FOOD SC 3530RG - Food Preservation & Packaging Techniques III
Regency Park - Semester 1 - 2021
General Course Information
Course Code FOOD SC 3530RG Course Food Preservation & Packaging Techniques III 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 Prerequisites FOOD SC 1000RG Incompatible FOOD SC 2503RG Restrictions Available to Bachelor of Food and Nutrition Science students only Course Description The goal of this course is to provide students with a fundamental understanding of food preservation and food packaging techniques and to ensure students are technically ready for the food industry through a practical, problem-solving approach.
Food preservation: Preservation by chilling, freezing, canning, fermentation, concentration, dehydration, smoking, by chemical agents and novel non thermal techniques. Production of a range of foods using these manufacturing techniques and processes. Student will develop an understanding of shelf life and nutritional consequences of preservation.
Food Packaging: Principles of flexible and rigid packaging of foods. Investigation 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 will also be covered in this course.
Course Coordinator: Rai Peradka
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning OutcomesOn successful completion of this course students should be able to:
1. Apply major food preservation techniques and explain underlying principles.
2. Analyse and evaluate novel food processing methods including non-thermal food processing techniques using pressure, light, sound and microwave.
3. Outline the purpose and principles of food packaging and examine the operations involved in packaging material manufacture.
4. Critique environmental issues, regulations and quality control associated with food packaging.
5. Identify and evaluate the suitability of processing and packaging techniques for various foods.
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
4,5 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. Food Processing Technology 3rd Edition, 2009, P.J Fellows, CRC WP
2. Food Processing: Principles and Applications, 2006, Ramaswamy Hosahalli, Mechelle Marcotte, CRC Press
3. Handbook of Food Preservation Edited by M. Shaffiur Rahman, 2007,CRC Press
4. Food Processing and Preservation, B Sivasankar, 2005, Printice- Hall of India, New Delhi,
5. Emerging Technologies for Food Processing 2014, Da-Wen Sun, Elseveir Ltd
6. Advances in Thermal and Non-Thermal Food Preservation, 2007, Gaurav Tewari & Vijay K. Juneja, Blackwell Publishing, USA
7. Food and Beverage Packaging Technology, 2nd Edition,2011, Edited by Richard Coles and Mark Kilwan, Wiley-Blackwell
8. Food Packaging Technology, 2003, Coles. Richard et al, Blackwell Publishing, Oxford
9. Food Packaging ‘Principles and Practice’ Second Edn., 2005, G.L. Robertson
10. 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 MyUni.
Learning & Teaching Activities
Learning & Teaching Modes1 x 2 hour lecture and 1 x 4 hour practical per week
This course takes place off-site at Regency Park, TAFE SA, making use of the TAFE specialised facilities and expertise in the areas of food preservation, processing and packaging.
Single-day timetabling is used to decrease travel time between campuses.
Each lecture is followed by a practical.
Attendance at practicals is compulsory.
The lecture prior to the practical session provide the theory and concepts required to complete the practical.
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 SummaryThe course will cover topics on conventional food preservation and novel non thermal preservation techniques as applied to process various kinds of food commodities available in Australia. Students will have the opportunity to learn and experience hands on manufacturing techniques and processes during the practical sessions. Students will learn modern Food Packaging techniques, including reuse, disposability and printing of packaging materials. Labelling techniques and legislative requirements for labelling food and beverage products will also be covered.
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 must maintain academic standards.
Assessment task Type of assessment Percentage of total assessment
for grading purposes
Yes or No
Practical Report 1
Practical Report 2
Practical Report 3
Food Processing Poster
Final exam Summative 40% No 1-5 Exam period
Assessment Related RequirementsAttendance at Practicals is compulsory. It may be possible to make up missed practicals – but this is not easy to arrange
Assessment DetailTask 1
Practical reports (total of 20%)
Students will complete a total of 3 Practical reports
(Practical report 1 – 5%, Practical report II – 5%, Practical report III -10%).
Students will be required to answer questions regarding the practical aim/s and outcomes, as well as to demonstrate an understanding of the skills learnt. Students are also required to interpret and discuss the results. This includes costing, making suggestions for improvements and minimising error.
Practical lll will require full formal practical write up including Aims, Introduction, Materials & Method, Results, Discussion and Conclusion.
Further details of this report will be given during the practical sessions.
Packaging Report (15%)
Students will prepare a 2000-word report on novel packaging technique topics listed in Week One.
Students will be required to produce a written report on a novel packaging technique. Students will be required to use knowledge gained from lectures, along with additional research to analyse and describe the technique. The report must include an evaluation and critical appraisal of the novel packaging technique and it’s uses.
• Further details of this report will be given during the lectures.
Food Processing Poster (25%, includes 5% from peer review)
Groups of students will select a topical issue on a selected Food Preservation topic from the list provided in Week 1. Students are to develop a poster which describes, analyses and evaluates this preservation method. 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. Students will also complete a peer assessment for their group members which will be considered in allocating the final mark.
Students will be required to:
• Research information about the food preservation techniques and food spoilage from a variety of sources
• Analyse, evaluate and critique the information gathered in relation to the technique
• 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 closed-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.
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.
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.
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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