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Unit outline_

FOOD2000: Principles of Food Science

Semester 2, 2020 [Normal day] - Camperdown/Darlington, Sydney

Managing safety and quality of food is critical to health, social, environmental and economic security. In this unit of study, you will examine the structural and functional properties of foods, and the science underpinning their production and management. Different categories of food will be described on the basis of physiology and biochemistry and how this underpins quality, organoleptic and nutritional properties. Typical spoilage processes in different foods, quality deterioration during the postharvest period, and the industry practices and technology used to prolong shelf-life will be covered. The main food safety challenges for the food industry and their control will be introduced. The unit focuses on core skills in assessment of food quality and safety, and the understanding of management practices and technology used to ensure these meet market or regulatory requirements. Case study examples will be drawn from grain, fruit and vegetable, meat, eggs, dairy and seafood products. Food standards, food safety systems and government regulations will also be covered. Students are introduced to basic chemistry and microbiology techniques used in food science as well as common industrial methods for food quality assessment.

Unit details and rules

Academic unit Life and Environmental Sciences Academic Operations
Credit points 6
Prerequisites
? 
BIOL1XXX or AGEN1004 or MBLG1XX1
Corequisites
? 
None
Prohibitions
? 
AGEN2002
Assumed knowledge
? 

None

Available to study abroad and exchange students

Yes

Teaching staff

Coordinator Rosalind Deaker, rosalind.deaker@sydney.edu.au
Type Description Weight Due Length
Final exam (Open book) Type C final exam Exam
Examination
50% Formal exam period 2 hours
Outcomes assessed: LO1 LO3 LO4 LO5
Tutorial quiz Quizzes (3)
Quizzes
10% Multiple weeks Not timed
Outcomes assessed: LO1 LO5 LO4 LO3
Skills-based evaluation Assignment 1: practicals 1-3
Lab skills assessment
15% Multiple weeks 3 pages
Outcomes assessed: LO1 LO2 LO3 LO4
Skills-based evaluation Assignment 2: practicals 4-6
Lab skills assessment
15% Multiple weeks 3 pages
Outcomes assessed: LO1 LO2 LO3 LO4
Presentation group assignment Group presentation
Presentation
10% Week 12 5 + 3 min
Outcomes assessed: LO2 LO6
group assignment = group assignment ?
Type C final exam = Type C final exam ?

Assessment summary

Detailed information for each assessment can be found on Canvas.

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2014 (Schedule 1).

As a general guide, a high distinction indicates work of an exceptional standard, a distinction a very high standard, a credit a good standard, and a pass an acceptable standard.

Result name

Mark range

Description

High distinction

85 - 100

 

Distinction

75 - 84

 

Credit

65 - 74

 

Pass

50 - 64

 

Fail

0 - 49

When you don’t meet the learning outcomes of the unit to a satisfactory standard.

For more information see guide to grades.

Late submission

In accordance with University policy, these penalties apply when written work is submitted after 11:59pm on the due date:

  • Deduction of 5% of the maximum mark for each calendar day after the due date.
  • After ten calendar days late, a mark of zero will be awarded.

Academic integrity

The Current Student website provides information on academic integrity and the resources available to all students. The University expects students and staff to act ethically and honestly and will treat all allegations of academic integrity breaches seriously.

We use similarity detection software to detect potential instances of plagiarism or other forms of academic integrity breach. If such matches indicate evidence of plagiarism or other forms of academic integrity breaches, your teacher is required to report your work for further investigation.

Use of generative artificial intelligence (AI) and automated writing tools

You may only use generative AI and automated writing tools in assessment tasks if you are permitted to by your unit coordinator. If you do use these tools, you must acknowledge this in your work, either in a footnote or an acknowledgement section. The assessment instructions or unit outline will give guidance of the types of tools that are permitted and how the tools should be used.

Your final submitted work must be your own, original work. You must acknowledge any use of generative AI tools that have been used in the assessment, and any material that forms part of your submission must be appropriately referenced. For guidance on how to acknowledge the use of AI, please refer to the AI in Education Canvas site.

The unapproved use of these tools or unacknowledged use will be considered a breach of the Academic Integrity Policy and penalties may apply.

Studiosity is permitted unless otherwise indicated by the unit coordinator. The use of this service must be acknowledged in your submission as detailed on the Learning Hub’s Canvas page.

Outside assessment tasks, generative AI tools may be used to support your learning. The AI in Education Canvas site contains a number of productive ways that students are using AI to improve their learning.

