FOODSCI 709A/B : Selected Topics in Food Science and Technology
2020 Semester Two (1205) / 2021 Semester One (1213) (15 POINTS)
Capabilities Developed in this Course
|Capability 1:||Disciplinary Knowledge and Practice|
|Capability 5:||Independence and Integrity|
- Describe and explain DAIRY:-The working principles regulating the role of intrinsically disordered proteins in casein micelles • The differences between structured and intrinsically disordered proteins in dairy food products (Capability 1)
- Describe and explain DAIRY:- The principles underlying the relative abundance and solubility of the elements • How caseins function as a transport system for calcium and phosphorous and how various food systems depend on transformations of the casein micelles (Capability 1)
- Describe and explain DAIRY:- The principles underlying the fouling during dairy processing and the applications of antifouling coatings and materials • How emerging technologies are used in dairy processing (Capability 1)
- Describe and explain INFRARED:- An overview of the electromagnetic spectrum and the transitions that occur when different regions interact with matter • Refraction, transmission, absorption, specular and diffuse reflection, Ibn Sahl's law • The nature of the vibrational modes of small molecules, Hooke's law (Capability 1)
- Describe and explain INFRARED:- • Mid infrared spectra and the vibrational modes of hydrocarbons, lipids, carbohydrates, and proteins • Instrumentation and path length issues for using mid infrared with food systems (Capability 1)
- Describe and explain INFRARED:- Near infrared spectroscopy, harmonics and anharmonicity and its application to foods • The use of 2nd derivatives to analyse single component systems and Principal Component Analysis for multicomponent systems (Capability 1)
- Describe and explain ANTIOXIDANTS:- Sources of natural antioxidants in the body and antioxidants derived from the diet . (Capability 1)
- Describe and explain ANTIOXIDANTS:- Mechanisms of how antioxidants function. (Capability 1)
- Describe and explain ANTIOXIDANTS:- Possible health benefits related to antioxidants. (Capability 1)
- Think and write about ASSIGNMENTS:- Independent completion by each student alone and in their own words. (Capability 5)
|Assignments: DAIRY||13.33%||Individual Coursework|
|Test: DAIRY||20%||Individual Test|
|Assignments: INFRARED||13.33%||Individual Coursework|
|Test: INFRARED||20%||Individual Test|
|Assignments: ANTIOXIDANTS||13.34%||Individual Coursework|
|Test: ANTIOXIDANTS||20%||Individual Test|
|Assessment Type||Learning Outcome Addressed|
Assessment for this course consist of assignments and tests There are no practical laboratories in this course.
This course consists of modules and can be taken in two ways. FOODSCI 709 is delivered in one semester as a standard  point course while FOODSC 709 A/B is deliverd over two semesters as two 7.5 point courses. In general taking the course over two semesters provides the students with greater options in terms of the modules available.
The workload is standard for a 15 point paper with students expected to spend 10 hours per week involved in each 15 point course that they are enrolled in. Students taking the two 7.5 point option will have the work spread out over two semesters but with a greater workload in semester two than semester one.
For FOODSCI 709 you can expect 2 hours of lectures per week, 4 hours of reading and thinking about the content and 4 hours of work on assignments and/or test preparation. For FOODSCI 709A/B you have the same total number of hours but spread over two semesters.
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.
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.
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.
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 at http://disability.auckland.ac.nz
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.
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.
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).
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 you may be asked to submit your 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. The final decision on the completion mode for a test or examination, and remote invigilation arrangements where applicable, will be advised to students at least 10 days prior to the scheduled date of the assessment, or in the case of an examination when the examination timetable is published.