Overview
Food is a complex mixture of chemicals, including nutrients, odorants and tastants, as well as allergens and toxins. In this unit, you 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. You will investigate how food is altered during processing and storage and review techniques to enhance or prevent such changes. You will also consider dietary requirements and food safety issues in modern society.
Details
Pre-requisites or Co-requisites
Prerequisites: CHEM11041 or CHEM11043 or (CHEM11044 and CHEM11045)
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 - 2019
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 Have your say
Students suggested that all do the same experiment at once at Res.
It is not possible to set up the experiments one at a time due to resource requirements. The rotational system will remain and the reasons for this made clearer to students.
Feedback from Have your say
Experiments were really helpful, relevant and interesting especially for students going into nutrition.
We will continue to explore relevant, practical experiments that will help apply theory into practice.
Feedback from Have your say
The provision of resources was useful for exam preparation
We will continue the practice of providing resources to assist with exam preparation.
- 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
Nutritional Sciences
Edition: 3rd (2018)
Authors: Michelle McGuire, Kathy Beerman
Cengage Learning
Boston Boston , MA , USA
ISBN: 978-1-3375-6533-2
Binding: Paperback
Additional Textbook Information
Paper copies can be purchased from the CQUni Bookshop here: http://bookshop.cqu.edu.au (search on the Unit code). eBooks can be purchased at the publisher's website.
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.
m.naiker@cqu.edu.au
Module/Topic
Carbohydrates
Chapter
4
Events and Submissions/Topic
Module/Topic
Proteins
Chapter
5
Events and Submissions/Topic
Module/Topic
Lipids
Chapter
6
Events and Submissions/Topic
Module/Topic
Water and Fat Soluble
Vitamins
Chapter
10, 11
Events and Submissions/Topic
Module/Topic
Major Minerals and
Water
Chapter
12
Events and Submissions/Topic
Module/Topic
Chapter
Events and Submissions/Topic
Module/Topic
Trace Minerals
Chapter
13
Events and Submissions/Topic
Module/Topic
Flavour Active
Compounds
Chapter
To be Advised (TBA)
Events and Submissions/Topic
Module/Topic
Colouring and
Pigments
Chapter
To be Advised (TBA)
Events and Submissions/Topic
Module/Topic
Probiotics, Prebiotics
and Synbiotics
Chapter
To be Advised (TBA)
Events and Submissions/Topic
Module/Topic
Food Poisoning and
Prevention
Chapter
To be Advised (TBA)
Events and Submissions/Topic
Module/Topic
Food Contaminants
Chapter
To be Advised (TBA)
Events and Submissions/Topic
Module/Topic
Review
Chapter
Events and Submissions/Topic
Module/Topic
Chapter
Events and Submissions/Topic
Module/Topic
Chapter
Events and Submissions/Topic
1 Written Assessment
As an emerging
scientist, you are expected to keep updated with current trends in research and
need to be able to collate, review and critique research related communications
in order to identify gaps in knowledge that can be addressed via new research
inquiry. As such you are strongly recommended to liaise and communicate with researchers, experts and
your peers as you go through the reviewing and literature search process for this assessment.
In this assessment
you will be required to collate, review and critique five (5) published scientific journal manuscript’s pertaining to the
following topic in the last five (5)
years and prepare a review report:
“production of desirable and/or
undesirable compounds as a by-product of microbial spoilage of food
and beverages”
Your
completed individual typed report should be of no more than 3000 words and
submitted by the due date. Text must be word processed, with appropriate layout
and use of headings/subheadings. Tables and figures to illustrate specific
aspects may be included in your report. The report should be presented in a
coherent and logical manner and all material sourced must be cited in correct
format.
Week 8 Friday (13 Sept 2019) 11:45 pm AEST
To be submitted via Moodle
Week 11 Monday (30 Sept 2019)
Via assessment task feedback file. Refer to marking rubric sheet on Moodle
More specific marking online will be available on Moodle. Briefly the key components of your report will be evaluated according to the following:
- Introduction and Background (25 %)
- Data Interpretation and Analysis (20 %)
- General Discussion and Conclusions ( 30 %)
- Efficient use of graphs, tables and figures to illustrate your findings (15 %)
- Overall Presentation (10 %)
- 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
- Team Work
- Information Technology Competence
- Cross Cultural Competence
- Ethical practice
2 Practical and Written Assessment
During the residential school you will be
undertaking a range of analytical and qualitative measurements to characterize
various constituents in foodstuff and beverage matrices. At the end of the
residential school, you will be required to submit a summarized report for each
of the experimental analysis conducted
individually.
The text must be word processed and not exceed 1000
words for each report. Each report
must have the following: Title, Aim(s), Results and Discussions, Conclusions
and References from each of the experiments undertaken. Tables and figures to illustrate
specific aspects may be included in your report. Tables and figures will not
contribute towards the word count.
The reports are compulsory, and should be
submitted collated into one file. For this assessment task if you do not meet
the minimum pass mark, you may not be eligible for a supplementary exam or
assessment.
Week 12 Friday (11 Oct 2019) 11:45 pm AEST
The following
marking criteria will be used:
Title and
Aims (10 %)
Results/Discussions (60 %)
Conclusions (10
%)
References (10 %)
Overall Presentation (10 %)
- 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?
