FOOD SC 1002RG - The Science and Technology of Food Production I

Regency Park - Semester 2 - 2020

Students will apply food science and processing technologies relevant to the key food production sectors in Australia. This course provides students with the opportunity to manufacture processed food under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs for at least 4 different food groups. Students will be expected to implement safe food manufacturing practices.

  • General Course Information
    Course Details
    Course Code FOOD SC 1002RG
    Course The Science and Technology of 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
    Available for Study Abroad and Exchange Y
    Restrictions Available to Bachelor of Food and Nutrition Science students only
    Course Description Students will apply food science and processing technologies relevant to the key food production sectors in Australia. This course provides students with the opportunity to manufacture processed food under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs for at least 4 different food groups. Students will be expected to implement safe food manufacturing practices.
    Course Staff

    Course Coordinator: Denise Riches

    Course Timetable

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

  • Learning Outcomes
    Course Learning Outcomes
    1 Apply food processing theories into practice.
    2 Identify trends and problems related to the processing of food and describe current industry practices with a focus on the Australian context.
    3 Explain the benefits and limitations of producing processed foods.
    4 Use basic food tests and food preparation techniques in food production.
    5 Use basic food tests and food preparation techniques in food production.
    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)
    1-5
    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
    1-5
    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
    1-5
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    1-5
    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
    1-5
    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
    1-5
  • Learning & Teaching Activities
    Learning & Teaching Modes
    1 x 2 hour lecture and 1 x 4 hour practical per week

    Students unable to attend face to face practicals can undertake alternative online assignments.

    On the final day of the course, the class will put on an Expo – emerging trends in the food & beverage industry. This expo will take the place of the usual lecture and practical format.
    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

    Week

    0

    1

    2

    3

    4

    5

    6

    7

    8

    9

    10

    11

    12

    L

    E

    C

    T

    U

    R

    E

    S

    Online

    Revision

    Resource

    Made available

    to students

    Revision of Semester 1

    Course

    Introduction to the course

    Overview of food processing techniques

    Emerging Trends and Issues in Food Manufacturing

    Including real-life case study

    Fermentation

    (alcohol & acetic)

    Fermentation

    (yeasts/other

    bacteria)

    Preservation

    -drying

    -fermenting

    Proteins

    (meat & grain)

    Proteins

    (dairy)

    Starches

    (digestible/non-digestible)

    Fats

    Sugars

    Flavours

    Class

    EXPO

    Emerging Trends in the Food & Beverage Industry

    Practicals

    Refresher

    Practical

    A

    Revision of Semester 1::

    food safety & hygiene and OHS

    +

    food production activities

    Basic

    Food Preparation Skills

    Fermentation

    (alcohol & acetic)

    Meat Preservation

    -drying

    -fermented

    Meat Processing

    - emulsions

    - additives

    - tenderisation

    Breads

    - yeast

    - protein

    Cheese

    Dairy Ferments

    Bakery

    -starches

    -fat

    Sweeteners

    -natural

    -artificial

    syrups

    And

    pastes

    (sweet & savoury)

    B

    Meat Preservation

    -drying

    -fermented

    Fermentation

    (alcohol & acetic)

    Breads

    - yeast

    - protein

    Meat Processing

    - emulsions

    - additives

    - tenderisation

    Dairy Ferments

    Cheese

    Sweeteners

    -natural

    -artificial

    Bakery

    -starches

    -fats

    Specific Course Requirements
    Specific Course Requirements:

    This course takes place off-site at Regency Park, TAFE SA, making use of the TAFE specialised facilities and industry expertise in the relevant areas of food production.

    One-day timetabling is used to decrease travel time between campuses.

    Each lecture block is followed by a practical. Students will be divided into 2 practical streams and rotated through a series of practicals over the semester, 1 per week.

    Attendance at practicals and the expo is mandatory

    The lectures prior to the practical sessions provide the theory and concepts required to complete the practical.
  • 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 Hurdle Learning Outcome
    Online Quiz 1 Formative & Summative End of Week 4 15% No 1-3
    Practical Report 1 Formative & Summative Week 6 15% No 1,4,5
    Online Quiz 2 Formative & Summative Week 10 15% No 1,3,4
    Practical Report 2 Formative & Summative Week 11 15% No 1,4,5
    Case Study Assignment
    Part A:Written Report
    Part B: Flyer and Expo Display
    Formative & Summative Part A Outline: Due Week 5
    Part A Final: Due Week 12
    Part B: Due Week 12
    40% Combined
    Part A: 25%
    Part B: 15%
    No 1,2,5
    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

    If additional assessment is available, explain what type

    Practical attendance is compulsory

    It will be difficult for students to complete the practical reports, if they have not attended the practicals

    Yes

    It may be possible to make up missed practicals, but this may be difficult /expensive to arrange

    Expo attendance is compulsory

    It will be difficult to hold an expo if students do not attend

    Yes

    Students can apply for a modified assessment arrangement using the usual process

    Assessment Detail
    On-line Quiz 1 (15%) Due end of Week 4
    Students complete an online quiz consisting of multiple choice and short answer questions. The quiz will cover content from Weeks 1 to 3. It is an open book test. Students are given a set time to complete the test and are allowed to do the test once only.

    On-line Quiz 2 (15%) Due Week 10
    Students complete an online quiz consisting of multiple choice and short answer questions. The quiz will cover content from Weeks 4 to 8. It is an open book test. Students are given a set time to complete the test and are allowed to do the test once only.

    Case Study Assignment (combined 40%) Outline due Week 5, final report, flyer & display due Week 12
    Part A: Written Report 25% (5% for Outline due Week 5, 20% for completed case study due Week 12)
    Students work individually to investigate, identify, describe and present a case study on a food product, explaining why it fits into an emerging trends category. Students submit the name of their chosen food product, emerging trend category and an outline of their case study early in the semester, receiving feedback prior to completing the final version. Word Count: 2000 words.

    Part B: (15%) Summary flyer and food product display Due Week 12
    Students to produce a flyer suitable for a non-academic audience which promotes their chosen food product as part of an emerging trend/s in the food and beverage industry. Students will be required to present their food product and flyer as part of a display in the class Food & Beverage Trends Expo in the final week of semester Word Count for flyer: 500 words

    Practical Report #1 (15%) Due Week 6
    At the completion of each practical session, students will be required to answer a series of short-answer question and to document, interpret and discuss the practical using the template provided. Feedback and guidance is provided during the practical session by instructors and industry experts. A combined report for practicals 1 to 3 is due in Week 5.

    Practical Report #2 (15%) Due Week 11
    At the completion of each practical session, students will be required to answer a series of short-answer question and to document, interpret and discuss the practical using the template provided. Feedback and guidance is provided during the practical by instructors and industry experts. A combined report for practicals 4 to 8 is due in Week 11
    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
  • 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.

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