Appendix 7 learner guide

FACULTY OF APPLIED SCIENCES

Department of Food Technology

Our Vision
To be at the heart of Food Technology Education and Innovation in Africa.

Our Mission
To create and sustain an empowering environment for developing
technologically skilled and socially responsive graduates using innovative
teaching and research and a work integrated learning approach fostering
active partnerships with industry and community in order to be a centre of
excellence for the training of Food Technologists.

A LEARNING GUIDE FOR STUDENTS
FOLLOWING THE
B. TECH. FOOD TECHNOLOGY

FOOD ANALYSIS 4 (FNA400S)
NQF 7 Credits: 20

Valid For: Semester 1 (2012)

Version 1
Revision No. 3.1 Approved: Last updated: 24 January 2012

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TABLE OF CONTENTS

How to use this Learning Guide 3
Subject lecturer/s details 3
Qualification name 3
Purpose of the Qualification 3
Institutional Bodies/Centres that offer assistance 3
Departmental assistance to students 5
General rules and procedures 5
Promotion to the Next Level of Study 5
Rules and procedures for academic exclusions and appeals 5
Policy with respect to (wrt) Class Attendance 5
Policy wrt Practical Attendance and Practical Reports 5
Policy wrt Exemption from Practical Attendance (Repeat students) 5
Continuous Assessment 5
Policy wrt Punctuality for Written Assessments 6
Policy wrt Missed Assessments (Postponed Assessments) 6
Assessments: further information 6
Policy concerning plagiarism 8
Exit level outcomes 8
Critical cross-field outcomes 8
Critical outcomes 8
Subject overview 9
Requirements 9
Schedule of learning 10

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FOOD ANALYSIS 4 – 2009

1. HOW TO USE THIS LEARNING GUIDE

This Learning Guide supplies information about the lecturer/s of this subject, the
subject content, assessment criteria, assessment dates and deadlines for submission
of assignments and practicals, the various policies of the Department of Food
Technology, as well as other significant information that can support the student.

2. SUBJECT LECTURER DETAILS

Name: Mr A Obilana

Room No: Food Technology Building

Contact Details:
Telephone: 021-9538748
Fax: 021-9596095
Cellular telephone:
E-mail: obilanaa@cput.ac.za

Consultation: Open Door

Venues: Theory classes: Classroom 2
Practicals: Chemistry & Research lab

3. QUALIFICATION NAME

B. TECH. FOOD TECHNOLOGY (BTECFT) at NQF Level 7 (120 credits at NQF 7;
360 credits at NQF 6)

4. PURPOSE OF THE QUALIFICATION

The qualifying learner will be able to apply and integrate advanced knowledge and
skills of Food Technology in the food manufacturing and associated industries,
including the environments of food production, food quality assurance and food
product development for safe, cost-efficient and cost-effective food industry. They will
also integrate laboratory tests and knowledge of foods to conduct research.
Management skills are developed with a view to encourage entrepreneurial
development and business management. Compliance with statutory requirements for
quality, ethics and safety underpin all exit levels.

5. INSTITUTIONAL BODIES/CENTRES THAT OFFER ASSISTANCE

5.1 HIV/AIDS Assistance

In the interests of your own health and safety, you need to be aware of the dangers
associated with HIV/AIDS. As much as you may say “It will not happen to me” or “I
cannot become infected with HIV/AIDS whilst executing my normal work
responsibilities”, the potential for this happening always exists. The truth of the matter
is that YOU CAN BECOME INFECTED WITH THE VIRUS WHILST AT THE
WORKPLACE. Your workplace is either during your studies at the University or
during your Work-integrated Learning period.

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In order to understand this statement we need to look at the mode of transmission of
the virus and relate it to encounters in the workplace. The main modes of
transmission are:
 Unprotected sexual contact;
 Shared or second-hand hypodermic needles;
 Contamination of open wounds or sores with infected body fluids such as
blood.

Situations at the workplace possibly leading to infection with the virus:
 During the execution of duties at work you could encounter accidents
that involve bleeding or contact with other body fluids. Should you rush
to the assistance of a fellow colleague that was injured, your safety is of
utmost importance and you have to protect yourself from becoming
infected. This can be achieved by using the proper protective attire
(latex gloves for example) to protect yourself from direct contact with
body fluids (blood).
 On the other hand, accidental contact with a possible source of the
virus is another concern. You (or your colleague) may inadvertently
puncture your skin with an instrument that has been in contact with
infected body fluid (blood). This type of event must be reported to your
manager/supervisor/lecturer immediately in order for speedy and
appropriate action to be taken.

