Outline

Overview

The molecular basis of foods is a critical aspect of food science. FOOD3002 investigates the (bio)chemical properties of food constituents, as well as the interactions between these constituents during food processing, storage, cooking and digestion. You will develop an understanding of the relationship between form and functionality of food constituents and the concept of quality in converting agricultural products into foods. You will gain an appreciation of the relationship between chemical composition and properties of macro-constituents (carbohydrates, proteins, lipids) and micro-constituents (vitamins, minerals, flavour and antinutritional chemicals) and their functions in plant- and animal-based foods. FOOD3002 will enable you to develop research and inquiry skills and an analytical approach to understand the (bio)chemistry of foods and food processing. You will gain experience in laboratory techniques used in industry and research for the analysis of a range of food products, as well as developing information literacy and communication skills, through the preparation of written and in-lab assignments, practical reports and the creation of a short video. On completing this unit, you will be able to describe the (bio)chemical properties of food constituents and demonstrate an understanding of the functionality of these constituents in food processing and nutrition.

Unit details and rules

Unit code	FOOD3002
Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prohibitions ?	AGCH3025 or AFNR5102 or AGCH3024
Prerequisites ?	Completion of 72 credit points of units of study
Corequisites ?	None
Assumed knowledge ?	Equivalent to 1st-year Biology plus 2nd-year chemistry/biochemistry: -biology, chemistry, biochemistry -Carbohydrates, proteins (including enzymes), lipids -Principles of cellular metabolism
Available to study abroad and exchange students	Yes

Teaching staff

Coordinator	Claudia Winters, claudia.keitel@sydney.edu.au
Demonstrator(s)	Ali Khoddami, ali.khoddami@sydney.edu.au
	Mafruha Hasan, mafruha.hasan@sydney.edu.au
	Shiva Bakhshandeh, shiva.bakhshandeh@sydney.edu.au
	Shahnoosh Hayamanesh, shahnoosh.hayamanesh@sydney.edu.au
	Jennifer Le, jennifer.le@sydney.edu.au
Lecturer(s)	Thomas Roberts, thomas.roberts@sydney.edu.au
Lecturer(s)	Claudia Keitel, claudia.keitel@sydney.edu.au

Type	Description	Weight	Due	Length
Final exam (Take-home short release)	Final exam Written exam	40%	Formal exam period	2 hours
Outcomes assessed:
Assignment	Water in Foods Quiz Completed in Canvas. Due week 1 or week 2 (dependent on practical).	4%	Multiple weeks	1-2 sentences for each of 12 questions
Outcomes assessed:
Assignment	Water in Foods Lab Report Practical class task. Due week 1 or week 2 (dependent on practical)	6%	Multiple weeks	500-750 words
Outcomes assessed:
Assignment	Food Polysaccharides Quiz Completed in Canvas. Due week 3 or week 4 (dependent on practical)	4%	Multiple weeks	1-2 sentences for each of 12 questions
Outcomes assessed:
Assignment	Food Polysaccharides Lab Report Practical class task. Due week 3 or week 4 (dependent on practical)	6%	Multiple weeks	500-750 words
Outcomes assessed:
Assignment	Lipids in Foods Quiz Completed in Canvas. Due week 5 or week 6 (dependent on practical)	4%	Multiple weeks	1-2 sentences for each of 12 questions
Outcomes assessed:
Assignment	Lipids in Foods Essay Practical class task. Due week 5 or week 6 (dependent on practical)	6%	Multiple weeks	500 words
Outcomes assessed:
Assignment	Animal Proteins Quiz Completed in Canvas. Due week 7 or week 8 (dependent on practical)	4%	Multiple weeks	1-2 sentences for each of 12 questions
Outcomes assessed:
Assignment	Animal Proteins Lab Report Practical class task. Due week 7 or week 8 (dependent on practical)	6%	Multiple weeks	500-750 words
Outcomes assessed:
Assignment	Phenolics and Antioxidants Quiz Completed in Canvas. Due week 9 or week 10 (dependent on practical)	4%	Multiple weeks	1-2 sentences for each of 12 questions
Outcomes assessed:
Assignment	Fermentation in Foods Quiz Completed in Canvas. Due week 11 or week 12 (dependent on practical)	4%	Multiple weeks	1-2 sentences for each of 12 questions
Outcomes assessed:
Assignment	Phenolics and Antioxidants Poster Poster upload	6%	Week 13 Due date: 31 May 2021 at 23:59	A3 size
Outcomes assessed:
Small test	Fermentation in foods Written assessment	6%	Week 13 Due date: 31 May 2021 at 23:59	Two pages of short answers
Outcomes assessed:
= group assignment ? = Type D final exam ?

