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FOOD CHEMISTRY 1

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FOOD CHEMISTRY 1

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									   FACULTY OF SCIENCE

  SCHOOL OF CHEMISTRY




       CHEM2921


FOOD CHEMISTRY 1




     SESSION 2, 2008
                                 Faculty of Science - Course Outline - 2008

1. Information about the Course                                            1
  NB: Some of this information is available on the UNSW Virtual Handbook

Year of Delivery                    2008
Course Code                         CHEM2921
Course Name                         FOOD CHEMISTRY 1
Academic Unit                       SCHOOL OF CHEMISTRY
                                      nd
Level of Course                     2
Units of Credit                     6 UOC
Session(s) Offered                  S2
Prerequisite                        CHEM1011 and CHEM1021 or CHEM1031 and CHEM1041
Hours per Week                      3 X LECTURE + 3 X LABORATORY
Number of Weeks                     12
                                        rd
Commencement Date                   21 July 2008


Summary of Course Structure (for details see 'Course Schedule')

Component                                  HPW                    Time                   Day                  Location
 Lectures                                   3
 Lecture 1                                               1 – 2 pm                Tuesday                CivEng 713
 Lecture 2                                               11 – 12 pm              Wednesday              CivEng 713
Lecture 3                                                5 – 6 pm                Thursday               CLB 3
Lab – Option 1                              3            11 – 2 pm               Friday                 Chem Sci 262
Lab – Option 2                              3            3 – 6 pm                Friday                 Chem Sci 262
TOTAL                                       6
Special Details                     None


2. Staff Involved in the Course

Staff                             Role                    Name                  Contact Details               Consultation
                                                                                                              Times
Course Convener                                           Dr N Kumar            Room 224 Dalton               Monday 2-4 pm
                                                                                n.kumar@unsw.edu.au
                                                                                x54698
Additional Teaching Staff         Lecturers &             Prof R Bishop         Room 222 Dalton
                                  Facilitators                                  r.bishop@unsw.edu.au
                                                                                x54656

                                                          Dr G Edwards          Room 227 Dalton
                                                                                g.edwards@unsw.edu.au
                                                                                x54652

                                                          Dr N Kumar            Room 224 Dalton
                                                                                n.kumar@unsw.edu.au
                                                                                x54698
                                  Tutors &                A/Prof P Southwell-
                                  Demonstrators           Keely
                                                          Mr T Ellis
                                                          Mr R Chen
                                  Technical &             Mrs T Nguyen          Chem Sci 162
                                  Laboratory Staff        Mr B Ward
                                  Other Support Staff




   1
       UNSW Virtual Handbook: http://www.handbook.unsw.edu.au/2007/index.html
3. Course Details
                         2
Course Description                   Description of the course from UNSW Handbook
(Handbook Entry)                     Introduction to food chemistry. Alcohol and carbonyl chemistry. Carbohydrates. Lipids, amino
                                     acids and proteins. Enzyme reactions and applications in food chemistry. Vitamins, pigments,
                                     flavours and food additives.
                  3
Course Aims                          This course is designed for students enrolled in food science programs. It aims to provide an
                                     introduction to the chemistry of amino acids, proteins, enzymes, fats, carbohydrates and
                                     vitamins. Laboratory work includes proximate analysis of the major food groups, together with
                                     specialised analyses such as reducing-sugars, saponification value, iodine value, peroxide value,
                                     acid value, polarimetry, GLC of fatty acid esters and HPLC of vitamin C.
Student Learning                     At the end of this course you should be able to describe the chemistry and reactions of the major
          4
Outcomes                             food constituents such as the proteins, fats, carbohydrates and vitamins. You should also be able
                                     to perform the analyses which are specific to these groups of compounds.

