FOOD SC 3540WT - Food Chemistry III
Waite Campus - Semester 1 - 2021
General Course Information
Course Code FOOD SC 3540WT Course Food Chemistry III Coordinating Unit School of Agriculture, Food and Wine Term Semester 1 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 5 hours per week Available for Study Abroad and Exchange N Incompatible FOOD SC 2500RG Assumed Knowledge BIOCHEM 2501 Restrictions Available only to Bachelor of Food and Nutrition Science students Course Description Students will learn about 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 and enzymic browning); and non-microbial contaminants such as heavy metals and pesticides, colour pigments, aroma compounds, sugar and fat replacers. The chemistry required to interpret the food legislation prescribed by the Food Standards Code to ensure conformance and details on the analysis of key food components are also covered. Students will gain practical experience in analysing some of the food components from the following list: colour, texture, caffeine, water, ash, fat, sugars, calcium, sodium, protein and flavour compounds.
Course Coordinator: James RalphDr. Fred Bowring
Floor/Room 125, Charles Hawker Building, Waite Campus
Phone 831 30172
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
1. 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. demonstrate 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. use terminology, appropriate to the field of food chemistry, correctly and contextually.
4. 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. 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) Deep discipline knowledge
- informed and infused by cutting edge research, scaffolded throughout their program of studies
- acquired from personal interaction with research active educators, from year 1
- accredited or validated against national or international standards (for relevant programs)
1-5 Critical thinking and problem solving
- steeped in research methods and rigor
- based on empirical evidence and the scientific approach to knowledge development
- demonstrated through appropriate and relevant assessment
2,4,5 Teamwork and communication skills
- developed from, with, and via the SGDE
- honed through assessment and practice throughout the program of studies
- encouraged and valued in all aspects of learning
3,4 Career and leadership readiness
- technology savvy
- professional and, where relevant, fully accredited
- forward thinking and well informed
- tested and validated by work based experiences
1-5 Intercultural and ethical competency
- adept at operating in other cultures
- comfortable with different nationalities and social contexts
- able to determine and contribute to desirable social outcomes
- demonstrated by study abroad or with an understanding of indigenous knowledges
5 Self-awareness and emotional intelligence
- a capacity for self-reflection and a willingness to engage in self-appraisal
- open to objective and constructive feedback from supervisors and peers
- able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate
Learning & Teaching Activities
Learning & Teaching ModesLectures are used to deliver content relevant to the knowledge-related outcomes and practical activities are used to enable students to achieve the skill-related outcomes. 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.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 SummaryLearning activities are centred around the properties of the major classes of chemicals that make up food, specific reactions common in foods, physical properties of foods and the detection of chemicals and measurement of food properties.
Topics to be covered include:
Food chemicals that will be investigated include esters, carbohydrates, proteins, lipids, colloids, the additives used in baking and the role of water in food chemistry. Browning reactions, rancidity and enzyme catalysed reactions will also be investigated. These areas will be explored using spectrophotometry, chromatography and a range of other instruments.
Specific Course RequirementsAttendance at practicals is compulsory. White laboratory coats and closed-in shoes must be worn at all times during practical sessions.
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment task Task Type Weighting Hurdle Learning Outcome Due Water in Food Assignment (Q&A) Formative & Summative 15% No 1,2,3 Week 4 Major Food Components Assignment (Q&A) Formative & Summative 15% No 1,2,4 Week 9 Laboratory Calculations Formative & Summative 10% No 1,3,4 Week 11 Online Practical Quizzes x 2 Formative & Summative 20% (10% each) No 1,2,5 Week 6, 13 Final Exam
(online, open book, 2 hour)
Summative 50% No 1-5 Official Exam Period
Assessment Related Requirements
Assessment Item with
Hurdle or compulsory component
% needed to meet
hurdle or requirement to meet compulsory component
Is additional assessment
available if student does not meet hurdle requirement or compulsory component,
if no please explain
assessment is available, explain what type
Practicals Attendance at practicals/tutorials Yes Missed practicals – it may be possible to
make these up, but this is not easy to arrange
Assessment DetailWater in Food Assignment: (15%)
Due Week 4
Comprises of short answer questions. This assignment will probe student understanding of the role and importance of water
in food and ability to apply this knowledge of food chemistry to food production. Students receive feedback prior to the next written assignment deadline.
Major Food Components Assignment (15%)
Due Week 9
Comprises of short answer questions. This assignment will probe student understanding of the chemical and physical properties
of major food components, specific chemical reactions common in foods and methods of detecting and measuring these food components. Students receive feedback prior to the next written assignment deadline.
Laboratory Calculations (10%)
Due Week 11
Comprises of a series of questions requiring students to demonstrate ability to complete calculations common in food chemistry and to be able to explain the relevance of the results in the context of food. Students receive mark and feedback within two weeks of the due date.
Online Practical Quizzes x 2 (10% each, total of 20%)
Due Week 6, 13
Students will complete a total of 2 online quizzes during semester (worth 10% each). Quizzes will consist of multiple choice and short answer questions and relate to previous practicals and the relevant theory covered in the lectures. Students receive feedback and mark within two weeks of the quiz closing.
Final Examination (40%)
held during the official exam period
The final 2-hour exam is online and open-book.
It examines all components of the course and will consist of multiple choice and short answer questions. Short answer questions are the same format as those in the written assignments.
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.
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 (http://www.adelaide.edu.au/policies/101/) 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.
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