FOOD SC 2503RG - Food Processing Technology II
Regency Park - Semester 1 - 2014
General Course Information
Course Code FOOD SC 2503RG Course Food Processing Technology II 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 Assumed Knowledge FOOD SC 1000RG Course Description Food preservation and packaging. Preservation by fermentation, concentration, drying and dehydration and by chemical agents. Production of a range of foods using these manufacturing techniques and processes. Shelf life and nutritional consequences of preservation. Principles of flexible and rigid packaging of foods. lnvestigation of packaging types related to use with various food systems and packaging permeability. Passive and active packaging including modified atmosphere packaging and controlled atmosphere storage of foods. Reuse, disposability and printing of packaging. Labelling techniques and legislative requirements for labelling food and beverage products
Course Coordinator: Rai Peradka
RIC Regency Campus
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
1 To explain major food preservation techniques and underlying principles. 2 To understand the technology available in Australia for food processing. 3 To determine suitable methods of processing techniques for a chosen food. 4 To understand novel food processing methods including non thermal food processing techniques. 5 To understand the purpose and principles of food packaging. 6 To develop an understanding of major packaging materials used in food packaging. 7 To evaluate the suitability of packaging material for a particular type of food. 8 To understand the operations involved in packaging material manufacture. 9 To gain knowledge of the legal, environmental and quality aspects
associated with packaging materials and operations used in the food
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) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1,9 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 3,6,7 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 2,4,7 Skills of a high order in interpersonal understanding, teamwork and communication. 1-9 A proficiency in the appropriate use of contemporary technologies. 1-9 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1-9 A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community. 1-9 An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 1-9
Recommended Resources1. Food Processing Technology 3rd Edition, 2009, P.J Fellows
2. Food Processing: Principles and Applications, 2006, Ramaswamy Hosahalli, Mechelle Marcotte, CRC Press
3. Handbook of Food Preservation 1999, M. Shaffiur Rahman
4. Emerging Technologies for Food Processing 2005, Da-Wen Sun,
5. Advances in Thermal and Non-Thermal Food Preservation, 2007, Gaurav Tewari & Vijay K. Juneja, Blackwell Publishing, USA
6. Food Packaging Technology, 2003, Coles. Richard et al, Blackwell Publishing, Oxford
7. Food Packaging ‘Principles and Practice’ Second Edn., 2005, G.L. Robertson
8. Food Plant Sanitation, ‘Design, Maintenance, and Good Manufacturing Practices’ 2006, Michael M. Cramer, CRC Press, US.
Online LearningFrom time to time, information about Assignments and Practicals are disseminated to students via Blackboard. Lecture Powerpoint files are available on request via Blackboard.
Learning & Teaching Activities
Learning & Teaching ModesLectures supported by practicals to develop the material covered in the lectures.
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
Schedule Week Topic Week 1 Introduction/assessment procedures
Purpose of food preservation and processing
Food Preservation Techniques
pH in food preservation
Water activity and food preservation
Antioxidants in food preservation
Practical – Preparation of Mayonnaise pH and water activity practicals
Week 2 Food preservation by chilling/freezing
Slow freezing, Quick freezing
Principles of freezing food
Quality of frozen foods
Practical – Freezing curve
Concentration/ Fermentation practical
Week 3 Food preservation by heat treatment blanching, cooking, pasteurisation
Canned Food Inspection
Week 4 Food preservation by heat treatment.
Thermal processing of food
Practical / Can Seam Analysis Retorting- Fo determination
Week 5 Drying and food preservation
Curing, Smoking, Pickling
Drying -Mechanical air drying
Week 6 Overview of modern food processing methods
Ohmic heating, High pressure treatment, Irradiation
Light and Sound in food preservation Pulsed electric field Review of preservation techniques, Dried foods inspection
Week 7 Packaging and food preservation
Purpose of packaging
Packaging needs of specific foods
Food Packaging practical
Week 8 Packaging and food preservation
MAP / CAP/ Aseptic packaging /
TE Packaging, Sous-vide packaging, Smart packaging
Packaging materials testing practical
Week 9 Packaging operations – manufacturing, printing, labelling, legislative requirements for labelling
Packaging and the environment
Packaging materials testing practical
Week 10 Types of Packaging materials - plastic, glass – converting, properties, tests
Packaging materials – metal, paper/ board – properties and tests Practical review
Week 11 Packaging Materials – paper, composite packaging materials
Review of all food packaging practical
Week 12 Review of all topics in Food Preservation & Packaging
Practice questions, Exam details
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Task Task Type Percentage of total assessment for grading purposes Hurdle
Learning Outcome Practical reports Formative/Summative 20 No 2,3 Assignments Food Preservation & Food Packaging Formative/Summative 20 No 1-9 Exam 3 hours, closed book Summative 60 No 1-9
Assignment Part A: Covers learning outcomes 1 to 4
Students to research on 2 different preservation techniques for a chosen food commodity and write technical report on processing method including quality parameters.
Assignment Part B: Covers learning outcomes 5 to 9
Students research on two different packaging techniques such as Modified Atmosphere Packaging and Controlled Atmosphere Packaging and produce report on how this method is applied in the food industry.
Practical reports: Covers learning outcomes 1-4
Students required to submit 7 practical write-ups for the practicals conducted.
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
The final exam also challenges students with tasks of the type listed above. Exemplars can be viewed in past exam papers
SubmissionAll assessable components must be handed in at the Applied Food Studies Office, Regency TAFE by 2.00pm of the due date.
Late submission of assessments
If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.
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.
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