Overview
In this unit, you will learn theoretical and practical applications in food science and analysis. You will become familiar with laboratory compliance procedures, interpret risks and appropriate risk-minimisation approaches. The theoretical concepts will include an overview of food science, systems and sustainability, food chemistry and composition, food quality and safety, food preservation, food additives, foods and food products, fermentation, microorganisms, biotechnology, food packaging, environmental concerns and processing, and food regulation and labelling. Contents covered in this unit will provide a sturdy basis for studies in food science, systems and sustainability. Contents covered in this unit will enable you to be able to understand the implications of food science and analysis associated with manufacturing, environment, biotechnology and regulations. Accompanying the theory, you will enhance your practical skills by learning the operation and maintenance of common instrumentation used for food analysis, perform wet chemical analysis, data interpretation and appropriate communication of the results.
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 - 2020
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 felt that the residential school for this unit was well-organised and ran smoothly. Students felt they have learned a lot both in terms of content and laboratory skills. They also commented that all staff were very helpful and ensured that they understood what they were doing and why they were doing it. Students had a great experience.
We will continue to maintain the high standards set for residential school offered in this unit going forward.
Feedback from Have Your Say
More direction should be given for the chemistry side of this course.
We note that the weekly topic contents have been changed to reflect the Nutrition Society of Australia (NSA) 2019 competencies in nutrition science for the offering in 2020. The chemistry content has been reduced for the 2020 offering, but some chemistry must remain in the unit for it to meet the unit learning outcomes. We will encourage students to provide more written feedback on the 2020 Have Your Say regarding this topic.
Feedback from Have Your Say
Learning Resources: Students wanted better exam preparation and also noted some errors in the lab practical handbook. Students noted the textbook wasn't appropriate or Australia.
A lecture outline and a stand-alone presentation session for exam preparation will continue to be provided for students. Errors in the laboratory handbook will be corrected. We'll look for a textbook that is better suited for the contents in this unit.
Feedback from Have Your Say, Lecturer
Assessment Requirements: Students felt that the assessment instructions were unclear and not communicated in a meaningful way.
We will also provide a stand-alone, online and recorded support session devoted to questions around how to complete the assessment. Additional care will be taken to make sure that the description in the Unit Profile does not contradict the description of the assessment task on Moodle or in the stand-alone session.
Feedback from Have Your Say
Assessment Feedback: Students didn't provide written feedback on this item, but we will endeavour to improve it in the future.
The lecturer will continue to provide feedback through track changes and comments written directly into the assessment when it is returned. Students will be encouraged to contact the lecturer if they want additional feedback.
- Evaluate the importance of food systems, sustainability, composition, quality and safety
- Critically discuss the application of food preservation, food product processing, biotechnology and food packaging
- Discuss the legislation, regulation policies and guidelines relevant to labeling and manufacturing of food
- Demonstrate skills in manipulation of laboratory apparatus, careful and systematic observation, precise recording and communication of experimental data.
Alignment of Assessment Tasks to Learning Outcomes
| Assessment Tasks | Learning Outcomes | |||
|---|---|---|---|---|
| 1 | 2 | 3 | 4 | |
| 1 - Written Assessment - 20% | ||||
| 2 - Practical and Written Assessment - 30% | ||||
| 3 - Take Home Exam - 50% | ||||
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 - 30% | ||||||||||
| 3 - Take Home Exam - 50% | ||||||||||
Textbooks
INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS
Edition: 2 (2016)
Authors: Rick Parker, Miriah Pace
Cengage Learning
ISBN: 9781435489394
Binding: Hardcover
Additional Textbook Information
If you prefer to study with a paper copy, they are available at the CQUni Bookshop here: http://bookshop.cqu.edu.au (search on the Unit code). eBooks are available 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
Overview of Food Science
Systems and Sustainability
Chapter
1 & 2
Events and Submissions/Topic
Module/Topic
Chapter
3 & 5
Events and Submissions/Topic
Module/Topic
Food Quality and Safety
Chapter
6 & 26
Events and Submissions/Topic
Module/Topic
Food Preservation I
Heat and Cold
Chapter
9 & 10
Events and Submissions/Topic
Module/Topic
Food Preservation II
Drying and Dehydration
Radiant and Electrical Energy
Chapter
Events and Submissions/Topic
Module/Topic
Chapter
Events and Submissions/Topic
Module/Topic
Food Additives
Chapter
14
Events and Submissions/Topic
Module/Topic
Foods and Food Products
Cereal Grains
Legumes
Oilseeds
Beverages
Chapter
20 & 24
Events and Submissions/Topic
Module/Topic
Fermentation
Microorganisms
Biotechnology
Chapter
13
Events and Submissions/Topic
Module/Topic
Food Packaging
Chapter
15
Events and Submissions/Topic
Module/Topic
Environmental Concerns and Processing
Chapter
25
Events and Submissions/Topic
Module/Topic
Food Regulation and Labeling
Chapter
27
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
Due to COVID-19 impact, Residential School details have not yet been finalised. Please see the unit Moodle site for the latest details regarding the Residential School offering.