What do you do if you suspect that you have been in contact with fluids containing
the virus?
 Inform your manager/supervisor/lecturer or company nurse/doctor
immediately;
 If you are doing in-service training, inform the University monitor assigned to
you;
 Attend the necessary HIV/AIDS counselling provided by the employer or the
University.

5.2 Language/Writing Centre

Workshops on writing skills are offered by the Fundani Centre of Higher Education
Development at CPUT:

Contact persons:
Prof. Terry Volbrecht Dr. James Garraway
volbrechtt@cput.ac.za garrawayj@cput.ac.za
021 460 3378 021 959 6557

5.3 Other important numbers for assistance

 Clinic – Dr Jardine X6403  Arts & Culture – Mr. Eugene Malan
 HIV/AIDS Unit – Mr. Ashraf X6041
Mohammed X4252/3  Student Housing – Ms. Eveleen
 Fundani – Ms. Denise February Cloete X6443Sports Administrator –
X6214 Mr. Sakkie Booysen X6319

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 International Office – Ms. Merle  Financial Aid – Mr. Neels Claasen
Hodges / Ms. Thandi Sokanyile X6253
X6504  Security / Transport – Mr. Shabir
 Student Counselling – Ms. Peggy Laing / Ms. Alterena Fraser
Nxopo X6182 X6301/6219
 Subject Librarian – Mr. Brian Radloff  Co-operative Education – Ms. Lilian
X6624 vd Schyff X6166

6. DEPARTMENTAL ASSISTANCE TO STUDENTS
6.1 First Aid officer

Ms. Donna-Leah Thomas
Food Technology Building – First Floor
021 959 6775

7. GENERAL RULES AND PROCEDURES

Please see Student Guide, p. 6.

8. PROMOTION TO THE NEXT LEVEL OF STUDY

Since all of the B.Tech. subjects are at the same level, there are no prerequisite
subjects. All six subjects have the same status.

9. RULES AND PROCEDURES FOR ACADEMIC EXCLUSIONS AND
APPEALS

Please see Student Guide, p. 10

10. POLICY WITH RESPECT TO CLASS ATTENDANCE


11. POLICY WITH RESPECT TO PRACTICAL ATTENDANCE AND
PRACTICAL REPORTS


12. POLICY WITH RESPECT TO EXEMPTION FROM PRACTICAL
ATTENDANCE (REPEAT STUDENTS)


13. POLICY WITH RESPECT TO CONTINUOUS ASSESSMENT


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14. POLICY WITH RESPECT TO PUNCTUALITY FOR WRITTEN
ASSESSMENTS


15. POLICY WITH RESPECT TO MISSED ASSESSMENTS - POSTPONED
ASSESSMENTS

Where a student missed an assessment for a valid reason (see point 7 under Policy
with respect to Continuous Assessment), a special assessment (a.k.a. a
Postponed Assessment) will be offered at a date and time suitable to both the
lecturer and student, asap after the original assessment. In the case of personal
illness or injury, a valid medical certificate needs to be submitted to the subject
lecturer who will verify the validity of this document. The postponed assessment for
the Final assessment (FISA) will be scheduled on the first day of the week after all
the FISAs. If a student missed two FISAs due to illness/death in the immediate
family, they may have to write two postponed assessments on the same day. The
four reassessments will then start on the day following the last pair of postponed
assessments. Students who wrote the postponed assessment for the FISA have to
sign an indemnity form stating that they understand that their mark for that
assessment will not be available to inform the decision of whether they do or do not
qualify for the re-assessment. The onus is, therefore, on them to decide whether or
not to write the re-assessment. Should the student pass or not qualify, the re-
assessment script would be considered cancelled and not marked.

16. ASSESSMENTS: FURTHER INFORMATION

16. 1 Contribution of assessments towards final mark
ALL assessments (written tests, assignments, practicals, participation, project, etc.)
WILL count towards a final mark. You must obtain a final mark of 50% to pass the
subject.

