FOODSCI 200 Food Composition and Nutrition - Course Outlines

Course Prescription

Covers the composition and structure of food. The approach will extend the FOODSCI 100 content from lipids to proteins, carbohydrates and key minor food components. There will be a focus on the molecular structure of the major food components and how they relate to the physical, sensory and nutritional properties of foods.

Course Overview

This course presents the scientific study of food and nutrition. It is designed to follow on from FOODSCI 100 but also to be accessible to students who have done either CHEM 110 (Chemistry of the Living World) or BIOSCI 106 (Foundations of Biochemistry). The course is compulsory for students doing the BSc in Food Science and Nutrition or the "Studies in Food and Health" module. The course can also be taken by those with a general interest in food science and nutrition who meet the prerequisites.

There are 3 lectures per week and one laboratory per fortnight. Lectures have approximately a 50:50 split between Food Science topics delivered by Peter Swedlund from the Science Faculty and Nutrition topics delivered by Amy Lovell from the Faculty of Medical and Health Sciences. There will be six blocks in the course. Each block will contain 5 lectures and one demonstration-tutorial session with the aim of students being able to experience (e.g. taste, smell etc) the concepts discussed in class. There is one laboratory session each fortnight.

Course Requirements

Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100 Restriction: FOODSCI 201

Learning Outcomes

By the end of this course, students will be able to:

Demonstrate competence in core food science and nutrition areas and integrate and apply knowledge to solve real-world problems and make decisions. Areas include: food chemistry and analysis, nutrition and health and food regulations. (Capability 1, 2 and 3)
Identify and describe the signs and symptoms of major nutrient deficiency and toxicity states. (Capability 1, 2 and 3)
Explain the metabolic and physiological basis for the consequences of dietary practices that affect nutrient levels, and relate the consequences to the roles of essential nutrients in metabolic processes; (Capability 1, 2 and 3)
Effectively communicate contemporary Food Science and Nutrition issues in various ways, including technical report writing and in forms for a non-technical audience; (Capability 1, 2, 3 and 5)
Use practical skills and chemical techniques in a laboratory setting, following safe laboratory practices and communicate answers in the form of a laboratory report. (Capability 1, 2, 3 and 5)

Assessments

Assessment Type	Percentage	Classification
Laboratories	25%	Individual Coursework
Quizzes	5%	Individual Coursework
Test	20%	Individual Test
Final Exam	50%	Individual Examination
4 types	100%

Assessment Type	Learning Outcome Addressed
	1	2	3	4	5
Laboratories
Quizzes
Test
Final Exam

Students are required to pass both the theory and practical components.

Tuākana

Tuākana Science is a multi-faceted programme for Māori and Pacific students providing topic specific tutorials, one-on-one sessions, test and exam preparation and more. Explore your options at
https://www.auckland.ac.nz/en/science/study-with-us/pacific-in-our-faculty.html
https://www.auckland.ac.nz/en/science/study-with-us/maori-in-our-faculty.html

Key Topics

The course is structured into 6 blocks which include:

Proteins;
Carbohydrates;
The vitamins;
The minerals;
Dispersed systems such as emulsions, gels and foams;
Selected topics including alcohol, antioxidants and fad diets.

There will be a range of guest speakers covering more topical areas of food and nutritional sciences. A detailed course description can be obtained by emailing the course coordinators;
p.swedlund@auckland.ac.nz or a.lovell@auckland.ac.nz.

Special Requirements

Attendance at the laboratories is compulsory. Exceptions will be made in the case of medical certificates or (with prior approval) participation in major sporting or cultural events.

To attend the laboratories students will need safety glasses, an approved laboratory coat, long hair up off the collar and closed toe shoes.

Workload Expectations

This course is a standard 15 point course and students are expected to spend 10 hours per week involved in each 15 point course that they are enrolled in.

For this course, you can expect the following each fortnight;

5 hours of lectures
1 hour of tutorial
3 hours in the laboratory
3 hours preparing a laboratory report
8 hours reading and thinking about the content and test preparation.

Delivery Mode

Campus Experience

Attendance is optional for the lectures and tutorials but is compulsory for the labs.
Lectures will be available as recordings. The tutorials will be available as recordings but will not capture the full experience such as comparing the aroma of butyric acid and a very ripe camembert.
Attendance on campus is required for the tests and the exam.
The activities for the course are scheduled as a standard weekly timetable delivery over the 12 weeks of semester.

