FOOD SC 2500RG - Food Chemistry II

Regency Park - Semester 2 - 2014

The chemistry and analysis of food and its components: water, amino acids, peptides and protein, sugars, polysaccharides, lipids, vitamins, minerals. Reactions of food components during processing: Maillard reaction, enzymic browning. Non-microbial contaminants such as heavy metals and pesticides, colour pigments, aroma compounds, sugar and fat replacers.

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Course Details

Course Code	FOOD SC 2500RG
Course	Food Chemistry II
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 2
Level	Undergraduate
Location/s	Regency Park
Units	3
Contact	Up to 5 hours per week
Assumed Knowledge	AGRIC 2500WT
Restrictions	Available to BFNS students only
Assessment	Written exam and assignments

Course Staff

Course Coordinator: James Ralph

Dr. Jim Ralph

Course Coordinator
TAFESA Regency Campus, K Block, Room 02.26.02
jim.ralph@tafesa.edu.au

Course Timetable

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

Course Learning Outcomes

1	Demonstrated ability to identify solutions to problems related to the chemical composition and functionality of food and to apply and expand upon the theoretical concepts presented in lectures.
2	Demonstrated familiarity and competence with the practical skills and techniques used in food processing, research and analysis. This will include experimental planning, the preparation of reagents and use of basic instrumentation (spectrophotometers, viscometers, colour meters, chromatographic apparatus etc), the collection of experimental data and its presentation, analysis and interpretation.
3	Ability to use terminology, appropriate to the field of food chemistry, correctly and contextually.
4	Ability to explain the benefits and limitations (scientific and ethical) of food additives and processing aids currently used by the food processing industry and those additives which may be permitted to be used in the future.
5	Capacity to formulate foods that are designed to address and contribute to reducing community health concerns.

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised.	1,2
The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner.	2,5
An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems.	1,5
Skills of a high order in interpersonal understanding, teamwork and communication.	2,3
A proficiency in the appropriate use of contemporary technologies.	2,4
A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life.	4
A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community.	5
An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities.	4,5

Learning & Teaching Modes

Lectures are used to deliver content relevant to the specified Knowledge Objectives and practical activities are used to enable students to achieve the specified Skill Objectives. Lectures also include open discussion, sample problems and demonstrations. Time allocated to lectures and practicals can be used for tutorials on request.

Workload

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 studies required. 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


Schedule Week	Topic	Lecture
Week 1	Spectrophotometry	Principles of UV-Vis and Atomic Absorption Spectrophotometry Properties of light Electromagnetic spectrum Absorption spectra Beer-Lambert Law and the molar extinction coefficient Standard curves Applications in food analysis
Week 2	Water	Functions of water in food Measuring water in food Food labelling pH and preservation of food Controlling water activity Water desorption isotherms Formulating isotonic beverages
Week 3	Carbohydrates	Classification and chemical structure Nutrition information requirements Energy factors Classes of dietary fibre Mutarotation of aldo- and keto-hexoses Specific rotation of monosaccharides
Week 4	Carbohydrates (continued)	Oxidation of reducing sugars Chemistry and functionality of polyols Mandatory warning statements Glycosidic bonds in polysaccharides Structure and applications of starch
Week 5	Lipids	Structure of glycerides Nomenclature and naming systems Saturated and unsaturated fats Trans fats Structure and functions of lecithin
Week 6	Lipids (continued)	Mechanisms of rancidity Lipases and hydrolytic rancidity Free radicals and auto-oxidation Initiation, propagation and termination of auto-oxidation reactions Functions of antioxidants Nutritional claims
Week 7	Browning reactions	Caramelization, Maillard browning and enzymatic browning Production of 1,2-cis-endiols by tautomerisation Quality aspects of Maillard browning Amadori rearrangement Nutritional consequences of Maillard browning Controlling Maillard browning in food
Week 8	Browning reactions (continued)	Chemistry of phenol oxidases Methods of control of enzymatic browning Oxidation and reduction of ascorbic acid Permitted forms of ascorbic acid Modifying ascorbic acid for its use in fatty foods
Week 9	Colloids	Properties and structure of food colloids Disperse phases, continuous phases and micelles Gels and sols Factors affecting gel formation Coagulation and syneresis Chemistry and applications of pectin
Week 10	Additives used in baking	Permitted food additives in bakery products Applications of emulsifiers, enzymes, anti-staling agents and salt-replacers Analysing the causes of defects in bread
Week 11	Viscosity of food	Overview of rheometry and viscometry Using a Brookfield viscometer Converting %torque to viscosity Calculating error when measuring viscosity Viscosity of Newtonian and non-Newtonian fluids Laminar and turbulent flow
Week 12	Revision	Summary of key components of the course Discussion of questions from past exams
Week 13

The 最新糖心Vlog's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
Assessment must maintain academic standards.

Assessment Summary

Assessment Task	Task Type	Due	Weighting	Learning Outcome
Written assignment #1	Summative	Monday Week 4	15%	LO 1-5
Written assignment #2	Summative	Monday Week 7	15%	LO 1-5
Written assignment #3	Summative	Monday Week 11	20%	LO 1-5
Final Exam	Summative	To be announced	50%	LO 1-5

Assessment Detail

The written assignments include the following tasks:
     1. Tasks that require recall of knowledge given in lectures, practicals and readings
     2. Tasks that require comprehension of unfamiliar relevant scientific text and scenarios
     3. Tasks that require the application of knowledge, laws, principles and guidelines to unfamiliar problems
     4. Tasks that require the analysis of data which is either fictitious, sourced from the literature or generated during laboratory sessions
     5. Tasks that require information to be synthesised and which conforms to a project brief, e.g. instructions for making a new food product
     6. Evaluation and critical appraisal of novel information

Exemplars of answers to assignment questions will be provided.

The final exam also challenges students with tasks of the type listed above. Exemplars can be viewed in past exam papers.

Marking schemes for all assessment tasks are supplied. Grading of student submissions is undertaken by the lecturer.

Submission

Hard copies of assignments must be submitted to the Administration office in Corridor 2 of K Block by the date and time that will be specified. Submission dates will always be dates on which lectures are delivered to avoid the need to travel to the TAFE campus on other days. A cover sheet is required and will be provided via MyUni. Assignments will not be accepted more than 1 week after the due date. Students are urged to contact the lecturer by email if they are unable to submit an assignment by the due date. Assignments will not be accepted after 1 week beyond the due date. Assignments are usually marked and returned with model answers 2 weeks after the due date.

Late submission of assessments
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 .

Student Feedback

The 最新糖心Vlog 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 最新糖心Vlog to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) 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
This section contains links to relevant assessment-related policies and guidelines - all university policies.
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鈥檚 disciplinary procedures.

The 最新糖心Vlog of Adelaide is committed to regular reviews of the courses and programs it offers to students. The 最新糖心Vlog of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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