Food Science
Duration
- One Semester or equivalent
Contact hours
- 48 Hours
On-campus unit delivery combines face-to-face and digital learning.
Aims and objectives
This unit is to study the organic chemistry that associated with food composition, and analytical techniques that used in food industry. The unit will also examine the purpose and function of permissible food additives, and recognise the natural hazards associated with foods.
Unit Learning Outcomes (ULO)
Students who successfully complete this unit will be able to:
1. Identify and name simple organic functional groups, and describe their role in specific components of food.
2. Analyse the content of food in terms of carbohydrates, proteins, lipids and micronutrients.
3. Articulate the role of food additives in preserving food.
4. Assess the origin and consequences of contaminants in food.
5. Communicate the results of laboratory investigations into food analysis.
6. Identity common errors in the chemical analysis of food and analyse them statistically.
Unit Learning Outcomes (ULO)
Students who successfully complete this unit will be able to:
1. Identify and name simple organic functional groups, and describe their role in specific components of food.
2. Analyse the content of food in terms of carbohydrates, proteins, lipids and micronutrients.
3. Articulate the role of food additives in preserving food.
4. Assess the origin and consequences of contaminants in food.
5. Communicate the results of laboratory investigations into food analysis.
6. Identity common errors in the chemical analysis of food and analyse them statistically.
Unit information in detail
- Teaching methods, assessment, general skills outcomes and content.
Teaching methods
*Scheduled face to face: Lectures (24 hours), Laboratory Work & Site Visit (24 hours)
*Scheduled synchronous online learning events (N/A)
Non-scheduled online learning events and activities (N/A)
Other non-scheduled learning events and activities including independent study (approx. 100 hours)
*Scheduled synchronous online learning events (N/A)
Non-scheduled online learning events and activities (N/A)
Other non-scheduled learning events and activities including independent study (approx. 100 hours)
Assessment
| Types | Individual or Group task | Weighting | Assesses attainment of these ULOs |
| Laboratory Reports | Individual / Group | 35-45% | 1,2,5,6 |
| Tests | Individual | 40-60% | 1,2,3,4 |
| Quiz (Industry Site Visit) | Individual | 5-10% | 7 |
Minimum requirements to pass this unit
As the minimum requirements of assessment to pass the unit and meet all Unit Learning Outcomes to a minimum standard, a student must achieve:
i) An aggregate mark of 50% or more, and
ii) At least 40% of the possible marks for the laboratory hurdle.
Students who do not successfully achieve hurdle requirements (ii) will receive a maximum of 44% as the total mark for the unit and will not be eligible for a conceded pass.
As the minimum requirements of assessment to pass the unit and meet all Unit Learning Outcomes to a minimum standard, a student must achieve:
i) An aggregate mark of 50% or more, and
ii) At least 40% of the possible marks for the laboratory hurdle.
Students who do not successfully achieve hurdle requirements (ii) will receive a maximum of 44% as the total mark for the unit and will not be eligible for a conceded pass.
General skills outcomes
During this unit students will receive feedback on the following key generic skills:
• Teamwork skills
• Analysis skills
• Problem solving skills
• Communication skills
• Ability to tackle unfamiliar problems
• Ability to work independently
• Teamwork skills
• Analysis skills
• Problem solving skills
• Communication skills
• Ability to tackle unfamiliar problems
• Ability to work independently
Content
• Food analytical techniques used to determine the amount of carbohydrates, proteins, lipids and micronutrients in foods.
• Methods used for determining the water, calorie or joule content of foods.
• Chemical food additive classes and roles.
• Natural hazards and toxins associated with food.
Study resources
- Reading materials.
Reading materials
A list of reading materials and/or required texts will be made available in the Unit Outline.