Course Title: Identify the biochemical properties of food

Part B: Course Detail

Teaching Period: Term1 2011

Course Code: ONPS5241

Course Title: Identify the biochemical properties of food

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Judi McCann

Course Contact Phone: +61 3 9925 8366

Course Contact Email: judith.mccann@rmit.edu.au


Name and Contact Details of All Other Relevant Staff

Nominal Hours: 60

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Pre-requisites and Co-requisites

VBF036 - Apply chemistry knowledge and laboratory practices in the workplace

Course Description

This unit covers the skills and knowledge required to use and handle biologically and industrially important biochemical substances.


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP074 Identify the biochemical properties of food

Element:

1. Use and apply terms and concepts relating to biologically and industrially important organic substances.

Performance Criteria:

1.1 Terminology relating to biologically and industrially important biochemical substances is recognised.
1.2 Relevant concepts are applied to explain the nature and behaviour of biologically and industrially important  biochemical substances.

Element:

2. Identify the chemical nature and applications of biologically important molecules.

Performance Criteria:

2.1 Biochemical compounds carbohydrates; amino acids,proteins and lipids are identified and classified.
2.2 Molecular structures for important biochemical compounds are depicted.
2.3 Chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids is identified including the molecular processes taking place.
2.4 Applications of biologically important molecules in medical,biological and industrial areas are appraised.
2.5 Basic tests to identify biologically important biochemical materials are performed

Element:

3. Analyse the nature, properties and applications of polymeric organic materials and prepare representative examples.

Performance Criteria:

.1 Generic chemical equations for the mechanism of addition and condensation polymerisation are recognised.
3.2 General structures for addition, condensation and thermosetting polymers are depicted.
3.3 Important polymeric materials and their applications are identified.
3.4 Simple controlled experiments which produce representative samples of polymeric materials are designed set up and performed.
3.5 Simple controlled experiments, which modify the physical properties of polymeric materials, are designed, set up and performed.
3.6 Chemical principles involved in the experiments, above in 3.4 and 3.5, are interpreted.
3.7 The above experiments are performed in accordance with standard OH&S procedures.

Element:

4. Assess the role of biochemical substances in foodstuffs.

Performance Criteria:

4.1 Biochemical macro constituents and micro constituents of food are identified.
4.2 Role of biochemical materials in human nutrition is assessed.
4.3 Effect of processing on biochemical materials in foodstuffs assessed.
4.4 Biochemical action of important food additives is identified.
4.5 Biochemical principles relating to the preservation of foods are interpreted.

Element:

5. Identify important industrial organic substances and assess their properties and applications

Performance Criteria:

5.1 Examples of important industrial biochemical substances are recognised.
5.2 Important industrial biochemical substances are classified according to structure or properties.
5.3 Mode of action, or role of important industrial biochemical substances is clarified.
5.4 Simple controlled experiments which product representative samples of selected biochemical materials are designed, set up and performed.
5.5 The above experiments are performed in accordance with standard OH&S procedures.

Learning Outcomes


Analyse the nature, properties and applications of polymeric organic materials and prepare representative examples.
Assess the role of biochemical substances in foodstuffs.
Identify important industrial organic substances and assess their properties and applications.
Identify the chemical nature and applications of biologically important molecules.
Use and apply terms and concepts relating to biologically and industrially important organic substances.


Details of Learning Activities

  Students will study and develop further skills in organic chemistry as well as learn basic biochemistry skills that are essential for understanding food technology and nutrition by communicating ideas,analysing data,completing problem solving work sheests, planning analysing  and organising information obtained from theory discussions, assignments and laboratory sessions. Concepts will be explored through a large range of basic tests, measurements and/or projects.   


Teaching Schedule

Week begining and Topic covered

Theory

(2hrs)                                                                     

  Practical or Theory                                         (2hrs)                        Assessment and Tutorial tasks                                               

Week  1                                            

7th February

Topic 1

OHS compliance in the Laboratory / Terminology related to important Biochemical and Food Substances

      OHS      compliance in the                 Laboratory / Terminology related to important Biochemical and Food Substances  Introduction to Organic chemistry:
Nomenclature
Functional Groups
 Task 1
Assignment 1.
IUPAC Nomenclature of
Organic Compounds
Due week 3
This forms part of the skills Assessment

 Week 2


14th February
Topic 2
Identification and classification of biochemical compounds

 Identify different types of isomerism using                computers and/or molecular model kits in organic and biochemical molecules.
The Different types of Isomerism in biochemical compounds:
   Structural
   Optical
   Stereo
   Cis- trans                         

 Identify Functional groups
Discuss the Functional groups for:
Alkanes, Alkenes, Alkynes, Haloalkanes, Alcohols, Ethers, Aldehydes, Ketones
Carboxylic Acids, Esters, Amines, Amino acids, Carbohydrates
 Task 2
Assignment 2.
Prediction of Isomers in Organic Compounds using models
Due week 4
This forms part of the skills Assessment.

