CHEM12077 - Food Science & Analysis
Term 2 - 2017


All details in this unit profile for CHEM12077 have been officially approved by CQUniversity and represent a learning partnership between the University and you (our student). The information will not be changed unless absolutely necessary and any change will be clearly indicated by an approved correction included in the profile.

Overview

Food is a complex mixture of chemicals, including nutrients, odorants and tastants, as well as allergens and toxins. In this unit, students 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. Students will investigate how food is altered during processing and storage and review techniques to enhance or prevent such changes. Students will also consider dietary requirements and food safety issues in modern society.

Details

Career Level Undergraduate
Unit Level Level 2
Credit Points 6
Student Contribution Band 7A
Fraction of Full-Time Student Load 0.125

Pre-requisites or Co-requisites

Pre-requisite: CHEM11041 Chemistry for the Life Sciences or CHEM11042 Fundamentals of Chemistry

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.

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).

Offerings

Term 2 - 2017
  • Mixed Mode
  • Rockhampton

Website

This unit has a website, within the Moodle system, which is available two weeks before the start of term. It is important that you visit your Moodle site throughout the term. Go to Moodle

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 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 Procedures for more details of interim results and final grades.

All University policies are available on the IMPortal.

You may wish to view these policies:

  • Grades and Results Procedure
  • Assessment Policy and Procedure (Higher Education Coursework)
  • Review of Grade Procedure
  • Academic Misconduct Procedure
  • Monitoring Academic Progress (MAP) Policy and Procedure – Domestic Students
  • Monitoring Academic Progress (MAP) Policy and Procedure – International Students
  • Refund and Excess Payments (Credit Balances) Policy and Procedure
  • Student Feedback – Compliments and Complaints Policy and Procedure
  • Acceptable Use of Information and Communications Technology Facilities and Devices Policy and Procedure

This list is not an exhaustive list of all University policies. The full list of University policies are available on the IMPortal.

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 Source Recommendation
"The assessment task on fats and CVD was very interesting. It was a topic that I was interested in and was wanting to research further. I felt like I learned a lot during the research for that topic and yet still have so much more to learn. (Answering one question often creates a new one - knowledge is fascinating" Unit Evaluation The Unit Team is encouraged by this feedback and where possible will continue to stimulate student interest by using relevant local-context topics for assessment tasks.
"the text book is hard to follow and really in 'dept'" Unit Evaluation The lecture slides will specify the relevant sections of the text chapters that need to be read and clarify the utility of the readings to students.
"The course had been enjoyable and an 'eye opener'. Aimee would be an amazing mentor. She is fantastic at marking the assignments The chemistry team that CQU has is fantastic. Very supportive of each other and it really comes across...Makes learning easier" Student emailed feedback The Unit Team is encouraged by this positive feedback and will strive to maintain this high level of student satisfaction. Well done Amie!
"Students raised the issue of needing more hands on for practicals and less waiting times during Residential School" Unit Evaluation This was the unit's pilot offering and the enrollment was higher than expected, which was pleasing. However, it also meant a re-rationalising of laboratory space which led to splitting of the class into two groups thus disallowing the earlier intended use of the vacant slots for setting up the next experiment. This would have considerably minimised waiting periods which the student correctly identifies. The Unit Team will nevertheless aim to be better organised in the next offering of the unit with reduced waiting times.
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      
6. Information Technology Competence        
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
1 - Written Assessment  
2 - Practical and Written Assessment  
3 - Examination          

Prescribed Textbooks

The chemistry of food
Author/s: Velisek, J Year: 2014
Edition: 1st edn Publisher: Wiley Blackwell
City: London
Country: UK
View textbooks at the CQUniversity Bookshop
Note:

Digital copies of the text may be available for sale as well.

