Food Science Descriptions

FOOD SCIENCE

Advanced coursework and projects will be available in 2020 for students who complete this major.

Food Science major

A major in Food Science requires 48 credit points from this table including:
(i) 12 credit points of 1000-level core units
(ii) 6 credit points of 2000-level food science units
(iii) 6 credit points of 2000-level units according to the following:
(a) 6 credit points of 2000-level biochemistry units or
(b) 6 credit points of 2000-level MEDS coded biochemistry units for students in the Medical Science stream
(iv) 18 credit points of 3000-level core units
(v) 6 credit points of 3000-level interdisciplinary project units

Food Science minor

A minor in Food Science requires 36 credit points from this table including:
(i) 12 credit points of 1000-level core units
(ii) 6 credit points of 2000-level food science units
(iii) 6 credit points of 2000-level units according to the following:
(a) 6 credit points of 2000-level biochemistry units or
(b) 6 credit points of 2000-level MEDS coded biochemistry units for students in the Medical Science stream
(iv) 12 credit points of 3000-level core units

Units of study

The units of study are listed below.

1000-level units of study

Core
BIOL1007 From Molecules to Ecosystems

Credit points: 6 Teacher/Coordinator: Dr Emma Thompson Session: Semester 2 Classes: Two lectures per week and online material and 12 x 3-hour practicals Prohibitions: BIOL1907 or BIOL1997 Assumed knowledge: HSC Biology. Students who have not completed HSC Biology (or equivalent) are strongly advised to take the Biology Bridging Course (offered in February). Assessment: Quizzes (10%), communication assessments (40%), skills tests (10%), summative final exam (40%) Mode of delivery: Normal (lecture/lab/tutorial) day
Paradigm shifts in biology have changed the emphasis from single biomolecule studies to complex systems of biomolecules, cells and their interrelationships in ecosystems of life. Such an integrated understanding of cells, biomolecules and ecosystems is key to innovations in biology. Life relies on organisation, communication, responsiveness and regulation at every level. Understanding biological mechanisms, improving human health and addressing the impact of human activity are the great challenges of the 21st century. This unit will investigate life at levels ranging from cells, and biomolecule ecosystems, through to complex natural and human ecosystems. You will explore the importance of homeostasis in health and the triggers that lead to disease and death. You will learn the methods of cellular, biomolecular, microbial and ecological investigation that allow us to understand life and discover how expanding tools have improved our capacity to manage and intervene in ecosystems for our own health and organisms in the environment that surround and support us . You will participate in inquiry-led practicals that reinforce the concepts in the unit. By doing this unit you will develop knowledge and skills that will enable you to play a role in finding global solutions that will impact our lives.
Textbooks
Please see unit outline on LMS
BIOL1907 From Molecules to Ecosystems (Advanced)

Credit points: 6 Teacher/Coordinator: Dr Claudia Keitel Session: Semester 2 Classes: Two lectures per week and online material and 12 x 3-hour practicals Prohibitions: BIOL1007 or BIOL1997 Assumed knowledge: 85 or above in HSC Biology or equivalent Assessment: Quizzes (10%), communication assessments (40%), skills tests (10%), summative exam (40%) Mode of delivery: Normal (lecture/lab/tutorial) day
Note: Department permission required for enrolment
Paradigm shifts in biology have changed the emphasis from single biomolecule studies to complex systems of biomolecules, cells and their interrelationships in ecosystems of life. Such an integrated understanding of cells, biomolecules and ecosystems is key to innovations in biology. Life relies on organisation, communication, responsiveness and regulation at every level. Understanding biological mechanisms, improving human health and addressing the impact of human activity are the great challenges of the 21st century. This unit will investigate life at levels ranging from cells, and biomolecule ecosystems, through to complex natural and human ecosystems. You will explore the importance of homeostasis in health and the triggers that lead to disease and death. You will learn the methods of cellular, biomolecular, microbial and ecological investigation that allow us to understand life and discover how expanding tools have improved our capacity to manage and intervene in ecosystems for our own health and organisms in the environment that surround and support us . This unit of study has the same overall structure as BIOL1007 but material is discussed in greater detail and at a more advanced level. The content and nature of these components may vary from year to year.
Textbooks
Please see unit outline on LMS
BIOL1997 From Molecules to Ecosystems (SSP)

