FOOD SC 3503WT - Food Processing Technology III
Waite Campus - Semester 2 - 2022
General Course Information
Course Code FOOD SC 3503WT Course Food Processing Technology III Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 6 hours per week Available for Study Abroad and Exchange Y Prerequisites FOOD SC 1000RG or FOOD SC 1002RG Course Description This course introduces students to the range of processing techniques that are used in food manufacturing. The aim of this course is to provide students with an advanced understanding of the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.
An integrated presentation embodying chemical, microbiological, nutritional and engineering aspects of food processing will be adopted. Practical exercises, and workshops/tutorials will provide experience in commonly applied technologies.
Course Coordinator: Dr Hayriye Bozkurt
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
1 Describe the principles of the basic unit operations used in food processing 2 Explain the role of fractionation and manipulation of food components to produce new products or ingredients 3 Defend the application of specified food processing operations for selected food products and discuss impact of food processing operations on food quality and safety, explaining how to optimise processing conditions. 4 Apply information regarding food processing operation to develop a specific food product 5 Work in teams to develop communication skills and comply with government regulations pertaining to Good Manufacturing Practices.
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)
Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
Learning & Teaching Activities
Learning & Teaching Modes
No information currently available.
No information currently available.
Learning Activities SummaryThis course will cover the following topics in lectures, tutorials and practicals:
- Basic Principles of Food Processing
- Ambient temperature processing
- Processing by Application of Heat
- Processing by removal of heat
- Processing by microorganisms
- Postprocessing operations:
- Storage and transportation
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 Weighting Hurdle
Learning Outcome Due Online Quizzes x 4 Formative & Summative
No 1-5 Weeks 3,6,9,13 Written Assignment
(long answer questions)
Formative & Summative 20% No 1-4 Week 10 Food Commodity Poster & Group presentation Formative & Summative 20% NO 1,3,4,5 Week 11 Final Exam, 2 hours Summative 40% No 1-5 Exam Period
Assessment Related Requirements
Assessment Item with
Hurdle or compulsory component
% needed to meet
hurdle or requirement to meet compulsory component
Is additional assessment
available if student does not meet hurdle requirement or compulsory component,
if no please explain
assessment is available, explain what type
Attendance at Practicals is compulsory Attendance Yes Missed practicals – it may be possible to
make these up, but this is not easy to arrange
Assessment DetailOnline Quizzes (total 20%)
Students will complete a total of 4 quizzes during semester (worth 5% each). Quizzes will consist of multiple choice and short answer questions and relate to previous weeks practicals and the relevant theory covered in the lectures and tutorials.
Written Assignment (20%)
Long answer questions.
Students will be required to:
1. apply their knowledge and understanding of material covered in the lecturers to unfamiliar problems;
2. research information from a variety of sources
3. analyse data and produce charts, diagrams and discuss
4. synthesise solutions to novel problems
5. evaluate and critique information.
Food Commodity Poster (20%, includes 5% from peer review)
Groups of 3-4 students will develop a poster which describes, analyses and evaluates the food processing techniques involved in the manufacture of one food commodity chosen from a list provided in Week 1. This poster will be made using the UoA poster template. Each group will present their poster to the class in Week 11, giving a 10-minute talk. Each group collectively assesses the other groups’ posters and presentations. This peer assessment will contribute 5% to the overall mark for this assessment.
Students will be required to:
• Research information about this food commodity and the processing technique/s involved in the manufacture of this commodity
• Analyse, evaluate and critique the information gathered in relation to the technique/s
• Summarise their findings using text, table/s, graph/s and diagram/s to aid in the delivery of their findings.
Final Written Theory Exam (40%)
This will be a 2-hour summative open-book exam during the University Exam Period. The final theory exam will examine all components of the course. It will consist of multiple choice, short answer and long answer questions.
No information currently available.
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.
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 (http://www.adelaide.edu.au/policies/101/) 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.
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