Course coordinator
Dr Deirdre Mikkelsen
Consultation is by appointment. To make an appointment, please email.
Course overview
- Study period
- Semester 1, 2025 (24/02/2025 - 21/06/2025)
- Study level
- Undergraduate
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 2
- Administrative campus
- St Lucia
- Coordinating unit
- Agriculture and Food Sustainability School
Fundamental principles of food science; exploring the science of plant-based food commodities of fruits and vegetables, grains and legumes, followed by the animal-based and animal-derived foods of dairy, meat, poultry, eggs, and seafood.
Food science is a multidisciplinary field studying the biological, chemical, and physical properties of foods and their constituents, as well as the changes they undergo during handling, cooking, preservation, processing, storage and distribution. Various sciences, including agricultural science, horticulture, organic and inorganic chemistry, phytochemistry, biochemistry, bacteriology, microbiology, molecular biology, nutrition, engineering, mathematics, physics, are relevant to understanding the quality, end use and potential uses of different foods.
FOOD2000 is structured around different food commodities. Each lecture module will cover the various disciplines of science that related to both raw and processed foods in each group. The course will commence by focusing on the plant-based food commodities of grains, fruits, vegetables and legumes, followed by the animal-based and animal-derived foods of meat, dairy, poultry, eggs, and seafood. Lastly, ultraprocessed foods (UPF) will be discussed, exploring foods you might not realise are UPF and addressing whether all UPF are harmful.ﾠﾠ
The lectures will introduce the diversity within each food group, discuss quality parameters and examine how agricultural and processing factors can affect quality. Different processing methods applied to each food will also be presented.
Each week, a formal lecture will be held during a 2-hour session, while 2-hour tutorial sessions will be used to discuss and work through complementary exercises and assignment tasks. These tutorials also provide an opportunity for students to discuss any questions arising from the lectures. Attending tutorial sessions is strongly recommended, as they offer a chance to work group-based assignments, as well as review assessment tasks and marking criteria. Tthe Course Co-ordinator/Lecturer and Tutors will be available during these sessions to clarify any assignment-based questions or other concerns.
All lectures and learning activities can be accessed on the Blackboard site.
Course requirements
Assumed background
Students are expected to have a background in chemistry,ﾠequivalent to that taught in CHEM1090 OR CHEM 1100;ﾠCHEM 1200 OR CHEM1221.ﾠ ﾠ ﾠ
Prerequisites
You'll need to complete the following courses before enrolling in this one:
One or more from either CHEM1090, CHEM1100, CHEM1200 or CHEM1221
Course contact
Course staff
Lecturer
Dr Deirdre Mikkelsen
Dr Davor Daniloski
Tutor
Dr Shanmugam Alagappan
Miss Anqi Li
Miss Ruoxin Liu
Timetable
The timetable for this course is available on the UQ Public Timetable.
Additional timetable information
Lectures:ﾠ
Teaching Weeks 1 to 6: Introduction to Food Science learning about plant-based food commodities.
Teaching Weeks 7 to 11: Exploration of animal-based food commodities, including meat, poultry, eggs, seafood, dairy.
Teaching Week 12: Focus on ultraprocessed foods.
Teaching Week 13: Poster Symposium and Revision.
Learning exercises:ﾠ
Designed to be completed either before or during tutorial sessions, or at the student's own pace, these exercises complement the lecture modules and help ensure due dates are successfully met. They will be presented throughout the semester to reinforce the lecture content.
Aims and outcomes
To provide students with an overview of the biological, biochemical/chemical, physical and technological aspects relevant to the handling, storage and processing of the major food commodities.
To help students to gain an appreciation of the multiple scientific disciplines that contribute to food science.
Learning outcomes
After successfully completing this course you should be able to:
LO1.
Understand the physical, biochemical and chemical changes which occur during processing of grains, legumes, fruits and vegetables, along with understanding the structure and composition of these food commodities.
LO2.
Describe and critically discuss technological aspects of the handling, storage and processing of grains, legumes, fruits and vegetables.
LO3.
Demonstrate comprehensive knowledge of the production principles of plant and plant-based food commodities, including their food processing applications.
LO4.
Understand and critically discuss the physical, biochemical and chemical changes which occur during processing of meat, milk, poultry, seafood and their derived products, with the understanding of the structure and composition of these food commodities.
LO5.
Describe technological aspects of the handling, storage and processing of meat, milk, poultry and seafood.
LO6.
Explain the scientific basis of quality problems specific to animal- and plant-based commodities and their derived products.
LO7.
Work as part of a team to research, collate and critically interpret information relating to animal-based food science commodities, and presenting in verbal/written form, thus not only developing but also recognising personal employability skills developed.
LO8.
Demonstrate comprehensive knowledge of the production principles of animal and animal-based food commodities, including their food processing applications.