16. 2 Final assessment
The FINAL ASSESSMENT is open to anyone and no minimum performance mark is
required to be permitted to write this assessment.

You will be writing a 3 hour/180 mark question paper for both your Final
assessment (compulsory) and Re-assessment (conditions stipulated in 16.3
below). These assessments will cover a minimum of 75% of the work covered
during the semester. The lecturer may exclude up to 25% of previously
assessed work, or work assessed during the practical assessment.

16. 3 Re-Assessment
There will be no re-assessments for candidates who have obtained the
required 50% to pass the course.

The RE-ASSESSMENT will only be offered to you if you failed to obtain an average
of 50% when the marks of all your assessments and assignments and/or practicals
have been computed based on a pre-determined formula that is published in this
Learning Guide (see Assessment dates and weights); However, you will only be
allowed to write the RE-ASSESSMENT if you obtained a minimum of 45%
OVERALL. PLEASE NOTE: if you wrote the RE-ASSESSMENT, the maximum

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marks that will be allocated for this assessment will be that score that gives
you a final total (or pass mark) of 50%.
The FINAL and RE-ASSESSMENTS will cover all of the theory (and some
practical work as may be indicated by your lecturer) covered during the semester. It
will count approximately 180 marks and the duration will be 3 hours.
Please note that, should you "be allowed" to write the RE-ASSESSMENT, the
mark obtained will REPLACE the mark of your FINAL assessment. In other words, it
will then be factored into the calculation of your final mark (as explained in the
example below) - it will not be a "blanket" mark replacing the final mark computed
after writing the FINAL ASSESSMENT.

16.4 Assessment dates and weights (contribution to final mark)

For Food Analysis, you will be evaluated according to the following protocol:

Assessment 1 = 20%; Assessment 2 = 20%; Assessment 3 = 40%; Practical
Attendance and Reports = 10%; Assignments (one) = 10%.

Table 1 Dates and allocation of weights for written assessments, practicals and
assignments

Assessment Type Date Contribution to Final Mark
(%)
Written assessment 1 See assessment timetable 20
Written assessment 2 See assessment timetable 20
Written assessment 3 (FINAL) See assessment timetable 40
Written assessment 4 (Re- To be announced na
assessment / Posponed
Assessment)
Assignment To be announced 10
Practical reports To be announced 10

Assignments or reports handed in after the due date will incur a penalty of 10%
per week or part thereof. The pass mark for all assessments is 50%. The marks
obtained for all the above assessments will be combined to obtain the final
mark. The final mark must be a minimum of 50%. An overall pass mark of 75%
and above will be awarded a Distinction.

16.5 Assessment management
Marked (graded) assessments or answer scripts will be handed back to students for
revision and feedback. Students must then sign the marked assessment and hand it
back to the lecturer for moderation. A percentage of 60% off all written assessments
must be moderated. All assessments or answer scripts are kept on file for a period
of 3 years for audit purposes, and therefore students are not allowed to keep their
answer scripts. Assessment marks will be publicly posted on the notice boards for
the student to evaluate his/her progress.

Assessment results will be given to you not more than 7 days after the assessment
date. Practical reports and assignments will be marked within 7 days after the date of
submission. If the responsible lecturer/tutor defaults in this regard, you must discuss
the matter with them first. If the issue is not resolved, you may report it to the HoD.

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17. POLICY CONCERNING PLAGIARISM

Copying during a written assessment, or copying verbatim directly from a text book or
Journal or the Internet (in the case of assignments and reports), is not allowed. Stiff
penalties will be applied where students are found guilty of this type of misconduct:

1. All reports and assignments must be submitted electronically. These will be
scrutinised using Turnitin® which is software designed to discover plagiarism
2. Written assessments: The University Disciplinary Committee, under the Judicial
Officer, will consider cases of this nature at the discretion of the head of
department;
3. Assignments and reports: Copying from texts and journals, or copying amongst
fellow students in the case of assignments and reports, will not be tolerated.
Penalties in this regard will be determined at the discretion of the head of
department. Generally, this will be 20% for verbatim copying and, where group
duplication and copying has occurred, the total mark will be distributed equally
among offenders.

