Overview
In this unit, you will learn theoretical and practical applications in food science and analysis. You will become familiar with laboratory compliance procedures, interpret risks and appropriate risk-minimisation approaches. The theoretical concepts will include an overview of food science, systems and sustainability, food chemistry and composition, food quality and safety, food preservation, food additives, foods and food products, fermentation, microorganisms, biotechnology, food packaging, environmental concerns and processing, and food regulation and labelling. Contents covered in this unit will provide a sturdy basis for studies in food science, systems and sustainability. Contents covered in this unit will enable you to be able to understand the implications of food science and analysis associated with manufacturing, environment, biotechnology and regulations. Accompanying the theory, you will enhance your practical skills by learning the operation and maintenance of common instrumentation used for food analysis, perform wet chemical analysis, data interpretation and appropriate communication of the results.
Details
Pre-requisites or Co-requisites
Prerequisites: CHEM11041 OR CHEM11043 or (CHEM11044 and CHEM11045)
Important note: Students enrolled in a subsequent unit who failed their pre-requisite unit, should drop the subsequent unit before the census date or within 10 working days of Fail grade notification. Students who do not drop the unit in this timeframe cannot later drop the unit without academic and financial liability. See details in the Assessment Policy and Procedure (Higher Education Coursework).
Offerings For Term 2 - 2026
Attendance Requirements
All on-campus students are expected to attend scheduled classes - in some units, these classes are identified as a mandatory (pass/fail) component and attendance is compulsory. International students, on a student visa, must maintain a full time study load and meet both attendance and academic progress requirements in each study period (satisfactory attendance for International students is defined as maintaining at least an 80% attendance record).
Recommended Student Time Commitment
Each 6-credit Undergraduate unit at CQUniversity requires an overall time commitment of an average of 12.5 hours of study per week, making a total of 150 hours for the unit.
Class Timetable
Assessment Overview
Assessment Grading
This is a graded unit: your overall grade will be calculated from the marks or grades for each assessment task, based on the relative weightings shown in the table above. You must obtain an overall mark for the unit of at least 50%, or an overall grade of 'pass' in order to pass the unit. If any 'pass/fail' tasks are shown in the table above they must also be completed successfully ('pass' grade). You must also meet any minimum mark requirements specified for a particular assessment task, as detailed in the 'assessment task' section (note that in some instances, the minimum mark for a task may be greater than 50%). Consult the University's Grades and Results Policy for more details of interim results and final grades.
All University policies are available on the CQUniversity Policy site.
You may wish to view these policies:
- Grades and Results Policy
- Assessment Policy and Procedure (Higher Education Coursework)
- Review of Grade Procedure
- Student Academic Integrity Policy and Procedure
- Monitoring Academic Progress (MAP) Policy and Procedure - Domestic Students
- Monitoring Academic Progress (MAP) Policy and Procedure - International Students
- Student Refund and Credit Balance Policy and Procedure
- Student Feedback - Compliments and Complaints Policy and Procedure
- Information and Communications Technology Acceptable Use Policy and Procedure
This list is not an exhaustive list of all University policies. The full list of University policies are available on the CQUniversity Policy site.
Feedback, Recommendations and Responses
Every unit is reviewed for enhancement each year. At the most recent review, the following staff and student feedback items were identified and recommendations were made.
Feedback from SUTE
Students highlighted strong lecturer engagement and passion for the subject, with the residential school identified as the most valuable and relevant component of the learning experience.
Continue to prioritise high-quality, hands-on residential school experiences and maintain strong teacher–student engagement, while exploring ways to extend this interactive and applied learning approach across the broader unit delivery.
Feedback from Informal verbal feedback during residential school and coordinator reflection.
Students indicated a preference for more consistent engagement with the teaching team throughout the term, beyond the residential school period.
Recommendation: Introduce more structured and regular touchpoints (e.g., scheduled Zoom Q&A sessions and check-ins) throughout the term to maintain engagement beyond the residential school.
Feedback from Informal verbal feedback during residential school and coordinator reflection.
Students indicated that access to laboratory assessment exemplars, combined with guided support during residential schools, significantly enhances their understanding by clarifying expectations, experimental processes, and practical applications.