 Week 3


21st February
Topic 3
Identify important biological materials in medical and food polymers and their applications

 Examples from food Industry:
List and discuss industry examples of Biological materials in food sources for use in industry
An internet research of
Biomedical use of an Organic compound
Examples from food Industry:
List and discuss industry examples of Biological materials in food sources for use in industry
An internet research of
Biomedical use of an Organic compound 
 		  Task 3
Internet Research Assignment 1.
Nutritional Use of an Organic Compound
Due week 7
Task 4
Laboratory Experiment 1.
Functional Groups in Organic Compounds.
Due Week 5

 Week 4

28th February

Topic 4
Identify the type of chemical bonding in biological molecules

 Discussion and revision of Strong and Weak bonding:
 Metallic, Ionic, Covalent Bonding.
 Dispersion Forces, Dipole-Dipole, Ion-dipole, Hydrogen – bonding.
Read- (Chapter 3. Bettleheim, F. A. Brown W.H and March, J.)
 Discussion of the applications of bonding on the Physical Properties of:-
 Carbohydrates
 Amino acids
 Proteins
 Lipids
Read -(Chapters19,20,21
Bettleheim, F. A. Brown W.H and March, J.)
 Task 5 (Hand out)
Self Assessment Quiz on Metallic, Covalent, Ionic and Hydrogen, Dipole-Dipole, Ion-Dipole, and Vander Waal’s bonds or Dispersion forces.

 Week 5


7th March
Topic 5
Identify chemical reactions in Biological molecules

 Discussion of the
Chemical reactions involved in:
 Carbohydrates
 Amino acids
 Proteins
 Lipids
Read -(Chapters19,20,21
Bettleheim, F. A. Brown W.H and March, J.)
 Identification and discussion of                        examples of molecular processes involved in Carbo-hydrates, Proteins and Lipids eg Gelatinisation - of Starch
Involving H bonding of
The starch polymers in
• Bread
• Biscuits poly hydroxy alcohols
Other eg Denaturation
Read-(Chapters25,26,27)
McMurry. J., Organic Chemistry

 Task 6
Laboratory Experiment 2
Detecting Starch and Sugars in Food
Due Week 8

 Week 6


14th March
Topic 6
Describe the role of Biochemical materials in Human Nutrition

 Describes the process for the principle polymerisation reactions involved in food.
Review your previous knowledge on
addition polymerisation and new knowledge on condensation polymerisation by
by Reading – (Chapters 25,26,27) McMurry.J.,
Organic Chemistry









 Identification of the following polymer starting materials and their applications :
 amino acids,
 dicarboxylic acids
 poly hydroxy alcohols

Small Group Discussion
Class will break into designated groups to discuss a variety of polymerisation processes involved in food industry
 

 Week 7


21st March
Topic 7
Solve chemical equations for the process of addition and condensation polymerisation

 Review the types of chemical reactions involved in polymerisation
Read about
chemical reactions involved in polymerisation
in handouts given in class
 Practical application of Problem solving with Chemical Equations
Read about how to
solve chemical equations for the process of addition and condensation polymerisation from handouts given in class
 Task 7
Laboratory Experiment   3
Test for Lipids :
The determination of Iodine Nos. in Fats and Oils
Due Week 10

 Week 8


28th March
Topic 8
Identification of the biochemical properties of the macro and micro -constituents in food

 Review the Macro and Micro-nutrients in food
Macronutrients
 Carbohydrates
 Lipids
 Proteins
Micronutrients
 Vitamins
 Minerals		  Identify the Chemical and Physical properties of the Macro-and Micro- nutrients:
(i) Carbohydrates,
Lipids and
Proteins.
(ii) Vitamins and
Minerals

