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

Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prerequisites ?	Completion of 72 credit points of units of study
Corequisites ?	None
Prohibitions ?	AGCH3025 or AFNR5102 or AGCH3024
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	Thomas Roberts, thomas.roberts@sydney.edu.au

Assessment

The census date for this unit availability is 31 March 2026

Details
Criteria

Type	Description	Weight	Due	Length	Use of AI
Written exam	Final exam Compulsory written exam	45%	Formal exam period	2 hours	AI prohibited
Outcomes assessed:
Out-of-class quiz	Water in Foods Quiz Completed in Canvas. Due Thur 23:59 Week 2 (Odd) or 3 (Even).	6%	Multiple weeks	Eight short and longer-answer questions	AI allowed
Outcomes assessed:
Out-of-class quiz	Food Polysaccharides Quiz Completed in Canvas. Due Thur 23:59 Week 4 (Odd) or 5 (Even).	6%	Multiple weeks	Eight short and longer-answer questions	AI allowed
Outcomes assessed:
Out-of-class quiz	Proteins in Foods Quiz Completed in Canvas. Due Thur 23:59 Week 8 (Odd) or 9 (Even).	6%	Multiple weeks	Eight short and longer-answer questions	AI allowed
Outcomes assessed:
Out-of-class quiz	Phenolics and Antioxidants Quiz Completed in Canvas. Due Thur 23:59 Week 10 (Odd) or 11 (Even).	6%	Multiple weeks	Eight short and longer-answer questions	AI allowed
Outcomes assessed:
Out-of-class quiz	Fermentation in Foods Quiz Completed in Canvas. Due Thur 23:59 Week 12 (Odd) or 13 (Even).	6%	Multiple weeks	Eight short and longer-answer questions	AI allowed
Outcomes assessed:
Creative work	Carbohydrates in Foods Poster Uploaded to Canvas. Due Sun 23:59 Week 7 (Odd) or Week 8 (Even).	10%	Multiple weeks	A3 size	AI allowed
Outcomes assessed:
Written work	Lipids in Foods Lab Report Written report (in pairs). Due Thur 23:59 Week 9 (Odd) or 10 (Even).	15%	Multiple weeks	1200 - 1500 words	AI allowed
Outcomes assessed:
= hurdle task ? = group assignment ?

Assessment summary

Practical class tasks: Five of the six practical classes are associated with a Quiz, for which you are required to provide short and longer answers to a set of eight questions on the FOOD3002 Canvas website. Each Quiz counts 6% towards the final assessment. The Poster (Carbohydrates in Foods) contributes 10% and the Lab Report (Lipids in Foods) contributes 15% to your final assessment.

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 25/02 or 04/03	Water in Foods	Quiz	Thur 05/03 or 12/03	6%
3 or 4	Wed 11/03 or 18/03	Food Polysaccharides	Quiz/Poster	Quiz: Thur 19/03 or 26/03 Poster: Sun 19/04 or 26/04	Quiz 6% Poster 10%
5 or 6	Wed 23/03 or 01/04	Lipids in Foods	Lab Report	Thur 03/05 or 10/05	15%
7 or 8	Wed 15/04 or 22/04	Proteins in Foods	Quiz	Thur 23/04 or 30/04	6%
9 or 10	Wed 29/04 or 06/05	Phenolics and Antioxidants	Quiz	Thur 07/05 or 14/05	6%
11 or 12	Wed 13/05 or 20/05	Fermentation in Foods	Quiz	Thur 21/05 or 28/05	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.
The Final Exam is a hurdle requirement for FOOD3002. The Final Exam hurdle is 40% (i.e. a mark of 18 out of 45). Failure to meet this hurdle can result in an AF grade being awarded.

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.

Result name	Mark range	Description
High distinction	85 - 100	Able to write a coherent and flowing report in good English. Using a variety of viewpoints to argue the process for identifying the problem. Excellent discussion of management strategies to manage this problem. References are used wisely and the student shows an ability to critique the literature. Sources included at least three refereed journal articles and these were presented in the correct format in the reference list and using the correct in text citation.
Distinction	75 - 84	Able to write a coherent report in good English. Presented at least two points of view to argue the process for identifying the problem. Good discussion of management strategies to manage this problem. Sources included at least three refereed journal articles and these were presented in the correct format in the reference list and using the correct in text citation.
Credit	65 - 74	Presented a report in good English. Presented at least two points of view to argue the process for identifying the problem. Reasonable discussion of management strategies to manage this problem. Sources included at least two refereed journal articles and these were presented in the correct format in the reference list and using the correct in text citation.
Pass	50 - 64	Presented and report in good English that defined the problem and came to a recommendation. Sources included two refereed journal articles, in a reference list.
Fail	0 - 49	When you don’t meet the learning outcomes of the unit to a satisfactory standard. Presented a report that did not address the problem or was poorly constructed and grammatically incorrect. Did not provide any recommendations. Did not use any refereed journal papers.