Graduate Attributes Developed in this Course

Science Graduate                       Select the level of                              Activities / Assessment
           5                                FOCUS
Attributes                               0 = NO FOCUS
                                          1 = MINIMAL
                                           2 = MINOR
                                           3 = MAJOR
 1.       Research, inquiry                    3             Laboratory course. Assessment of practical reports. In-depth discussions on
          and analytical                                     food chemistry topics.
          thinking abilities
 2.       Capability and                       3             Lectures and food industry problems discussed in class. Exam.
          motivation for
          intellectual
          development
 3.       Ethical, social and                  2             Throughout course. Mid-term and final exam.
          professional
          understanding
 4.       Communication                        2             Write up of practicals. Assessment of practical reports. Feedback from
                                                             laboratory reports.
 5.  Teamwork,                                 3             Laboratory course. Working in groups. Assessment of practical reports.
     collaborative and
     management skills
 6. Information literacy                       1             Feedback on reports and suggested corrections.
 Other attributes                    None
 Professional                        RACI – membership of professional body
 accreditation attributes            See http://www.raci.org.au/




      2
        UNSW Virtual Handbook: http://www.handbook.unsw.edu.au/2007/index.html
      3
        Learning and Teaching Unit: http://www.ltu.unsw.edu.au
      4
        Learning and Teaching Unit – Learning Outcomes: http://www.ltu.unsw.edu.au/ref4-2-1_outcomes.cfm
      5
        Faculty of Science – Science Graduate Attributes: http://www.science.unsw.edu.au/guide/slatig/sciga.html
Level of Material                  [ ] Introduction to material
Delivered                          [x] Emphasised and taught in depth
                                   [ ] Reinforced and additional expertise
                                   [ ] Competencies applied


Major Topics                            •   Definition, history, approaches to food chemistry and the analysis of foods.
(Syllabus Outline)                      •   Carboxylic acid derivatives, esterification and ester hydrolysis, amide formation,
                                            hydrolysis; esters, lipids including polymorphism, autoxidation, antioxidants and thermal
                                            decomposition; methods of fat analysis including fat extraction, iodine value,
                                            saponification value, fatty acid composition by GLC, measurements of oxidation.
                                       •    Amino acids and peptide chemistry including stereochemistry and optical activity,
                                            proteins, structure, stability, denaturation; methods of protein analysis including
                                            Kjeldahl, UV, dye-binding, Biuret.
                                       •    Enzymes, nomenclature, occurrence, enzyme catalysed reactions (e.g serine
                                            proteases, dehydrogenases, transaminases) and factors affecting them, coenzymes,
                                            prosthetic groups, metal ions, enzyme inhibition, deactivation and control; food
                                            modification by enzymes, immobilisation, solvent partition systems, use in waste
                                            management and in food analysis; analysis of compounds using enzymes.
                                       •    Interconversion of alcohols, aldehydes /ketones and carboxylic acids; addition and
                                            condensation reactions of aldehydes and ketones, acetal and ketal formation, reaction
                                            mechanisms relating to oxidation of organic compounds.
                                       •    Introduction to carbohydrates; stereochemistry, mutarotation, reducing/non-reducing;
                                            monosaccharides, oligosaccharides, polysaccharides; starch, vegetable gums, dietary
                                            fibre.
                                       •    Specific mention of milk chemical composition, structural features of milk and
                                            biosynthesis.
                                       •    Maillard and caramelisation reactions, participants and reaction products, relevance to
                                            functionality; inhibition of non-enzymic browning; colour and flavour of foods; methods
                                            of carbohydrate analysis including polarimetry, reducing sugar, and fibre.
                                       •    Aromatic chemistry, structure, general reactivity; introduction to heterocyclic chemistry.
                                            Vitamins, fat soluble and water soluble vitamins, dietary recommendations,
                                            bioavailability, process-induced changes to vitamins in food, vitamin-like compounds,
                                            optimisation of vitamin retention and vitamin supplementation.
                                       •    Specific exclusion of nutritional value, biological structure, metabolism, storage and
                                            handling of milk, edible muscle tissue, edible plant tissue and regulatory aspects of food
                                            products, including shelf life.
Relationship to Other              The course is a mainstream food chemistry course that integrates with other level two courses
Courses within the                 and provides a grounding for the level three food chemistry course.
Program




4. Rationale and Strategies Underpinning the Course

Rationale for learning and         The integration of lectures and laboratories supports “Engaging”
                         6
teaching in this course ,
i.e., How this course is           1. Effective learning is supported when students are actively engaged in the learning process.
taught?                            2. Effective learning is supported by a climate of inquiry where students feel appropriately
                                   challenged and activities are linked to research and scholarship.