Assessment summary

Practical class tasks: For each of the six practical classes, you are required to complete two assessment tasks. For the first assessment task, you will need to provide short answers to a set of 12 short- answer questions in the form of a Quiz on the FOOD3002 Canvas website. Each Quiz counts 4% towards final assessment.The second task varies between practical classes, and counts 6% towards final assessment. The tasks may include report, essay or video.

The assessment due-date schedule is below. The two alternative dates for each assessment reflect that students do their practical classes in either odd or even weeks (i.e. each student does fortnightly practical classes).

Week	Date	Practical	Assessments	Assessment due	Value
1 or 2	Wed 26/02 or 04/03	Water in Foods	Quiz + Report	11/03 or 18/03	10%
3 or 4	Wed 11/03 or 18/03	Food Polysaccharides	Quiz + Report	25/03 or 01/04	10%
5 or 6	Wed 25/03 or 01/04	Lipids in Foods	Quiz + Essay	08/04 or 15/04	10%
7 or 8	Wed 08/04 or 22/04	Animal Proteins	Quiz + Report	29/04 or 16/05	10%
9 or 10	Wed 29/04 or 06/05	Phenolics and Antioxidants	Quiz + Video*	13/05 or 20/05	10%
11 or 12	Wed 13/05 or 20/05	Fermentation in Foods	Quiz + In-class assessment*	20/05 or 27/05	10%

*Please note that for Phenolics and Antioxidants and Fermentation in Foods, the assessment due dates above are for the Quiz only. The Video is due for upload to Canvas on 25th May 23:59 pm. We may contact you before the session if we cannot see or access the video.

Detailed information for each assessment can be found on Canvas.

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2014 (Schedule 1).

As a general guide, a high distinction indicates work of an exceptional standard, a distinction a very high standard, a credit a good standard, and a pass an acceptable standard.

See Canvas for a detailed grading tables.

For more information see sydney.edu.au/students/guide-to-grades.

For more information see guide to grades.

Late submission

In accordance with University policy, these penalties apply when written work is submitted after 11:59pm on the due date:

Deduction of 5% of the maximum mark for each calendar day after the due date.
After ten calendar days late, a mark of zero will be awarded.

Academic integrity

The Current Student website provides information on academic integrity and the resources available to all students. The University expects students and staff to act ethically and honestly and will treat all allegations of academic integrity breaches seriously.

We use similarity detection software to detect potential instances of plagiarism or other forms of academic integrity breach. If such matches indicate evidence of plagiarism or other forms of academic integrity breaches, your teacher is required to report your work for further investigation.

You may only use artificial intelligence and writing assistance tools in assessment tasks if you are permitted to by your unit coordinator, and if you do use them, you must also acknowledge this in your work, either in a footnote or an acknowledgement section.

Studiosity is permitted for postgraduate units unless otherwise indicated by the unit coordinator. The use of this service must be acknowledged in your submission.

Learning support

Simple extensions

If you encounter a problem submitting your work on time, you may be able to apply for an extension of five calendar days through a simple extension.  The application process will be different depending on the type of assessment and extensions cannot be granted for some assessment types like exams.

