FOOD SC 2500RG - Food Chemistry II

Regency Park - Semester 2 - 2014

The chemistry and analysis of food and its components: water, amino acids, peptides and protein, sugars, polysaccharides, lipids, vitamins, minerals. Reactions of food components during processing: Maillard reaction, enzymic browning. Non-microbial contaminants such as heavy metals and pesticides, colour pigments, aroma compounds, sugar and fat replacers.

  • General Course Information
    Course Details
    Course Code FOOD SC 2500RG
    Course Food Chemistry II
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 2
    Level Undergraduate
    Location/s Regency Park
    Units 3
    Contact Up to 5 hours per week
    Assumed Knowledge AGRIC 2500WT
    Restrictions Available to BFNS students only
    Course Description The chemistry and analysis of food and its components: water, amino acids, peptides and protein, sugars, polysaccharides, lipids, vitamins, minerals. Reactions of food components during processing: Maillard reaction, enzymic browning. Non-microbial contaminants such as heavy metals and pesticides, colour pigments, aroma compounds, sugar and fat replacers.
    Course Staff

    Course Coordinator: James Ralph

    Dr. Jim Ralph

    Course Coordinator
    TAFESA Regency Campus, K Block, Room 02.26.02

    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • Learning Outcomes
    Course Learning Outcomes
    1  Demonstrated ability to identify solutions to problems related to the
    chemical composition and functionality of food and to apply and expand
    upon the theoretical concepts presented in lectures.
    2 Demonstrated familiarity and competence with the practical skills and
    techniques used in food processing, research and analysis. This will
    include experimental planning, the preparation of reagents and use of
    basic instrumentation (spectrophotometers, viscometers, colour meters,
    chromatographic apparatus etc), the collection of experimental data and
    its presentation, analysis and interpretation.
    3 Ability to use terminology, appropriate to the field of food chemistry, correctly and contextually.
    4 Ability to explain the benefits and limitations (scientific and ethical)
    of food additives and processing aids currently used by the food
    processing industry and those additives which may be permitted to be
    used in the future.
    5 Capacity to formulate foods that are designed to address and contribute to reducing community health concerns.

    University Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    University Graduate Attribute Course Learning Outcome(s)
    Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1,2
    The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 2,5
    An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 1,5
    Skills of a high order in interpersonal understanding, teamwork and communication. 2,3
    A proficiency in the appropriate use of contemporary technologies. 2,4
    A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 4
    A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community. 5
    An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 4,5
  • Learning & Teaching Activities
    Learning & Teaching Modes
    Lectures are used to deliver content relevant to the specified Knowledge Objectives and practical activities are used to enable students to achieve the specified Skill Objectives. Lectures also include open discussion, sample problems and demonstrations. Time allocated to lectures and practicals can be used for tutorials on request.

