XNB250 Food Chemistry and Technology

Unit Outline: Semester 2 2026, Kelvin Grove, Internal

Overview

This unit is in the early stage of your course and builds on your skills and knowledge of food, nutrition, chemistry and communication acquired across first year. The unit exposes you to aspects of food science and technology including food composition and behaviour during processing, food product development, food selection and evaluation and food spoilage and preservation. Food composition will be analysed using industry-relevant technologies. Laboratory based workshops enables you to develop practical food skills and use an experimental approach to develop understanding of the scientific principles that govern the changes occurring during food preparation.  Activities incorporate Australian Indigenous ingredients and cuisines from diverse cultures, supporting dietary requirements.  This unit prepares you for units later in your course that require an ability to apply practical aspects of food and food preparation in interventions to prevent or solve nutrition problems.

Learning Outcomes

On successful completion of this unit you will be able to:

1. Analyse, evaluate and apply principles of food chemistry and technology to optimise sensory and nutritional properties of food, taking into consideration diverse perspectives and inclusion.
2. Interpret and apply principles of relevant components of the food regulatory systems.
3. Conduct food-based experiments incorporating food safety principles and interpret and explain results as part of a team with other students.
4. Explain the relevant compositional, physical, chemical and nutritional changes in the preparation, processing and preservation of food.
5. Explore novel or non-traditional foods and technologies and critically appraise their potential benefits, uses and risks.

Content

Learning Approaches

This unit adopts a blended learning approach that integrates technology resources with online learning modules and workshops where you will engage in collaborative activities with peers, lecturers and tutors. Learning activities are designed to be inclusive of learners with diverse food skills, beliefs and requirements. Laboratory based workshops will enable you to collaborate with your peers and learning instructors to develop practical skills in food preparation using an experimental approach to apply and develop your understanding of the scientific principles that underpin the changes that occur during food preparation introduced in online learning material. A computer laboratory also introduces you to the use of digital nutrition software for food and recipe analysis. Content and organisation are designed for you to assess your progress in the unit and the course and for you to gather evidence of meeting unit and course outcomes.

As part of orientation to the food laboratory you are supported to understand university requirements around compliance with the QUT Code of Conduct especially compliance with all health and safety requirements and instructions and attending relevant training.

Feedback on Learning and Assessment

Activities in workshops will provide feedback on knowledge, understanding and application of practical skills (including use of FoodWorks.online) to inform your progress and prepare you for assessment. There will be time available in all workshops for you to ask questions on concepts covered in the online learning modules to enable clarification. Formative quizzes for each topic will be made available on Canvas. You are encouraged to speak with your unit coordinator/tutor before or after class or to contact the unit coordinator by email with any questions or concerns about the assessment items. Whole of cohort feedback will be provided regularly via Canvas.

You will receive written summative feedback on the report and laboratory assessments as well as criterion-based evaluation provided through Canvas. Marks for the written examination will also be available via Canvas.

Assessment

Overview

Detailed assessment item guidelines and marking criteria are included on the unit Canvas site under 'Assessment'. You are encouraged to check your work against the criteria well before submission to confirm that all tasks are covered in appropriate depth. There are three summative assessment items in this unit that will be undertaken during laboratories and outside the classroom.

Your first assignment supports your academic writing skills with the inclusion of a structured report.  For this assessment you will be given guidance on the appropriate use of GenAI to assist you in preparing your report.  The second assignment is designed to support your professional communication skills, teamwork skills and confidence by managing a workshop with a small group of peers in a highly applied and practical supportive food laboratory with your facilitators.

Attendance at the orientation and safety workshop and the assessable workshops (see syllabus) is a minimum requirement for completion of XNB250. Workshop attendance is necessary to meet health and safety requirements and to demonstrate the ability to meet all learning outcomes.

Students can apply for exemptions if they are unable to attend workshops due to 'special circumstances' however they will need to provide evidence. Where possible and time-permitting, students will be accommodated in workshops at different times.

Unit Grading Scheme

7- point scale

Assessment Tasks

Assessment: Food assessment report

You are working as a nutritionist or dietitian for a small food business that prepares meals for home delivery. Their target market wants foods from diverse culinary traditions that are traditional, healthy and delicious. You will select a potential recipe for preparation and analysis. You will interpret and apply selected components of the food regulatory system to inform product label development and complete a sensory and nutritional analysis of the food and develop recommendations to ensure the product meets sensory and nutritional expectations and complies with legislative requirements.

This assessment is authentic as it replicates what dietitians and nutritionists do when working with the food industry to develop food products that meet health, legislative and sensory requirements.

This assignment is eligible for the 48-hour late submission period and assignment extensions.

The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.

Assessment: Food Laboratory

You are working as a dietitian or nutritionist responsible for training food professionals about food safety principles and the key processes in food preparation. You will be required to organise and lead one workshop, brief and debrief other students, critically evaluate the findings including peer feedback and write a report on the workshop. Conduct of the workshop must comply with food safety recommendations. You will upload summaries of your key learning at the end of each of the other assessable workshops.

This assessment is authentic as it replicates work that dietitians and nutritionists do organising and delivering food-based workshops to clients and stakeholders.

This assignment is eligible for the 48-hour late submission period and assignment extensions. Please note, only the submission of documentation (report based on the laboratory demonstration) is an assignment for the purposes of an extension.

The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.

Assessment: Written Examination

You will complete a final theory examination with multiple-choice and short answer questions. The exam will test your knowledge of the relevant compositional, physical, chemical and nutritional changes in the preparation, processing and preservation of food, and novel or non-traditional foods and technologies.

The use of generative artificial intelligence (GenAI) tools is prohibited in this assessment.

Academic Integrity

Academic integrity is a commitment to undertaking academic work and assessment in a manner that is ethical, fair, honest, respectful and accountable.

The Academic Integrity Policy sets out the range of conduct that can be a failure to maintain the standards of academic integrity. This includes, cheating in exams, plagiarism, self-plagiarism, collusion and contract cheating. It also includes providing fraudulent or altered documentation in support of an academic concession application, for example an assignment extension or a deferred exam.

You are encouraged to make use of QUT’s learning support services, resources and tools to assure the academic integrity of your assessment. This includes the use of text matching software that may be available to assist with self-assessing your academic integrity as part of the assessment submission process.

Breaching QUT’s Academic Integrity Policy or engaging in conduct that may defeat or compromise the purpose of assessment can lead to a finding of student misconduct (Code of Conduct – Student) and result in the imposition of penalties under the Management of Student Misconduct Policy, ranging from a grade reduction to exclusion from QUT.

Resources

Resource Materials

Prescribed text(s)

Croxford, S and Stirling, E. (2017). Understanding the science of food: From molecules to mouthfeel. Crows Nest, NSW: Allen and Unwin.

Software

Foodworks.online, Xyris Software. (Provided by QUT)

Risk Assessment Statement

This unit will involve workshop classes that will be held in a food laboratory area. You will be required to attend the induction session at the commencement of the semester where the safety precautions to be observed while working in the laboratory will be outlined. You are required to read the laboratory safety manual and sign the form indicating that you have read and understood the material contained in the manual. You are required to wear the prescribed safety and hygiene clothing at all lab-based sessions. For the purposes of this requirement, you must wear safe flat, closed in footwear, a long-sleeved chef's jacket, and protective headwear of a hair net. Hair nets will be provided in class.

Course Learning Outcomes

XN43 Bachelor of Nutrition Science

1. Apply broad theoretical, technical and cultural knowledge and skills in food and nutrition, including Aboriginal and Torres Strait Islander perspectives, to respond to a diverse range of contexts and audiences.
   Relates to: Food assessment report, Food Laboratory, Written Examination
2. Analyse and apply evidence-based research and practice to provide informed, client-centred, and sustainable solutions to sometimes complex current and emerging food and nutrition problems.
   Relates to: Food assessment report, Food Laboratory, Written Examination
3. Communicate and translate technical food and nutrition information clearly, safely and inclusively using a range of oral, written and digital technologies and formats responsive to the diverse cultural, social and cognitive needs of the intended audience, communities and other professionals
   Relates to: Food assessment report, Food Laboratory
4. Perform as an inclusive, competent, culturally responsive and ethical professional, working autonomously and collaboratively on innovative and entrepreneurial approaches in food and nutrition.
   Relates to: Food Laboratory

XN45 Bachelor of Nutrition and Dietetics (Honours)

1. Apply advanced theoretical, technical and cultural knowledge and skills in food, nutrition and dietetics, including Aboriginal and Torres Strait Islander perspectives, tailored to respond to a diverse range of contexts and audiences.
   Relates to: Food assessment report, Food Laboratory, Written Examination
2. Critically analyse and apply evidence-based research and practice to generate informed, client-centred and sustainable solutions to complex current and emerging food, nutrition and dietetic problems.
   Relates to: Food assessment report, Food Laboratory, Written Examination
3. Communicate and translate complex food and nutrition information effectively, safely and inclusively using a range of oral, written and digital technologies and formats, responsive to the diverse cultural, social and cognitive needs of clients, interdisciplinary teams, stakeholders and the broader community.
   Relates to: Food assessment report, Food Laboratory
4. Enact inclusive, clinically adept and culturally responsive client-centred practice as a reflective, accountable and ethical professional, working autonomously and collaboratively to manage and lead innovative and entrepreneurial advances in food, nutrition and dietetics.
   Relates to: Food Laboratory
5. Conduct research with some independence that challenges, advances, builds capacity and assures quality in food, nutrition and dietetic practice, disseminating findings with individuals, interdisciplinary teams, stakeholders and communities.
   Relates to: Food Laboratory