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BIO1810 Introduction to Food Science

Semester 1, 2021 On-campus Toowoomba
Short Description: Introduction to Food Science
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Sciences
Student contribution band : Band 2
ASCED code : 019905 - Food Science and Biotechnology
Grading basis : Graded


Examiner: Polly Burey


Food Science is a new area focused on the science behind solving problems in food production. The discipline has developed due to changing societal needs for more convenient high quality, safe and nutritious foods. This course provides an outline of the main areas of Food Science and is a useful introduction to this important new discipline.


This course is an introduction to the discipline of food science. A background is provided to the chemical nature of food and the main procedures used to analyse food components. The course next outlines the key aspects of food processing and product development. An overview of the procedures required to ensure food safety is provided and the nutrition and health aspects of food are introduced.


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

  1. Explain the rationale for the establishment of the new discipline of Food Science
  2. Describe the main aspects of the chemistry and chemical analysis of food;
  3. Discuss food processing and product development procedures;
  4. Assess the importance of food safety and testing;
  5. Outline the connection between food components and human nutrition and health.


Description Weighting(%)
1. The Need for Food Science and Commodities into the Future 20.00
2. Food Chemistry 10.00
3. Food Analysis 10.00
4. Food Processing 15.00
5. Nutrition and Health 10.00
6. Food Microbiology 10.00
7. Food Quality Assurance 10.00
8. Food Product Development 15.00

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. (

Potter NN and Hotchkiss JF 2012, Food Science, 5th edn, Springer Verlag, 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.
Adams, M. R 2016, Food Microbiology, 4th edn, RSC Pub, Cambridge, UK.
Bourne, M. C 2002, Food texture and viscosity concept and measurement, Academic Press, San Diego.
Earle, R.L. and Earle, M.D 2014, Unit Operation in Food Processing - the Web edition, Open Access at,
Fellows, P. J 2016, Food processing technology: principles and practice, 4th edn, Woodhead Publishing, Cambridge England.
(electronic version in library.)
Pico, Y 2020, Chemical analysis of food techniques and applications, 2nd edn, Elsevier / AP, Amsterdam.
Russ, J. C 2005, Image Analysis of Food Microstructure, CRC Press, Boca Raton, Florida.
(available at
Singh, R. P. and Heldman, D. R 2014, Introduction to Food Engineering, 5th edn, Academic Press.
(available at Science books/batch1/Introduction to Food Engineering, Fourth Edition.pdf.)
The Food and Agriculture Organization of the United Nations (FAO) 2017, The Food and Agriculture Organization of the United Nations (FAO), The Future of Food and Agriculture: Trends and Challenges,
Velisek, J 2020, The Chemistry of food, 2nd edn, Wiley, Chichester England.
Whitney, E. N 2019, Understanding nutrition, 3rd Australian and New Zealand edn, Cengage Learning, South Melbourne, VIC.

Student workload expectations

Activity Hours
Assessments 58.00
Lectures 26.00
Private Study 81.00

Assessment details

Description Marks out of Wtg (%) Due Date Notes
Online Quiz 1 15 15 30 Mar 2021
Assignment 30 30 10 May 2021
Online Quiz 2 15 15 21 May 2021
Open Examination - Online 100 40 End S1 (see note 1)

  1. This will be an online exam. 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 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:
    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 S1 2021 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 S1 2021:
    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 S1 2021 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 S1 2021:
    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:
    Normally Deferred and Supplementary Examinations are held in the next Examination period. In S1 2021 selected courses will pilot an early Deferred and Supplementary Examination period held within 30 business days of results release. The list of courses involved can be found at

  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 assignment 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 Honours (BPSH) 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.

Other requirements

  1. Students will require access to e-mail and have Internet access to UConnect for this course.

Date printed 18 June 2021