FOOD SC 7030WT - Advances in Food and Nutrition

Waite Campus - Semester 1 - 2024

This course will cover new and innovative topics in the food and nutrition area. The focus will be on emerging technologies and trends within food and nutrition with examples taken from across the world. Some of the things that will be investigated include alternative meat products, alternative sources of protein, new food product developments and new methods in food processing. Students will be immersed in case studies supplied by food industry representatives who will discuss novel and innovative technologies they are developing or need developed to improve sustainability. Students will work both individually and in groups on relevant and current food and nutrition challenges.

  • General Course Information
    Course Details
    Course Code FOOD SC 7030WT
    Course Advances in Food and Nutrition
    Coordinating Unit Food Science
    Term Semester 1
    Level Postgraduate Coursework
    Location/s Waite Campus
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange Y
    Prerequisites FOOD SC 7029WT
    Assessment Quizzes, Case Studies, Group Assignment, Executive Summary
    Course Staff

    Course Coordinator: Matthew Wilson

    Course Timetable

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

  • Learning Outcomes
    Course Learning Outcomes
    Upon successful completion of this course you will be able to:
    1. Explain the nutritional benefits of functional foods and how they are formulated
    2. Demonstrate knowledge and understanding of key and current innovations in food and nutrition science
    3. Discuss the importance of the connection and integration between food science and nutritional health
    4. Critically appraise new trends and innovations in food and nutrition science
    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 7: Digital capabilities

    Graduates are well prepared for living, learning and working in a digital 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
    This course will be taught using a combination of lectures, tutorials and workshops. New content will be delivered through the lectures with a mixture of online and face to face delivery. Material in lectures will be reinforced by tutorials and workshops which will include case studies, problem solving and discussions in groups. Relevant industry representatives from food and nutrition science will also be involved in some workshops and tutorials.

    No information currently available.

    Learning Activities Summary

    No information currently available.

  • 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 Assessment type Assessment weighting % Hurdle Requirement Course learning outcomes being assessed
    Quizzes Formative and Summative 2x10% No 1-4
    Case Studies Formative and Summative 2x20% No 1-4
    Group Assessment Summative 20% No 2, 4
    Executive Summary Summative 20% No 1-4
    Assessment Detail
    Quizzes (2x10%)
    The content in the course will be assessed with 2 online quizzes (10% each) which will include multiple choice questions as well as short-answer questions.

    Case Studies (2x20%)
    Students will be given 2 case studies on topics covered within the course to complete individually. The case studies will require the students to investigate a new or emerging trend in food and nutrition science and answer questions using appropriate references.

    Group Assessment (20%)
    Students will be required to work in groups to describe a recent advance in the food and nutrition area to the class. The students can select whether they will develop a video, a pamphlet or presentation. Peer assessment will also be included. Workshop time will be allocated for students to work on this in their groups.

    Executive Summary (20%)
    Students will be asked to write an executive summary of ~1000 words. The summary needs to be written for a broad audience including stakeholders, industry partners, food scientists, nutritionists and government.
    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 ( 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.

The University of Adelaide is committed to regular reviews of the courses and programs it offers to students. The University of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.