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Paper/ Report/ Annotation |
Sustainable Practices in the Production, Harvesting & Processing of a Selected Fruit or Vegetable
|
20% |
9/04/2025 2:00 pm |
| Examination |
In-semester exam
|
25% |
In-semester Saturday 29/03/2025 - 12/04/2025
Date and Time TBC. |
| Poster |
Cell Cultured Meats & Alternative Proteins
|
30% |
21/05/2025 4:00 pm
During the Tutorial Class |
| Examination |
Final Examination
|
25% |
End of Semester Exam Period 7/06/2025 - 21/06/2025 |
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
Sustainable Practices in the Production, Harvesting & Processing of a Selected Fruit or Vegetable
- Mode
- Written
- Category
- Paper/ Report/ Annotation
- Weight
- 20%
- Due date
9/04/2025 2:00 pm
- Other conditions
- Student specific.
- Learning outcomes
- L01, L02, L03, L06
Task description
A report developed on a student's favourite fruit or vegetable, chosen from provided tables listing a selection of fruits and vegetables currently available in Australian supermarkets. The report will include information about the production, harvesting and processing of this food commodity, detailing sustainable practices. and where possible, compared with the traditional practices. Your 1500 word should engage the reader and showcase your critical thinking.
The assessment link containing more specific details about this assignment will be available in the Blackboard Learning Resource folder from Teaching Week 4.
Whilst students may use AI technologies, successful completion of this assignment will require students to critically engage in the specific contexts and this task for which artificial intelligence will provide only limited support and guidance.
Students must clearly reference any use of AI, e.g. the use of Grammarly. A failure to reference generative AI use may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
Submit via relevant link in Assessment folder on FOOD2000 Blackboard site.
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.
Assessment deadlines are firm and must be met. Late submission without permission or non-submission of assessable work will result in penalties being applied. Late submission of assessment will only be granted for documented medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL). See 6.1 Assessment Related Policies & Guidelines for links to the University Guidelines and Applications for Extensions.
A penalty of 10% of the maximum possible mark allocated for the assessment item, or one grade per day if graded on the basis of 1-7, or equivalent penalty if an alternative grading approach is used, will be deducted per day for up to 7 calendar days, at which point any submission will not receive any marks unless an extension has been approved. Each 24-hour block is recorded from the time the submission is due.
In-semester exam
- Hurdle
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 25%
- Due date
In-semester Saturday
29/03/2025 - 12/04/2025
Date and Time TBC.
- Learning outcomes
- L01, L02, L03, L06
Task description
This exam will examine knowledge and understanding of material in specific lectures and tutorials delivered in Teaching Weeks 1 to 6.
It will consist of multiple-choice and short answer / essay questions.
This Saturday mid-semester examination will be administered centrally by the Examinations Section. Students will be advised of specific dates.
The exam will be an on-campus exam, at a scheduled on-campus session*. Have your UQ student ID card available for all your exams. Students must attend the exam in-person.
For Saturday exams, please note a Saturday in-semester exam may be scheduled on 1 of 3 possible dates each semester. Please refer to the Academic Calendar for possible dates.
Saturday exams information here: Exam timetables and venues - my.UQ - University of Queensland
Hurdle requirements
Students must achieve an average pass mark (50% or above) taking into account their score for both In-semester and End-of-semester exams, in order to pass this course. For details on the hurdle refer to Additional course grading information - Course Grading Rules and Assessment Hurdles.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 60 minutes |
| Calculator options | No calculators permitted |
| Open/closed book | Closed Book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You may be able to defer this exam.
Cell Cultured Meats & Alternative Proteins
- Team or group-based
- In-person
- Mode
- Product/ Artefact/ Multimedia
- Category
- Poster
- Weight
- 30%
- Due date
21/05/2025 4:00 pm
During the Tutorial Class
- Learning outcomes
- L04, L05, L07, L08
Task description
You will work in groups of four (or five) to design an informative and visually engaging poster explore and compare two cell-cultured meat or alternative protein/precision fermentation protein products. Discuss the advantages and disadvantages of these innovative products. The goal of this assignment is to help you to understand emerging food technologies and their potential impact on the food industry. Your poster should cover the following key areas:
Introduction:
- Briefly introduce cell-cultured meats, alternative proteins, and precision fermentation protein products.
Technical Overview:
- Describe the production processes for these innovative products.
- Highlight key scientific principles involved.
Comparison between Products:
- Compare the nutritional profiles of these cell-cultured meats/alternative proteins foods.
- Discuss sensory characteristics such as taste, texture, and appearance.
Advantages:
- Outline the potential benefits of these cell-cultured and alternative protein products (e.g., environmental impact, animal welfare, sustainability).
Disadvantages:
- Discuss potential drawbacks and challenges (e.g., cost, consumer acceptance, regulatory issues).
Ethical Considerations:
Explore and debate the ethical implications of producing and consuming cell-cultured meats and alternative proteins.
Recommendations:
- Conclude by recommending the most sustainable alternative protein product and discussing its implications for the food industry.
Where applicable, groups should aim to have at least 4 key points per section. Referencing all literature resources used for the poster is required. The posters should be A0 in size, with a clear and logical layout, as well as should be readable from a distance of 1 to 1.5 m.
The students will use the face-to-face tutorial sessions in Teaching Weeks 7 to 12 to work on this task, where the course co-ordinator and tutors will be present to answer any questions and guide your group.