18. EXIT LEVEL OUTCOMES (SAQA)

1. The learner will be competent to supervise or manage unit processes and
operations in accordance with basic engineering principles in food manufacturing
and associated industries and recognise changes in food characteristics during
and after processing.
2. To supervise, implement and monitor Quality Assurance programmes.
3. Research and develop foods using appropriate technologies.
4. To investigate the interaction of food components / ingredients and their effects.
5. Supervise and specify packaging, handling and storage of foods.
6. Communicate, manage and plan effectively.
7. Apply relevant procedures of labour legislation as applied to the Food Industry.
8. Product initiation and marketing.

19. CRITICAL CROSS-FIELD OUTCOMES

1. Communicate effectively
2. Identify and solve problems
3. Collect, analyse, organise and critically evaluate information
4. Work in teams
5. Maintain effective working relationships
6. Use of Science and Technology

20. CRITICAL OUTCOMES

Identifying and solving problems in which responses display that
responsible decisions using critical and creative thinking have been
made in food processing and product development at a supervisory
or managerial level
1. Working effectively with others as a member of the team, group, organisation,
community in a food production and food development environment, ensuring
appropriate safety levels are applied
2. Organising, analysing and critically evaluating information in food production
and product development
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3. Communicating and leading effectively using visual, mathematical and/or
language skills in the modes of oral and/or written persuasion in food
production and product development at a supervisory or managerial level

21. SUBJECT OVERVIEW

Food Analysis 4 covers aspects of analysis in three different areas. The first section
looks at traceability, sample plans, sampling and sample preparation. The second
covers an overall view of analytical techniques i.e. official methods prescribed for the
food industry as well as other techniques associated with general biological analyses.
The intention of this is to ensure that the analyst has a good working knowledge of
these methods, their specific uses and how to employ them in specific situations. The
third section covers specific techniques such as chromatography, polymerase chain
reaction, electrophoresis, electrochemical techniques, near-infrared spectroscopy
and scanning electron microscopy.

22. REQUIREMENTS

Item Description Cost Availability
Prescribed text Food Analysis (3rd ed) by S. Nielsen. R1200.00 Library
Kluwer Academic
Recommended Food Analysis: Theory and Practice by Library
texts Y. Pomeranz and C. Meloan. AVI
Publishing.
Analytical chemistry of foods /C.S. Library
James.
Gaithersburg, Md. : Aspen Publishers,
1999
Quality Control for the Food Industry: Library
Volume 1 by A. Kramer and B. Twigg.
AVI Publishing
A biologists guide to principles and Library
techniques of practical biochemistry by
Williams and Wilson (1981)
Vogel’s Textbook of Quantitative
Inorganic Analysis by Bassett et al
(latest edition)
Food Chemistry by Bielitz & Grosch
(2000).
Food Chemistry by De Man
Equipment White coat R90.00
Safety shoes R300.00
Supplied Miscellaneous notes, Ppt presentations
and practical material

http://www.ebooksx.com/Official-Methods-Of-Analysis-in-title.html
http://www.general-search.com/fileinfo/gs8b30fc0h82i0

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23. SCHEDULE OF LEARNING

The learning process, under the banner of Outcomes-based Education (OBE), will be
guided by the lecturer concerned. The lecturer must be seen as a “facilitator of
learning” rather than a conveyor of information. This guide aims to assist the learning
process to be student centred i.e. the guide will allow you to study on your own to a
large extent. Preparation in advance for classes is also made possible. The guide
will:
 Pace you through the learning material (see schedule below);
 Point you to good resource material (see Requirements above as well as table
below);
 Allow you to check whether you have completed the work satisfactorily (see
Assessment Criteria in table below as well as tutorials and past question papers).

THIS DOES NOT MEAN THAT YOU DO NOT NEED TO ATTEND CLASSES AND
PRACTICALS!! On the contrary, you MUST attend classes and practicals for
guidance regarding depth of content as well as case studies with respect to content.
In addition, you must also use this guide to prepare for appropriate classes and
practicals. As mentioned previously, a good attendance record will determine your
success in this subject.

To use: Carry out the tasks as listed for each section and then test yourself with the
assessment criteria and tutorials. If you have any queries, please refer to your
lecturer during class time.