Teaching Strategies                Examples from chemical practice allow “Contextualising”
                                   3. Students become more engaged in the learning process if they can see the relevance of their
                                   studies to professional, disciplinary and/or personal contexts.

                                   We also have undertaken “Designing” to
                                   4. Clearly articulated expectations, goals, learning outcomes, and course requirements increase
                                   student motivation and improve learning.
                                   5. Graduate attributes - the qualities and skills the university hopes its students will develop as a
                                   result of their university studies — are most effectively acquired in a disciplinary context.


   6
       LTU – Teaching Philosophy: http://www.ltu.unsw.edu.au/ref3-3-5_teaching_portfolio.cfm#philosophy
                           “Teaching” in the use of laboratory groups supports
                           6. Learning cooperatively with peers — rather than in an individualistic or competitive way — may
                           help students to develop interpersonal, professional, and cognitive skills to a higher level.


How the assessment         Timely feedback and marking of practical reports allows students to follow the thread of the
supports and assists the   course. The mid-term and final examinations bring together the strands to complete the learning
learning                   experience.
5. Course Schedule
                                                                     7                       8
     Some of this information is available on the Virtual Handbook and the UNSW Timetable .

      Week              Lectures (day),                 Practical (day),               Assignment and Submission
                        Topics & Lecturers              Topics & Lecturers             dates (see also 'Assessment
                                                                                       Tasks & Feedback')
      Week 1            Tuesday, Dr Kumar               No laboratory experiment but
                        Wednesday, Prof Bishop          introduction to laboratory,
                        Thursday, Prof Bishop           safety and submission of
                                                        reports
      Week 2            Tuesday, Dr Kumar               See roster
                        Wednesday, Dr Edwards
                        Thursday, Dr Edwards
      Week 3            Tuesday, Dr Kumar               See roster                     Practical report due
                        Wednesday, Dr Edwards
                        Thursday, Prof Bishop
      Week 4            Tuesday, Dr Kumar               See roster                     Practical report due
                        Wednesday, Dr Edwards
                        Thursday, Prof Bishop
      Week 5            Tuesday, Dr Kumar               See roster                     Practical report due
                        Wednesday, Dr Edwards
                        Thursday, Prof Bishop
      Week 6            Tuesday, Dr Kumar               See roster                     Practical report due
                        Wednesday, Dr Edwards
                        Thursday, Prof Bishop
      Week 7            Tuesday, Dr Kumar               See roster                     Practical report due
                        Wednesday, Dr Edwards
                        Thursday, Prof Bishop
      Week 8            Tuesday, Dr Kumar               See roster                     Practical report due
                        Wednesday, Dr Edwards
                        Thursday, Prof Bishop
      Week 9            Tuesday, Dr Kumar               See roster                     Practical report due
                        Wednesday, Dr Edwards
                        Thursday, Prof Bishop
      Week 10           Tuesday, Dr Kumar               See roster                     Practical report due
                        Wednesday, Dr Edwards
                        Thursday, Dr Edwards
      Week 11           Tuesday, Dr Kumar               See roster                     Practical report due
                        Wednesday, Dr Edwards
                        Thursday, Dr Edwards
      Week 12           Tuesday, Dr Kumar               See roster                     Last date for practical
                        Wednesday, Dr Edwards                                          submissions
                        Thursday, Dr Kumar




7
    UNSW Virtual Handbook: http://www.handbook.unsw.edu.au/2007/index.html
8
    UNSW Timetable: http://www.timetable.unsw.edu.au/
6. Assessment Tasks and Feedback

       Task      % of total                Assessment Criteria                       Date of                       Feedback
                   mark                                                    Release        Submission      WHO       WHEN           HOW

  Laboratory    30            ! marks for clarity of presentation                       Week           Report     Within 2     Annotated
                              ! marks for results as presented                          following      assessor   weeks of     report.
                              ! marks for results and discussion                        experiment                submission   Completed
                              ! marks for questions                                                               of report    result sheet
  Mid-term      10            Answers to multiple choice questions given
  examination                 correctly.

