CHE2810 Food Chemistry
|Semester 1, 2019 On-campus Toowoomba|
|Short Description:||Food Chemistry|
|Faculty or Section :||Faculty of Health, Engineering and Sciences|
|School or Department :||School of Agric, Comp and Environ Sciences|
|Student contribution band :||Band 2|
|ASCED code :||010599 - Chemical Sciences not elsewher|
|Grading basis :||Graded|
|Version produced :||18 June 2019|
Examiner: Mark Lynch
It is recommended to have completed CHE2120 and BIO1810 prior to commencing CHE2810.
The fundamental chemistry of food is an important aspect of Food Science. This course will investigate the chemical nature of food especially with reference to the principle components water, carbohydrates, protein and lipids, and, how these substances interact in food products.
This course is focused on the chemistry of food with a particular emphasis on water, protein, carbohydrate and lipid components. The course will explore the relationships between these molecules in regard to the stability and the processing of food required to ensure a high quality product. Other minor components such as flavours, vitamins, minerals, food additives and bioactive substances will be also examined.
On successful completion of this course students should be able to:
- characterise the main chemical components of food
- outline the chemical components of food to their functions and properties in food
- analyse the interaction of the various components of food with reference to the deterioration, processing and storage of various foods
- critically evaluate food as an integrated system
|1.||Introduction to Food Chemistry||10.00|
|2.||Water in Foods||10.00|
|4.||Proteins, Peptides and Amino Acids||10.00|
|6.||Minor Food Components: Micronutrients and Food Additives||10.00|
|7.||Chemical Reactions in Foods||20.00|
Text and materials required to be purchased or accessed
ALL textbooks and materials available to be purchased can be sourced from USQ's Online Bookshop (unless otherwise stated). (https://omnia.usq.edu.au/textbooks/?year=2019&sem=01&subject1=CHE2810)
Please contact us for alternative purchase options from USQ Bookshop. (https://omnia.usq.edu.au/info/contact/)
Student workload expectations
|Description||Marks out of||Wtg (%)||Due Date||Notes|
|Online Quiz||100||20||29 Apr 2019|
|Assignment 1||100||40||03 Jun 2019|
|Exam||100||40||End S1||(see note 1)|
- This will be a restricted examination. The total working time for the examination is 2 hours. The examination date will be available via UConnect when the official examination timetable has been released.
Important assessment information
It is the students' responsibility to attend and participate appropriately in all activities scheduled for them, and to study all material provided to them or required to be accessed by them to maximise their chance of meeting the objectives of the course and to be informed of course-related activities and administration
Requirements for students to complete each assessment item satisfactorily:
To complete each of the assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item.
Penalties for late submission of required work:
Students should refer to the Assessment Procedure http://policy.usq.edu.au/documents.php?id=14749PL (point 4.2.4)
Requirements for student to be awarded a passing grade in the course:
To be assured of receiving a passing grade a student must obtain at least 50% of the total weighted marks available for the course (i.e. the Primary Hurdle), and have satisfied the Secondary Hurdle (Supervised), i.e. the end of semester examination by achieving at least 40% of the weighted marks available for that assessment item.
Supplementary assessment may be offered where a student has undertaken all of the required summative assessment items and has passed the Primary Hurdle but failed to satisfy the Secondary Hurdle (Supervised), or has satisfied the Secondary Hurdle (Supervised) but failed to achieve a passing Final Grade by 5% or less of the total weighted Marks.
To be awarded a passing grade for a supplementary assessment item (if applicable), a student must achieve at least 50% of the available marks for the supplementary assessment item as per the Assessment Procedure http://policy.usq.edu.au/documents/14749PL (point 4.4.2).
Method used to combine assessment results to attain final grade:
The final grades for students will be assigned on the basis of the weighted aggregate of the marks obtained for each of the summative assessment items in the course.
In a Restricted Examination, candidates are allowed to bring only writing and drawing instruments and a non programmable calculator into the examination.
Examination period when Deferred/Supplementary examinations will be held:
Any Deferred or Supplementary examinations for this course will be held during the next examination period.
University Student Policies:
Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene University policies and practices. These policies can be found at http://policy.usq.edu.au.
Harvard (AGPS) is the referencing system required in this course. Students should use Harvard (AGPS) style in their thesis to format details of the information sources they have cited in their work. The Harvard (AGPS) style to be used is defined by the USQ Library's referencing guide. http://www.usq.edu.au/library/referencing
Evaluation and benchmarking
In meeting the University’s aims to establish quality learning and teaching for all programs, this course monitors and ensures quality assurance and improvements in at least two ways. This course:
1. conforms to the USQ Policy on Evaluation of Teaching, Courses and Programs to ensure ongoing monitoring and systematic improvement.
2. forms part of the Bachelor of Science (BSCI) and is benchmarked against the internal USQ accreditation/reaccreditation processes which include (i) stringent standards in the independent accreditation of its academic programs, (ii) close integration between business and academic planning, and (iii) regular and rigorous review.