FOOD SC 3540WT - Food Chemistry III

Waite Campus - Semester 1 - 2021

Students will learn about 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 and enzymic browning); and non-microbial contaminants such as heavy metals and pesticides, colour pigments, aroma compounds, sugar and fat replacers. The chemistry required to interpret the food legislation prescribed by the Food Standards Code to ensure conformance and details on the analysis of key food components are also covered. Students will gain practical experience in analysing some of the food components from the following list: colour, texture, caffeine, water, ash, fat, sugars, calcium, sodium, protein and flavour compounds.

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Course Details

Course Code	FOOD SC 3540WT
Course	Food Chemistry III
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 1
Level	Undergraduate
Location/s	Waite Campus
Units	3
Contact	Up to 5 hours per week
Available for Study Abroad and Exchange	N
Incompatible	FOOD SC 2500RG
Assumed Knowledge	BIOCHEM 2501
Restrictions	Available only to Bachelor of Food and Nutrition Science students
Assessment	Exam and assignments

Course Staff

Course Coordinator: James Ralph

Dr. Fred Bowring
Floor/Room 125, Charles Hawker Building, Waite Campus
Phone 831 30172
Email: frederick.bowring@adelaide.edu.au

Course Timetable

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

Course Learning Outcomes

1. 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.   demonstrate 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.   use terminology, appropriate to the field of food chemistry, correctly and contextually.
4.   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.   formulate foods that are designed to address and contribute to reducing community health concerns.

最新糖心Vlog Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Deep discipline knowledge informed and infused by cutting edge research, scaffolded throughout their program of studies acquired from personal interaction with research active educators, from year 1 accredited or validated against national or international standards (for relevant programs)	1-5
Critical thinking and problem solving steeped in research methods and rigor based on empirical evidence and the scientific approach to knowledge development demonstrated through appropriate and relevant assessment	2,4,5
Teamwork and communication skills developed from, with, and via the SGDE honed through assessment and practice throughout the program of studies encouraged and valued in all aspects of learning	3,4
Career and leadership readiness technology savvy professional and, where relevant, fully accredited forward thinking and well informed tested and validated by work based experiences	1-5
Intercultural and ethical competency adept at operating in other cultures comfortable with different nationalities and social contexts able to determine and contribute to desirable social outcomes demonstrated by study abroad or with an understanding of indigenous knowledges	5
Self-awareness and emotional intelligence a capacity for self-reflection and a willingness to engage in self-appraisal open to objective and constructive feedback from supervisors and peers able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate	2,4

Learning & Teaching Activities

Learning & Teaching Modes

Lectures are used to deliver content relevant to the knowledge-related outcomes and practical activities are used to enable students to achieve the skill-related outcomes. 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.

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

Learning activities are centred around the properties of the major classes of chemicals that make up food, specific reactions common in foods, physical properties of foods and the detection of chemicals and measurement of food properties.

Topics to be covered include:

Food chemicals that will be investigated include esters, carbohydrates, proteins, lipids, colloids, the additives used in baking and the role of water in food chemistry. Browning reactions, rancidity and enzyme catalysed reactions will also be investigated. These areas will be explored using spectrophotometry, chromatography and a range of other instruments.

Specific Course Requirements

Attendance at practicals is compulsory. White laboratory coats and closed-in shoes must be worn at all times during practical sessions.

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	Weighting	Hurdle	Learning Outcome	Due
Water in Food Assignment (Q&A)	Formative & Summative	15%	No	1,2,3	Week 4
Major Food Components Assignment (Q&A)	Formative & Summative	15%	No	1,2,4	Week 9
Laboratory Calculations	Formative & Summative	10%	No	1,3,4	Week 11
Online Practical Quizzes x 2	Formative & Summative	20% (10% each)	No	1,2,5	Week 6, 13
Final Exam (online, open book, 2 hour)	Summative	50%	No	1-5	Official Exam Period

(online, open book, 2 hour)

Assessment Related Requirements

Assessment Item with Hurdle or compulsory component	% needed to meet hurdle or requirement to meet compulsory component	Is additional assessment available if student does not meet hurdle requirement or compulsory component, if no please explain	If additional assessment is available, explain what type
Practicals	Attendance at practicals/tutorials	Yes	Missed practicals – it may be possible to make these up, but this is not easy to arrange

Assessment Detail

Water in Food Assignment: (15%)
Due Week 4

Comprises of short answer questions. This assignment will probe student understanding of the role and importance of water
in food and ability to apply this knowledge of food chemistry to food production. Students receive feedback prior to the next written assignment deadline.

Major Food Components Assignment (15%)
Due Week 9

Comprises of short answer questions. This assignment will probe student understanding of the chemical and physical properties
of major food components, specific chemical reactions common in foods and methods of detecting and measuring these food components. Students receive feedback prior to the next written assignment deadline.

Laboratory Calculations (10%)
Due Week 11

Comprises of a series of questions requiring students to demonstrate ability to complete calculations common in food chemistry and to be able to explain the relevance of the results in the context of food. Students receive mark and feedback within two weeks of the due date.

Online Practical Quizzes x 2 (10% each, total of 20%)
Due Week 6, 13

Students will complete a total of 2 online quizzes during semester (worth 10% each). Quizzes will consist of multiple choice and short answer questions and relate to previous practicals and the relevant theory covered in the lectures. Students receive feedback and mark within two weeks of the quiz closing.

Final Examination (40%)
held during the official exam period

The final 2-hour exam is online and open-book.
It examines all components of the course and will consist of multiple choice and short answer questions. Short answer questions are the same format as those in the written assignments.

Submission

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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