Credit points: 6 Teacher/Coordinator: Dr Emma Thompson Session: Semester 2 Classes: Two lectures per week and online material Prohibitions: BIOL1007 or BIOL1907 Assumed knowledge: 90 or above in HSC Biology or equivalent Assessment: One 2-hour exam (40%), project report which includes written report and presentation (60%) Practical field work: As advised and required by the project; approximately 30-36 hours of research project in the laboratory or field Mode of delivery: Normal (lecture/lab/tutorial) day
Note: Department permission required for enrolment
Paradigm shifts in biology have changed the emphasis from single biomolecule studies to complex systems of biomolecules, cells and their interrelationships in ecosystems of life. Such an integrated understanding of cells, biomolecules and ecosystems is key to innovations in biology. Life relies on organisation, communication, responsiveness and regulation at every level. Understanding biological mechanisms, improving human health and addressing the impact of human activity are the great challenges of the 21st century. This unit will investigate life at levels ranging from cells, and biomolecule ecosystems, through to complex natural and human ecosystems. You will explore the importance of homeostasis in health and the triggers that lead to disease and death. You will learn the methods of cellular, biomolecular, microbial and ecological investigation that allow us to understand life and intervene in ecosystems to improve health. The same theory will be covered as in the advanced stream but in this Special Studies Unit, the practical component is a research project. The research will be a synthetic biology project investigating genetically engineered organisms. Students will have the opportunity to develop higher level generic skills in computing, communication, critical analysis, problem solving, data analysis and experimental design.
Textbooks
Please see unit outline on LMS
CHEM1111 Chemistry 1A

Credit points: 6 Teacher/Coordinator: Dr Toby Hudson Session: Semester 1,Semester 2,Summer Main Classes: 3x1-hr lectures; 1x1-hr tutorial per week; 1x3-hr practical per week for 9 weeks Prohibitions: CHEM1001 or CHEM1101 or CHEM1901 or CHEM1903 or CHEM1109 or CHEM1011 or CHEM1911 or CHEM1991 Assumed knowledge: Students who have not completed HSC Chemistry (or equivalent) and HSC Mathematics (or equivalent) are strongly advised to take the Chemistry and Mathematics Bridging Courses (offered in February) Assessment: quizzes, attendance, laboratory log book, exam Mode of delivery: Normal (lecture/lab/tutorial) day
Note: Students who have not completed secondary school chemistry are strongly advised to instead complete Fundamentals of Chemistry 1A in the first semester of the calendar year (unless you require 12 credit points of Chemistry and are commencing in semester 2). You should also take the Chemistry Bridging Course in advance (offered in February, and online year-round http://sydney.edu.au/science/chemistry/studying-chemistry/bridging-course.shtml).
Chemistry describes how and why things happen from a molecular perspective. Chemistry underpins all aspects of the natural and physical world, and provides the basis for new technologies and advances in the life, medical and physical sciences, engineering, and industrial processes. This unit of study will further develop your knowledge and skills in chemistry for application to life and medical sciences, engineering, and further study in chemistry. You will learn about nuclear and radiation chemistry, wave theory, atomic orbitals, spectroscopy, bonding, enthalpy and entropy, equilibrium, processes occurring in solutions, and the functional groups in carbon chemistry. You will develop experimental design, conduct and analysis skills in chemistry through experiments that ask and answer questions like how do dyes work, how do we desalinate water, how do we measure the acid content in foods, how do we get the blue in a blueprint, and how do we extract natural products from plants? Through inquiry, observation and measurement, you will understand the 'why' and the 'how' of the natural and physical world and will be able to apply this understanding to real-world problems and solutions. This unit of study is directed toward students with a satisfactory prior knowledge of the HSC chemistry course.
Textbooks
Recommended textbook: Blackman, Bottle, Schmid, Mocerino and Wille,Chemistry, 3rd Edition, 2015 (John Wiley) ISBN: 978-0-7303-1105-8 (paperback) or 978-0-7303-2492-8 (e-text)
CHEM1011 Fundamentals of Chemistry 1A

