FOOD SC 3540WT - Food Chemistry III
Waite Campus - Semester 1 - 2022
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General Course Information
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 6 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 Written assignments (Q&A tasks), practical reports, online quizzes, final exam 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.auCourse Timetable
The full timetable of all activities for this course can be accessed from .
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Learning Outcomes
Course Learning Outcomes
On successful completion of this course, students will be able to:
1 Demonstrate a sound knowledge of the chemical properties of food components (water, carbohydrates, proteins, lipids, vitamins, minerals, flavours, pigments and additives). 2 Relate the properties and structures of chemical components and ingredients to the functional and chemical properties of foods. 3 Describe details of the physical and chemical interactions between food components and their impact on quality. 4 Explain how to undertake basic analysis of major and trace food components. 5 Evaluate and interpret food analysis data and communicate this in a scientific manner.
University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
1-5 Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
2-5 Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
4,5 Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
4,5 Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
5 Attribute 7: Digital capabilities
Graduates are well prepared for living, learning and working in a digital society.
1,4,5 Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
2,3,5 -
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.
This course will cover the following topics in lectures, tutorials and practicals:
- Introduction to Food Chemistry
- Water
- Food Analysis
- Carbohydrates
- Lipids
- Protein
- Enzymes
- Browning reactions in Food
- Minerals
- Vitamins
- Flavours
- Food Additives
- Colours and Colorants
Specific Course Requirements
Attendance at practicals is compulsory. White laboratory coats and closed-in shoes must be worn at all times during practical sessions.
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Assessment
The University'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 Major Food Components Assignment (Q&A) Formative & Summative 20% No 1,2,4 Week 8 Laboratory Calculations Formative & Summative 20% No 1,3,4 Week 12 Online Practical Quizzes x 4 Formative & Summative 20% (5% each) No 1-5 Weeks 3,6,9,13 Final Exam
(2 hours)Summative 40% No 1-5 Official Exam Period
Assessment Related Requirements
Assessment Item with
Hurdle or compulsory component% needed to meet
hurdle or requirement to meet compulsory componentIs additional assessment
available if student does not meet hurdle requirement or compulsory component,
if no please explainIf additional
assessment is available, explain what typePractical work is compulsory It will be difficult for students to complete the practical reports, if they have not attended the practicals Yes It may be possible to make up missed practicals, but this may be difficult/expensive to arrange
Assessment Detail
Major Food Component Assignment (20%) Due Week 8
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 within 4 weeks of the written assignment deadline.
Laboratory Calculations (20%) Due Week 12
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 Quizzes x 4 (5% each, total of 20%) Due Week 3,6,9,13
Students will complete a total of 4 online quizzes during semester (worth 5% 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)
This final 2-hour exam 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 .
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Student Feedback
The University 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 University 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.
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Student Support
- Academic Integrity for Students
- Academic Support with Maths
- Academic Support with writing and study skills
- Careers Services
- Library Services for Students
- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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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.
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