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 - 2024
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).
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 SUTE
Students expressed that the diverse range of assessments in this unit offered valuable learning opportunities, and they particularly appreciated the structure of the take home exam.
The teaching team is committed to consistently providing and managing a diverse range of assessments to ensure valuable and enriching learning opportunities for students.
Feedback from SUTE
Students felt that guided support from the teaching team during the residential school significantly transformed their learning experiences, providing clarity in experiment processes and practical applications.
The teaching team will continue to provide a high level of support and engagement during residential school classes.
Feedback from SUTE, Self and peer review
Students expressed a preference for more consistent engagement with the teaching team throughout the year, beyond the residential school period
The teaching team is planning to conduct regular Zoom Q&A sessions with students throughout the term to enhance engagement and enrich their overall learning experience.
- 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
IT Resources
- CQUniversity Student Email
- Internet
- Unit Website (Moodle)
- Microsft Office
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
Food Chemistry and Composition
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
11 & 12
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
Please be advised that a mandatory residential school is scheduled for Week 9, from September 9th to September 11th, 2024, at the Rockhampton campus.
1 Written Assessment
As an emerging scientist, it is crucial to stay updated with current trends in your field and to develop the ability to gather, review, and critically analyse information related to your research topic. This skill enables you to identify gaps in existing knowledge that can be addressed through new research inquiries. To facilitate this process, it is strongly recommended that you engage in communication and collaboration with researchers, experts, and peers during the reviewing and literature search process for this assessment.
For this assessment, you are required to develop a literature review focusing on one of the following nutrients:
- Dietary fiber
- Anthocyanins
- Saturated fatty acids
- Unsaturated fatty acids
- Vitamin A
- Biotin
- Choline
- Folates
- Tocopherols
- Iron
- Selenium
- Manganese
- Zinc
Your literature review should include the following relevant information regarding the chosen nutrient:
- Title (not included in word count)
- Definition and physio-chemical properties (400 words)
- Functions and regulation in the body (500 words)
- Major sources in the diet (300 words)
- Recommended dietary intake (100 words)
- Availability of supplements, including their efficacy for human consumption (100 words)
- Health problems associated with deficiencies/toxicities (500 words)
- Conclusion (100 words)
- References (not included in word count)
Ensure that you include in-text references for all cited literature and provide a complete reference list at the end of the review. The text should be word processed and submitted as a Microsoft Word document.
The complete literature review should have a word count between 1500 and 2000 words.
Week 6 Monday (19 Aug 2024) 11:45 pm AEST
To be submitted via Moodle as a Microsoft Word document
Week 8 Monday (2 Sept 2024)
Via assessment task feedback file in Moodle
The key elements listed in the marking rubric sheet, accessible on Moodle for reference, will primarily assess your ability to provide clear details on information interpretation, demonstrate coherent understanding, and draw appropriate conclusions about the concept and topic under review.
- 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
Throughout the residential school, you will participate in various chemical analyses and qualitative measurements to assess the components present in food and beverage samples. Upon completion, you are required to submit a comprehensive proforma for each individual experimental analysis conducted. Each report must be prepared using word processing software and submitted as a Microsoft Word document.
The Submission should consist of all the reports combined into a single file.
Week 11 Monday (23 Sept 2024) 11:45 pm AEST
To be submitted via Moodle as a Microsoft Word document.
Week 12 Monday (30 Sept 2024)
Via assessment task feedback file in Moodle.
The assessment marking criteria will be determined by the allocation of marks for each component in the provided proforma for every experiment. The evaluation of your work will be based on these criteria. Notably, you will be assessed on your ability to provide clear and concise aims, record, interpret, and calculate data, answer post-laboratory questions, and provide a clear conclusion. Additionally, your work will be evaluated for completeness and correctness of answers, including the use of correct units.
- 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 encompass all the material covered throughout the current term. This assessment will be in the form of a written examination and you will have 48 hours to complete the exam and submit it as a Word document via Moodle.
When undertaking this assessment, please follow these instructions:
- Answer all questions provided.
- Ensure all submissions are typed and saved as Word documents.
- Clearly demonstrate any calculations required.
- Upload the completed assessment via the Moodle page.
A specific breakdown of topics to be addressed in the take-home exam, along with their corresponding marks, will be provided on Moodle in Week 11.
Week 12 Friday (4 Oct 2024) 9:00 am AEST
The exam will be accessible via Moodle from 9:00 am on Wednesday, October 2nd, 2024, until 9:00 am on Friday, October 4th, 2024. Please note that the exam will only be available for a period of 48 hours. Once you have completed the exam, submit it via Moodle as a Microsoft Word document.
The marks for the take-home exam will be released 14 days after the submission deadline. You will be able to access your marks through the assessment task feedback file on Moodle.
The assessment marking criteria will be determined by the allocation of marks for each question in the take-home exam. Your work will be evaluated based on these criteria. Notably, you will be assessed on your ability to provide clear, concise, and well-balanced responses to the specific questions. Additionally, the completeness and correctness of your answers, including the use of correct units, will be carefully evaluated.
- 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?