Credit points: 6 Teacher/Coordinator: Dr Toby Hudson Session: Semester 1 Classes: 3x1-hr lectures; 1x1-hr tutorial per week; 1x3-hr practical per week for 9 weeks Prohibitions: CHEM1001 or CHEM1101 or CHEM1901 or CHEM1903 or CHEM1109 or CHEM1111 or CHEM1911 or CHEM1991 Assumed knowledge: There is no assumed knowledge of chemistry for this unit of study but students who have not completed HSC Chemistry (or equivalent) are strongly advised to take the Chemistry Bridging Course (offered in February). Assessment: quizzes, attendance, laboratory log book, exam Mode of delivery: Normal (lecture/lab/tutorial) day
Note: Students who have not completed HSC Chemistry (or equivalent) are strongly advised to take the Chemistry Bridging Course (offered in February, and online year-round, see http://sydney.edu.au/science/chemistry/studying-chemistry/bridging-course.shtml).
Chemistry describes how and why things happen from a molecular perspective. Chemistry underpins all aspects of the natural and physical world, and provides the basis for new technologies and advances in the life, medical and physical sciences, engineering, and industrial processes. This unit of study will equip you with the fundamental knowledge and skills in chemistry for broad application. You will learn about atomic theory, structure and bonding, equilibrium, processes occurring in solutions, and the functional groups of molecules. You will develop experimental design, conduct and analysis skills in chemistry through experiments that ask and answer questions about the chemical nature and processes occurring around you. Through inquiry, observation and measurement, you will better understand natural and physical world and will be able to apply this understanding to real-world problems and solutions. This unit of study is directed toward students whose chemical background is weak (or non-existent). Compared to the mainstream Chemistry 1A, the theory component of this unit begins with more fundamental concepts, and does not cover, or goes into less detail about some topics. Progression to intermediate chemistry from this unit and Fundamentals of Chemistry 1B requires completion of an online supplementary course.
Textbooks
Recommended textbook: Blackman, Bottle, Schmid, Mocerino and Wille,Chemistry, 3rd Edition, 2015 (John Wiley) ISBN: 978-0-7303-1105-8 (paperback) or 978-0-7303-2492-8 (e-text)
CHEM1911 Chemistry 1A (Advanced)

Credit points: 6 Teacher/Coordinator: Dr Toby Hudson Session: Semester 1 Classes: 3x1-hr lectures and 1x1-hr tutorial per week; 1x3-hr practical per week for 9 weeks Prohibitions: CHEM1001 or CHEM1101 or CHEM1901 or CHEM1903 or CHEM1109 or CHEM1011 or CHEM1111 or CHEM1991 Assumed knowledge: 80 or above in HSC Chemistry or equivalent Assessment: quizzes, attendance, laboratory log book, exam Mode of delivery: Normal (lecture/lab/tutorial) day
Note: Department permission required for enrolment
Chemistry describes how and why things happen from a molecular perspective. Chemistry underpins all aspects of the natural and physical world, and provides the basis for new technologies and advances in sciences, engineering, and industrial processes. This unit of study will further develop your knowledge and skills in chemistry for broad application, including further study in chemistry. You will learn about nuclear and radiation chemistry, wave theory, atomic orbitals, spectroscopy, bonding, enthalpy and entropy, equilibrium, processes occurring in solutions, and the functional groups of molecules. You will develop experimental design, conduct and analysis skills in chemistry through experiments that ask and answer questions about the chemical nature and processes occurring around you. Through inquiry, observation and measurement, you will better understand natural and physical world and will be able to apply this understanding to real-world problems and solutions. This unit of study is directed toward students with a good secondary performance both overall and in chemistry or science. Students in this category are expected to do this unit rather than Chemistry 1A. Compared to the mainstream Chemistry 1A, the theory component of this unit provides a higher level of academic rigour and makes broader connections between topics.
Textbooks
Recommended textbook: Blackman, Bottle, Schmid, Mocerino and Wille,Chemistry, 3rd Edition, 2015 (John Wiley) ISBN: 978-0-7303-1105-8 (paperback) or 978-0-7303-2492-8 (e-text)
CHEM1991 Chemistry 1A (Special Studies Program)

