School of Public Health

PUB474 Food Studies

Week One Unit Information
Staff
Unit Coordinator/Lecturer Kerryn Dowding
Room O-D624
Office Hours Mon 2.30 - 4.30pm
(Student consultation) Tue 1.30 - 5pm
Wed 9.00 - 4pm
Fri 8.30 - 12pm
Phone 3138 8202
Fax 3138 3369
Email k.dowding@qut.edu.au
Tutors Selma Liberato, Rachel Zabel
Unit Website (Blackboard) www.blackboard.qut.edu.au
Technical Support Tuyet Le
Phone 3138 5654
Email tb.le@qut.edu.au

Unit Information
Timetable information Please refer to the timetable information available
from your personal profile on QUT Virtual
Prerequisite units None

Communication with Staff

For enquiries about this unit, contact your lecturer or tutor by email or phone. Staff
will endeavour to respond within two working days. All staff will be available for
student consultation on an as needs basis. Please email or phone to arrange a
suitable time.

For enquiries about your course, contact the School of Public Health Student
Centre at 3138 3368, email sph.studentcentre@qut.edu.au, or refer to the 2007
School of Public Health Student Guide.

PUB474 Semester 1 2007 1

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 Rationale
To fulfill their needs as future professionals working in food and nutrition related
areas, students explore the nature of foods and its constituents, studying the
underlying scientific principles related to the manufacture, preservation,
distribution and the final production of food items for consumption.

Aims
This unit aims to help students to develop a sound understanding of the basic
scientific principles of the food supply, and their application to both commercial
and domestic food production techniques.

Objectives
Throughout all aspects of this unit sensitivity to and an understanding of cultural
and gender-related issues will be demonstrated as appropriate. At the completion
of this unit students should be able to:
1. apply basic scientific principles to the preparation and evaluation of foods
2. demonstrate appropriate skills and techniques in carrying out practical
exercises in a scientifically sound, safe and hygienic manner
3. demonstrate sound managerial principles and skills in organising, conducting
and evaluating the results of the food preparation workshops
4. demonstrate an understanding of food science and technology principles
used in the production of commercial food products.

Teaching Approaches
Theory and practice are integrated in the 5 contact hours per week linking
lectures, workshop exercises and the interpretation of experimental data.
In this unit the on-line teaching site will be used for posting important documents,
notices, and lecture notes.

Previous feedback for this unit has indicated that workshop activities and discussion
are a valuable component of the course. However, weekly workshop assessment
items placed a large load on students. Subsequently, the workshop assessment
has been reviewed to incorporate this feedback.

Formal opportunities for feedback will be available at the end of semester via the
online Student Evaluation of Unit (SEU) and Student Evaluation of Teaching (SET)
questionnaires. In addition, students are encouraged to contribute verbal
feedback during the semester to their tutors or the unit coordinator.

Unit Costs
Students in PUB474 are required to provide themselves with adequate protective
clothing (regarded as a 'tool of the trade') as described in the School of Public
Health’s Health and Safety Guidelines, specifically: a clean and safe laboratory
coat and closed-in, non-slip footwear. For further details on unit costs refer to:
http://www.studentservices.qut.edu.au/costs/calculate/how.jsp

PUB474 Semester 1 2007 2

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 Unit Program
Wk Date Lecture Lecture Workshop
Topics References Topics
Intro to PUB474;
OLT site;
No workshops in
1 26 Feb – 2 Mar
Food selection & week 1
Ch 1 (Brown)
evaluation

Food safety, Chs 3, 7, 8

Workshop intro &
2 5 – 9 Mar preservation &
safety rules
regulations FSANZ site

Food preparation; Chs 5, 6; Measuring, Sensory

3 12 – 16 Mar Chemistry of food evaluations,
composition Chs 2, 9, 10, 27 Beverages