For more information see guide to grades.

Use of generative artificial intelligence (AI)

You can use generative AI tools for open assessments. Restrictions on AI use apply to secure, supervised assessments used to confirm if students have met specific learning outcomes.

Refer to the assessment table above to see if AI is allowed, for assessments in this unit and check Canvas for full instructions on assessment tasks and AI use.

If you use AI, you must always acknowledge it. Misusing AI may lead to a breach of the Academic Integrity Policy.

Visit the Current Students website for more information on AI in assessments, including details on how to acknowledge its use.

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:

5% reduction for each day late

Academic integrity

The University expects students to act ethically and honestly and will treat all allegations of academic integrity breaches seriously.

Our website provides information on academic integrity and the resources available to all students. This includes advice on how to avoid common breaches of academic integrity. Ensure that you have completed the Academic Honesty Education Module (AHEM) which is mandatory for all commencing coursework students

Penalties for serious breaches can significantly impact your studies and your career after graduation. It is important that you speak with your unit coordinator if you need help with completing assessments.

Visit the Current Students website for more information on AI in assessments, including details on how to acknowledge its use.

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.

Support for students

The Support for Students Policy reflects the University’s commitment to supporting students in their academic journey and making the University safe for students. It is important that you read and understand this policy so that you are familiar with the range of support services available to you and understand how to engage with them.

The University uses email as its primary source of communication with students who need support under the Support for Students Policy. Make sure you check your University email regularly and respond to any communications received from the University.

Learning resources and detailed information about weekly assessment and learning activities can be accessed via Canvas. It is essential that you visit your unit of study Canvas site to ensure you are up to date with all of your tasks.

If you are having difficulties completing your studies, or are feeling unsure about your progress, we are here to help. You can access the support services offered by the University at any time:

Support and Services (including health and wellbeing services, financial support and learning support)
Course planning and administration
Meet with an Academic Adviser

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. Water in foods and quantitative skills; 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	Proteins in Foods	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	Proteins in Foods	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; 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	1. Revision lecture	Lecture (1 hr)

Attendance and class requirements

Unless otherwise stated, students are expected to attend at least 80% of timetabled activities as defined in the unit of study outline. A student may fail this unit of study because of inadequate attendance.

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. 22/55) and the exam component (i.e. 18/45).

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.

Outcomes
Graduate qualities

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.

Thank you to the FOOD3002 students who completed the USS. We appreciate your constructive feedback. This year (2025), the overall mean USS score for FOOD3002 (from 11 out of the 53 enrolled students) was 3.32, which is considerably lower than the score (from 22 out of 45 enrolled students) of 4.13 we obtained in 2024. Based on your feedback, we aim to gain a deeper understanding of why the score dropped and how we can enhance the student experience of FOOD3002 in 2026 and beyond. Several students commented that they were happy with the laboratory classes. However, some students suggested that the lab notes be released earlier, that the Water in Foods class be better organised, and that more detailed instructions on what is expected from students in the assignments be provided. Thank you for this feedback. We will address all these issues for 2026 and beyond. Some students expressed frustration with the quizzes. Comments included that the quizzes were testing knowledge that was not taught and that they were too long. We are considering substantial changes to the quizzes to ensure they are more directed to ensuring that students understand and appreciate the most important concepts required to meet the learning outcomes in FOOD3002. While we are aware that many students found the Final Exam difficult, we believe that at 3000-level, there is no need for multiple-choice questions in a Final Exam. A student made valuable suggestions for enhancing the Canvas webpage for FOOD3002 to make access to the assessments easier, which we will act on for 2026. Thanks again for your valuable feedback. All the best with your future studies. Tom Roberts & Claudia Keitel

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

Important: the University of Sydney regularly reviews units of study and reserves the right to change the units of study available annually. To stay up to date on available study options, including unit of study details and availability, refer to the relevant handbook.

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

Use of generative artificial intelligence (AI)

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

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

FOOD3002: Chemistry and Biochemistry of Foods

Semester 1, 2026 [Normal day] - Camperdown/Darlington, Sydney

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Use of generative artificial intelligence (AI)

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

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