| Semester 2, 2023 Toowoomba On-campus | |
| Units : | 1 |
| School or Department : | School of Agriculture and Environmental Science |
| Grading basis : | Graded |
| Course fee schedule : | /current-students/administration/fees/fee-schedules |
Staffing
Course Coordinator:
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:
- Appraise the main processes used in the analysis of food
- Explain the techniques involved in sampling of foods prior to analysis
- Identify and assess the appropriate analytical methods used in the analysis of food
- 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
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
| Description | Group Assessment |
Weighting (%) | Course learning outcomes |
|---|---|---|---|
| Quiz | No | 20 | 1,3 |
| Problem Solving | No | 40 | 1,2,4 |
| Time limited online examinatn | No | 40 | 1,2,3,4 |