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CHE2820 Principles of Food Analysis

Semester 2, 2022 Online
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Agriculture and Environmental Science
Grading basis : Graded
Course fee schedule : /current-students/administration/fees/fee-schedules

Staffing

Examiner:

Overview

The quality of a food is very much dependent on the presence or absence of a variety of components. Thus to assess food quality the analysis of the individual components of food needs to be performed. This course explores the various analytical techniques which can be used to determine the components of food and thus inform as to the quality of food, especially from a nutritional viewpoint.

The key analytical approaches to monitoring food components are described in this course. This includes contemporary approaches to determining moisture, ash, protein, lipid, fibre and carbohydrate content in food. The course will also examine methods for determining the nutraceutical content of food including vitamins, minerals, antioxidants and other additives.

Course learning outcomes

On successful completion of this course students should be able to:

  1. Appraise the main processes used in the analysis of food
  2. Explain the techniques involved in sampling of foods prior to analysis
  3. Identify and assess the appropriate analytical methods used in the analysis of food
  4. Critically evaluate food based upon analytical results

Topics

Description Weighting(%)
1. Introduction to Analytical Chemistry 10.00
2. Food Sampling and Sample Preparation 10.00
3. Spectroscopic Methods 20.00
4. Separation Methods 20.00
5. Extraction Methods 10.00
6. Typical Food Analyses 30.00

Text and materials required to be purchased or accessed

Nielsen, S. S. (ed.) 2017, Food Analysis, 5th edn, Kluwer Academic/Plenum Publishers, New York.

Student workload expectations

To do well in this subject, students are expected to commit approximately 10 hours per week including class contact hours, independent study, and all assessment tasks. If you are undertaking additional activities, which may include placements and residential schools, the weekly workload hours may vary.

Assessment details

Approach Type Description Group
Assessment
Weighting (%) Course learning outcomes
Assignments Written Quiz No 20 1,3
Assignments Written Problem Solving No 40 1,2,4
Examinations Non-invigilated Time limited online examinatn No 40 1,2,3,4
Date printed 10 February 2023