Course Title: Chemistry for Food and Life Science
Part A: Course Overview
Course Title: Chemistry for Food and Life Science
Credit Points: 12.00
Terms
Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
CHEM1239 |
City Campus |
Undergraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2006, Sem 2 2007, Sem 2 2008, Sem 2 2009, Sem 2 2010, Sem 2 2011, Sem 2 2012, Sem 2 2013, Sem 2 2014, Sem 2 2015, Sem 2 2016 |
CHEM1239 |
City Campus |
Undergraduate |
171H School of Science |
Face-to-Face |
Sem 2 2017, Sem 2 2018, Sem 2 2019, Sem 2 2020, Sem 2 2021, Sem 2 2022, Sem 2 2023 |
CHEM1240 |
Bundoora Campus |
Undergraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2006, Sem 2 2007, Sem 2 2008, Sem 2 2009, Sem 1 2010, Sem 1 2011, Sem 1 2012, Sem 1 2013, Sem 1 2014, Sem 1 2015, Sem 1 2016 |
CHEM1240 |
Bundoora Campus |
Undergraduate |
171H School of Science |
Face-to-Face |
Sem 1 2017, Sem 1 2018, Sem 1 2019, Sem 1 2020, Sem 1 2022 |
CHEM1307 |
RMIT University Vietnam |
Undergraduate |
171H School of Science |
Face-to-Face |
Viet2 2023 |
Course Coordinator: Dr Amy Gelmi
Course Coordinator Phone: +61 3 9925
Course Coordinator Email: amy.gelmi@rmit.edu.au
Pre-requisite Courses and Assumed Knowledge and Capabilities
Assumed Knowledge
This is an introductory, enabling course requiring no formal prerequisites. However, if you have not done VCE Chemistry, you may want to seek the support of the RMIT University Learning Lab for Maths, statistics, physics and chemistry via RMIT Library
Course Description
The course Chemistry for Food and Life Sciences is an introduction to university level chemistry, with an emphasis on the topics and areas necessary for an understanding of biochemistry and food science. You will gain a deep understanding of chemical principles, especially those relevant to the chemistry of living systems. Areas covered include organic chemistry and stereochemistry, inorganic chemistry, physical chemistry, and a practical laboratory program designed to extend aspects of theory and chemical laboratory techniques. On successful completion of this course you will have a thorough understanding of university level chemistry suitable as a foundation for learning and understanding the chemistry of biological systems.
Objectives/Learning Outcomes/Capability Development
This course is undertaken by multiple programs including but not limited to:
CHEM1239 contributes to the development of the following program learning outcomes:
BH102 - Bachelor of Pharmacy (Honours)
PLO8: Demonstrate an ability to formulate, prepare, and deliver medications, therapeutic products, and services according to ethical codes and practice guidelines.
BP147P21 Bachelor of Biomedical Science (Laboratory Medicine)
PLO1: Knowledge capability
PLO2: Technical capability
BP199P23 – Bachelor of Science (Food Technology and Nutrition)
PLO1: Apply a broad and coherent knowledge of scientific theories, principles, concepts and practices relevant to the fields of food technology and nutrition.
PLO2: Analyse and critically examine scientific evidence with reflection of the role, relevance and significance of food technology and nutrition in society.
PLO3: Apply principles of scientific inquiry, tools and techniques relevant to food and nutrition industries to solve problems and inform evidence-based decision making.
PLO5: Work independently with agility, safety, and accountability for own learning and professional future.
BP226P7 Bachelor of Science (Biotechnology)
PLO1: Understanding science 1.1. You will demonstrate a coherent understanding of biological sciences by articulating the methods of science and explaining why current biological knowledge is both contestable and testable through further inquiry.
PLO3: Inquiry and problem solving 3.3. You will be able to critically analyse and solve problems in biotechnology by selecting and applying practical and/or theoretical techniques with technical competence in conducting field, laboratory-based, or virtual experiments.
PLO4: Communication 4.1. You will be an effective communicator of biological sciences by effectively communicating scientific results, information, or arguments using a range of modes (oral, written, visual) for a variety of purposes and audiences.
PLO5: Personal and professional responsibility 5.3. You will be accountable for individual learning and scientific work by demonstrating knowledge of the regulatory frameworks and ethical principles relevant to biotechnology.
BP231P10 - Bachelor of Biomedical Science
PLO2: Exhibit depth and breadth of scientific knowledge.
PLO3: Critically analyse and solve scientific problems.
BP311 - Bachelor of Pharmaceutical Sciences
PLO1: Exhibit depth and breadth of scientific knowledge.
BP350 – Bachelor of Science (Nutrition Science)
PLO1: Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice in one or more scientific disciplines.
PLO2: Analyse and critically examine scientific evidence using methods, technical skills, tools and emerging technologies in a range of scientific activities.
PLO3: Analyse and apply principles of scientific inquiry and critical evaluation to address real-world scientific challenges and inform evidence based decision making.
PLO5: Work independently, with agility, safety, and accountability for own learning and professional future.
The objectives are to develop your knowledge capabilities in chemistry that are particularly relevant to the biological, food and life sciences.
On completion of this course you should be able to:
- Recall the structure and properties of the major types of biological organic molecules, and be able to describe the relationships between structure, properties and functions;
- Describe organic reaction mechanisms that impact on biochemical processes;
- Apply basic stereochemical and functional group principles to organic molecules such as carbohydrates, amino acids and proteins that occur in biological systems;
- Describe the kinetics of reactions and diffusion processes;
- Extend the appreciation of fundamental principles of chemistry into areas of major importance for the life and food sciences.
The laboratory component will further develop your practical capabilities. You should be able to:
6. Safely and efficiently perform simple chemical laboratory processes;
7. Conduct, record, analyse and interpret chemical observations and measurements;
8. Effectively communicate the results, at a consolidating level;
9. Develop your scientific problem-solving skills.
Overview of Learning Activities
The learning activities included in this course are:
- Engagement with pre-recorded lecture content and attendance at lectorials where syllabus material will be presented and explained, and the subject will be illustrated with demonstrations and examples;
- Completion of tutorial questions designed to give further practice in the application of theory, an opportunity to ask questions, and feedback on your progress and understanding;
- Laboratory exercises, to give you experience of fundamental chemical practical techniques; and
- Private study, working through the course as presented in classes and learning materials, and gaining practice at solving conceptual and numerical problems, many requiring an integrated understanding of the subject matter.
This is a theory and laboratory based course, with a combination of laboratory sessions, pre-recorded lectures, lectorials, work tasks, supported by printed and online material (available through Canvas). In all units, you will be expected to undertake tutorial/revision problems to assist with the development of logical thinking and problem solving skills: this activity will guide you with the accumulation of a suitable body of knowledge in the topic area, and provide you with an indication of your understanding of the course material.
You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through myRMIT Studies Course.
Overview of Learning Resources
RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course.
There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.
Overview of Assessment
Assessment Tasks
This course contains hurdle requirements. All hurdle requirements for this course are indicated clearly in the assessment regime that follows, against the relevant assessment task(s) and all have been approved by the College Deputy Vice-Chancellor (Learning & Teaching).
Assessment 1. Online quizzes
Weighting: 25%
Assessment task 1 supports CLOs 1-5
Assessment Task 2. Chemistry unit assessments
Weighting: 45%
Assessment task 2 supports CLOs 1-5
Assessment Task 3. Laboratory reports assessments (HURDLE)
Weighting: 30%
Assessment task 3 supports CLOs 6-9
If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.