Food Ingredient Structure ONPS2549 食品营养 assignment代写

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Food Ingredient Structure and Function

ONPS2549

Assignment B

This outline provides details of the primary assignment that you are to complete. This is designed to

extend your skills beyond those developed in the other smaller Assignment Part A.

The learning objectives of this assignment

Here the purpose is to introduce you to issues involved in searching the literature and preparing a

well-written assignment which communicates effectively, with appropriate attention to

presentational issues.

When is it due?

The final time for lodgement is 4.00pm on Thursday 18 th May 2017.

Lodging your assignment

1. Lodge online (Food Ingredients website); and

2. Note that by lodging the assignment you are declaring that you are conversant with and have

fully complied with the RMIT policy on originality and plagiarism.

As for all of your work, it is imperative that you follow the requirements of the University by

avoiding plagiarism. This means not copying or sharing any work with any other student. In

addition, the direct use of any words or images from any other source is not acceptable unless you

have clearly acknowledged what material is involved and the source.

The assignment

Carry out a literature search and prepare a written document which provides a review based upon

one of the following topics:

The topic choices

Topic 1: Critically describe any two methods of analysis involving carbohydrates, lipids or

proteins. This could include dietary fibre as a food component, prebiotic compounds and may be

designed to measure one or a group of similar food molecules. The methods you select could be

traditional or classical procedures, or alternatively, newer instrumental approaches for analysis.

Note that the relevant information available on particular methods of analysis varies. This will

naturally influence the quantity of information that may be available. This will be taken into

account in the marking of your assignment. Hence you will not be disadvantaged as a result of the

methods you have chosen. However, you should try to address as many of the following questions

as possible:

1. What is the purpose of each analysis?

2. How does each method work, or in other words, what principles are the analyses based on?

3. For which samples (particular foods or food ingredients) is each most suitable and why?

4. For both methods, discuss issues related to accuracy and also to precision.

5. Discuss issues related to safety of the procedures.

6. Are the methods suitable for routine use in industry or more applicable to research (or both)?

Explain the reasons for your answer.

page 2 of 4

Topic 2: Discuss the role and significance of lipids, carbohydrates or proteins in the formulation

and /or processing of one food or a group of closely related foods.

Whilst you have wide flexibility to select whatever interests you (and for which you are able to

access good information sources), some possible topics could consider include:

 The role of proteins or fats in breadmaking

 The production of pastry products

 How molecules provide the textural characteristics of yoghourt or cheeses

 The molecular determinants of texture in Asian noodles

 The contributions of molecules to colour development during caramelization or Maillard

browning

 How gelatin is produced and used as a food ingredient

 The molecules that determine the texture of chocolate

 Crystallinity of the lipid molecules in chocolate

 Nougat

Topic 3: Write an MOTW on any carbohydrate, protein or lipid molecule. This could include any

food enzyme or emulsifier.

Note:

a) You may not select any molecule for which there is already an MOTW on the Lipids course

website;

b) You should include reference to some relatively recent research that has been published in a

reputable scientific journal; and

c) You are not expected or required to follow the Darryl style or formats: the content is the

important issue, rather than the format.

Topic 4: Discuss the role and significance of carbohydrates, proteins and/or lipids in:

a) The formulation of microcapsules for use in foods; or

b) The development of strategies for the protection of probiotic bacteria

Topic 5: The role or exploitation of one or more enzymes in the processing of a food product.

Topic 6: Describe the browning reactions involved in colour development during manufacture

and/or storage of one particular food or group of foods. Include a description of the conditions that

may be used to control or facilitate the reactions.

Topic 7: Describe recent developments in our understanding of dietary fibre in human nutrition or

the analysis of these components.

Other alternatives: If there is any other particular topic (not covered above), which you would like

to do, then please let me know by email. The topic can be anything which is directly related to the

role, significance, use, molecular characteristics and/or interactions of one or more

protein/lipid/carbohydrate components in foods.

Prepared by Assoc Prof Darryl M Small

06 April 2017

Contacting Darryl: darryl.small@rmit.edu.au

page 3 of 4

Appendices

Structure of assignment

1. You are to include an abstract of not more than 150 words (except for Topic 3, writing an

MOTW handout);

2. In addition, for your assignment you will require an introduction, a middle section (or body)

and a conclusion;

3. The organisation of the material making up the literature review must be logical, with flow and

it needs to make sense (“tell a story”);

4. Ensure that you use suitable headings within the body of the assignment (to enhance flow and

readability); and

5. The word count for the literature review assignment is not to exceed 1650 words, including the

title and abstract, but not the reference list.