IT Resources

You will need access to the following IT resources:
  • CQUniversity Student Email
  • Internet
  • Unit Website (Moodle)
All submissions for this unit must use the Harvard (author-date) referencing style (details can be obtained here). For further information, see the Assessment Tasks below.
Unit CoordinatorShaneel Chandra (s.chandra@cqu.edu.au)
Note: Check the Term-Specific section for any additional contact information provided by the teaching team
Week Begin Date Module/Topic Chapter Events and Submissions
Week 1 10-07-2017

Introduction

Amino Acids, Peptides and Proteins

Chapter 1

Chapter 2

Week 2 17-07-2017

Fats, Oils and Lipids

Chapter 3

Week 3 24-07-2017

Saccharides

Chapter 4

Repeating students apply for credit for Residential School

Week 4 31-07-2017

Vitamins

Chapter 5

Week 5 07-08-2017

Minerals

Chapter 6

Vacation Week 14-08-2017
Week 6 21-08-2017

Water

Chapter 7

Written Assessment Due Monday (21 Aug 17) 11:45 PM AEST
Week 7 28-08-2017

Flavour Active Compounds

Chapter 8

Week 8 04-09-2017

Colouring and Pigments

Chapter 9

Week 9 11-09-2017

Probiotics, Prebiotics and Synbiotics

External readings

Week 10 18-09-2017

Food Poisoning and Prevention

External readings

Week 11 25-09-2017

Food Contaminants

Chapter 12

Practical and Written Assessment Due Friday (29 Sep 17) 11:45 PM AEST
Week 12 02-10-2017

Review of Topics and Examination Preparation

Review/Exam Week 09-10-2017
Exam Week 16-10-2017

1 Written Assessment

Assessment Title Written Assessment
Task Description

As emerging scientists, you are expected to be up-to-date with current research outputs and need to be able to collate, review and critique prior work in order to identify gaps in knowledge that can be addressed via new research inquiry.

Accordingly, this Assessment requires you to collaborate with your peers and prepare a brief review manuscript on a topic of current scientific interest in Food Science. You will be assigned into groups of 4 and these would be put up in Week 3. The final output will be a group manuscript formatted according to the expectations of the journal, Current Opinion in Food Science.

Each group must select one of the topics listed below, via Moodle by 12 pm, Wednesday, Week 3. Any group that fails to meet this deadline will be allocated a topic by the unit coordinator. Each topic will only be nominated by one group. In the event there are more groups than topics, multiple groups will be assigned a topic by the Unit Coordinator.

List of Assignment Topics

1. Advances in fresh food (meat) spoilage detection

2. Lipid characterisation studies of beer

3. Recent advances in food sensory evaluation techniques

4. The role of nanotechnology in food quality evaluation and implementation

5. The use of biosensors in food analysis

Details of the Assignment (word limit, possible guidelines on scope etc.) will be in Assignment 1 Information on Moodle (Week 1)

Assessment Due Date Week 6 Monday (21-Aug-2017) 11:45 PM AEST
Return Date to Students Week 10 Friday (22-Sep-2017)
Weighting 20%
Assessment Criteria

Marks will be awarded for

  • Grammar and writing skills,
  • Structure and formatting
  • Currency and relevance of content,
  • Identification of knowledge gaps
  • Quality of scientific argument
  • Research and referencing.

A detailed marking scheme is available on the Moodle site.

Marks will not be allocated for sections that are plagiarised or copied, in line with CQU Policy.

Conditions Minimum mark or grade - 40%
Referencing Style Harvard (author-date)
Submission Online
Group submission

Upload in Word format only (.doc or .docx).

Learning Outcomes Assessed
This section can be expanded to view the assessed learning outcomes

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.

Graduate Attributes
This section can be expanded to view the assessed graduate attributes

1. Communication

2. Problem Solving

3. Critical Thinking

4. Information Literacy

6. Information Technology Competence

7. Cross Cultural Competence

8. Ethical practice



2 Practical and Written Assessment

Assessment Title Practical and Written Assessment
Task Description

Residential School

This unit has a compulsory three-day Residential School component in Rockhampton. Attendance on all three days is compulsory and a Pass grade is only awarded upon full attendance. A Pass in the Residential School is required to pass the unit. Students who are unable to attend for full duration must present a valid medical certificate or other documentation as per University policy governing Assignment Extensions.