 Task 8
Laboratory Experiment 4
Vitamin C estimation in Orange Juice
Due week 12
                   Week 9
                 4th April
                   Revision
 Revision of underpinning knowledge of all topics covered in weeks(1-8)    
                     Week 10
                 11th April
                        Test
   Mid Semester Test
(Assessment of underpinning knowledge)

2.0 hrs inclusive of all
Topics (1-8) covered at this stage

 Task 9
 Week 11
18th April
Topic 9
Describe the impact of biochemical processes on human nutrition

 Discussion on the chemical principles involved in reactions for macro- and micro-nutrients in food  Problem solving by writing chemical equations for selected processes discussed in class involving a variety of nutrients in their production and reaction in food.  
   Mid Semester Break  21st -28th April (Inclusive)  
 Week 12
2nd May
Topic 10
Describe the essential nutrients in a balanced diet
 A review of Healthy and Unhealthy Diets. A brief historical perspective of diets followed by
(i) Diet requirement for growth in Childhood and Adolescence
(ii) Diet in Adults
Read : Part IV Lifespan Nutrition(Chapters 21-23)
Wahlquist, M.L., Food and Nutrition,
 Identify biochemical outcomes of healthy and unhealthy diets
(i) Osteoporosis
(ii) Eating Disorders
(iii) As a result of Genes, Environment and Disease
Read: Part V Food and Disease
(Chapters 26,28,30)
Wahlquist, M.L., Food and Nutrition
 Task 10
Assignment 4
Case studies involving nutrients in health/disease
Task 11
Laboratory Experiment 5
Saponification Number of a Fat or Peroxide number of a Fat

Due week 14
 Week 13
9th May
Topic 11
Describe the biochemical process of preservation in food
 
Identify the biochemical action of important food additives.
Discuss the risks on preservation of the following:
(i) Additives
(ii) Contaminants
(iii) Natural toxins

 The effect of removing Nutrients on biochemical processes in food.
Discussion on the impact of:
(i) The loss of nutrients in
Disease and
(ii) Replacement of nutrients in food
 
 Week 14
16th May
Topic 12
Describe the effect that preserved food has on human nutrition
 Discussion of the effect preservatives have both on the quality of food and on human nutrition
Important factors to be discussed:
 Cultural influence
 Environmental influence
 Examples
Read-
Part VI Food, Individuals, Environment and Policy
(Chapters 35,36,38,39)
Wahlquist, M.L., Food and Nutrition
 Review Preservatives and Preservative procedures
Discussion to show that Preservatives are a special type of additive.
Specific examples to show the:
• Mode of action
• Use		  
 Week 15
23rd May
Topic 13
Describe the biochemical process of preservation in foods
 Extension of
previous topic
Identify the biochemical processes by preservatives involved in certain food stuffs and their effect on human nutrition.
 Student Class Presentations
of selected Additive Due
 Task 12
 Week 16
30th May
Revision
 Revision Class  Student Class Presentations
of selected Additive Due
 
 Week 17
6th June
End of semester test


 
Final Test
(Assessment of underpinning knowledge )
2.0 hrs inclusive of all topics(8-13) covered at this stage

   Task 13
Final Test


Learning Resources

Prescribed Texts

Introduction to General, Organic and Biochemistry (2001) Bettelheim, F. A., Brown W.H and March, J. , 6th Edition. Harcourt College Publishers. Philadelphia, PA 19106-3412.U.S.A

0-03-025547-3

References

Organic Chemistry (2000) McMurry. J.,
5th Edition, Brookes/Cole Publishing Company, California. U.S.A.

0-534-3736663

Food and Nutrition (2002) Wahlquist, M.L.,.
2nd , Edition, Allen and Unwin Pty Ltd. N.S.W Aus. Publisher.

1-86508-692-4

Food Analysis (2000): Nielsen S. Suzanne (Editor),
3rd Edition : Plenum Publisher Corp. Publisher

0-30-647495-6

Other Resources

General Internet resources. A search for any of the above-listed topics using Google will produce an abundance of information, but be careful in what you decide to submit for your assignments. You may need to cross reference internet sources to check authenticity of information.


Overview of Assessment

Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam


Assessment Tasks

For description of  assessment tasks see Teaching Schedule

Skills Assignments                                           10%
Research Assignment                                     10%
Practical Work and/or Test                               30%
Written Test 1                                                      20 %
 WrittenTest 2                                                      20%
Oral Presentation                                              15 %
                                                                              100%


Assessment Matrix

Course Overview: Access Course Overview