Special consideration

If exceptional circumstances mean you can’t complete an assessment, you need consideration for a longer period of time, or if you have essential commitments which impact your performance in an assessment, you may be eligible for special consideration or special arrangements.

Special consideration applications will not be affected by a simple extension application.

Using AI responsibly

Co-created with students, AI in Education includes lots of helpful examples of how students use generative AI tools to support their learning. It explains how generative AI works, the different tools available and how to use them responsibly and productively.

Weekly schedule

WK	Topic	Learning activity
Week 01	1. Introduction to food chemistry and biochemistry; 2. Major questions in food chemistry and biochemistry	Lecture (2 hr)
Week 01	Water in foods	Practical (3 hr)
Week 02	1. Context – the Agri-Food industries; 2. What’s in a food label?	Lecture (2 hr)
Week 02	Water in foods	Practical (3 hr)
Week 03	1. Food sources: from grains to marsupials; 2. Carbohydrates in foods I	Lecture (2 hr)
Week 03	Food polysaccharides	Practical (3 hr)
Week 04	1. Carbohydrates in foods II; 2. Carbohydrates in foods III	Lecture (2 hr)
Week 04	Food polysaccharides	Practical (3 hr)
Week 05	1. Lipids in foods I; 2. Lipids in foods 2	Lecture (2 hr)
Week 05	Lipids in foods	Practical (3 hr)
Week 06	1. Proteins in foods I; 2. Proteins in foods II	Lecture (2 hr)
Week 06	Lipids in foods	Practical (3 hr)
Week 07	1. Micronutrients; 2. Food additives	Lecture (2 hr)
Week 07	Animal proteins	Practical (3 hr)
Week 08	1. Anti-nutritional and toxic constituents of foods I; 2. Anti-nutritional and toxic constituents of foods II	Lecture (2 hr)
Week 08	Animal proteins	Practical (3 hr)
Week 09	1. Chemistry of flavour; 2. Cereal-based foods I	Lecture (2 hr)
Week 09	Phenolics and antioxidants	Practical (3 hr)
Week 10	1. Cereal-based foods II; 2. Meat and dairy foods I	Lecture (2 hr)
Week 10	Phenolics and antioxidants	Practical (3 hr)
Week 11	1. Meat and dairy foods II; 2. Meat and dairy foods III	Lecture (2 hr)
Week 11	Fermentation in foods	Practical (3 hr)
Week 12	1. Fermentation in foods I; 2. Fermentation in foods II	Lecture (2 hr)
Week 12	Fermentation in foods	Practical (3 hr)
Week 13	Revision lecture	Lecture (1 hr)

Attendance and class requirements

Due to the exceptional circumstances caused by the COVID-19 pandemic, attendance requirements for this unit of study have been amended. Where online tutorials/workshops/virtual laboratories have been scheduled, students should make every effort to attend and participate at the scheduled time. Penalties will not be applied if technical issues, etc. prevent attendance at a specific online class. In that case, students should discuss the problem with the coordinator, and attend another session, if available.

To successfully complete FOOD3002, students must obtain an overall mark of at least 50/100, including a mark of at least 40% in both the practical component (i.e. 24/60) and the exam component (i.e. 16/40).

Study commitment

Typically, there is a minimum expectation of 1.5-2 hours of student effort per week per credit point for units of study offered over a full semester. For a 6 credit point unit, this equates to roughly 120-150 hours of student effort in total.

Learning outcomes

Learning outcomes are what students know, understand and are able to do on completion of a unit of study. They are aligned with the University's graduate qualities and are assessed as part of the curriculum.