4 19 – 23 Mar Eggs & gelatine Chs 13 & 19 Candy

5 26 – 30 Mar Dairy foods Chs 11, 12, 28 Oils & emulsions

2 – 5 Apr
6 Muscle foods Chs 14, 15, 16 Eggs & gelatine
Public Hol Fri 6th

6 – 15 Apr MID – SEMESTER BREAK

All lecture
materials up to
Mid-semester
7 16 – 20 Apr week 6 + Dairy foods
exam
workshops up to
week 5

23 – 27 Apr Vegies & fruits, Muscle foods

8 Chs 17, 18, 19
Public Hol Wed 25th Pigments

Cereals &
9 30 Apr – 4 May Chs 20, 21, 22; Legumes
starches

7 – 11 May Vegies & fruits,

10 Baked goods; Chs 23, 24, 25, 26
Public Hol Mon 7th Pigments

11 14 – 18 May Beverages Ch 29 Cereals & starches

Food planning;
Ch 4
Summary: Effects
12 21 – 25 May Baked goods
of food
processing
Make up workshops
13 28 May – 1 Jun Review lecture for Mon 7th May, Wed
25th Apr& Fri 6th Apr

PUB474 Semester 1 2007 3

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 Assessment Items
Item Obje Formative/ Percen Due Date Description
ctive Summative tage
1. Workshop report 1-4 Formative 30 Report due During weeks 7-13
& management & one week individual workshop
Summative after groups prepare &
workshop facilitate the discussion
(weeks 8-14) of the workshop topic
and then write a report
to document & explain
workshop outcomes
2. Mid-semester 1&4 Formative 20 17th April Multiple choice
Examination & questions
Summative
3. End of semester 1&4 Summative 50 As per the Multiple choice and
Examination central mini-essay style of
exam questions
timetable
100

Students MUST be available to undertake examinations at the time and place

specified for the examination during the central examination period (please refer to
the Academic Calendar and at any other time specified for an examination in the
notification of assessment requirements. Central Examinations are timetabled by
Student Business Services and are outside the control of the unit coordinator.

Requests for Extensions

Requests for Extensions of time on the due date for an assignment must be made
in writing to the unit coordinator at least 24 hours before the due date. Students
will be required to complete and submit supporting documentation (such as a
doctor’s certificate, or a letter of support from a counsellor).

Please Note:
 Assignments must be prepared according to the guidelines in the publication
“The Written Assignment”, which students are advised to purchase from the QUT
bookshop.
 Students are expected to use non-discriminatory language at all times.
 A list of references (as distinct from a bibliography) must be provided at the end
of each assignment. A format recommended in the above publication must be
used.
 Please refer to the QUT Policy regarding academic dishonesty so that you are
aware of policy concerning penalties for breaching assessment rules.

PUB474 Semester 1 2007 4

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 Academic Integrity
Academic dishonesty, including plagiarism, is a serious breach of QUT Student
Rules relating to assessment. Plagiarism is taking and using another person’s work in
an assignment without acknowledging the source, or copying or summarizing
another student’s work. All instances of academic dishonesty will be dealt with in
accordance with the University procedures as detailed in the Manual of Policies
and Procedures (MOPP) and penalties may be imposed under these procedures in
accordance with Student Rule 29.
You are also referred to the academic integrity kit which has information about
academic honesty and how to avoid plagiarism. This can assist you in assignment
preparation.

Please note that it is the student’s responsibility to be familiar with the Student Rules
regarding assessment rules and responsibilities.

Copies of Assessment
Students must retain a full copy of any assessment materials handed in and be able
to provide this in the event that assignments are lost or destroyed.

Review of Grade
During the course of a teaching period students should discuss their progress in all
coursework exercises (including examinations which form part of progressive
assessment) with relevant teaching staff, and can expect to be provided with a
clear indication of the extent to which they have or have not achieved the
objectives set for each assessment item.

Deferred examinations
http://www.qut.edu.au/admin/mopp/Appendix/append01cst.html#Rule33
(1) A student who, due to exceptional circumstances beyond the student's control, is unable to attend an examination at
the prescribed time may apply in the manner prescribed by the registrar for a deferred examination.
(2) The dean determines the outcome of an application for a deferred examination.
Applications for deferred examinations should include the documentation detailed below and should normally be
submitted prior to or within three days of the examination date, depending on the circumstances, on the appropriate form.
Deferred examinations are not granted to candidates who misread examination timetables.
A deferred examination is regarded as a significant concession to a student and, as such, will only be granted when a
properly documented and timely case is made by the applicant. Students should not expect to be granted an unlimited
number of deferred examinations.
Students will receive written notice of the outcome of their application including, where appropriate, the date, time,
campus and format of the deferred examination.

Special consideration
http://www.qut.edu.au/admin/mopp/Appendix/append01cst.html#Rule36
(1) A student who believes that their performance in completing an assessment item has been adversely affected by
exceptional circumstances may apply for special consideration in the manner prescribed by the registrar.
(2) The head of school determines whether the application for special consideration should be granted.
(3) The faculty academic board may specify the manner in which special consideration is to be applied to an assessment
item.
(4) The unit coordinator determines whether additional marks for the assessment item should be granted, and must do so in
accordance with any faculty academic board determinations made in accordance with rule 36(3).
(5) In this rule -

PUB474 Semester 1 2007 5

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 " head of school " means the head of the school in which instruction in a unit is given, or in the case of QUT international
college, the director of studies.
" faculty academic board " includes the QUT international college advisory board with respect to a program of non-award
studies offered by the college.
Applications for special consideration, including the documentation detailed below, should normally be submitted prior to
or within three days of the examination or the submission of the assessment item.
Students applying for a deferred examination or special consideration on medical grounds must submit a medical
certificate from a registered medical or dental practitioner.
In the case of an application for a deferred examination, a statement that a student was "not fit for duty" will NOT be
accepted. When applying for special consideration, a statement that a student is/was suffering from a "medical condition"
without supporting comments from the practitioner as to the effect of the complaint, will not allow full consideration to be
given to the student.
It is preferred that the practitioner provides a statement on surgery letterhead paper, or alternatively, completes the
formatted medical certificate printed on the reverse side of the application form.
Students applying for a deferred examination or special consideration on other than medical grounds must submit with the
application a statutory declaration stating the disability or exceptional circumstances which:
 Prevented or will prevent the student from sitting for the examination in the case of an application for a deferred
examination; or
 Affected the student's performance in the assessment item in the case of an application for special consideration.
Students should also supply any corroborative evidence in support of the application.

Risk Assessment Statement

This unit will involve workshop classes that will be held in a food laboratory area.
All students 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. Students are required to read the laboratory safety
manual and sign the form indicating that they have read and understood the
material contained in the manual. Students are required to wear the prescribed
safety and hygiene clothing at all lab-based sessions. For the purposes of this
requirement, students must wear safe footwear, a laboratory coat, and protective
head wear. Please direct any questions regarding safe working procedures to
Lynette Duplock, room O-D627.

Recommended Text Books

Brown, A. (2004). Understanding food: Principles and preparation. 2e. Southbank,
Vic.: Thomson Learning.

Curtis, S. R. (2004). Lab manual for Brown’s Understanding food: Principles and
preparation. 2e. Southbank, Vic.: Thomson Learning.

Other References
Freeland-Graves, J.H. & Peckham, G.C. (1996). Foundations of food preparation.
6e. Englewood Cliffs, NJ: Prentice Hall.

McWilliams, M. (2001). Foods: Experimental perspectives (fourth edition). Upper

Saddle River, NJ: Prentice-Hall, Inc.

Isaac, V. & Smith, D. (2000). Comprehensive cookery. Sydney: McGraw-Hill Book

Company.

PUB474 Semester 1 2007 6

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