Food Science

University of Queensland

Course Description

  • Course Name

    Food Science

  • Host University

    University of Queensland

  • Location

    Brisbane, Australia

  • Area of Study

    Nutrition and Food Science

  • Language Level

    Taught In English

  • Prerequisites

    CHEM1200, CHEM1010, CHEM1100, CHEM1030 or CHEM1020

  • Course Level Recommendations

    Lower

    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • Host University Units

    2
  • Recommended U.S. Semester Credits
    4
  • Recommended U.S. Quarter Units
    6
  • Overview

    Course description
    Fundamental principles of food science; science of sugar, meat, milk, seafood, fruits & vegetables, eggs, fats & oils, & grains & their derived products.
     
    Learning Objectives
    After successfully completing this course you should be able to:
    1. Understand the multiple sciences that apply to plant-based, animal-based and animal-derived foods.
    2. Outline the structure and chemical composition of meats, milk, seafood, fruits and vegetables, and grains and their derived products
    3. Discuss the chemical, biochemical and physical changes which occur during processing of meats, milk, seafood, fruits and vegetables, and grains
    4. Describe technological aspects of the handling, storage and processing of meat, poultry, milk, seafood, fruits and vegetables, and grains.
    5. Explain the scientific basis of quality problems specific to these commodities and their derived products
    6. Research, collate and interpret information relating to food science and presenting in verbal or written form.
    7. Understand how different roles and responsibilities of team members improve productivity
     
    Class Contact
    4 Lecture hours, 3 Practical or Laboratory hours
     
     
    Assessment
    Quiz on each experiment
    Type: Quizzes
    Learning Objectives Assessed: 5, 6
    Due Date: Throughout the Semester
    Weight: 20%
    Task Description: After each laboratory experiment, students will spend a week analysing and interpreting the data. The next week, each student will do a quiz on the data and its interpretation. There will be four quizzes and these will be MCQ and taken online. Together the four quizzes will account for 20% of the total mark.
     
    Mid-Semester Test on Plant-Based Foods
    Type: Exam - Mid Semester During Class
    Learning Objectives Assessed: 1, 2, 3, 4, 5, 6
    Due Date: Mid-Semester
    Weight: 30%
    Reading: 0 minutes
    Duration: 120 minutes
    Format: Multiple-choice, Short answer, Problem solving
    Task Description: Mid-semester test on plant-based foods and food products. Material covered by this exam will not be re-examined in the final exam. Exam format with be MCQ and short answer questions.
     
    Dairy Exam
    Type: Exam - Mid Semester During Class
    Learning Objectives Assessed: 1, 2, 3, 4, 6
    Due Date: Mid Semester
    Weight: 15%
    Reading: 10 minutes
    Duration: 120 minutes
    Format: Multiple-choice, Short answer, Short essay
    Task Description: This examination will cover only what has been taught in the lectures on Dairy. There will be no questions on Dairy in the final exam.
     
    Peer assessment for practicals
    Type: Peer Assessment
    Learning Objectives Assessed: 7
    Due Date: End of Semester
    Weight: Weighting factor
    Task Description: In Week 13, at the 11-12 timeslot on Tuesday, students will be given a peer assessment sheet to assess their own contribution and the contribution of their group members for attendance at each practical, attendance at the data analysis sessions, contribution to the practical, contribution to the data analysis and contribution to the presentation.
     
    For each person in a group, the peer assessments will be combined from all group members, and the overall mark each person obtains will be used to weight the overall mark awarded to each group for the presentation.
    The peer assessments will be examined by the course coordinator and all the tutors from the practical sessions.
     
    Group presentation of poster on practicals
    Type: Presentation Slides
    Learning Objectives Assessed: 1, 2, 3, 4, 5, 6
    Due Date: End of Semester
    Weight: 20%
    Task Description: Each group will prepare a powerpoint presentation. The presentation will draw together the linkages between the practical activities undertaken for the foods. All groups will present in the same session, and the format will follow a presentation session at a conference. This will be held in teaching week 12 or 13. The presentation should give the four datasets collected and another slide drawing linkages between the datasets.
     
    Exam on animal-based foods
    Type: Exam - during Exam Period (Central)
    Learning Objectives Assessed: 1, 2, 3, 4, 5, 6
    Due Date: Examination Period
    Weight: 15%
    Reading: 10 minutes
    Duration: 60 minutes
    Format: Short answer, Short essay
    Task Description: This exam will cover the animal-based foods of meat and seafood science.

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Some courses may require additional fees.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.