Provide clear laboratory assessment exemplars alongside structured guidance during residential schools to reinforce expectations, improve clarity in experimental processes, and support student learning outcomes.
- Evaluate the importance of food systems, sustainability, composition, quality and safety
- Critically discuss the application of food preservation, food product processing, biotechnology and food packaging
- Discuss the legislation, regulation policies and guidelines relevant to labeling and manufacturing of food
- Demonstrate skills in manipulation of laboratory apparatus, careful and systematic observation, precise recording and communication of experimental data.
Alignment of Assessment Tasks to Learning Outcomes
| Assessment Tasks | Learning Outcomes | |||
|---|---|---|---|---|
| 1 | 2 | 3 | 4 | |
| 1 - Written Assessment - 20% | ||||
| 2 - Practical and Written Assessment - 30% | ||||
| 3 - Take Home Exam - 50% | ||||
Alignment of Graduate Attributes to Learning Outcomes
| Graduate Attributes | Learning Outcomes | |||
|---|---|---|---|---|
| 1 | 2 | 3 | 4 | |
| 1 - Communication | ||||
| 2 - Problem Solving | ||||
| 3 - Critical Thinking | ||||
| 4 - Information Literacy | ||||
| 5 - Team Work | ||||
| 6 - Information Technology Competence | ||||
| 7 - Cross Cultural Competence | ||||
| 8 - Ethical practice | ||||
| 9 - Social Innovation | ||||
| 10 - First Nations Knowledges | ||||
| 11 - Aboriginal and Torres Strait Islander Cultures | ||||
Alignment of Assessment Tasks to Graduate Attributes
| Assessment Tasks | Graduate Attributes | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | |
| 1 - Written Assessment - 20% | |||||||||||
| 2 - Practical and Written Assessment - 30% | |||||||||||
| 3 - Take Home Exam - 50% | |||||||||||
Textbooks
INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS
- Edition: 2 (2016)
- Authors: Rick Parker, Miriah Pace
- Cengage Learning
- ISBN: 9781435489394
View textbooks at the CQUniversity Bookshop
IT Resources
- CQUniversity Student Email
- Internet
- Unit Website (Moodle)
- Microsft Office
All submissions for this unit must use the referencing style: Vancouver
For further information, see the Assessment Tasks.
m.naiker@cqu.edu.au
Week 1
Begin Date: 13 Jul 2026Module/Topic
Overview of Food Science
Systems and Sustainability
Chapter
1 & 2
Events and Submissions/Topic
Week 2
Begin Date: 20 Jul 2026Module/Topic
Food Chemistry and Composition
Chapter
3 & 5
Events and Submissions/Topic
Week 3
Begin Date: 27 Jul 2026Module/Topic
Food Quality and Safety
Chapter
6 & 26
Events and Submissions/Topic
Week 4
Begin Date: 03 Aug 2026Module/Topic
Food Preservation I
Heat and Cold
Chapter
9 & 10
Events and Submissions/Topic
Week 5
Begin Date: 10 Aug 2026Module/Topic
Food Preservation II
Drying and Dehydration
Radiant and Electrical Energy
Chapter
11 & 12
Events and Submissions/Topic
Week 6
Begin Date: 17 Aug 2026Module/Topic
Food Additives
Chapter
14
Events and Submissions/Topic
Vacation Week
Begin Date: 24 Aug 2026Module/Topic
Chapter
Events and Submissions/Topic
Week 7
Begin Date: 31 Aug 2026Module/Topic
Foods and Food Products
Cereal Grains
Legumes
Oilseeds
Beverages
Chapter
20 & 24
Events and Submissions/Topic
Week 8
Begin Date: 07 Sep 2026Module/Topic
Fermentation
Microorganisms
Biotechnology
Chapter
13
Events and Submissions/Topic
Week 9
Begin Date: 14 Sep 2026Module/Topic
Food Packaging
Chapter
15
Events and Submissions/Topic
Week 10
Begin Date: 21 Sep 2026Module/Topic
Environmental Concerns and Processing
Chapter
25
Events and Submissions/Topic
Residential School: 25 - 27 September
Week 11
Begin Date: 28 Sep 2026Module/Topic
Food Regulation and Labeling
Chapter
27
Events and Submissions/Topic
Week 12
Begin Date: 05 Oct 2026Module/Topic
Take Home Exam
Chapter
Events and Submissions/Topic
Take Home Exam Due: Week 12 Wednesday (15 Oct 2025) 9:00 am AEST
Exam Week
Begin Date: 12 Oct 2026Module/Topic
Chapter
Events and Submissions/Topic
Vacation/Exam Week
Begin Date: 19 Oct 2026Module/Topic
Chapter
Events and Submissions/Topic
The CHEM12077 Food Science & Analysis Residential School is scheduled for Friday 25 September to Sunday 27 September 2026 in Term 2, Week 10.