Learning Resources

Course materials are made available in a learning and collaboration tool called Canvas which also includes reading lists and lecture recordings (where available).

Please remember that the recording of any class on a personal device requires the permission of the instructor.

There is no prescribed text.

Suggested readings and pother activities will provided with each block.

Lecture notes will be provided as pdf files prior to classes and students are advised to print these prior to class to allow for annotation.

Health & Safety

Students are required to wear safety glasses and a lab coat during the laboratory sessions. These can be bought or hired.

Student Feedback

During the course Class Representatives in each class can take feedback to the staff responsible for the course and staff-student consultative committees.

At the end of the course students will be invited to give feedback on the course and teaching through a tool called SET or Qualtrics. The lecturers and course co-ordinators will consider all feedback.

Your feedback helps to improve the course and its delivery for all students.

We are continually improving the course in response to student feedback.

Academic Integrity

The University of Auckland will not tolerate cheating, or assisting others to cheat, and views cheating in coursework as a serious academic offence. The work that a student submits for grading must be the student's own work, reflecting their learning. Where work from other sources is used, it must be properly acknowledged and referenced. This requirement also applies to sources on the internet. A student's assessed work may be reviewed against online source material using computerised detection mechanisms.

Class Representatives

Class representatives are students tasked with representing student issues to departments, faculties, and the wider university. If you have a complaint about this course, please contact your class rep who will know how to raise it in the right channels. See your departmental noticeboard for contact details for your class reps.

Copyright

The content and delivery of content in this course are protected by copyright. Material belonging to others may have been used in this course and copied by and solely for the educational purposes of the University under license.

You may copy the course content for the purposes of private study or research, but you may not upload onto any third party site, make a further copy or sell, alter or further reproduce or distribute any part of the course content to another person.

Inclusive Learning

All students are asked to discuss any impairment related requirements privately, face to face and/or in written form with the course coordinator, lecturer or tutor.

Student Disability Services also provides support for students with a wide range of impairments, both visible and invisible, to succeed and excel at the University. For more information and contact details, please visit the Student Disability Services’ website http://disability.auckland.ac.nz

Special Circumstances

If your ability to complete assessed coursework is affected by illness or other personal circumstances outside of your control, contact a member of teaching staff as soon as possible before the assessment is due.

If your personal circumstances significantly affect your performance, or preparation, for an exam or eligible written test, refer to the University’s aegrotat or compassionate consideration page https://www.auckland.ac.nz/en/students/academic-information/exams-and-final-results/during-exams/aegrotat-and-compassionate-consideration.html.

This should be done as soon as possible and no later than seven days after the affected test or exam date.

Learning Continuity

In the event of an unexpected disruption, we undertake to maintain the continuity and standard of teaching and learning in all your courses throughout the year. If there are unexpected disruptions the University has contingency plans to ensure that access to your course continues and course assessment continues to meet the principles of the University’s assessment policy. Some adjustments may need to be made in emergencies. You will be kept fully informed by your course co-ordinator/director, and if disruption occurs you should refer to the university website for information about how to proceed.

The delivery mode may change depending on COVID restrictions. Any changes will be communicated through Canvas.

Student Charter and Responsibilities

The Student Charter assumes and acknowledges that students are active participants in the learning process and that they have responsibilities to the institution and the international community of scholars. The University expects that students will act at all times in a way that demonstrates respect for the rights of other students and staff so that the learning environment is both safe and productive. For further information visit Student Charter https://www.auckland.ac.nz/en/students/forms-policies-and-guidelines/student-policies-and-guidelines/student-charter.html.

Disclaimer

Elements of this outline may be subject to change. The latest information about the course will be available for enrolled students in Canvas.

In this course students may be asked to submit coursework assessments digitally. The University reserves the right to conduct scheduled tests and examinations for this course online or through the use of computers or other electronic devices. Where tests or examinations are conducted online remote invigilation arrangements may be used. In exceptional circumstances changes to elements of this course may be necessary at short notice. Students enrolled in this course will be informed of any such changes and the reasons for them, as soon as possible, through Canvas.

Capability 1:	Disciplinary Knowledge and Practice
Capability 2:	Critical Thinking
Capability 3:	Solution Seeking
Capability 5:	Independence and Integrity

FOODSCI 200 : Food Composition and Nutrition

Science

2023 Semester One (1233) (15 POINTS)