All posters will be presented by the groups at a Poster Symposium "mini-conference" in Teaching Week 13 (location will be advised). Attendance by all group members at the Poster Symposium is compulsory. Questions will be asked by the course coordinator and teaching support staff to clarify points and to test understanding.
The top scoring poster will be showcased on the pin-board of the Food Science & Technology Group.
This task has been designed to be challenging, authentic and complex. Whilst students may use AI technologies, successful completion of assessment in this course will require students to critically engage in specific contexts and tasks for which artificial intelligence will provide only limited support and guidance.
A failure to reference AI use may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
In hard copy as a poster and to the lecturers during the assigned assessment time in Teaching Week 12.
Students MUST be present at their poster during assessment in Teaching Week 13. Non-attendance constitutes grounds for zero mark.
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.
Final Examination
- Hurdle
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 25%
- Due date
End of Semester Exam Period
7/06/2025 - 21/06/2025
- Learning outcomes
- L04, L05, L06, L08
Task description
The end of semester exam will contain a mix of multiple choice, short answer / essay questions.
The exam will be an on-campus exam, at a scheduled on-campus session.
Have your UQ student ID card available for all your exams. Students must attend the exam in-person.
Content assessed will be drawn from the lectures delivered in Teaching Weeks 7 to 12.
Hurdle requirements
Students must achieve an average pass mark (50% or above) taking into account their score for both In-semester and End-of-semester exams, in order to pass this course. For details on the hurdle refer to Additional course grading information - Course Grading Rules and Assessment Hurdles.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 60 minutes |
| Calculator options | No calculators permitted |
| Open/closed book | Closed Book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
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.
| Grade | Description |
|---|---|
| 1 (Low Fail) |
Absence of evidence of achievement of course learning outcomes. Course grade description: 0 - 34% |
| 2 (Fail) |
Minimal evidence of achievement of course learning outcomes. Course grade description: 35 - 46% |
| 3 (Marginal Fail) |
Demonstrated evidence of developing achievement of course learning outcomes Course grade description: 47% - 49% OR failure to meet course hurdle requirement. |
| 4 (Pass) |
Demonstrated evidence of functional achievement of course learning outcomes. Course grade description: 50% - 64% |
| 5 (Credit) |
Demonstrated evidence of proficient achievement of course learning outcomes. Course grade description: 65% - 74% |
| 6 (Distinction) |
Demonstrated evidence of advanced achievement of course learning outcomes. Course grade description: 75% - 84% |
| 7 (High Distinction) |
Demonstrated evidence of exceptional achievement of course learning outcomes. Course grade description: 85% - 100% |
Additional course grading information
COURSE GRADING RULES AND ASSESSMENT HURDLES
Students must achieve an average pass mark (50% or above) taking into account their score for both In-semester and End-of-semester exams, in order to pass this course.
In other words, if students achieve below 50% for either of the In-semester or End-of-semester exams, but their average of the combined marks of both In-semester and End-of-semester exams is 50% or above, the student will pass this course assessment hurdle.
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 other assessment/s and the In-semester and End of semester exams, but the student does NOT score a passing mark in the combined In-semester and End of semester exams, they are unable to achieve a grade higher than a 3 (failing grade) for the course.
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.
Learning activities
The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.
Filter activity type by
Please select
| Learning period | Activity type | Topic |
|---|---|---|
Multiple weeks From Week 1 To Week 12 |
Lecture |
Lectures The lectures will be delivered to cover the various plant-based and animal-based commodities, describing the multiple stages relating to the raw and processed foods in each group. How agricultural and animal processing practices can affect the quality parameters for these commodities will also be discussed. Teaching Week 1 will introduce students to the discipline of Food Science. Teaching Weeks 2 to 6 will cover the structure, composition and physicochemical properties of plant-based food commodities, including fruits and vegetables, grains and legumes. Teaching weeks 7 to 11 will focus on the physicochemical properties of animal-based, protein rich food commodities, including red meats, poultry and eggs, seafood and dairy. Teaching week 12 will explore the concept of ultra-processed foods. Learning outcomes: L01, L02, L03, L04, L05, L06, L08 |
Multiple weeks From Week 2 To Week 12 |
Tutorial |
Tutorials The students will have the opportunity to utilise the theory covered in the lectures as well as expand their knowledge by working through complementary exercises and assignment tasks during the tutorials. Tutorials held in Teaching Weeks 2 to 5 will allow students to focus on whole grains, and work on their fruit/vegetable assignment. From Teaching Week 7 onwards, students will work as groups to research, discuss and design a poster focusing on cell cultured meats & alternative proteins. The posters will be presented by each group at a Poster Symposium in Week 13 over afternoon tea. Learning outcomes: L01, L02, L03, L04, L05, L06, L07, L08 |
Week 13 |
Symposium |
Symposium The FOOD2000 Poster Symposium will be held in Teaching week 13 during the timetabled lecture and tutorial sessions, where over afternoon tea, students will present and discuss their respective group's poster on Cell Cultured Meats & Alternative Proteins. Attendance is compulsory, and failure to do so will result in zero (0) marks being awarded for this assignment. Learning outcomes: L04, L05, L06, L07, L08 |
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.