  Final         60            Answers to questions given correctly.
  examination                 Discussion shows knowledge and
                              understanding of the course.
7. Additional Resources and Support

    Text Books                   Food Chemistry by O.R. Fennema
                                   rd
                                 3 Edition, 1996
    Course Manual                The laboratory manual may be purchased from the School of Chemistry Store, lower ground
                                 floor, Chemical Sciences Building F10
                                 All material is on WebCT

    Required Readings
    Additional Readings          Food, The Chemistry of its Components by T.P. Coultate
                                  th
                                 4 Edition, 2002

                                 Analytical Chemistry of Foods by C.S. James
                                 1st Edition, 1995

                                 Others will be distributed by individual lecturers

    Recommended Internet         Course website, other recommended web resources
    Sites

    Societies                    Royal Australian Chemical Institute http://www.raci.org.au/
                                 Students of Chemistry Society (UNSW) http://www.chem.unsw.edu.au/schoolinfo/socs.html


    Computer Laboratories or     Laboratory – Chemical Sciences Building 162
    Study Spaces                 Gibson Computer laboratory – Ground floor, Dalton Building




8. Required Equipment, Training and Enabling Skills

    Equipment Required           Laboratory coat, safety spectacles (or prescription glasses of a sufficient size), closed shoes


    Enabling Skills - training   OH&S briefing
    which maybe required to      Awareness of School plagiarism guidelines
    complete this course
9. Course Evaluation and Development
     Student feedback is gathered periodically by various means. Such feedback is considered carefully with a view to acting on it
     constructively wherever possible. This course outline conveys how feedback has helped to shape and develop this course.

      Mechanisms of             Last Review         Comments or Changes Resulting from Reviews
      Review                    Date

      Major Course              Course review
      Review                    in 2008




              9
      CATEI




      Student Focus             None
      Group




      Other                     None                CHEM2921 course has three lecturers each teaching a different stream. Student
                                                    feedback using a written survey indicated that students were having difficulty in
                                                    understanding one of the three topics. The survey also indicated that the students
                                                    particularly enjoyed the topics related to food industry and nutrition. A vast majority of the
                                                    students found the explanation of chemistry behind laboratory experiments most
                                                    satisfying. A tutorial class was introduced to help students with their understanding of
                                                    certain topics and to discuss any questions related to the course. These tutorials were
                                                    well attended and the feedback from the students was very positive. Increased effort
                                                    were made to incorporate examples of the chemical processes as used by the food
                                                    industry.




9
    Science CATEI procedure: http://www.science.unsw.edu.au/guide/slatig/catei.html
       10. Administration Matters


         Expectations of Students         Workload
                                          Contact hours are 6 per week, in weeks 2 – 12 and 3 hours per week in week 1. The major out-
                                          of-class workload is associated with independent study. Post-laboratory write-up is expected to
                                          take 3-4 hours per week.
         Assignment Submissions           Laboratory reports should be submitted to the demonstrator. A cover sheet should be completed
                                          and dated acknowledgement received.

                                          See http://www.chem.unsw.edu.au/coursenotes/CHEM2921/ for downloadable cover sheets or
                                          see the course coordinator
         Occupational Health and          Information on relevant Occupational Health and Safety policies and expectations at UNSW:
                10
         Safety                           www.riskman.unsw.edu.au/ohs/ohs.shtml

                                          School of Chemistry OH&S policy and requirements see laboratory manual and WebCT.

                                          To be admitted to a laboratory, you must wear safety glasses, or prescription glasses meeting
                                          the minimum size requirements as posted outside all teaching laboratories, a lab coat and
                                          covered shoes (no thongs, open sandals or clogs). You must also complete all safety pre-lab
                                          work, risk assessment or other prescribed preparation relating to carrying out safe laboratory
                                          work. Visitors are not allowed to undergraduate laboratories without the permission of the
                                          lab supervisor.

                                          Note a risk assessment must be completed before any laboratory work can be done.

         Examination Procedures           Candidates for CHEM2921 must demonstrate a satisfactory performance in both laboratory work
                                          and the written examination. A mark of fifty percent is regarded as the minimum acceptable
                                          performance in the laboratory. Students who do not attain this mark in their laboratory work may
                                          not be awarded a pass in the subject irrespective of their performance in the examination.
                                          Laboratory reports, laboratory notebooks and satisfactory completion of pre-laboratory
                                          assignments all contribute to the final laboratory mark. Full details of expectations are given in
                                          the introduction to the lab manual.

