FOOD SC 3503RG - Food Processing Technology III

Regency Park - Semester 2 - 2019

This course has an advanced food processing component and overviews the various conventional and emerging non thermal food processing methods available to maximize the nutrition levels in the making of foods that are safe, high quality and with maximum shelf life and convenience. The course explores various advanced methods of food processing technology available in Australia. The course will give students an understanding of the advanced principles of food processing and how to choose a method of preservation in relation to food composition. Occupational health and safety, food safety and food quality aspects of food and beverage processing are an integral component of all coursework.

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Course Details

Course Code	FOOD SC 3503RG
Course	Food Processing Technology III
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 2
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
Assumed Knowledge	FOOD SC 2503RG
Assessment	Examination, Practical Report, Assignment

Course Staff

Course Coordinator: Rai Peradka

Rai Peradka
Coordinator
RIC Regency Campus
Rai.peradka@tafesa.edu.au

Course Timetable

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

Course Learning Outcomes

1	Outline the process of red and white meat slaughter, explain meat structure and inspect meat quality parameters.
2	Process manufactured meat products to produce variety of animal food products.
3	Identify the areas of concern in the processing of meat products, in relation to process control, undesirable microbes and export.
4	Explain the requirements for meat export and chemical and physiological structure of meat.
5	Demonstrate processing techniques used to produce a variety of milk products.
6	Analyse the process of harvesting, processing and storage of seafood.
7	Evaluate variety of egg products produced in the food processing industry including egg structure and egg quality.
8	Understand the sources and processing of Edible Fats and Oils.
9	Work in teams to develop communication skills and comply Good Manufacturing Practices.

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)	1-8
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	3-7
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	2,9
Career and leadership readiness technology savvy professional and, where relevant, fully accredited forward thinking and well informed tested and validated by work based experiences	1,2,5,6
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	2,5,9
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	6,7

Learning Resources

Recommended Resources

1. Meat Science 5th Edn. R A Lawrie, 1991. British Library Cat. UK

2. Meat Safety Quality and Veterinary Public Health, Eddie Andriessen, 1998

3. Handbook of Meat Technology, Michael D Ranken, 2000. Blackwell Sciences

4. Meat Products Handbook - Practical Science and Technology, Ferner, G., 2006, Woodhead Publishing Ltd

5. Advanced Technologies for Meat Processing, Edited by Leo M. L. Nollet & Fidel Toldra, 2006. CRC Press, US.

6. Dairy Science and Technology,2nd Ed., Walstra, Pieter, 2006, Boca Raton: Taylor & Francis.

7. Poultry meat processing and quality, Mead, G C.,2004, Boca Raton : CRC Press.

8. Handbook of food products manufacturing : volume 1&2, 2007, Hoboken, N.J. : Wiley

Online Learning

Students will need to regularly access the Food Processing Technology IIl, My Uni course site for:

1. Course announcements, including information regarding changes to the course program.

2. Copies of the lecture power points. These will be uploaded onto the course My Uni site prior to each lecture. Students are expected to download the PowerPoint as lecture handouts and bring these with them
to the lecture.

3. Copies of assignments and assessment information

My Uni can be accessed via http://myuni.adelaide.edu.au/.

Learning & Teaching Modes

Lectures supported by practicals to develop the material covered in the lectures. Time allocated to lectures and practicals can be used for tutorials on request.

Workload

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 Summary


Schedule Week	Topic	Lecturer
Week 1	Red Meat Processing Small Goods practical	R. Peradka
Week 2	Red Meat Processing Small Goods practical	R. Peradka
Week 3	Red Meat Processing Small Goods practical
Week 4	Red Meat Processing Small Goods practical	R. Peradka
Week 5	Red Meat Processing Small Goods practical
Week 6	Seafood processing Fish inspection & processing practical	R. Peradka
Week 7	Seafood processing Seafood practical
Week 8	Poultry processing Seafood practical	R. Peradka
Week 9	Egg processing Egg processing pr
Week 10	Dairy Processing Flavoured Milk practical	R. Peradka
Week 11	Edible Fats & Oils Spreads practical	R. Peradka
Week 12	Edible Fats & Oils Revision of all topics Exam details	R. Peradka

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	Assessment Type	% of final marks	Hurdle	Learning outcomes assessed	Due
Practical reports I & II	Formative & Summative	20	No	2,5,7,9	Two weeks after completion of the practical _TBA
Assignment	Formative & Summative	20	No	1 - 8	Week 6
Final Exam	Summative	60	No	1- 8	As per examination timetable

Assessment Detail

Task 1

Practical report 1 & 2

Format
Answer questions will be based on practical aims, outcomes and skills learnt. Students required interpreting and discussing the results. This includes costing, suggestions for improvements and minimising error.

Some practical may require full formal practical write up including Aims, Introduction, Materials & Method, Results, Discussion and Conclusion

Students will be required to:
1 apply their knowledge and understanding of the principles of hygiene, food handling, cross contamination, cleaning and sanitising and working through the process chart and application of HACCP
2 research information about food preservation techniques and food spoilage from a variety of sources
3 analyse the data collected and evaluate and critique information gathered in relation to the observed results
4 produce table, graphs and diagrams

Further details of this report will be given during the practical sessions.

Assessment Criteria
Practical report 1 & 2 contributes to 20% of the overall mark for this course.

Task 2

Format
Long answer questions.

Students will be required to:
1. apply their knowledge and understanding of material covered in the lecturers to unfamiliar problems;
2. research information from a variety of sources
3. analyse data and produce charts, diagrams and discuss
4. synthesise solutions to novel problems
5. evaluate and critique information.

Further details of this assignment will be given during the lectures.

Assessment Criteria
Assignments contribute to 20% of the overall mark for this course.

Submission

All assessable components must be handed in at the Applied Food Studies Office, Regency TAFE by 2.00pm of the due date.

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 .

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.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
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鈥檚 disciplinary procedures.

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

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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