FOOD SC 3540WT - Food Chemistry III
Waite Campus - Semester 1 - 2022
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 6 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 This course covers important concepts of the chemical, physical and functional properties of food constituents and the chemical changes these constituents undergo during handling, processing and storage including those that limit food shelf life. Food chemistry is of central importance to food science, it is interdisciplinary in nature due to the intersection of engineering, biological, and physical sciences which are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods from a consumer and sustainability perspective.
The aim of the course is to provide the students with a deep understanding of how food components contribute to overall quality of foods; and to enable students to evaluate and explain how the highly complex nature of food may result in a multitude of desired and undesired reactions which are controlled by a variety of parameters.
Students learn about the chemistry and analysis of food and its components.
How to interpret the food legislation prescribed by the Food Standards Code, and gain practical experience in analysing food components.
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 OutcomesOn successful completion of this course, students will be able to:
1 Demonstrate a sound knowledge of the chemical properties of food components (water, carbohydrates, proteins, lipids, vitamins, minerals, flavours, pigments and additives). 2 Relate the properties and structures of chemical components and ingredients to the functional and chemical properties of foods. 3 Describe details of the physical and chemical interactions between food components and their impact on quality. 4 Explain how to undertake basic analysis of major and trace food components. 5 Evaluate and interpret food analysis data and communicate this in a scientific manner.
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)
Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
Attribute 7: Digital capabilities
Graduates are well prepared for living, learning and working in a digital society.
Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
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.
This course will cover the following topics in lectures, tutorials and practicals:
- Introduction to Food Chemistry
- Food Analysis
- Browning reactions in Food
- Food Additives
- Colours and Colorants
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 Major Food Components Assignment (Q&A) Formative & Summative 20% No 1,2,4 Week 8 Laboratory Calculations Formative & Summative 20% No 1,3,4 Week 12 Online Practical Quizzes x 4 Formative & Summative 20% (5% each) No 1-5 Weeks 3,6,9,13 Final Exam
Summative 40% 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
Practical work is compulsory It will be difficult for students to complete the practical reports, if they have not attended the practicals Yes It may be possible to make up missed practicals, but this may be difficult/expensive to arrange
Assessment DetailMajor Food Component Assignment (20%) Due Week 8
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 within 4 weeks of the written assignment deadline.
Laboratory Calculations (20%) Due Week 12
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 Quizzes x 4 (5% each, total of 20%) Due Week 3,6,9,13
Students will complete a total of 4 online quizzes during semester (worth 5% 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)
This final 2-hour exam 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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