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.

Details

Academic unit	Life and Environmental Sciences Academic Operations
Unit code	FOOD3002
Unit name	Chemistry and Biochemistry of Foods
Session, year ?	Semester 1, 2023
Attendance mode	Normal day
Location	Camperdown/Darlington, Sydney
Credit points	6

Enrolment rules

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 and contact details

Coordinator	Thomas Roberts, thomas.roberts@sydney.edu.au
Demonstrator(s)	Shahnoosh Hayamanesh , shahnoosh.hayamanesh@sydney.edu.au
	Shiva Bakhshandeh, shiva.bakhshandeh@sydney.edu.au
	Ali Khoddami, ali.khoddami@sydney.edu.au
	Valeria Messina, valeria.messina@sydney.edu.au
Lecturer(s)	Claudia Keitel , claudia.keitel@sydney.edu.au
Lecturer(s)	Thomas Roberts, thomas.roberts@sydney.edu.au
Tutor(s)	Mafruha Hasan , mafruha.hasan@sydney.edu.au

Type	Description	Weight	Due	Length
Supervised exam ?	Final exam Compulsory written exam	40%	Formal exam period	2 hours
Outcomes assessed:
Small test	Water in Foods Quiz Completed in Canvas. Due Thur 23:59 Week 2 (Odd) or 3 (Even).	6%	Week 03 Due date: 09 Mar 2023 at 23:59	12 short and longer-answer questions
Outcomes assessed:
Small test	Food Polysaccharides Quiz Completed in Canvas. Due Thur 23:59 Week 4 (Odd) or 5 (Even).	6%	Week 05 Due date: 23 Mar 2023 at 23:59	12 short and longer-answer questions
Outcomes assessed:
Small test	Lipids in Foods Quiz Completed in Canvas. Due Thur 23:59 Week 6 (Odd) or 7 (Even).	6%	Week 07 Due date: 06 Apr 2023 at 23:59	12 short and longer-answer questions
Outcomes assessed:
Assignment	Proteins in Foods Poster Poster due Week 8 for both Odd and Even students.	10%	Week 08 Due date: 23 Apr 2023 at 23:59	A3 size
Outcomes assessed:
Small test	Animal Proteins Quiz Completed in Canvas. Due Thur 23:59 Week 8 (Odd) or 9 (Even).	6%	Week 09 Due date: 27 Apr 2023 at 23:59	12 short and longer-answer questions
Outcomes assessed:
Assignment	Phenolics and Antioxidants Lab Report Written report (in pairs). Due Thur 23:59 Week 12 (Odd) or 13 (Even).	20%	Week 13 Due date: 25 May 2023 at 23:59	1200 - 1500 words
Outcomes assessed:
Small test	Fermentation in Foods Quiz Completed in Canvas. Due Thur 23:59 Week 12 (Odd) or 13 (Even).	6%	Week 13 Due date: 25 May 2023 at 23:59	12 short and longer-answer questions
Outcomes assessed:
= hurdle task ? = group assignment ?

Practical class tasks: Each of the six practical classes is associated with a Quiz, for which you are required to provide short and longer answers to a set of 12 questions on the FOOD3002 Canvas website. Each Quiz counts 6% towards final assessment. The Practical Report (Phenolics and Antioxidants) contributes 20% and the Poster (Proteins in Foods) contributes 10% to your final unit mark.

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). Detailed information for each assessment can be found on Canvas.

Week	Date	Practical	Assessments	Assessment due	Value
1 or 2	Wed 22/02 or 01/03	Water in Foods	Quiz	Thur 02/03 or 09/03	6%
3 or 4	Wed 08/03 or 15/03	Food Polysaccharides	Quiz	Thur 16/03 or 23/03	6%
5 or 6	Wed 22/03 or 29/03	Lipids in Foods	Quiz	Thur 30/03 or 06/04	6%
7 or 8	Wed 05/04 or 19/04	Proteins in Foods	Quiz + Poster	Thur 20/04 or 27/04 (Quiz) + Sun 23/04 (Poster)	16%
9 or 10	Wed 26/04 or 03/05	Phenolics and Antioxidants	Practical Report	Thur 11/05 or 18/05	20%
11 or 12	Wed 10/05 or 17/05	Fermentation in Foods	Quiz	Thur 18/05 or 25/05	6%

Final exam: This assessment is compulsory and failure to attend, attempt, or submit will result in the award of an AF grade. If a second replacement exam is required, this exam may be delivered via an alternative assessment method, such as a viva voce (oral exam). The alternative assessment will meet the same learning outcomes as the original exam. The format of the alternative assessment will be determined by the unit coordinator.

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.

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.

This unit has an exception to the standard University policy or supplementary information has been provided by the unit coordinator. This information is displayed below:

10% reduction for each day late

Special consideration

If you experience short-term circumstances beyond your control, such as illness, injury or misadventure or if you have essential commitments which impact your preparation or performance in an assessment, you may be eligible for special consideration or special arrangements.

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.

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 II	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	Lecture (2 hr)
Week 09	Phenolics and antioxidants	Practical (3 hr)
Week 10	1. Cereal-based foods I; 2. Cereal-based foods II	Lecture (2 hr)
Week 10	Phenolics and antioxidants	Practical (3 hr)
Week 11	1. Meat and dairy foods I; 2. Meat and dairy foods II	Lecture (2 hr)
Week 11	Fermentation in foods	Practical (3 hr)
Week 12	1. Meat and dairy foods III; 2. Fermentation in foods I	Lecture (2 hr)
Week 12	Fermentation in foods	Practical (3 hr)
Week 13	1. Fermentation in foods II; Revision lecture	Lecture (1 hr)

Attendance and class requirements

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 in-semester assessment 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

Closing the loop

We will explain more clearly the pedagogical aims of the Quizzes and the expectations for student performance in the various assessments.

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/

Key dates
Key dates through the academic year, including teaching periods, census, payment deadlines and exams.
Student administration
Enrolment, course planning, fees, graduation, support services, student IT
Expectations of student conduct
Code of Conduct for Students, Conditions of Enrollment, University Privacy Statement, Academic Integrity
Academic appeals
Academic appeals process, special consideration, rules and guidelines, advice and support
Learning and teaching policy
Policy register, policy search
Financial support
Scholarships, interest free loans, bursaries, money management
Study resources
Learning Centre, faculty and school programs, Library, online resources
Health and support
Student Centre, counselling & psychological services, University Health Service, general health and wellbeing

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

Details

Enrolment rules

Teaching staff and contact details

Assessment

Assessment criteria

Late submission

Special consideration

Academic integrity

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Graduate qualities

Outcome map

Closing the loop

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

Overview

Details

Enrolment rules

Teaching staff and contact details

Assessment

Assessment criteria

Late submission

Special consideration

Academic integrity

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Graduate qualities

Outcome map

Closing the loop

Additional information

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect