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CHEM12077 - Food Science & Analysis

General Information

Unit Synopsis

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

Level Undergraduate
Unit Level 2
Credit Points 6
Student Contribution 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 - 2020

Term 2 - 2020 Profile
Mixed Mode
Rockhampton
Term 2 - 2021 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 20%
3. Examination 60%

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

No previous feedback available

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
Feedback
Students suggested that all do the same experiment at once at Res.
Recommendation
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.
Action Taken
We better explained the rotational system. There were fewer issues transpiring about how the practicals were run in 2019.
Source: Have your say
Feedback
Experiments were really helpful, relevant and interesting especially for students going into nutrition.
Recommendation
We will continue to explore relevant, practical experiments that will help apply theory into practice.
Action Taken
We continued with the same practical experiments.
Source: Have your say
Feedback
The provision of resources was useful for exam preparation
Recommendation
We will continue the practice of providing resources to assist with exam preparation.
Action Taken
Appropriate provision of exam resources were made was made.
Source: Have Your Say
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. 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
Nil.
Source: Have Your Say
Feedback
More direction should be given for the chemistry side of this course.
Recommendation
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.
Action Taken
Nil.
Source: Have Your Say
Feedback
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.
Recommendation
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.
Action Taken
Nil.
Source: Have Your Say, Lecturer
Feedback
Assessment Requirements: Students felt that the assessment instructions were unclear and not communicated in a meaningful way.
Recommendation
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.
Action Taken
Nil.
Source: Have Your Say
Feedback
Assessment Feedback: Students didn't provide written feedback on this item, but we will endeavour to improve it in the future.
Recommendation
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.
Action Taken
Nil.
Unit learning Outcomes

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

  1. Discuss the role of food and food technology in nutrition
  2. Outline the major reactions occurring in foods as a result of storage, preservation and processing
  3. Describe the beneficial and detrimental effects of microorganisms in food
  4. 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
2 - Practical and Written Assessment
3 - Examination
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
7 - Cross Cultural 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
1 - Written Assessment
2 - Practical and Written Assessment
3 - Examination