Credit points: 6 Teacher/Coordinator: Dr Toby Hudson Session: Semester 1 Classes: 3x1-hr lectures; 1x1-hr tutorial per week; 1x3hr practical per week for 12 weeks Prohibitions: CHEM1001 or CHEM1101 or CHEM1901 or CHEM1903 or CHEM1109 or CHEM1011 or CHEM1111 or CHEM1911 Assumed knowledge: 90 or above in HSC Chemistry or equivalent Assessment: quizzes, attendance, presentations, exam Mode of delivery: Normal (lecture/lab/tutorial) day
Note: Department permission required for enrolment
Chemistry describes how and why things happen from a molecular perspective. Chemistry underpins all aspects of the natural and physical world, and provides the basis for new technologies and advances in the life, medical and physical sciences, engineering, and industrial processes. This unit of study will further develop your knowledge and skills in chemistry for application to life and medical sciences, engineering, and further study in chemistry. You will learn about nuclear and radiation chemistry, wave theory, atomic orbitals, spectroscopy, bonding, enthalpy and entropy, equilibrium, processes occurring in solutions, and the functional groups in carbon chemistry. You will develop experimental design, conduct and analysis skills in chemistry in small group projects. The laboratory program is designed to extend students who already have chemistry laboratory experience, and particularly caters for students who already show a passion and enthusiasm for research chemistry, as well as aptitude as demonstrated by high school chemistry results. Entry to Chemistry 1A (Special Studies Program) is restricted to a small number of students with an excellent school record in Chemistry, and applications must be made to the School of Chemistry. The practical work syllabus for Chemistry 1A (Special Studies Program) is very different from that for Chemistry 1A and Chemistry 1A (Advanced) and consists of special project-based laboratory exercises. All other unit of study details are the same as those for Chemistry 1A (Advanced).
Textbooks
Recommended textbook: Blackman, Bottle, Schmid, Mocerino and Wille,Chemistry, 3rd Edition, 2015 (John Wiley) ISBN: 978-0-7303-1105-8 (paperback) or 978-0-7303-2492-8 (e-text)

2000-level units of study

Food science
FOOD2000 Principles of Food Science

Credit points: 6 Teacher/Coordinator: Dr Rosalind Deaker Session: Semester 2 Classes: Lectures 2 hrs/week; guest lectures 2 x 1 h, 12 x 3 h practicals Prerequisites: BIOL1XXX or AGEN1004 or MBLG1XX1 Prohibitions: AGEN2002 Assessment: 3 x online quizzes (10%), 2 x practical assignments (30%), 1 x oral presentation (10%), exam (50%) Practical field work: 1 site visit Mode of delivery: Normal (lecture/lab/tutorial) day
Managing safety and quality of food is critical to health, social, environmental and economic security. In this unit of study, you will examine the structural and functional properties of foods, and the science underpinning their production and management. Different categories of food will be described on the basis of physiology and biochemistry and how this underpins quality, organoleptic and nutritional properties. Typical spoilage processes in different foods, quality deterioration during the postharvest period, and the industry practices and technology used to prolong shelf-life will be covered. The main food safety challenges for the food industry and their control will be introduced. The unit focuses on core skills in assessment of food quality and safety, and the understanding of management practices and technology used to ensure these meet market or regulatory requirements. Case study examples will be drawn from grain, fruit and vegetable, meat, eggs, dairy and seafood products. Food standards, food safety systems and government regulations will also be covered. Students are introduced to basic chemistry and microbiology techniques used in food science as well as common industrial methods for food quality assessment.
Biochemistry
BCMB2001 Biochemistry and Molecular Biology

Credit points: 6 Teacher/Coordinator: Dr Dale Hancock Session: Semester 1 Classes: Three lectures per week; one 4-hour practical and one 1-hour tutorial session per fortnight Prerequisites: 6cp of (BIOL1XX7 or MBLG1XXX) and 6cp of (CHEM1XX1 or CHEM1903) Prohibitions: BCHM2072 or BCHM2972 or MBLG2071 or MBLG2971 or BMED2405 or BCMB2901 or MEDS2003 Assessment: Assignments, skills-based assessment, quizzes, exam Mode of delivery: Normal (lecture/lab/tutorial) day
Without cells, life as we know it would not exist. These dynamic assemblies, packed with biological molecules are constantly in action. But how do cells work? Why is the food that you eat so important for cellular function? How is information transmitted from generation to generation? And, what happens as a result of disease or genetic mutation? In this unit of study you will learn how cells work at the molecular level, with an emphasis on human biochemistry and molecular biology. We will focus initially on cellular metabolism and how cells extract and store energy from fuels like fats and carbohydrates, how the use of fuels is modulated in response to exercise, starvation and disease, and how other key metabolites are processed. Then we will explore how genetic information is regulated in eukaryotes, including replication, transcription and translation, and molecular aspects of the cell cycle, mitosis and meiosis. Our practicals, along with other guided and online learning sessions will introduce you to widely applied and cutting edge tools that are essential for modern biochemistry and molecular biology. By the end of this unit you will be equipped with foundational skills and knowledge to support your studies in the life and medical sciences.
Textbooks
Stryer Biochemistry 8th Edition ISBN-13:978-1-4641-2610-9
BCMB2901 Biochemistry and Molecular Biology (Advanced)

Credit points: 6 Teacher/Coordinator: Dr Dale Hancock Session: Semester 1 Classes: Three lectures per week; one 4-hour practical and one 1-hour tutorial session per fortnight Prerequisites: A mark of at least 70 from (BIOL1XX7 or MBLG1XX1) and (CHEM1XX1 or CHEM1903) Prohibitions: BCHM2072 or BCHM2972 or MBLG2071 or MBLG2971 or BMED2405 or BCMB2001 or MEDS2003 Assessment: Assignments, quiz, skills-based assessment, exam Mode of delivery: Normal (lecture/lab/tutorial) day
Without cells, life as we know it would not exist. These dynamic assemblies, packed with biological molecules are constantly in action. But how do cells work? Why is the food that you eat so important for cellular function? How is information transmitted from generation to generation? And, what happens as a result of disease or genetic mutation? In this unit of study you will learn how cells work at the molecular level, with an emphasis on human biochemistry and molecular biology. We will focus initially on cellular metabolism and how cells extract and store energy from fuels like fats and carbohydrates, how the use of fuels is modulated in response to exercise, starvation and disease, and how other key metabolites are processed. Then we will explore how genetic information is regulated in eukaryotes, including replication, transcription and translation, and molecular aspects of the cell cycle, mitosis and meiosis. The advanced laboratory component will provide students with an authentic research laboratory experience while in the theory component, current research topics will be presented in a problem-based format through dedicated advanced tutorial sessions. This material will be assessed by creative student-centered activities supported by eLearning platforms.
Textbooks
Stryer Biochemistry 8th Edition ISBN-13:978-1-4641-2610-9
MEDS coded biochemistry
MEDS2003 Biochemistry and Molecular Biology

Credit points: 6 Teacher/Coordinator: Dr Dale Hancock Session: Semester 1 Classes: Three lectures per week; one 4-hour practical session and 1 h tutorial per fortnight Prerequisites: 6p from (BIOL1XX7 or MBLG1XX1) and 6cp of (CHEM1XX1 or CHEM1903) Prohibitions: BCHM2072 or BCHM2972 or MBLG2071 or MBLG2971 or BMED2405 or BCMB2001 or BCMB2901 or BMED2804 Assessment: Group presentation (5%), In-class continuous assessment (25%), PeerWise MCQ design (10%), ELMA design essay and interpretation (10%), final exam (50%) Mode of delivery: Normal (lecture/lab/tutorial) day
Without cells, life as we know it would not exist. These dynamic assemblies, packed with biological molecules are constantly in action. But how do cells work? Why is the food that you eat so important for cellular function? How is information transmitted from generation to generation? What happens as a result of disease or genetic mutation? In this unit of study you will learn how cells work at the molecular level, with an emphasis on human biochemistry and molecular biology. We will focus initially on cellular metabolism and how cells extract and store energy from fuels like fats and carbohydrates, how fuel use is modulated in response to exercise, starvation and disease, and how other key metabolites are processed. Then we will explore how genetic information is regulated in eukaryotes, including replication, transcription and translation, and molecular aspects of the cell cycle, mitosis and meiosis. Our practicals, along with other guided and online learning sessions will introduce you to widely applied and cutting-edge tools that are essential for modern biochemistry and molecular biology. By the end of this unit you will be equipped with foundational skills and knowledge to support your studies in the medical and life sciences.
Textbooks
Canvas, ELN Peerwise Site, Blackboard LMS Textbook: Biochemistry - Berg, Tymoczko, Gatto, Stryer 8th Ed or higher Wikipedia
(MEDS coded units of study are only available to students in the Medical Science stream.).

3000-level units of study

Major core
The unit of study FOOD3000 is not available in 2019
FOOD3001 Food Processing and Value Adding

Credit points: 6 Teacher/Coordinator: Dr Kim-Yen Phan-Thien Session: Semester 1 Classes: lecture 2 hrs/week (4 replaced by tutorials); practical 3 hrs/week Prerequisites: Completion of 72 credit points of units of study Prohibitions: AGEN3004 Assumed knowledge: 6cp of (BIOL1XXX or MBLG1XXX) and 6cp of CHEM1XXX Assessment: Structure and food quality lab report (10%), QC investigation lab report (20%), Processingcase study report (20%), Processing case study presentation (10%), Final exam(40%) Practical field work: A few optional site visits Mode of delivery: Normal (lecture/lab/tutorial) day
Note: This unit needs to be available as a non-award course so that students seeking admission to the MND have an option to fulfil the 6 cp Food Science prerequisite, if their previous study does not fulfil theis requirement already.
All of the food that we produce and consume is processed in some way. The manufacture of composite food products, which have distinct properties to their constituent ingredients, requires a complex series of processing operations. However, even ready-to-eat fresh foods undergo processing to facilitate distribution to consumers, maximise shelf-life, and ensure food safety. This unit will examine the biochemical and physicochemical transformations that occur in food materials during processing and how processing parameters affect the fulfilment of food quality, shelf-life, and safety objectives. The unit is divided into modules on (1) processing to modify food structure; (2) processing for preservation; and value-adding, focused on (3) healthier food and (4) fermentation as interesting case studies in food processing. You will learn methods of food analysis and apply a scientific approach to investigating the relationships between food composition, functionality, processing conditions, and end-product properties. By doing this unit, you will develop a sound understanding of the scientific principles underpinning food processing decisions and outcomes. This is well-regarded in the food industry, particularly FMCG and manufacturing, as the ability to systematically characterise, analyse, and troubleshoot processes can be applied to a wide range of industrial situations.
FOOD3002 Chemistry and Biochemistry of Foods