    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).
    Learning Activities Summary
    Schedule Week Topic Lecture
    Week 1 Spectrophotometry Principles of UV-Vis and Atomic Absorption Spectrophotometry
    Properties of light
    Electromagnetic spectrum
    Absorption spectra
    Beer-Lambert Law and the molar extinction coefficient
    Standard curves Applications in food analysis
    Week 2 Water Functions of water in food
    Measuring water in food
    Food labelling
    pH and preservation of food
    Controlling water activity
    Water desorption isotherms Formulating isotonic beverages
    Week 3 Carbohydrates Classification and chemical structure
    Nutrition information requirements
    Energy factors
    Classes of dietary fibre
    Mutarotation of aldo- and keto-hexoses Specific rotation of monosaccharides
    Week 4 Carbohydrates (continued) Oxidation of reducing sugars
    Chemistry and functionality of polyols
    Mandatory warning statements
    Glycosidic bonds in polysaccharides Structure and applications of starch
    Week 5 Lipids Structure of glycerides
    Nomenclature and naming systems
    Saturated and unsaturated fats
    Trans fats Structure and functions of lecithin
    Week 6 Lipids (continued) Mechanisms of rancidity
    Lipases and hydrolytic rancidity
    Free radicals and auto-oxidation
    Initiation, propagation and termination of auto-oxidation reactions
    Functions of antioxidants Nutritional claims
    Week 7 Browning reactions Caramelization, Maillard browning and enzymatic browning
    Production of 1,2-cis-endiols by tautomerisation
    Quality aspects of Maillard browning
    Amadori rearrangement Nutritional consequences of Maillard browning
    Controlling Maillard browning in food
    Week 8 Browning reactions (continued) Chemistry of phenol oxidases
    Methods of control of enzymatic browning
    Oxidation and reduction of ascorbic acid
    Permitted forms of ascorbic acid Modifying ascorbic acid for its use in fatty foods
    Week 9 Colloids Properties and structure of food colloids
    Disperse phases, continuous phases and micelles
    Gels and sols
    Factors affecting gel formation
    Coagulation and syneresis Chemistry and applications of pectin
    Week 10 Additives used in baking Permitted food additives in bakery products
    Applications of emulsifiers, enzymes, anti-staling agents and salt-replacers Analysing the causes of defects in bread
    Week 11 Viscosity of food Overview of rheometry and viscometry
    Using a Brookfield viscometer
    Converting %torque to viscosity
    Calculating error when measuring viscosity
    Viscosity of Newtonian and non-Newtonian fluids Laminar and turbulent flow
    Week 12 Revision Summary of key components of the course Discussion of questions from past exams
    Week 13
  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary

    Assessment Task Task Type Due Weighting Learning Outcome
    Written assignment #1 Summative Monday Week 4 15% LO 1-5
    Written assignment #2 Summative Monday Week 7 15% LO 1-5
    Written assignment #3 Summative Monday Week 11 20% LO 1-5
    Final Exam Summative To be announced 50% LO 1-5
    Assessment Detail
    The written assignments include the following tasks:
         1. Tasks that require recall of knowledge given in lectures, practicals and readings
         2. Tasks that require comprehension of unfamiliar relevant scientific text and scenarios
         3. Tasks that require the application of knowledge, laws, principles and guidelines to unfamiliar problems
         4. Tasks that require the analysis of data which is either fictitious, sourced from the literature or generated during laboratory sessions
         5. Tasks that require information to be synthesised and which conforms to a project brief, e.g. instructions for making a new food product
         6. Evaluation and critical appraisal of novel information

    Exemplars of answers to assignment questions will be provided.

    The final exam also challenges students with tasks of the type listed above. Exemplars can be viewed in past exam papers.

    Marking schemes for all assessment tasks are supplied. Grading of student submissions is undertaken by the lecturer.
    Hard copies of assignments must be submitted to the Administration office in Corridor 2 of K Block by the date and time that will be specified. Submission dates will always be dates on which lectures are delivered to avoid the need to travel to the TAFE campus on other days. A cover sheet is required and will be provided via MyUni.  Assignments will not be accepted more than 1 week after the due date. Students are urged to contact the lecturer by email if they are unable to submit an assignment by the due date. Assignments will not be accepted after 1 week beyond the due date. Assignments are usually marked and returned with model answers 2 weeks after the due date.

    Late submission of assessments
    If an extension is not applied for, or not granted then a penalty for late submission will apply.  A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.

    Course Grading

    Grades for your performance in this course will be awarded in accordance with the following scheme:

    M10 (Coursework Mark Scheme)
    Grade Mark Description
    FNS   Fail No Submission
    F 1-49 Fail
    P 50-64 Pass
    C 65-74 Credit
    D 75-84 Distinction
    HD 85-100 High Distinction
    CN   Continuing
    NFE   No Formal Examination
    RP   Result Pending

    Further details of the grades/results can be obtained from Examinations.

    Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

    Final results for this course will be made available through Access Adelaide.

  • Student Feedback

    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy ( course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

The University of Adelaide is committed to regular reviews of the courses and programs it offers to students. The University of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.