At the completion of this unit, you should be able to:

LO1. Understand the industrial context of the chemistry and biochemistry of foods and the major questions that are addressed in this field
LO2. Understand food labelling in Australia in terms of the context of the chemistry and biochemistry of foods
LO3. Appreciate the range of food sources globally and some of the major contemporary trends that are changing what we eat
LO4. Describe the chemistry, biochemistry and processing behaviour of major food constituents: water, carbohydrates, lipids and proteins
LO5. Describe the relationship between the molecular structure of constituents and their functionality in foods
LO6. Describe the importance of micro-constituents (vitamins, antioxidants; colour and flavour compounds) for the nutritional and sensory quality of foods.
LO7. Understand the key aspects of the chemistry and biochemistry of foods for cereal-based foods, meat and dairy foods and fermented foods
LO8. Understand and conduct specific laboratory analyses of macro-constituents (water, carbohydrates, lipids and proteins), as well as assays for total phenolics and antioxidants, in foods

Graduate qualities

The graduate qualities are the qualities and skills that all University of Sydney graduates must demonstrate on successful completion of an award course. As a future Sydney graduate, the set of qualities have been designed to equip you for the contemporary world.

GQ1	Depth of disciplinary expertise Deep disciplinary expertise is the ability to integrate and rigorously apply knowledge, understanding and skills of a recognised discipline defined by scholarly activity, as well as familiarity with evolving practice of the discipline.
GQ2	Critical thinking and problem solving Critical thinking and problem solving are the questioning of ideas, evidence and assumptions in order to propose and evaluate hypotheses or alternative arguments before formulating a conclusion or a solution to an identified problem.
GQ3	Oral and written communication Effective communication, in both oral and written form, is the clear exchange of meaning in a manner that is appropriate to audience and context.
GQ4	Information and digital literacy Information and digital literacy is the ability to locate, interpret, evaluate, manage, adapt, integrate, create and convey information using appropriate resources, tools and strategies.
GQ5	Inventiveness Generating novel ideas and solutions.
GQ6	Cultural competence Cultural Competence is the ability to actively, ethically, respectfully, and successfully engage across and between cultures. In the Australian context, this includes and celebrates Aboriginal and Torres Strait Islander cultures, knowledge systems, and a mature understanding of contemporary issues.
GQ7	Interdisciplinary effectiveness Interdisciplinary effectiveness is the integration and synthesis of multiple viewpoints and practices, working effectively across disciplinary boundaries.
GQ8	Integrated professional, ethical, and personal identity An integrated professional, ethical and personal identity is understanding the interaction between one’s personal and professional selves in an ethical context.
GQ9	Influence Engaging others in a process, idea or vision.

Outcome map

Learning outcomes	Graduate qualities
Learning outcomes

Responding to student feedback

This section outlines changes made to this unit following staff and student reviews.

The assessments in FOOD3002 for 2020 have been changed from 2019 such that the practical reports will be completed in pairs of students instead of individually.

Additional information

Work, health and safety

We are governed by the Work Health and Safety Act 2011, Work Health and Safety Regulation 2011 and Codes of Practice. Penalties for non-compliance have increased. Everyone has a responsibility for health and safety at work. The University’s Work Health and Safety policy explains the responsibilities and expectations of workers and others, and the procedures for managing WHS risks associated with University activities.

General Laboratory Safety Rules

No eating or drinking is allowed in any laboratory under any circumstances
A laboratory coat and closed-toe shoes are mandatory
Follow safety instructions in your manual and posted in laboratories
In case of fire, follow instructions posted outside the laboratory door
First aid kits, eye wash and fire extinguishers are located in or immediately outside each laboratory
As a precautionary measure, it is recommended that you have a current tetanus immunisation. This can be obtained from University Health Service: unihealth.usyd.edu.au/

Disclaimer

The University reserves the right to amend units of study or no longer offer certain units, including where there are low enrolment numbers.

To help you understand common terms that we use at the University, we offer an online glossary.

Current students

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect

Current students

FOOD3002: Chemistry and Biochemistry of Foods

Semester 1, 2021 [Normal day] - Remote

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect