Food Chemistry (CHEM2003)

Course overview

The chemistry associated with the structure and functions of food components and systems. Reactions and interactions of food components, particularly related to degradative processes. Introduction to the chemical analysis of foods using modern analytical chemistry techniques.

Food chemistry involves the chemistry associated with the structure, functions and analysis of food components and systems, including reactions and interactions of food components, particularly related to degradative processes.ﾠ Alternatively, food chemistry can be defined as “the study of the chemical components of foods;ﾠtheir quantification and characterisation;ﾠtheir physical, chemical and biological properties;ﾠtheir stability, modification and transformation”.ﾠIt combines aspects of all the classical branches of chemistry, including analytical chemistry.ﾠOwing to the chemical complexity of foods, food chemists tend to specialise in particular food components, e.g. proteins, lipids, carbohydrates, water, enzymes, vitamins, minerals, flavours, etc., or in commodities, e.g. milk, meat, cereals, fruits, vegetables, honey, or in beverages such as wine.

Course requirements

Assumed background

It is assumed that students undertaking this course will have completed at least one first year chemistry course at the University of Queensland or at least one equivalent first year chemistry course at other Australian or overseas Universities. In particular, practical skills and knowledge of basic chemical principles developed during this prior study are required.

Prerequisites

You'll need to complete the following courses before enrolling in this one:

CHEM1100 or CHEM1010

Recommended prerequisites

We recommend completing the following courses before enrolling in this one:

CHEM1200, CHEM1020, CHEM1004, or CHEM1221

Incompatible

You can't enrol in this course if you've already completed the following:

FOOD3018 and FOOD7013 (co-taught)

Course contact

Course staff

Timetable

The timetable for this course is available on the UQ Public Timetable.

Aims and outcomes

• To give an in-depth description of the chemical behaviour and functionality of food components.
• To show how food components affect the properties, stability and sensory properties of foods.
• To provide a basic description of the chemical analysis of food components.

Learning outcomes

After successfully completing this course you should be able to:

Assessment

Assessment summary

A hurdle is an assessment requirement that must be satisfied in order to receive a specific grade for the course. Check the assessment details for more information about hurdle requirements.

Assessment details

In Semester Examination

• Hurdle
• Identity Verified
• In-person

Mode

Written

Category

Examination

Weight

30%

Due date

15/04/2025 6:00 pm

Learning outcomes

L01, L02

Task description

Hurdle requirements

Exam details

Submission guidelines

Deferral or extension

You may be able to defer this exam.

Practical Lab Workbook

Mode

Written

Category

Paper/ Report/ Annotation

Weight

30%

Due date

Formative practical lab workbook (Weighting: 0%, Pass/ Fail) 17/04/2025 2:00 pm

Final practical lab workbook (Weighting: 30%) 23/05/2025 2:00 pm

Learning outcomes

L03, L04, L05

Task description

Submission guidelines

Submission is by Turnitin.

An electronic copy of the assessment must be submitted through the Turnitin link on the course Blackboard website by the submission deadline.

You should also keep an electronic copy of every piece of assessment you submit.

Legal Declaration:

By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (http://ppl.app.uq.edu.au/content/3.60.04-student-integrity-and-misconduct) and understand its implications.

Deferral or extension

You may be able to apply for an extension.

Late submission

A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.

End of Semester Examination

• Hurdle
• Identity Verified

Mode

Written

Category

Examination

Weight

40%

Due date

End of Semester Exam Period

7/06/2025 - 21/06/2025

Learning outcomes

L01, L02, L03, L05

Task description

Hurdle requirements

Exam details

Submission guidelines

Deferral or extension

You may be able to defer this exam.

Course grading

Full criteria for each grade is available in the Assessment Procedure.

Additional course grading information

Course Grading Rules and Assessment Hurdles

Students must achieve a passing mark for the combined score of In-semester Exam and End-of-semester Exam in order to pass this course.

