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CHE2810 Food Chemistry

Semester 1, 2019 Online
Short Description: Food Chemistry
Units : 1
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


Examiner: Mark Lynch

Other requisites

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:

  1. characterise the main chemical components of food
  2. outline the chemical components of food to their functions and properties in food
  3. analyse the interaction of the various components of food with reference to the deterioration, processing and storage of various foods
  4. critically evaluate food as an integrated system


Description Weighting(%)
1. Introduction to Food Chemistry 10.00
2. Water in Foods 10.00
3. Carbohydrates 10.00
4. Proteins, Peptides and Amino Acids 10.00
5. Food Lipids 10.00
6. Minor Food Components: Micronutrients and Food Additives 10.00
7. Chemical Reactions in Foods 20.00
8. Food Systems 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). (

Please contact us for alternative purchase options from USQ Bookshop. (

Damodaran, S., Parkin, K., and Fennema, O 2017, Fennema's Food Chemistry, 4th edn, CRC Press, Boca Raton, Florida.

Reference materials

Reference materials are materials that, if accessed by students, may improve their knowledge and understanding of the material in the course and enrich their learning experience.
Barbosa-Canovas, G. V. et al 2007, Water activity in foods fundamentals and applications, Blackwell publishing, Ames, Iowa.
Blackman, A., Bottle, S., Schmid, S., Mocerino, M., Wille, U 2015, Chemistry, 3rd edn, Wiley.
Coultate, T. P 2006, Food the chemistry of its components, 6th edn, Royal Society of Chemistry, Cambridge.
DeMan, J.M 2018, Introduction to Food Chemistry, 4th edn, Springer Verlag, New York.
Msagati, T.A.M 2013, The chemistry of food additives and preservatives, Elsevier / AP, Amsterdam.
Pico, Y 2012, Chemical analysis of food: techniques and applications, Elsevier / AP, Amsterdam.
Potter, N.N. and Hotchkiss, J.F 2012, Food Science, 5th edn, Springer Verlag, New York.
Ustunol, Z 2015, Applied food protein chemistry, John Wiley & Sons, Chichester West Sussex.
Vilisek, J 2014, The chemistry of food, Wiley, Chinchester England.
Wrolstad, R. E 2012, Food carbohydrate chemistry, Wiley-Blackwell, Hoboken, NJ.
Journal of Agricultural and Food Chemistry.

Student workload expectations

Activity Hours
Assessments 58.00
Online Lectures 26.00
Private Study 81.00

Assessment details

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)

  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

  1. Attendance requirements:
    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

  2. 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.

  3. Penalties for late submission of required work:
    Students should refer to the Assessment Procedure (point 4.2.4)

  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 (point 4.4.2).

  5. 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.

  6. Examination information:
    In a Restricted Examination, candidates are allowed to bring only writing and drawing instruments and a non programmable calculator into the examination.

  7. 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.

  8. 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

Assessment notes

  1. 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.

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.