FOOD SC 7031WT - Innovations in Food Processing
Waite Campus - Semester 2 - 2023
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General Course Information
Course Details
Course Code FOOD SC 7031WT Course Innovations in Food Processing Coordinating Unit School of Agriculture, Food and Wine 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
Course Timetable
The full timetable of all activities for this course can be accessed from Course Planner.
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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 productsUniversity Graduate Attributes
No information currently available.
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Learning & Teaching Activities
Learning & Teaching Modes
No information currently available.
Workload
No information currently available.
Learning Activities Summary
No information currently available.
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Assessment
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 practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
Assessment taskAssessment type(Formative or Summative)
Assessment weighting % (Summative tasks must add up to 100%)(Yes or No)
Course learning outcomes being assessedAssessment 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.Submission
No information currently available.
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.
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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.
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Student Support
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Elder Conservatorium of Music Noise Management Plan
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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