If a student obtains an overall percentage greater than the cut-offs set to achieve a 4 or higher for the course based on marks from a combination of progressive assessment AND the examinations, and the student does NOT score a passing mark for the combined exams, they are unable to achieve a grade higher than a 3 (failing grade) for the course.

Laboratory practical class attendance.

Students are required to attend the practical week to complete a practical. To obtain a grade for a particular practical class, students must attend and complete the associated experiments. If you do not attend a practical class or do not provide evidence of your attendance (i.e. signing attendance sheet), your report for that particular practical will not be marked/graded.

Students who cannot attend a practical due to medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL) should contact the course coordinator as soon as they know they will not be able to attend, even if on the same day/morning of a scheduled practical activity.

Supplementary assessment

Supplementary assessment is available for this course.

Additional assessment information

Assignment writing

You must not re-use past work from previous assessments in your assignments. You are encouraged to:

• read the instructions for assignments carefully and ensure that you address all the requirements,
• refer to references both in the readings and beyond, and cite references in the appropriate manner,
• reflect on your own experience and provide insight and critical thinking,
• write clearly and concisely.

Turnitin Assignments

Assignments that are required to be submitted through TurnItIn, must only be uploaded to the assessment specific Turnitin link on the relevant course Blackboard site. ﾠIf you submit any version of your assessment item to any other Turnitin link, this is considered cheating, and you will be held liable for this action.

Release of marks  

Unless specifically indicated by the course coordinator, every attempt will be made to have the results for progressive assessment available within 3 weeks of submission. For items of assessment submitted in the last 2 weeks of the semester, the results will not be available until grades release day. Results and feedback availability will be advised to you by email or announced via the course Blackboard site.  

Re-mark Applications – refer to the University's Re-mark Policy to check your eligibility.

Remark applications will not be considered without first having contacted your Course Co-ordinator.

Information for students can be found at : https://my.uq.edu.au/information-and-services/manage-my-program/exams-and-assessment/querying-result

Deferred and Supplementary assessment (including Deferred Examinations)

Deferred and Supplementary information can be located on the my.UQ website

Learning resources

You'll need the following resources to successfully complete the course. We've indicated below if you need a personal copy of the reading materials or your own item.

Library resources

Find the required and recommended resources for this course on the UQ Library website.

Additional learning resources information

CHEM2003 Food Chemistry Course Profile provides details of the specifications, rationale, aims, and structure of the course. It also informs you of the assessment for this course, including weightings and due dates. Other valuable information in the Course Profile includes the details of the practical sessions and a suggested timetable. 

CHEM2003 Food Chemistry Blackboard Site is the main method of communication. Learning Guide, Lectures, Course readings, and Tutorials are made available through the Blackboard site.

http://www.elearning.uq.edu.au/

LECTURE NOTES will be provided on Blackboard in a PowerPoint and PDF format.

PRACTICAL MANUAL will be provided on Blackboard in a PDF format.

Material Safety Data Sheets (MSDS) will be available in the laboratory.

Learning activities

The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.

Policies and procedures

University policies and procedures apply to all aspects of student life. As a UQ student, you must comply with University-wide and program-specific requirements, including the:

• Student Code of Conduct Policy
• Student Integrity and Misconduct Policy and Procedure
• Assessment Procedure
• Examinations Procedure
• Reasonable Adjustments - Students Policy and Procedure

Learn more about UQ policies on my.UQ and the Policy and Procedure Library.

You'll also need to be aware of the following policies and procedures while completing this course:

• Occupational Health and Safety in the Laboratory Guideline

Course guidelines

Practical Class Requirements

Due to Occupational, Health and Safety requirements, you are reminded that clean, full-length, white laboratory coats (worn done up), safety glasses (including overcover safety glasses over spectacles) and enclosed footwear (no thongs, sandals, etc. - Blackboard has images of footwear that is not permitted in the laboratory) are required for all laboratory sessions. 

Long hair should be worn tied back. Failure to comply with these safety requirements and others indicated in the practical classes will mean that you can not enter the laboratory to take part in the practical session.

It will be the students' responsibility to ensure that the laboratory is left in a clean and tidy condition.