FOOD SC 1002RG - Practical Food Production I

Regency Park - Semester 2 - 2015

This course provides students with the opportunity to manufacture processed food on a large scale under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs of at least four different food products. Students will be expected to implement Good Manufacturing Practices as learned in Introduction to Food Technology and to apply quality management and food safety principles. They will also demonstrate an understanding of food science and processing technology relevant to the food they make.

  • General Course Information
    Course Details
    Course Code FOOD SC 1002RG
    Course Practical Food Production I
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 2
    Level Undergraduate
    Location/s Regency Park
    Units 3
    Contact Up to 6 hours per week for 7 weeks plus 5 consecutive days in mid semester break
    Available for Study Abroad and Exchange N
    Prerequisites FOOD SC 1000RG
    Restrictions Available to BFNS students only
    Course Description This course provides students with the opportunity to manufacture processed food on a
    large scale under simulated industry conditions in compliance with legal requirements.
    Students will be involved in production runs of at least four different food products.
    Students will be expected to implement Good Manufacturing Practices as learned in
    Introduction to Food Technology and to apply quality management and food safety
    principles. They will also demonstrate an understanding of food science and processing
    technology relevant to the food they make.
    Course Staff

    Course Coordinator: Frederick Bowring



    Dr. Jim Ralph
    Course Coordinator
    TAFESA Regency Campus, K Block, Room 02.26.02
    jim.ralph@tafesa.edu.au

    Gina Graham
    Lecturer
    TAFESA Regency Campus, K Block, Room 02.22.03
    gina.graham@tafesa.edu.au
    Course Timetable

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

  • Learning Outcomes
    Course Learning Outcomes
    1 Demonstrated ability to identify solutions to problems related to the
    processing of food and to apply and expand upon the theoretical concepts
    presented in lectures.
    2 Demonstrated familiarity and competence with the practical skills and
    techniques used to process food. This will include planning a production
    run, preparation of raw materials, the use of processing equipment and
    appropriate methods of packaging and storing finished product.
    3 Ability to use terminology, appropriate to the field of food processing, correctly and contextually.
    4 Ability to explain the benefits and limitations (scientific and ethical)
    of producing processed foods and be able to recommend, justify and
    critique commonly used methods of food processing.
    5 Capacity to formulate foods that meet specified requirements and which
    are intended to contribute to reducing community health concerns.
    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. 1,2
    The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 2,5
    An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 1,5
    Skills of a high order in interpersonal understanding, teamwork and communication. 2,3
    A proficiency in the appropriate use of contemporary technologies. 2,4
    A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 4
    A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community. 5
    An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 4,5
  • 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.
    Workload

    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 Lecture
    Week 1 Methods and regulation of food processing Food Standards Code
    Food safety standards
    Unsafe and unsuitable food Food safety practices and general requirements
    Week 2 Food safety requirements Controlling food contamination
    Potentially hazardous food
    Temperature control
    Cross-contamination
    Food safety programs
    Week 3 Cheese as a model food Processing techniques
    Definitions of cheese
    Codex Alimentarius
    Permitted food additives
    Week 4 Cheese as a model food (continued) Permitted processing aids
    Permitted enzymes
    Microbiological limits
    Primary production and processing standards
    Classifying cheese
    Week 5 Chemistry of milk Compositional analysis
    Colloidal structure
    Quantifying milk components
    Proteins in milk
    Week 6 Chemistry of milk
    (continued)
    Effects of pH on milk proteins
    Casein micelles
    Amino acid sequence data
    Structure of milk fat
    Chemistry of lactose
    Week 7 The production of cheese General protocols
    Sourcing and standardising milk
    Thermal processing: pasteurisation, thermisation and UHT Enzymatic conversion of milk to curd
    Week 8 The production of cheese (continued) Coagulation, acidification, syneresis, moulding and salting
    Action of rennet
    Microbial cultures
    Glycolysis, lipolysis and proteolysis
    Week 9 Nutritional aspe Nutritional information requirements
    Average energy content
    Energy factors
    Calculating energy density
    Percentage daily intakes
    Week 10 Nutritional aspects (continued) Nutrients in cheese: cholesterol, protein, carbohydrate, vitamins and minerals
    RDI and ESADDI values
    Potential health issues
    Week 11 Cheese tasting Tasting and quality scoring of cheeses made during the course
    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 Due Weighting Learning Outcome
    Written assignment #1 Summative Monday Week 4 15% LO 1-5
    Written assignment #2 Summative Monday Week 7 15% LO 1-5
    Written assignment #3 Summative Monday Week 11 20% LO 1-5
    Final Exam Summative To be announced 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.
    Submission
    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. Assignments will not be accepted more than 1 week after the due date. 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.

    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.
    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 (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.

  • Student Support
  • Policies & Guidelines
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