University of Queensland
Area of Study
Nutrition and Food Science
Taught In English
CHEM1200, CHEM1010, CHEM1100, CHEM1030 or CHEM1020
Course Level Recommendations
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.
Host University Units2
Recommended U.S. Semester Credits4
Recommended U.S. Quarter Units6
Hours & Credits
OverviewCourse descriptionFundamental principles of food science; science of sugar, meat, milk, seafood, fruits & vegetables, eggs, fats & oils, & grains & their derived products.Learning ObjectivesAfter successfully completing this course you should be able to:
Class Contact4 Lecture hours, 3 Practical or Laboratory hoursAssessmentQuiz on each experimentType: QuizzesLearning Objectives Assessed: 5, 6Due Date: Throughout the SemesterWeight: 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 FoodsType: Exam - Mid Semester During ClassLearning Objectives Assessed: 1, 2, 3, 4, 5, 6Due Date: Mid-SemesterWeight: 30%Reading: 0 minutesDuration: 120 minutesFormat: Multiple-choice, Short answer, Problem solvingTask 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 ExamType: Exam - Mid Semester During ClassLearning Objectives Assessed: 1, 2, 3, 4, 6Due Date: Mid SemesterWeight: 15%Reading: 10 minutesDuration: 120 minutesFormat: Multiple-choice, Short answer, Short essayTask 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 practicalsType: Peer AssessmentLearning Objectives Assessed: 7Due Date: End of SemesterWeight: Weighting factorTask 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 practicalsType: Presentation SlidesLearning Objectives Assessed: 1, 2, 3, 4, 5, 6Due Date: End of SemesterWeight: 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 foodsType: Exam - during Exam Period (Central)Learning Objectives Assessed: 1, 2, 3, 4, 5, 6Due Date: Examination PeriodWeight: 15%Reading: 10 minutesDuration: 60 minutesFormat: Short answer, Short essayTask Description: This exam will cover the animal-based foods of meat and seafood science.
- Understand the multiple sciences that apply to plant-based, animal-based and animal-derived foods.
- Outline the structure and chemical composition of meats, milk, seafood, fruits and vegetables, and grains and their derived products
- Discuss the chemical, biochemical and physical changes which occur during processing of meats, milk, seafood, fruits and vegetables, and grains
- Describe technological aspects of the handling, storage and processing of meat, poultry, milk, seafood, fruits and vegetables, and grains.
- Explain the scientific basis of quality problems specific to these commodities and their derived products
- Research, collate and interpret information relating to food science and presenting in verbal or written form.
- Understand how different roles and responsibilities of team members improve productivity
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.