CHEM12077 - Food Science & Analysis

General Information

Unit Synopsis

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

Level Undergraduate
Unit Level 2
Credit Points 6
Student Contribution Band SCA Band 2
Fraction of Full-Time Student Load 0.125
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).

Class Timetable View Unit Timetable
Residential School Compulsory Residential School
View Unit Residential School

Unit Availabilities from Term 1 - 2023

Term 2 - 2023 Profile
Mixed Mode

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).

Assessment Overview

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.

Assessment Tasks

Assessment Task Weighting
1. Written Assessment 20%
2. Practical and Written Assessment 30%
3. Take Home Exam 50%

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

Past Exams

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Previous Feedback

Term 2 - 2021 : The overall satisfaction for students in the last offering of this course was 3.8 (on a 5 point Likert scale), based on a 40.91% response rate.

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.

Source: Have your say - Unit evaluation survey
Feedback
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. Students commented that attending the residential school not only allowed them to learn about the food products that get sent out to consumers, but also how those products are quality tested and controlled. 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.
Recommendation
We will continue to maintain the high standards set for residential school offered in this unit going forward.
Action Taken
Every effort was made by the teaching team to provide students with an engaging, interactive and inquiry-based learning experience through the implementation of the residential school.
Source: Have your say - Unit evaluation survey
Feedback
Students commented that the learning resources for this unit were uploaded on Moodle at the end of each week which did not provide them with enough time to review the contents.
Recommendation
The teaching team will endeavour to upload all the necessary learning resources in advance on Moodle to provide students more time to review the contents.
Action Taken
To allow for learners to access to all the necessary learning resources in advance, these were uploaded appropriately on Moodle to provide students more time to review the contents.
Source: SUTE
Feedback
Students thoroughly enjoyed the practical component and found it very useful and beneficial through working in small group environment.
Recommendation
It is recommended that the high standards set for residential school offered in this unit will be maintained and continued going forward.
Action Taken
Nil.
Source: SUTE
Feedback
Students found the contents to be interesting, easy to navigate, and relevant to their qualification and future career.
Recommendation
It is recommended that the quality of the contents will be maintained through continuous refinement as appropriate and required.
Action Taken
Nil.
Source: SUTE
Feedback
Students felt that the teaching team to be friendly, helpful, knowledgeable, and prompt in responding to questions via email and Moodle forums.
Recommendation
It is recommended that the high standards set for engaging effectively and in timely manner towards supporting student learning will be maintained going forward.
Action Taken
Nil.
Source: SUTE, Student Emails and Moodle Forums
Feedback
Students felt that their learning experience could be improved by implementing a weekly open Q&A session.
Recommendation
This will be addressed through more learner-teacher engagement via the implementation of weekly 1 hour Q&A Zoom session.
Action Taken
Nil.
Unit learning Outcomes

On successful completion of this unit, you will be able to:

  1. Evaluate the importance of food systems, sustainability, composition, quality and safety
  2. Critically discuss the application of food preservation, food product processing, biotechnology and food packaging
  3. Discuss the legislation, regulation policies and guidelines relevant to labeling and manufacturing of food
  4. 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 •
2 - Practical and Written Assessment • • •
3 - Take Home Exam • • •
Alignment of Graduate Attributes to Learning Outcomes
• Introductory Level
• Intermediate Level
• Graduate Level
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 • • • •
8 - Ethical practice •
Alignment of Assessment Tasks to Graduate Attributes
• Introductory Level
• Intermediate Level
• Graduate Level
Assessment Tasks Graduate Attributes
1 2 3 4 5 6 7 8 9 10
1 - Written Assessment • • • • •
2 - Practical and Written Assessment • • • • • • •
3 - Take Home Exam • • •