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FOOD CHEMISTRY 1
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 email@example.com x54698 Additional Teaching Staff Lecturers & Prof R Bishop Room 222 Dalton Facilitators firstname.lastname@example.org x54656 Dr G Edwards Room 227 Dalton email@example.com x54652 Dr N Kumar Room 224 Dalton firstname.lastname@example.org 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 email@example.com firstname.lastname@example.org 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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