Referencing issues

1. This assignment is about reliable sources of information. In finding references, you should

consider books (hardcopy and on-line), journal articles as well as other online sources;

2. Do not rely on or cite internet resources unless you are absolutely sure that they are reliable

and trustworthy;

3. Use the APA referencing style when citing references and compiling your bibliography.

4. Pay particular attention to ensuring that each reference cited within the text is also included in

the bibliography (and vice versa);

5. There is no minimum number of references. The primary basis of assessment is the quality of

references used (recent, peer-reviewed, reliable sources); and

6. Ensure that you have followed the APA format very carefully.

FAQ on referencing

Is there a minimum number of references? No

How many references is enough?

The number of references you will need depends on the topic you select. For some there may be

many reliable references available. In other cases there may be very few. The primary basis of

assessment is the quality of references used (recent, peer-reviewed, reliable sources.

Can I use Google?

No, definitely not recommended. It is not a serious scientific database. There are plenty of good

alternatives (see the handout on sourcing information in the new Website Folder writing tips.

What about internet websites as references?

Only if you are completely sure they are trustworthy and necessary for your assignment. A very

large proportion of the material accessible through the internet is not peer reviewed. So, for

example, using a Wikipedia article as a reference is not a good idea unless you use it very carefully

and when you write the assignment you must emphasise that you do not trust this reference.

page 4 of 4

Food Ingredient Structure ONPS2549 食品营养 assignment代写

How do I know if a journal is peer reviewed and reputable?

The peer review system for publishing scientific papers is designed to maintain or enhance the

overall quality and value of the new knowledge being generated by research. So we only use

journals that we know are peer reviewed. If we want to check that a journal we are looking is peer

reviewed than there is a recommended website which lists and ranks all scientific journals. This

currently lists 262 recognised journals in the field of Food Science (based upon data from the

publication year 2015) (http://www.scimagojr.com/journalrank.php). Each of these published peer

reviewed papers, however, it is only the top 50% of the listed journals which have developed and

established excellent reputations. Hence it would be unusual for me to ever read anything from a

journal that is outside of the top 50%. In addition, it is my objective is to publish my own research

in top 10% journals.

Format of assignment

1. Each printed page of the assignment is to be A4 in size, use size 12 Times New Roman font

and with a left and right hand margins of 2.0 cm.

2. The header on each page of the assignment is to contain your name, student number and course

code; and

3. The footer is to include page numbering: use the format ‘page x of y’;

Single or group assignment?

You are to work individually.

Assessment and marking scale

The mark received for this part of the assignment (Part B) constitutes 20 percent of the total

assessment for your Food Interactions course.

The evaluation and marking of your report will include consideration of how well you have

addressed the topic, the content of your assignment as well as the overall presentation and quality. It

is strongly recommended that you direct your efforts on the basis of the marking scale which will be

used for this assignment (copy attached below).

Note on marking issues

The relative quantity of information available about the various food molecules which have been

provided for this assignment will vary widely. So when your assignment is marked careful

consideration will be given to the “degree of difficulty” associated with molecule you were

allocated. This will ensure that no-one is either advantaged or disadvantaged as a result.

Finally

A series of general handouts are available with tips on searching the literature as well as various

aspects of writing and these are provided in new folder for tips on writing (Within the folder for

MOTW and other handouts) on the website.

Support is also available as you prepare your final report. The Student Learning Centre is able to

provide help (for free). Additionally, you are encouraged to email Darryl regarding any questions,

concerns or difficulties you are experiencing, or if you want to arrange a meeting. Help is also

offered if you are unsure of how to find appropriate resources and references, as well as

commenting on a draft (even an outline or a rough draft)

page 5 of 4

Marking scale for assignment

Category Assessment

Content / 60

Selection of literature including number, relevance, reliability

and currency of references

/ 10

The extent to which the literature is employed to address the

assignment questions

/ 10

Critical appraisal of the literature used / 10

Summarising and interpreting the literature / 20

Use of appropriate tables, graphs and/or diagrams (note that

sources must be clearly acknowledged)

/ 10

Formatting and presentation / 40

Fulfillment of the formatting requirements of the assignment

(header, footer, margin, font and word count)

/ 10

The organisation of material, structure and use of appropriate

headings for the literature review

/ 10

Consistency of applying the APA referencing style in citing

and listing of references

/ 10

Overall presentation, quality and attention to polishing

including consistency, clarity of expression, correct spelling

and punctuation

/ 10

Total / 100

Food Ingredient Structure ONPS2549 食品营养 assignment代写