FOOD SC 1000RG - Introduction to Food Technology I

Regency Park - Semester 1 - 2016

This course provides an overview of the food processing industry. Emphasis is given to many of the key areas of responsibility of a food technologist. A food handlers short course is included in the course content. Food processing techniques, particularly techniques for processing milk, cheese and bakery goods are described. Management operations including total quality management, plant hygiene and sanitation, occupational health, safety and welfare, HACCP and legislation are overviewed. The course may include industry tours and guest lectures by industry representatives.

  • General Course Information
    Course Details
    Course Code FOOD SC 1000RG
    Course Introduction to Food Technology I
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 1
    Level Undergraduate
    Location/s Regency Park
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange N
    Course Description This course provides an overview of the food processing industry. Emphasis is given to many of the key areas of responsibility of a food technologist. A food handlers short course is included in the course content. Food processing techniques, particularly techniques for processing milk, cheese and bakery goods are described. Management operations including total quality management, plant hygiene and sanitation, occupational health, safety and welfare, HACCP and legislation are overviewed. The course may include industry tours and guest lectures by industry representatives.
    Course Staff

    Course Coordinator: Rai Peradka

    Mr. Rai Peradka Lecturer TAFE SA Regency Campus 

    Dr. Fred Bowring Lecturer TAFE SA Regency Campus 
    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • Learning Outcomes
    Course Learning Outcomes
    1 Identify solutions to problems related to the processing of food and to apply and expand upon the theoretical concepts presented in lectures.
    2 Demonstrate familiarity and competence with the practical skills and techniques used to process food. This will include determining legislative requirements and limitations, identifying food safety hazards and developing a food safety program.
    3 Use terminology, appropriate to the field of food processing, correctly and contextually.
    4 Identify and control risks relevant to occupational health and safety.
    5 Ability to identify quality aspects of food products and develop a quality management system.
    6 Critically evaluate reports of food related studies
    University Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    University Graduate Attribute Course Learning Outcome(s)
    Deep discipline knowledge
    • informed and infused by cutting edge research, scaffolded throughout their program of studies
    • acquired from personal interaction with research active educators, from year 1
    • accredited or validated against national or international standards (for relevant programs)
    Critical thinking and problem solving
    • steeped in research methods and rigor
    • based on empirical evidence and the scientific approach to knowledge development
    • demonstrated through appropriate and relevant assessment
    Teamwork and communication skills
    • developed from, with, and via the SGDE
    • honed through assessment and practice throughout the program of studies
    • encouraged and valued in all aspects of learning
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    Intercultural and ethical competency
    • adept at operating in other cultures
    • comfortable with different nationalities and social contexts
    • able to determine and contribute to desirable social outcomes
    • demonstrated by study abroad or with an understanding of indigenous knowledges
    Self-awareness and emotional intelligence
    • a capacity for self-reflection and a willingness to engage in self-appraisal
    • open to objective and constructive feedback from supervisors and peers
    • able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate
  • Learning Resources
    Online Learning
    MyUni: Teaching materials and course documentation will be posted on the MyUni website (
  • Learning & Teaching Activities
    Learning & Teaching Modes

    Lectures are used to deliver content relevant to the specified Knowledge Objectives and practical activities are used to enable students to achieve the specified Skill Objectives. Lectures also include open discussion, sample problems and demonstrations. Time allocated to lectures and practicals can be used for tutorials on request.


    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).
    Learning Activities Summary
        Week      Type of learning activity Topic
    Week 1 Overview of the food industry Food processing in Australia
    Trade balances Employment in the food processing industry
    Week 2 Overview of the food processing industry (continued) Emerging issues and opportunities
    A South Australian perspective
    Growth challenges Limitations and threats
    Week 3 Hygiene for food handlers South Australian Food Act
    Unsafe and unsuitable food Offences relating to food
    Week 4 Hygiene for food handlers (continued) Food safety practices and general requirements Food premises and equipment
    Week 5 Principles of food spoilage and control Causes of food spoilage
    Advantages of food preservation
    Methods of food preservation
    Week 6 Principles of food spoilage and control (continued) Heating
    Chilling and freezing
    Fermentation Advanced preservation methods
    Week 7 Food safety programs HACCP programs
    The seven HACCP principles
    Critical control points
    Week 8 Food safety programs (continued) Critical limits
    Forms and records Reviewing a food safety program
    Week 9 Industry visits Factory visits
    Week 10 OH&S in the food industry Work health and safety laws
    Responsibilities of employers
    Responsibilities of employees The hierarchy of risk control
    Week 11  Quality management in the food industry Definitions of quality
    Quality control and quality assurance
    Specifications The 7 quality tools
    Week 12 Revision of core concepts Summary of key components of the course Discussion of questions from past exams
  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
       Assessment task                   Task Type DueWeightingLearning Outcome    
    Written assignment #1 Summative  Week 4 15% LO 1-5
    Written Assignment #2 Summative  Week 5 15% LO 1-5
     Laboratory report #1 Summative Week 9 10% LO 1-5
     Laboratory report #2 Summative Week 10 10% LO 1-5
    Final exam Summative 50% LO 1-5
    Assessment Detail

    The written assignments include the following tasks:
          1. Tasks that require recall of knowledge given in lectures, practicals and readings
          2. Tasks that require comprehension of unfamiliar relevant scientific text and scenarios
          3. Tasks that require the application of knowledge, laws, principles and guidelines to unfamiliar problems
          4. Tasks that require the analysis of data which is either fictitious, sourced from the literature or generated during laboratory sessions
          5. Tasks that require information to be synthesised and which conforms to a project brief, e.g. instructions for making a new food product
          6. Evaluation and critical appraisal of novel information

    Exemplars of answers to assignment questions will be provided.

    The final exam also challenges students with tasks of the type listed above. Exemplars can be viewed in past exam papers.

    Marking schemes for all assessment tasks are supplied. Grading of student submissions is undertaken by the lecturer.


    Hard copies of assignments must be submitted to the Administration office in Corridor 2 of K Block by the date and time that will be specified. Submission dates will always be dates on which lectures are delivered to avoid the need to travel to the TAFE campus on other days. A cover sheet is required and will be provided via MyUni.  Students are urged to contact the lecturer by email if they are unable to submit an assignment by the due date. Assignments will not be accepted after 1 week beyond the due date. Assignments are usually marked and returned with model answers 2 weeks after the due date.

    Penalty for Late Submission of Assessment Tasks

    Assessment tasks must be submitted by the stated deadlines. There will be a penalty for late submission of assessment tasks: the submitted work will be marked ‘without prejudice’ and 10% of the obtained mark will be deducted for each working day (or part of a day) that an assessment task is late, up to a maximum penalty of 50% of the mark attained. An examiner may elect not to accept any assessment task that a student wants to submit after that task has been marked and feedback provided to the rest of the class.

    Course Grading

    Grades for your performance in this course will be awarded in accordance with the following scheme:

    M10 (Coursework Mark Scheme)
    Grade Mark Description
    FNS   Fail No Submission
    F 1-49 Fail
    P 50-64 Pass
    C 65-74 Credit
    D 75-84 Distinction
    HD 85-100 High Distinction
    CN   Continuing
    NFE   No Formal Examination
    RP   Result Pending

    Further details of the grades/results can be obtained from Examinations.

    Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

    Final results for this course will be made available through Access Adelaide.

  • Student Feedback

    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy ( course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

The University of Adelaide is committed to regular reviews of the courses and programs it offers to students. The University of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.