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CHE2820 Principles of Food Analysis

Semester 2, 2020 Online
Short Description: Principles of Food Analysis
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Sciences
Student contribution band : Band 2
ASCED code : 010599 - Chemical Sciences not elsewher
Grading basis : Graded
Version produced : 19 September 2020


Examiner: Mark Lynch

Other requisites

It is recommended to have completed CHE2120 and CHE2810 prior to commencing CHE2820.


The quality of a food is very much dependent on the presence or absence of a variety of components. Thus to assess food quality the analysis of the individual components of food needs to be performed. This course explores the various analytical techniques which can be used to determine the components of food and thus inform as to the quality of food, especially from a nutritional viewpoint.


The key analytical approaches to monitoring food components are described in this course. This includes contemporary approaches to determining moisture, ash, protein, lipid, fiber and carbohydrate content in food. The course will also examine methods for determining the nutraceutical content of food including vitamins, minerals, antioxidants and other additives.


On successful completion of this course students should be able to:

  1. Appraise the main processes used in the analysis of food
  2. Explain the techniques involved in sampling of foods prior to analysis
  3. Identify and assess the appropriate analytical methods used in the analysis of food
  4. Critically evaluate food based upon analytical results


Description Weighting(%)
1. Introduction to Analytical Chemistry 10.00
2. Food Sampling and Sample Preparation 10.00
3. Spectroscopic Methods 20.00
4. Separation Methods 20.00
5. Extraction Methods 10.00
6. Typical Food Analyses 30.00

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. (

Nielsen, S. S. (ed.) 2017, Food Analysis, 5th edn, Kluwer Academic/Plenum Publishers, New York.

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.
Bhandari, B. and Roos, Y. H 2012, Food materials science and engineering, Wiley-Blackwell, Chinchester West Sussex UK.
Bourne, M. C 2002, Food texture and viscosity concept and measurement, 2nd edn, Academic Press, San Diego.
Damodaran, S., Parkin, K., and Fennema, O 2007, Fennema's Food Chemistry, 4th edn, CRC Press, Boca Raton, Florida.
DeMan, J. M 2017, Introduction to Food Chemistry, 5th edn, Springer Verlag, New York.
Kilcast, D 2013, Instrumental assessment of food sensory quality: a practical guide, Woodhead Publishing, Philadelphia, PA.
Lawless, H. T 2013, Quantitative sensory analysis psychophysics, models and intelligent design, Wiley-Blackwell, Chichester England.
(electronic version available from Library.)
Pico, Y 2020, Chemical analysis of food: techniques and applications, 2nd edn, Elsevier/AP, Amsterdam.
Potter, N. N. and Hotchkiss, J. F 1998, Food Science, 5th edn, Springer Verlag, New York.
Stone, H 2012, Sensory evaluation practices, 4th edn, Elsevier / AP, Amsterdam.
(electronic version available from Library.)
Velisek, J 2014, The chemistry of food, Wiley, Chinchester England.

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
Mid Semester Online Quiz 100 20 31 Aug 2020
Assignment 1 100 40 19 Oct 2020
Online Exam 100 40 End S2 (see note 1)

  1. This will be an open examination. Students will be provided further instruction regarding the exam by their course examiner via StudyDesk. The examination date will be available via UConnect when the official Alternate Assessment Schedule 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:
    Due to COVID-19 the requirements for S2 2020 are:
    To satisfactorily complete an individual assessment item a student must achieve at least 50% of the marks for that item.

    Requirements after S2 2020:
    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:
    Due to COVID-19 the requirements for S2 2020 are:
    To be assured of receiving a passing grade a student must achieve at least 50% of the total weighted marks available for the course.

    Requirements after S2 2020:
    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:
    Due to COVID-19 the requirements for S2 2020 are:
    An Open Examination is one in which candidates may have access to any printed or written material and a calculator during the examination.

    Requirements after S2 2020:
    In a Restricted Examination, candidates are allowed to bring only writing, drawing instruments and a non-programmable calculator into the examination.

  7. Examination period when Deferred/Supplementary examinations will be held:
    Due to COVID-19 the requirements for S2 2020 are:
    The details regarding deferred/supplementary examinations will be communicated at a later date.

    Requirements after S2 2020:
    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.

Date printed 19 September 2020