Credit points: 6 Teacher/Coordinator: A/Prof Thomas Roberts Session: Semester 1 Classes: Lecture 2x1 hr/week for 13 weeks; pre-lab 1x1 hr/week for 6 weeks; practical class 1x3 hr/week for 6 weeks Prerequisites: Completion of 72 credit points of units of study 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 Assessment: 6 x short answer assignment (30%), 3 x lab reports (15%), 2 x short answer lab exercises (10%), video presentation (5%), final exam (40%) Mode of delivery: Normal (lecture/lab/tutorial) day
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.
FOOD3000 Food Quality and Safety

Credit points: 6 Teacher/Coordinator: Professor Robyn McConchie Session: Semester 2 Classes: lecture 2 hrs/week and 12 lab sessions for 12 weeks Prerequisites: Completion of 72 credit points of units of study Assumed knowledge: Equivalent to 1st-year Biology plus 2nd-year chemistry/biochemistry: -biology, chemistry, biochemistry -Carbohydrates, proteins (including enzymes), lipids -Principles of cellular metabolism -6cp of BIOL1XXX or MBLG1XXX or FOOD2000 Assessment: Product Quality Assurance Project Written Group Assignment (2500 words) 20%, Product Quality Assurance Project Group Presentation (10 mins) 10%, Laboratory Reports(Six Individual Reports approx 300 words each) 20%, Final exam 50% Mode of delivery: Block mode
Food is essential for health and wellbeing and has a key role in the economy. Food system dynamics have become increasingly complex due to changing consumer demands, increased global trade, and advanced technologies now used in the food industry. In this unit, you will develop a comprehensive understanding of the monitoring and control of quality and safety of foods during the food production process and its distribution. The content is aimed at ensuring that the consumer receives food products that are safe to consume and with the desired level of quality, both in terms of their sensory attributes and nutritional composition. You will examine techniques for the monitoring and control of food quality and food safety. On completion of this unit, you will be better able to: 1) Understand the roles of quality control, quality assurance and quality management systems in controlling the quality and safety of food; 2) Outline key issues in food legislation and its implementation in control and management of food quality and safety. You will develop a sound underpinning of the scientific concepts of food safety and quality management for a range of fresh and processed foods.
Textbooks
Text Books Food Quality Management; Technological and managerial principles and practices.Pieternal Luning and Willem Marcelis Wageningen Academic Publishers 2015 Microbial Food Safety: An Introduction Eds. O.A. Oyarzabal, S. Backert Springer Publishing 2010 A Canvas site will be created with on-line references and articles of interest to each weeks theme.
Interdisciplinary project
The unit of study FOOD3888 is not available in 2019
FOOD3888 Food Product Development

Credit points: 6 Teacher/Coordinator: Dr Kim-Yen Phan-Thien Session: Semester 2 Classes: See schedule. Prerequisites: 12cp from (AGEN2002 or FOOD2000 or FOOD3XXX or BCMB2X0X or BCHM2XXX or MEDS2003) Prohibitions: AGEN3001 Assumed knowledge: 6cp from (BIOL1XXX or MBLG1XXX) and 6cp from CHEM1XXX Assessment: Assignments and reflective task (15%), Project report (70%), Project oral presentation (10%), Team work participation and evaluation (5%). Mode of delivery: Normal (lecture/lab/tutorial) day
Our ever-changing world requires knowledge that extends across multiple disciplines. The ability to identify and explore interdisciplinary links is a crucial skill for emerging professionals and researchers alike. This unit presents the opportunity to bring together the concepts and skills you have learnt in your discipline and apply them to a real-world problem. New product development is an important example of interdisciplinary research in the food industry. Product development teams may comprise food scientists and technologists, process engineers, market researchers, nutritionists, project managers, financial analysts and lawyers at different stages of the project. In FOOD3888, you will gain a theoretical and practical understanding of food product development through a group design project that will require application of disciplinary knowledge as well as collaboration with students from other disciplines to ideate and refine product concepts, develop design specifications, optimize prototypes, and evaluate aspects of product performance. The unit will develop your skills in problem-solving, data collection, analysis and communication. All of these skills are highly valued by employers. This unit will foster the ability to work in interdisciplinary teams, and this is essential for both professional and research pathways in the future.
SCPU3001 Science Interdisciplinary Project