         Equity and Diversity             Those students who have a disability that requires some adjustment in their teaching or learning
                                          environment are encouraged to discuss their study needs with the course convener prior to, or at
                                          the commencement of, their course, or with the Equity Officer (Disability) in the Equity and
                                          Diversity Unit (9385 4734 or www.equity.unsw.edu.au/disabil.html).

                                          Issues to be discussed may include access to materials, signers or note-takers, the provision of
                                          services and additional exam and assessment arrangements. Early notification is essential to
                                          enable any necessary adjustments to be made. Information on designing courses and course
                                          outlines that take into account the needs of students with disabilities can be found at:
                                          www.secretariat.unsw.edu.au/acboardcom/minutes/coe/disabilityguidelines.pdf
                            11
         Grievance Policy                 School Contact                    Faculty Contact                 University Contact
                                          Dr Gavin Edwards                  Dr Noel Whitaker                University Counselling
                                          Director of Teaching              Associate Dean (Education)      Services
                                          g.edwards@unsw.edu.au             n.whitaker@unsw.edu.au          Tel: 9385 5418
                                          Tel: 9385 4652                    Tel: 9385 7930




10
     UNSW Occupational Health and Safety: www.riskman.unsw.edu.au/ohs/ohs.shtml
11
     UNSW Grievance Policy: http://www.infonet.unsw.edu.au/poldoc/student_grievance_resolution.pdf
    11. UNSW Academic Honesty and Plagiarism



     What is Plagiarism?

     Plagiarism is the presentation of the thoughts or work of another as one’s own.
     *Examples include:
     • direct duplication of the thoughts or work of another, including by copying material, ideas or concepts from a book, article,
         report or other written document (whether published or unpublished), composition, artwork, design, drawing, circuitry,
         computer program or software, web site, Internet, other electronic resource, or another person’s assignment without
         appropriate acknowledgement;
     • paraphrasing another person’s work with very minor changes keeping the meaning, form and/or progression of ideas of
         the original;
     • piecing together sections of the work of others into a new whole;
     • presenting an assessment item as independent work when it has been produced in whole or part in collusion with other
         people, for example, another student or a tutor; and
     • claiming credit for a proportion a work contributed to a group assessment item that is greater than that actually
         contributed.†

     For the purposes of this policy, submitting an assessment item that has already been submitted for academic credit elsewhere
     may be considered plagiarism.

     Knowingly permitting your work to be copied by another student may also be considered to be plagiarism.

     Note that an assessment item produced in oral, not written, form, or involving live presentation, may similarly contain
     plagiarised material.

     The inclusion of the thoughts or work of another with attribution appropriate to the academic discipline does not amount to
     plagiarism.

     The Learning Centre website is main repository for resources for staff and students on plagiarism and academic honesty.
     These resources can be located via:

     www.lc.unsw.edu.au/plagiarism

     The Learning Centre also provides substantial educational written materials, workshops, and tutorials to aid students, for
     example, in:
     • correct referencing practices;
     • paraphrasing, summarising, essay writing, and time management;
     • appropriate use of, and attribution for, a range of materials including text, images, formulae and concepts.

     Individual assistance is available on request from The Learning Centre.

     Students are also reminded that careful time management is an important part of study and one of the identified causes of
     plagiarism is poor time management. Students should allow sufficient time for research, drafting, and the proper referencing
     of sources in preparing all assessment items.

     * Based on that proposed to the University of Newcastle by the St James Ethics Centre. Used with kind permission from the University of
     Newcastle
     † Adapted with kind permission from the University of Melbourne.



The School has also produced a guide for students in chemistry courses, including examples of acceptable and unacceptable conduct,
guidelines on avoiding misconduct in laboratory contexts and examples of acceptable referencing procedures for essays and literature
reviews. This guide is available at
http://www.chem.unsw.edu.au/coursenotes/plagiarism/Plagpolicy.03.pdf and is reproduced where appropriate in course
manuals and on course websites.

								
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