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. |
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. |
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. |
Element: |
4. Assess the role of biochemical substances in foodstuffs. |
Performance Criteria: |
4.1 Biochemical macro constituents and micro constituents of food are identified. |
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. |
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
|
Identify different types of isomerism using computers and/or molecular model kits in organic and biochemical molecules. |
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
|
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 |
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
|
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
|
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
|
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
|
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., |
0-534-3736663 |
Food and Nutrition (2002) Wahlquist, M.L.,. |
1-86508-692-4 |
Food Analysis (2000): Nielsen S. Suzanne (Editor), |
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