CHEM ENG 3075 - Food Processing and Safety

North Terrace Campus - Semester 1 - 2024

The importance of food processing is to convert the raw food materials into the attractive, marketable products, and boost the shelf life of the food products. This course will provide an advanced understanding of scientific principles and concepts related to food processing and safety, particularly for design, operation and optimization of the processes. The course content will cover a comprehensive introduction on (1) food processing technology of manufacturing and handling of the selected food products, including standardization, pasteurization, filtration, and fermentation; (2) food quality control management including Australian food safety standards, Hazard Analysis and Critical Control Point (HACCP), and safety of handling and storing food products in the production line. The course is delivered through a combination of per-recorded lectures, workshops, and group-practicals. By completion of the course, students will be equipped with a skill set in both food manufacturing and quality control.

  • General Course Information
    Course Details
    Course Code CHEM ENG 3075
    Course Food Processing and Safety
    Coordinating Unit Chemical Engineering
    Term Semester 1
    Level Undergraduate
    Location/s North Terrace Campus
    Units 3
    Contact Up to 7 hours per week
    Available for Study Abroad and Exchange Y
    Assumed Knowledge Basic university entry knowledge of Biology and Chemistry are expected
    Assessment Groups assessments, Individual assessments, Quizzes, Exam
    Course Staff

    Course Coordinator: Dr Le Yu

    Course Timetable

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

  • Learning Outcomes
    Course Learning Outcomes
    1 Apply principles of food processing technology.
    2 Develop practical skills on operations related to food processing.
    3 Use Hazard Analysis Critical Control Point (HACCP) principles to assess food processing quality control.
    4 Analyse quality parameters of food products from various food processing methods.
    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 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 Resources
    Online Learning
    Lecture content to be online. Workshops and practicals to be face to face.
  • Learning & Teaching Activities
    Learning & Teaching Modes
    This course will be taught using a combination of pre-recorded lectures provided to the students in advance, workshops to work on the material touch on the lectures and cement the knowledge. Finally, practicals are used to apply the knowledge gained during the lectures and workshops, which is the most prominent part of the course. Material in lectures will be reinforced by workshops and practicals including quizzes, individual and group assignments.

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

    Workload is 157 hours.
    Learning Activities Summary
    Workshops and Practicals.
  • 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
    Quiz Formative and Summative 20 No 1,6
    Group assignment Summative 30 No 2-5, 7,8
    Individual assignment Summative 20 No 2-5, 7
    Final exam Summative 30 No 1-7
    Assessment Detail

    Quizzes (20%)

    The content in the course will be assessed with 2 online quizzes (10% each) which will be knowledge-based questions.

    Individual Assessment (20%)

    Students will be given one individual task on topics covered within the course to complete individually. The task will require the students to investigate a food/beverage production via the processing technologies, and write a summative report for a critical data assessment.

    Group Assessment (30%)  Students will be required to work in groups to describe a recent advance in the food processing area to the class. The students can select whether they will develop a poster, or an oral presentation. Peer assessment will also be included. Workshop time will be allocated for students to work on this in their groups.

    Exam (30%)

    Students will be required to undertake a final exam.

    e-submission and e-marking
    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.