FOOD SC 7031WT - Innovations in Food Processing
Waite Campus - Semester 2 - 2024
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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
Course Timetable
The full timetable of all activities for this course can be accessed from .
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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
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.
2 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.
1 Attribute 7: Digital capabilities
Graduates are well prepared for living, learning and working in a digital society.
3 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.
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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
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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.Workload
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
This course will cover the following topics as they relate to food processing in lectures, tutorials and practicals:
- Flavour and convenience
- Nutrition and functionality
- Food safety and regulations
- Thermal preservation
- Dehydration, chilling, and freezing
- Non-thermal preservation
- Fermentation
- Smoking, salting, and pickling
- Packaging
- Sustainability
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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 assessed1) Quiz
Formative and Summative
20% (4 x 5%)No 1,2,3 2) Rationale for Food Processing
Formative and Summative
20%
No 1,2,3 3) Technology Evaluation ReportFormative and Summative40% No
1,2,3 4) Presentation
Summative20%
No
1,2,3Assessment Detail
Quizzes, Weighting: 20% (4 in total worth 5% each)
Students will complete 4 quizzes related to the material covered in the previous weeks.
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 presentation to the class on the topic. Students will be assessed on both the content of your presentation and the presentation style.Submission
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 .
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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
- Academic Integrity for Students
- Academic Support with Maths
- Academic Support with writing and study skills
- Careers Services
- Library Services for Students
- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
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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
- 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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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.