  • The dates for the Residential School are 16 - 18 September.
  • Students repeating this unit who wish to cross-credit marks from prior Residential School/practical sessions, MUST seek written approval from the unit coordinator before end of Week 3.
  • All practical exercises allocated in the Residential School must be completed as per schedule.

Written Assessment from Residential School

Report writing is a key benchmark of the scientific endeavour and the same principles of knowledge value, accuracy of interpretation and succinct, timely communication apply equally to undergraduate and higher-degree experiments. Therefore, through this assessment you will be able to apply the rigors of scientific writing to your own practical experiments in the unit. You will work in pairs/groups as assigned and use advanced scientific instrumentation to undertake measurements of your work in the laboratory. One of the practical sessions will be assessed via a written report.

General Guidelines

  • The report should contain elements of scientific report writing including: Title, Introduction, Materials and Methods, Results and Discussion and Conclusion.
  • Main body of your paper should be a minimum of 2250 and a maximum of 2750 words. Works submitted that are beyond this range are unlikely to score as highly as those that make the best use of the specified length. However, a paper that is well-written, clear, concise and succinct with all useful information will be assessed without penalties for not meeting the length guideline.
  • Text should be word-processed, with appropriate layout and use of headings/sub-headings. Tables and figures to illustrate specific aspects may be included with titles and acknowledgement where necessary.
  • Please avoid images with very large file sizes as this will make your file too large to upload/download.
  • The list of references should form the last page or two, at the end of the assessment. Referencing should be in a consistent style.
  • The assessment task must be completed and submitted by the due date and time. In the absence of an approved extension, there will be no opportunity to complete the task after this date and there will be no supplementary exam or assessment offered should you come close to passing the unit but do not meet the criteria for a Pass grade for the overall unit.

More details of Written Assessment will be provided in the Laboratory Manual available on Moodle.

Assessment Due Date Week 11 Friday (29-Sep-2017) 11:45 PM AEST
Return Date to Students Week 12 Friday (06-Oct-2017)
Weighting 20%
Assessment Criteria
  • The Introduction should be clear and concise.
  • Procedure (if applicable) should be in excellent detail allowing it to be replicated elsewhere.
  • Data should be clearly presented, e.g. numerical data must be tabulated. Data obtained should be verified and where precision and/or accuracy is lacking, sufficient explanation using statistical treatment must be provided.
  • The report should be coherent, have flow and all material sourced externally must be cited in the correct format.
  • Any calculations must be performed correctly.
  • Figures and tables should be correctly labelled.
  • There should be no typographical errors.

Conditions Minimum mark or grade - 40%
Referencing Style Harvard (author-date)
Submission Online

Upload in Word format only (.doc or .docx).

Learning Outcomes Assessed
This section can be expanded to view the assessed learning outcomes

2. Outline the major reactions occurring in foods as a result of storage, preservation and processing.

4. Analyse food and discuss the use and development of analytical methods for food.

Graduate Attributes
This section can be expanded to view the assessed graduate attributes

1. Communication

2. Problem Solving

4. Information Literacy

5. Team Work

6. Information Technology Competence

7. Cross Cultural Competence

8. Ethical practice



Examination

Outline Complete an examination
Date During the University examination period
Weighting 60%
Condition Minimum percentage of examination marks required to pass course - 40%
Length 120 minutes
Details Dictionary - non-electronic, concise, direct translation only (dictionary must not contain any notes or comments).
Calculator - all non-communicable calculators, including scientific, programmable and graphics calculators are authorised.
Closed Book
Learning Outcomes Assessed
This section can be expanded to view the assessed learning outcomes

1. Discuss the role of food and food technology in nutrition.

3. Describe the beneficial and detrimental effects of microorganisms in food.

Graduate Attributes
This section can be expanded to view the assessed graduate attributes

1. Communication

2. Problem Solving

3. Critical Thinking


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