FOOD SC 7031WT - Innovations in Food Processing

Waite Campus - Semester 2 - 2024

Upon completion of this course students will develop an advanced knowledge and understanding of process and engineering principles of food processing methods like heating, cooling, freezing, drying, crystallisation, extrusion technology, fermentations, fractionation, non-thermal technologies and kinetics of physico-chemical changes during processing. The focus will be on innovative and current technologies currently in use or being developed in the food industry.

  • General Course Information
    Course Details
    Course Code FOOD SC 7031WT
    Course Innovations in Food Processing
    Coordinating Unit Food Science
    Term Semester 2
    Level Postgraduate Coursework
    Location/s Waite Campus
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange
    Course Staff

    Course Coordinator: Matthew Wilson

    Waite Campus, Plant Genomics Building, Room 2.05

    Course Timetable

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

  • Learning Outcomes
    Course Learning Outcomes
    1. Understand why foods are processed
    2. Evaluate the advantages and disadvantages of innovative processing technologies
    3. Analyse the effects of processing on food products
    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.

    1, 3

    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.

    2, 3

    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.

    2, 3

    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.

    2, 3
  • Learning Resources
    Online Learning
    Students will need to regularly access the MyUni course site for:
    1. Course announcements. 
    2. Copies of the lecture slides. These will be uploaded onto the course MyUni site prior to each lecture. 
    3. Lecture recordings.
    4. Copies of assignments and assessment information

    MyUni can be accessed via

  • Learning & Teaching Activities
    Learning & Teaching Modes
    Lectures are used to deliver content relevant to the knowledge-related outcomes and tutorials are used to consider lecture content in more depth. Lectures also include open discussion, sample problems and demonstrations.

    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    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 tutorials), as well as non-contact time (e.g.,
    reading and revision).
    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 

    (Formative or Summative) 

    Assessment weighting % (Summative tasks must add up to 100%) 

    (Yes or No) 

    Course learning outcomes being assessed 

     1) Quiz

    Formative and Summative

    20% (4 x 5%)
    No 1,2,3

    2) Rationale for Food Processing

    Formative and Summative


    No 1,2,3
    3) Technology Evaluation Report
    Formative and Summative



    4) Presentation






    Assessment Detail
    Online Quizzes, Weighting: 20% (4 in total worth 5% each)

    Students will complete 4 quizzes related to the material covered in the previous weeks. The quizzes will take the form of multiple choice, ordering and matching questions.

    Rationale for Food Processing, Weighting: 20%

    Students will provide a rationale for why different types of foods are processed, considering how sometimes this rationale can change or involve multiple factors.

    Technology Evaluation Report, Weighting: 40%

    Students will write a report evaluating the effectiveness, economics, and feasibility of a modern food processing technology.
    Students will choose one of a set list of technologies, and write a 2000 word report profiling the following aspects, using references to support the analysis

    In-class Presentation, Weighting:20%

    Students will choose an example of an innovative food process and present a 10 minute presentation to the class on the topic. Students will be assessed on both the content of your presentation and the presentation style.
    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.