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Content Scope/Tasks Associated Assessment criteria Learning out-comes Exit Level Critical
out-comes outcomes
(P. 8)
(P.8)
Weeks 1-2 2. & 3. 1, 2, & 3
(24/01/12 –
04/02/12)
6 notional hours

Introduction to  Reasons for and Importance of food  Reasons for and importance of food An understanding of
food analysis analysis analyses are identified. the importance of food
 Food analysis “Theory and Practice”  Theory and practice of the “process” analyses in the food
 Properties of foods typically analysed of food analyses are outlined. industry as well as the
 Analysis as a process  Properties of food that are analysed ability to select
 Criteria for selecting analytical are identified appropriate analytical
techniques  The process of selecting appropriate techniques when
analytical techniques are outlined needed.

Traceability  Importance of traceability in the food  Implementation of a traceability An understanding of
industry system is outlined. traceability systems;
 Contextualise the issue of “analysis”  Advantages to a food company of their implementation,
with quality, safety and traceability; having a traceability system in place advantages and
 Develop a general understanding of are identified stumbling blocks.
the issues associated with traceability  Drawbacks to the implementation of
and its implementation; the a traceability system identified

Sampling Plans  Identify different types of sampling  Different types of sampling plans and Application of the
Sampling and plans and calculations useful in techniques are identified. appropriate sampling
sample statistical process control;  Application of the different and sample
preparation  Use real examples to differentiate techniques are outlined. preparation methods
between different types of sampling  Subsequent handling of prepped as dictated by the
plans and sampling techniques; sample discussed. purpose of data to be
 Identify general sample collected, type of
preparation and storage sample and
techniques. subsequent storage.

Miscellaneous  Additional sample preparation or
biochemical modification techniques that can be

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techniques. utilized
(Range: homogenizing,
centrifuging, dialyzing, salting-
in/salting-out; solvent extraction;
freeze-drying).
Week 3 2 ,3 1, 2, 3
07/02/2012
3 notional hours
(Th)
8 notional hours
(P)

Method  Why develop and validate your  Identify the elements of method  Understanding and
development and methods? development and validation; application of the
validation;  The process of method development  Apply these elements to theoretical process of method
and validation analytical situations; development and
 Standards and calibration of validation.
standards; 
 Laboratory, method and personnel  A knowledge of the
accreditation (SANAS and AOAC); accreditation
 The accreditation process and process and
accrediting bodies different relevant
accreditation bodies
Week 4 3. & 4. 1,3.
14/02/2012
3 notional hours
(Th)

Biosensors and  Definition, design and structure of a  Biosensors are defined, and their Understanding of the
enzymes biosensor. design and structure discussed design process of a
 Desirable characteristics of a biosensor  Desirable characteristics of an ideal biosensor and
 Classes and applications of biosensors; biosensor are identified application thereof.
Tiger biosensor as an example.  The different classes and
applications of biosensors are Knowledge of the
discussed with examples. desirable
characteristics of an
ideal biosensor.

Knowledge and
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understanding of the
different classes of
biosensrs

Weeks 5-10 2, 3 & 4 1, 2, 3 and
21/02/12 – 4.
31/03/2012
15 notional hours
(Th)
notional hours (P)

Analytical
Techniques

Proteins, DNA Definition o Identify general techniques and Knowledge and
and Process principles for purification and understanding of
Electrophoresis Instrumentation separation of proteins; Electrophoresis.
Factors affecting separation  Revise protein and DNA structure
Agarose gel electrophoresis and the effect of pH on these; Application of either
SDS PAGE  Determine the behavior of charged Agarose or SDS
particles in an electric field; PAGE under any given
 List the equipment required to run circumstance that calls
DNA and protein in an electric field; for the use of
 Differentiate between the media Electrophoresis.
used as a stationary phase;
 Differentiate between capillary and
flat-bed electrophoresis;
 Explain how macromolecules
separate in this field.
o Identify general techniques and
principles for purification and
separation of DNA;

 Revise DNA structure with respect
DNA and RNA; Overview to genes and heredity;
Polymerase Chain Primer design Knowledge and
 Determine the theoretical basis of
Reaction PCR process understanding of PCR.
PCR;
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Applications  Indicate how PCR may contribute to
food microbiology and rapid
techniques.

