Course coordinator
Dr Alberto Baldelli
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
- Postgraduate Coursework
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 2
- Administrative campus
- St Lucia
- Coordinating unit
- Agriculture and Food Sustainability School
Advanced knowledge and understanding of food materials systems; relation between property-process-structure-performance of foods; glassy and crystalline state of foods; phase transitions; gel structures; interfacial properties; nanostructures and nanotechnology for foods; micro- and nano-encapsulation technologies and stability and delivery of nutrients; sensory and rheology/tribology relationships; food product design based on materials properties; food material characterising techniques.
Food materials science integrates interdisciplinary knowledge into a single domain within food materials science and engineering. Food is treated same as other materials that are edible or non-edible from the point of view of structure and property. It applies the principles of other disciplines such as polymer science and metallurgy into food science. The materials science approach helps to explain why food materials behave as they do.
The course focuses on understanding details on the properties, composition, structure, and texture of food. In particular, the impact of dimension, the phase transition and state, micro, macro, and nano components, characterization techniques, gel and foams, suspensions and colloids, enzymes and other additives, rheology, tribology, oral processing, and 3D printing and alternatives will be analysed and studied.
Course requirements
Assumed background
Students are expected to have a background in chemistry, physics and food engineering principles.
Recommended prerequisites
We recommend completing the following courses before enrolling in this one:
Students are expected to have a background in chemistry, food science, food engineering principles
Course contact
Course staff
Lecturer
Dr Alberto Baldelli
Timetable
The timetable for this course is available on the UQ Public Timetable.
Aims and outcomes
To provide advanced knowledge and understanding of food materials systems and relationship between property-process-structure-performance of foods.
Learning outcomes
After successfully completing this course you should be able to:
LO1.
Evaluate the impact of dimensions and phase transition and states on food properties
LO2.
Use different characterization techniques to analyse the changes in relationship in micro, macro, and nano composition of food.
LO3.
Describe the influence of gels, foams, suspensions, colloids, enzymes, and other additive to food structure.
LO4.
Use rheology, tribology, and oral processing to analyze and evaluate possible enhancement in food texture via 3D printing and alternative techniques.
LO5.
Compare the properties, composition, structure, and texture of different types of food.
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Examination |
In-semester Examination
|
35% (Modules 1 to 5) |
2/04/2025 12:00 pm
See Timetable for Venue details. |
| Presentation, Poster |
Presentation (one page format)
|
25% |
23/05/2025 5:00 pm |
| Examination |
End of Semester Examination
|
40% (Modules 6 to 12) |
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
In-semester Examination
- Hurdle
- Identity Verified
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 35% (Modules 1 to 5)
- Due date
2/04/2025 12:00 pm
See Timetable for Venue details.
- Learning outcomes
- L01, L02
Task description
The In-semester exam will cover topics taught in selected lectures during modules 1 to 5.
Hurdle requirements
In-semester and Final examinations share the hurdle of 50% for passing the course. Refer to additional course grading information: Course Grading Rules and Assessment Hurdles for further details on the hurdle.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 90 minutes |
| Calculator options | Casio FX82 series calculator only |
| 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.
Presentation (one page format)
- Identity Verified
- Team or group-based
- Online
- Mode
- Oral
- Category
- Presentation, Poster
- Weight
- 25%
- Due date
23/05/2025 5:00 pm
- Learning outcomes
- L05
Task description
The assessment relates to the preparation, including recorded audio, of a one slide presentation with a talk of 5 to 10 minutes.
Topics will be shared during the first week lecture and relate to the comparison of the material structure, properties, texture, etc of similar foods.
Concepts from Modules 1 to 12 plus investigation, will be included. Groups will be formed in the first three weeks of the semester.
Additional details on this assessment to be provided on blackboard.
Marking criteria:
Clarity of speech (15%): This will be independent, and it will refer to the speech and the clarity of it. How engaging the talk is.
Content (25%): This refers to the understanding of the concepts and the selling point of the "best" product.
Style and layout (15%): This refers to the quality of pictures, images, layout, and flow.
Critical point of view (30%): How critical the speakers are in showing some data or concepts.
Reference (15%): Use of meaningful and clear references
Submission guidelines
Instructions:
- You can submit unlimited times; the final uploaded version will be marked.
- To avoid duplications, one student from the group should do the submission.
- Please follow the guide shared in blackboard to submit the file (power point file). You can upload your video file to Echo along the way.
Student Guide:
- Submit a Video with EchoVideo
- There are several steps in the process, so allow yourself plenty of time to ensure you complete the process before the submission deadline.
Technical issue?
- Contact the UQ Library AskUs Team
Groups will be decided during the first 5 weeks of the semester and will be composed of two members each.
Deferral or extension
You may be able to apply for an extension.
End of Semester Examination
- Hurdle
- Identity Verified
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 40% (Modules 6 to 12)
- Due date
End of Semester Exam Period
7/06/2025 - 21/06/2025
- Learning outcomes
- L03, L04
Task description
The final examination will cover course material from modules 6 to 12.
The exam will be an on-campus exam. Students must attend the exam in person. Have your UQ student ID card available for all your exams.
Hurdle requirements
The In-semester and Final examinations share a combined hurdle of 50% for passing the course. Refer to additional course grading information: Course Grading Rules and Assessment Hurdles for further details on the hurdle.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 90 minutes |
| Calculator options | Casio FX82 series calculator only |
| 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 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 13 |
Lecture |
Lecture Week starting 24/02/2025 to Week ending 25/05/2025 covering the following topics: properties of the food materials, nano, micro, and macro composition of foods, and structure and texture of food materials. Learning outcomes: L01, L02, L03, L04, L05 |
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.