It will be held at Rockhampton (ROK), Science Lab ROK 08/1.18, from 8:30 am to 5:00 pm each day.
1 Written Assessment
As an emerging scientist, it is important to remain informed about current developments within your field and to develop the ability to locate, evaluate, synthesise, and critically analyse scientific information. These skills enable researchers to identify gaps in existing knowledge and opportunities for future research. You are encouraged to engage with relevant scientific literature and discuss concepts with researchers, industry professionals, academic staff, and peers throughout the literature search and review process.
For this assessment, you are required to prepare a critical literature review evaluating current scientific evidence relating to one of the following nutrients:
Dietary fibre
Anthocyanins
Saturated fatty acids
Unsaturated fatty acids
Vitamin A
Biotin
Choline
Folates
Tocopherols
Iron
Selenium
Manganese
Zinc
Your review should be structured using the following headings:
Title (not included in word count)
Definition and physicochemical properties (400 words)
Functions and regulation in the body (500 words)
Major sources in the diet (300 words)
Recommended dietary intake (100 words)
Availability of supplements, including their efficacy for human consumption (100 words)
Health problems associated with deficiencies and/or toxicities (500 words)
Conclusion (100 words)
References (not included in word count)
The completed literature review should be between 1,500 and 2,000 words and submitted as a Microsoft Word document. Appropriate in-text citations and a complete reference list are required. Students should consult the marking rubric for assessment criteria and performance standards.
Level of GenAI use allowed:
Level 1: You must not use Al at any point during the assessment. You must demonstrate your core skills and knowledge.
Week 6 Monday (17 Aug 2026) 11:45 pm AEST
To be submitted via Moodle as a Microsoft Word document
Week 8 Monday (7 Sept 2026)
Via assessment task feedback file in Moodle
The assessment criteria outlined in the marking rubric, available on Moodle, will primarily evaluate your ability to interpret and synthesise scientific information, demonstrate a coherent understanding of the topic under review, critically evaluate relevant evidence, and draw appropriate conclusions supported by the literature.
- Evaluate the importance of food systems, sustainability, composition, quality and safety
- Communication
- Problem Solving
- Critical Thinking
- Information Literacy
- Information Technology Competence
2 Practical and Written Assessment
Throughout the residential school, you will undertake a range of laboratory-based chemical analyses and qualitative measurements to evaluate the composition and properties of selected food and beverage samples.
Following completion of the residential school, you are required to submit a completed proforma report for each experimental activity undertaken. Reports should accurately present the results obtained and demonstrate appropriate interpretation of the experimental findings.
All reports must be prepared using word processing software and submitted as a single Microsoft Word document containing all completed proformas.
Level of GenAI use allowed:
Level 1: You must not use Al at any point during the assessment. You must demonstrate your core skills and knowledge.
Week 11 Friday (2 Oct 2026) 11:45 pm AEST
To be submitted via Moodle as a Microsoft Word document.
Exam Week Monday (12 Oct 2026)
Via assessment task feedback file in Moodle.
Assessment criteria are based on the allocation of marks within the proforma provided for each experimental activity. Students will be assessed on their ability to accurately record, analyse, interpret, and present experimental data; perform relevant calculations; answer post-laboratory questions; and draw appropriate conclusions. Consideration will also be given to the completeness, accuracy, and presentation of responses, including the correct use of units where applicable.
