could be a great unit within both nutrition and chemistry disciplines
The text was earmarked with the Unit in its pilot delivery in 2016. It matches the content that has been mapped to the learning outcomes of a second-year unit on Food Science. An examination of prices of similar texts online reveals the price is within a similar range.
Feedback from Student Evaluation
The group assessment was too early in the term, leaving many groups short on numbers. I feel it would be better to be planned to open after census date to insure adequate group members are allocated. Also the group assessment task was quite heavy when compared to the percentage allocated for the assessment.
In 2018, the groups will be finalised after census date to ensure parity of numbers and that no group is disadvantaged. If we get a unit amendment proposal in, the weighting for Assessment Task 1 will most definitely be reviewed. Thank you for this excellent suggestion.
Feedback from Student Evaluation
I feel like the final exam should draw more from what was learnt during the residential school, since it is a large portion of active learning for most. So maybe some additional questions/problems that were from residential school exercises would be a nice addition.
Another excellent suggestion – you have my assurance that it will be heeded and implemented in 2018.
- 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
(2014)
Authors: Velisek, J
John Wiley and Sons
Hoboken Hoboken , NJ , USA
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: Vancouver
For further information, see the Assessment Tasks.
s.chandra@cqu.edu.au
Module/Topic
Introduction
Amino Acids, Peptides and Proteins
Chapter
1,2
Events and Submissions/Topic
Module/Topic
Fats, Oils and Lipids
Chapter
3
Events and Submissions/Topic
Module/Topic
Saccharides
Chapter
4
Events and Submissions/Topic
Module/Topic
Vitamins
Chapter
5
Events and Submissions/Topic
Friday: Group Assessment 1 sign-ups due at 12 pm AEST
Module/Topic
Minerals
Chapter
6
Events and Submissions/Topic
Module/Topic
Chapter
Events and Submissions/Topic
Module/Topic
Water
Chapter
7
Events and Submissions/Topic
Module/Topic
Flavour Active Compounds
Chapter
8
Events and Submissions/Topic
Module/Topic
Colouring and Pigments
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
Residential School: Wednesday to Friday
Module/Topic
Food Contaminants
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 undertake this task in groups of 4 (or otherwise assigned) by signing up for the assignment topic of your choice available on Moodle. These sign-ups will close on Friday, Week 4. If you have not signed-up by Friday, you will be assigned to a topic by the Unit Coordinator (non-negotiable).
The final output from the assessment will be a group manuscript formatted according to the expectations of the journal, Current Opinion in Food Science. Selected, quality assignments will be improved and submitted as scientific, peer-reviewed papers to various journals for publication.
The main body of your paper should be a minimum of 2700 and a maximum of 3300 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. The assessment task must be completed and submitted by the due date and time. If you do not meet the minimum pass mark for this assessment, you may not be eligible for a supplementary exam or assessment.
The manuscript must be formatted as per the requirements of Current Opinion in Food Science. A link to formatting guidelines is here. The Guide also includes the referencing style. Strictly, works or methods quoted must be limited to 2013. This does not apply to the Introduction, where the prevailing challenge is described. The Introduction should be clear and concise and convince the reader of the challenge that is being addressed. The manuscript should be coherent, have flow and all material sourced externally must be cited in the correct format. Any figures and tables included should be correctly labelled. There should be no typographical errors.
A self and peer assessment (SPA) component will be part of the assessment task and contribute 50% to its weighting. In this exercise, you will evaluate the contribution of all group members and award them marks accordingly. The SPA will thus constitute 50% of your mark for this task, and the remaining 50% will be as awarded by the marker for your submitted review. More details of the SPA will be availed on Moodle.
Week 8 Monday (3 Sept 2018) 12:00 pm AEST
To be submitted via Moodle.
Via assessment feedback file, marking rubric sheet on Moodle.
More specific marking guidelines (i.e. smart rubric) will be available on Moodle. Briefly, the elements of your review that will be evaluated will be according to the following:
- Introduction and Background: 25%
- Literature search: 20%
- Graphs and figures to support arguments and reasoning: 25%
- Interpretation of data and literature: 20%
- Overall presentation: 10%
A self and peer assessment (SPA) component will be part of the assessment task and contribute 50% to its weighting. Here, you will use 10 questions to evaluate the contribution of all group members to the written task. More details of the SPA will be availed on Moodle.
- 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
Succinct expression is an integral aspect of research and scientific writing in all disciplines. Often, such writing is bound by economy of words and enforced by word limits. This assessment task aims to encourage you to get into the habit of concise expression by applying it in your Residential School report.
In the Residential School, you will undertake a range of analytical and qualitative measurements to characterise food and beverages. At the end of the Residential School, you must list a summarised version of all your findings from the analyses conducted. This report is compulsory, and should be individually submitted. The report should not exceed 800 words and must contain the aim and conclusion(s) from each experiment undertaken. The text should be word-processed, with appropriate layout and use of headings/sub-headings. Tables and figures to illustrate specific aspects may be included as appendices with titles and acknowledgement where necessary. Tables and figures will not contribute towards the word count. Irrespective of appendicised results, the main findings must be included in the summary for the experiment. The report must be word-processed.
- The assessment task must be completed and submitted by the due date and time. If you do not meet the minimum pass mark for this assessment, you may not be eligible for a supplementary exam or assessment.
- There should be no typographical errors.
Week 12 Monday (1 Oct 2018) 12:00 pm AEST
A summary to be uploaded via Moodle.
Week 12 Friday (5 Oct 2018)
Feedback in-text through Moodle.
Marking criteria
Aims and findings: 50%
- The aim should be clearly articulated.
- All findings must be described and explained.
- Any anomalous observations must be justified to evidence your understanding of the practical exercise.
Overall presentation: 50%
- Word processed.
- Graphs to be plotted using spreadsheet software.
- No typos or grammatical errors must be present.
- 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
Calculator - all non-communicable calculators, including scientific, programmable and graphics calculators are authorised
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?