Credit points: 6 Teacher/Coordinator: Pauline Ross Session: Intensive December,Intensive February,Intensive January,Intensive July,Semester 1,Semester 2 Classes: The unit consists of one seminar/workshop per week with accompanying online materials and a project to be determined in consultation with the partner organisation and completed as part of team with academic supervision. Prerequisites: Completion of 2000-level units required for at least one Science major. Assessment: group plan, group presentation, reflective journal, group project Mode of delivery: Normal (lecture/lab/tutorial) day
This unit is designed for students who are concurrently enrolled in at least one 3000-level Science Table A unit of study to undertake a project that allows them to work with one of the University's industry and community partners. Students will work in teams on a real-world problem provided by the partner. This experience will allow students to apply their academic skills and disciplinary knowledge to a real-world issue in an authentic and meaningful way. Participation in this unit will require students to submit an application to the Faculty of Science.
Minor core
FOOD3001 Food Processing and Value Adding

Credit points: 6 Teacher/Coordinator: Dr Kim-Yen Phan-Thien Session: Semester 1 Classes: lecture 2 hrs/week (4 replaced by tutorials); practical 3 hrs/week Prerequisites: Completion of 72 credit points of units of study Prohibitions: AGEN3004 Assumed knowledge: 6cp of (BIOL1XXX or MBLG1XXX) and 6cp of CHEM1XXX Assessment: Structure and food quality lab report (10%), QC investigation lab report (20%), Processingcase study report (20%), Processing case study presentation (10%), Final exam(40%) Practical field work: A few optional site visits Mode of delivery: Normal (lecture/lab/tutorial) day
Note: This unit needs to be available as a non-award course so that students seeking admission to the MND have an option to fulfil the 6 cp Food Science prerequisite, if their previous study does not fulfil theis requirement already.
All of the food that we produce and consume is processed in some way. The manufacture of composite food products, which have distinct properties to their constituent ingredients, requires a complex series of processing operations. However, even ready-to-eat fresh foods undergo processing to facilitate distribution to consumers, maximise shelf-life, and ensure food safety. This unit will examine the biochemical and physicochemical transformations that occur in food materials during processing and how processing parameters affect the fulfilment of food quality, shelf-life, and safety objectives. The unit is divided into modules on (1) processing to modify food structure; (2) processing for preservation; and value-adding, focused on (3) healthier food and (4) fermentation as interesting case studies in food processing. You will learn methods of food analysis and apply a scientific approach to investigating the relationships between food composition, functionality, processing conditions, and end-product properties. By doing this unit, you will develop a sound understanding of the scientific principles underpinning food processing decisions and outcomes. This is well-regarded in the food industry, particularly FMCG and manufacturing, as the ability to systematically characterise, analyse, and troubleshoot processes can be applied to a wide range of industrial situations.
FOOD3002 Chemistry and Biochemistry of Foods

Credit points: 6 Teacher/Coordinator: A/Prof Thomas Roberts Session: Semester 1 Classes: Lecture 2x1 hr/week for 13 weeks; pre-lab 1x1 hr/week for 6 weeks; practical class 1x3 hr/week for 6 weeks Prerequisites: Completion of 72 credit points of units of study 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 Assessment: 6 x short answer assignment (30%), 3 x lab reports (15%), 2 x short answer lab exercises (10%), video presentation (5%), final exam (40%) Mode of delivery: Normal (lecture/lab/tutorial) day
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.