FOOD SC 7540WT - Food Chemistry and Analysis

Waite Campus - Semester 1 - 2024

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.

  • General Course Information
    Course Details
    Course Code FOOD SC 7540WT
    Course Food Chemistry and Analysis
    Coordinating Unit Food Science
    Term Semester 1
    Level Postgraduate Coursework
    Location/s Waite Campus
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange Y
    Course Staff

    Course Coordinator: Matthew Wilson

    Room 205, Plant Genomics Centre, Waite Campus

    Course Timetable

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

  • Learning Outcomes
    Course Learning Outcomes
    On 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.

    4, 5

    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.

    4, 5

    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.

    1, 4, 5

    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.

    2, 3, 5
  • Learning Resources
    Online Learning
    Students will need to regularly access the MyUni course site for:
    1. Course announcements. 
    2. Copies of the lecture PowerPoints. These will be uploaded onto the course MyUni site prior to each lecture. 
    3. Lecture recordings.
    4. Copies of assignments and assessment information

    MyUni can be accessed via

  • Learning & Teaching Activities
    Learning & Teaching Modes
    Lectures 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 studiesrequired.
    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
    Learning 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
    • Water
    • Food Analysis
    • Carbohydrates
    • Lipids
    • Protein
    • Enzymes
    • Browning reactions in Food
    • Minerals
    • Vitamins
    • Flavours
    • Food Additives
    • Colours and Colorants
    Specific Course Requirements
    Attendance at practicals is compulsory. White laboratory coats and closed-in shoes must be worn at all times during practical sessions.
  • 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 Weighting Hurdle Learning Outcome Due
    Water and Acids in Food  Assignment Formative and Summative 15% No 1,2,4 Week 5
    Major Food Components Assignment Formative and Summative 15% No 1-5 Week 9
    Laboratory Calculations Formative and Summative 10% No 1,3,4 Week 12
    Online Practical Quizzes x 2 Formative and Summative 2 x 10% No 1-5 Weeks 7 and 10
    Final Exam (2 hours) Summative 40% No 1-5 Official Exam Period
    Assessment Detail
    Water and Acids in Food Assignment (15%) Due Week 5
    Comprises of short answer questions. This assignment will probe student understanding of water and acid in foods. Students receive feedback within 4 weeks of the written assignment deadline.

    Major Food Component 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 within 4 weeks of the written assignment deadline.

    Laboratory Calculations (10%) 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.

    Quizzes x 2 (10% each, total of 20%) Due Week 7 and 10
    Students will complete a total of 2 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.
    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.

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