1 Written Assessment
As an emerging scientist, you are expected to keep updated with current trends in your field and need to be able to collate, review and critique information 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 are required to develop a literature review on any one of the nutrients listed below:
- Dietary fibre
- Essential amino acids
- Saturated fatty acids
- Unsaturated fatty acids
- Vitamin B
- Vitamin A
- Vitamin D
- Vitamin E
- Vitamin K
- Major Minerals - Ca, Mg and P
- Major Minerals - Na, Cl and K
- Trace minerals - iron, copper, iodine, selenium
- Trace minerals - chromium, manganese, molybdenum, and zinc
Your literature review needs to contain the following information relevant to the nutrient you have chosen:
· Title (not included in word count)
· What are they – definition and physio-chemical properties? (400 words)
· Functions and regulation in the body (500 words)
· Major sources in diet (300 words)
· Recommended dietary intake (100 words)
· Availability of supplements including their efficacy towards human consumption (100 words)
· Health problems associated with deficiencies/toxicities (500 words)
· Conclusion (100 words)
· References (not included in word count)
Include in-text references for all literature cited and a complete reference list at the end. The text must be word processed and submitted as a word document.
Your complete literature review should be of no more than 2000 words.
Week 6 Friday (28 Aug 2020) 11:50 pm AEST
To be submitted via Moodle as a word document
Week 9 Monday (14 Sept 2020)
Via assessment task feedback file in Moodle
Refer to the marking rubric sheet that will be made available on Moodle
- Evaluate the importance of food systems, sustainability, composition, quality and safety
- Communication
- Problem Solving
- Critical Thinking
- Information Literacy
- Information Technology Competence
2 Practical and Written Assessment
During the residential school you will be undertaking a range of chemical analysis and qualitative measurements to characterise various constituents in foodstuff and beverage matrices. At the end of the residential school, you will be required to submit a completed preformat proforma for each of the experimental analysis conducted individually. The text must be word processed/written for each report and submitted as a word document.
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.
To be submitted via Moodle as a word document. More details on the due date and time will be provided later.
Via assessment task feedback file in Moodle
The assessment marking criteria will be based on the marks allocated for each component in the preformat proforma for each experiment.
- Critically discuss the application of food preservation, food product processing, biotechnology and food packaging
- Discuss the legislation, regulation policies and guidelines relevant to labeling and manufacturing of food
- Demonstrate skills in manipulation of laboratory apparatus, careful and systematic observation, precise recording and communication of experimental data.
- Communication
- Problem Solving
- Critical Thinking
- Information Literacy
- Team Work
- Information Technology Competence
- Ethical practice
3 Take Home Exam
The take home exam will cover all the content you have studied this term. This assessment will be in the form of a written assessment that will be made available via Moodle during exam week. You will be allowed 48 hours to complete and upload this take home exam via Moddle as a word document.
In completing this alternative assessment, you should note the following:
• Attempt all questions
• All submissions should be typed and saved as a word document
• Show all calculations as required
• Completed assessment is to be submitted via upload on Moodle page.
The breakdown of topics to be covered in the take home exam and associated marks will be made available on Moddle
To be submitted via Moodle as a word document. More details on the due date and time will be provided later.
The assessment marking criteria will be based on the marks allocated for each question in the take home exam
- Evaluate the importance of food systems, sustainability, composition, quality and safety
- Critically discuss the application of food preservation, food product processing, biotechnology and food packaging
- Discuss the legislation, regulation policies and guidelines relevant to labeling and manufacturing of food
- Communication
- Problem Solving
- Critical Thinking
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?