o Identify hardware associated with
Chromatography o Definitions HPLC’s (Range: autosampler; Knowledge and
o Major Components pumps; columns; detectors; understanding of
o Terminology recorder; Chemstation software) chromatography.
o Applications / Uses  Identify chemicals and equipment
o Methods of Classification needed for HPLC (Range: Selection and
o Solvents solvents; sample preparation application of the
o Schematics materials; SPE; vacuum pumps); appropriate
o Chromatogram  Differentiate between types of chromatographic
o Types of Chromatography separation techniques (Range: technique under any
o Instrumentation normal phase; reverse phase; ion- given circumstance
exchange, etc.); that calls for the use of
 Relate all this to a number of chromatogrphy
practical examples using journal
articles.
o Identify hardware associated with
GC’s (Range: autosampler; pumps;
columns; detectors; recorder;
Chemstation software)
 Identify chemicals and equipment
needed for GC (Range: solvents;
sample preparation materials; SPE;
vacuum pumps);
 Differentiate between types of
separation techniques (Range:
capillary versus normal columns,
etc.);
 Relate all this to a number of
practical examples using journal
articles.
o Mass selective detection;
 Fluorescence detection;
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 Others.

Week 11 2, 3 & 4 1, 2, 3 and
04/04/2012 4.

3 notional hours
(Th)
8 notional hours
(P)

Glycaemic index  Use FCDA to source method for  Outline methods for determination of Understanding and
and food fibre determination of glycaemic index GI application of GI and
different fibre fractions;  Identify and discuss the different GL for nutritional
 Understand the physiology and ethics factors that affect GI ranking of purposes
attached to the process; foods
 Compare method to that of ILSI  Differentiate between GI and GL
(2005).  Use GI and GL ranking of foods to
 Factors affecting glycemic ranking develop a nutritionally balanced diet
 Difference between glycemic load and or otherwise (weight gain, weight
glycemic index. loss, muscle building etc)
 Determination of glycemic load.
 Application of GI and GL to create
nutritional guidelines
Week 12 3. & 4. 1., 2., 3.
11/04/2012 and 4.
3 notional hours
(Th)
4 notional hours
(P)
Enzyme kinetics  Revise structure of proteins related to  Findings on a specific research topic Application of
and enzyme activity; to be researched and communicated appropriate analytical
spectrophotometr  Relate enzyme kinetics to factors  technique correctly
y affecting protein structure; and understand as
 Classify different types of kinetics of well as interpret data
OPTIONAL enzymes and other biological
reactions;
 Revise the principles of
spectrophotometry (Beer-Lamberts

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Law, etc.);
 Use relevant applied examples to
explain the uses of spectrophotometry
in measuring food enzyme kinetics;
 Use enzyme kinetic curves to
diagnose a food system.
3 notional hours  Definitions  Mineral chelating compounds are Application of
(Th)  Major Components identified knowledge to differing
4 notional hours  Terminology  Sample treatments to release chelated scenarios involving
minerals in foods are identified
(P)  Applications / Uses quantification of
 Principles of ICP-AES and ICP-MS are minerals in food
 Schematics understood
ICP AES and ICP  Instrumentation materials
MS – Mineral  Principles of treatment of complex food
 Revise the differing forms in which matrices identified
determinations in minerals can present in food systems 
food samples
 Identify sample preparation methods
to isolate minerals
Optional
 Different methods of identifying
individual minerals
 Overview of ICP-AES and ICP-MS
 USES / applications of ICP

Week 13 & 15 This section is integrated with all of  Findings on a specific research topic to Apply knowledge to 3 & 4. 1., 3.
18/04/12- the preceding sections of sampling, be researched and communicated ensure appropriate
06/05/2012 sample handling and techniques  Food stabilizers and thickeners are food analyses
6 notional hours identified. techniques are utilized
(Th) Summarise main methods used in food safety testing is
analysis (specific to local companies)  The sensory properties of foods are performed correctly.
Experimental identified
Summarise sampling procedures required
design and for above
planning Summarise sample preparation  Preservatives are identified
procedures
Draw a flow diagram of the experimental  The stability of food mixtures is
evaluated.
design
 Use journal articles to design
experiments  Chemical, physical and sensory
interactions of food components should
 Case studies of past and present be analysed
food contamination used for design of
experiments..
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 Food products are modified to improve
quality

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Appendix 7 learner guide

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Appendix 7 learner guide