- Critically discuss the application of food preservation, food product processing, biotechnology and food packaging
- Discuss the legislation, regulation policies and guidelines relevant to labeling and manufacturing of food
- Demonstrate skills in manipulation of laboratory apparatus, careful and systematic observation, precise recording and communication of experimental data.
- Communication
- Problem Solving
- Critical Thinking
- Information Literacy
- Team Work
- Information Technology Competence
- Ethical practice
3 Take Home Exam
The take-home examination will assess your understanding of the concepts, principles, and applications covered throughout the term. The assessment will consist of a written examination to be completed and submitted within 48 hours of its release.
When completing this assessment, you must:
- Answer all questions.
- Clearly demonstrate all calculations and working where required.
- Prepare and save your responses as a Microsoft Word document.
- Submit the completed examination via Moodle by the specified due date and time.
- A detailed breakdown of the topics covered in the examination and their associated mark allocations will be provided on Moodle during Week 11.
Please note: As this assessment is a take-home examination, the standard 72-hour grace period does not apply. Submissions received after the due date and time will be subject to the University's assessment extension and late submission policies.
Level of GenAI use allowed:
Level 1: You must not use Al at any point during the assessment. You must demonstrate your core skills and knowledge.
The take-home examination will be available on Moodle from 9:00 AM on Wednesday, 7 October 2026, and must be submitted by 9:00 AM on Friday, 9 October 2026. Students will have 48 hours to complete and submit the examination as a Microsoft Word document via Moodle. Please note that the examination will remain available for 48 hours only. As this assessment is a take-home examination, the standard 72-hour grace period does not apply.
Marks and feedback for the take-home examination will be released within 14 days of the submission deadline. Students will be able to access their results and feedback via Moodle.
Assessment criteria are based on the allocation of marks for each question in the take-home examination. Students will be assessed on their ability to provide clear, concise, and well-reasoned responses that demonstrate an understanding of the concepts and principles covered in the unit. Consideration will also be given to the completeness, accuracy, and presentation of responses, including the correct use of units and appropriate working where required.
- Evaluate the importance of food systems, sustainability, composition, quality and safety
- Critically discuss the application of food preservation, food product processing, biotechnology and food packaging
- Discuss the legislation, regulation policies and guidelines relevant to labeling and manufacturing of food
- Communication
- Problem Solving
- Critical Thinking
As a CQUniversity student you are expected to act honestly in all aspects of your academic work.
Any assessable work undertaken or submitted for review or assessment must be your own work. Assessable work is any type of work you do to meet the assessment requirements in the unit, including draft work submitted for review and feedback and final work to be assessed.
When you use the ideas, words or data of others in your assessment, you must thoroughly and clearly acknowledge the source of this information by using the correct referencing style for your unit. Using others’ work without proper acknowledgement may be considered a form of intellectual dishonesty.
Participating honestly, respectfully, responsibly, and fairly in your university study ensures the CQUniversity qualification you earn will be valued as a true indication of your individual academic achievement and will continue to receive the respect and recognition it deserves.
As a student, you are responsible for reading and following CQUniversity’s policies, including the Student Academic Integrity Policy and Procedure. This policy sets out CQUniversity’s expectations of you to act with integrity, examples of academic integrity breaches to avoid, the processes used to address alleged breaches of academic integrity, and potential penalties.
What is a breach of academic integrity?
A breach of academic integrity includes but is not limited to plagiarism, self-plagiarism, collusion, cheating, contract cheating, and academic misconduct. The Student Academic Integrity Policy and Procedure defines what these terms mean and gives examples.
Why is academic integrity important?
A breach of academic integrity may result in one or more penalties, including suspension or even expulsion from the University. It can also have negative implications for student visas and future enrolment at CQUniversity or elsewhere. Students who engage in contract cheating also risk being blackmailed by contract cheating services.
Where can I get assistance?
For academic advice and guidance, the Academic Learning Centre (ALC) can support you in becoming confident in completing assessments with integrity and of high standard.
What can you do to act with integrity?