Simple extensions

If you encounter a problem submitting your work on time, you may be able to apply for an extension of five calendar days through a simple extension.  The application process will be different depending on the type of assessment and extensions cannot be granted for some assessment types like exams.

Special consideration

If exceptional circumstances mean you can’t complete an assessment, you need consideration for a longer period of time, or if you have essential commitments which impact your performance in an assessment, you may be eligible for special consideration or special arrangements.

Special consideration applications will not be affected by a simple extension application.

Using AI responsibly

Co-created with students, AI in Education includes lots of helpful examples of how students use generative AI tools to support their learning. It explains how generative AI works, the different tools available and how to use them responsibly and productively.

WK Topic Learning activity Learning outcomes
Week 01 Introduction to unit of study Lecture (1 hr) LO1 LO3 LO4 LO5
Overview of food science and food industries Lecture (1 hr) LO1 LO3 LO4 LO5
Week 02 1. The concept of quality; 2. Key quality indices for different food types Lecture (1 hr) LO1 LO3 LO4 LO5
1. Quality assurance; 2. Quality assessment; 3. Sampling and testing protocols Lecture (1 hr) LO1 LO3 LO4 LO5
1. Introduction to the lab; 2. Revision of basic laboratory skills Practical (2 hr) LO2
Week 03 Postharvest physiology and biochemistry of fruit and vegetables Lecture (1 hr) LO1 LO3 LO4 LO5
1. Factors affecting harvest and eating maturity; 2. Ripening procedures Lecture (1 hr) LO1 LO3 LO4 LO5
F and V quality Practical (2 hr) LO2
Week 04 Egg quality Lecture (1 hr) LO1 LO3 LO4 LO5
Egg spoilage, safety and management Lecture (1 hr) LO1 LO3 LO4 LO5
Egg quality Practical (2 hr) LO2
Week 05 1. Biochemistry of meat and animal products; 2. Effects of slaughter practices Lecture (1 hr) LO1 LO3 LO4 LO5
Biochemistry of fish and seafood products Lecture (1 hr) LO1 LO3 LO4 LO5
Meat quality Practical (2 hr) LO2
Week 06 Postharvest spoilage of meat and seafood products Lecture (1 hr) LO1 LO3 LO4 LO5
Controlled atmosphere and modified atmosphere Lecture (1 hr) LO1 LO3 LO4 LO5
Topics for research Tutorial (2 hr) LO2 LO6
Week 07 Milk and dairy quality Lecture (1 hr) LO1 LO3 LO4 LO5
Milk spoilage, safety and management Lecture (1 hr) LO1 LO3 LO4 LO5
Spoilage microorganisms Practical (2 hr) LO2
Week 08 1. Nutritional quality; 2. Perspectives on the diet-nutritionhealth nexus Lecture (1 hr) LO1 LO3 LO4 LO5
How do management practices influence nutritional quality? Lecture (1 hr) LO1 LO3 LO4 LO5
Nutritional quality Practical (2 hr) LO2
Week 09 Postharvest diseases of fruit and vegetables Lecture (1 hr) LO1 LO3 LO4 LO5
Postharvest management for quality and shelf-life Lecture (1 hr) LO1 LO3 LO4 LO5
Spoilage microorganisms Practical (2 hr) LO2
Week 10 Food allergy Lecture (1 hr) LO1 LO3 LO4 LO5
Food intolerance Lecture (1 hr) LO1 LO3 LO4 LO5
Research project Practical (2 hr) LO2 LO6
Week 11 Food safety in fresh produce: microbial pathogens Lecture (1 hr) LO1 LO3 LO4 LO5
Food safety in fresh produce: chemical contaminants, natural toxins Lecture (1 hr) LO1 LO3 LO4 LO5
Research project Practical (2 hr) LO2 LO6
Week 12 Food safety systems, regulatory environment and global issues Lecture (1 hr) LO1 LO3 LO4 LO5
Summary and revision Lecture (1 hr) LO1 LO3 LO4 LO5
Group presentations Tutorial (2 hr) LO2 LO6

Attendance and class requirements

Attendance: All students are expected to attend all lectures, practical classes and tutorials. A variety of notes, handouts, data sheets, and information provided throughout the Unit of Study are intended to supplement the lectures not to substitute for them. Absences from scheduled practical sessions and tutorials must be explained and supported by appropriate documentation. Even if special consideration has been granted, it is the student’s responsibility to know and understand the material covered in the missed session. Please note that the Faculty of Science has a minimum 80% attendance requirement for a student to pass any unit of study at https://sydney.edu.au/handbooks/science/coursework/faculty_resolutions.shtml

Study commitment

Typically, there is a minimum expectation of 1.5-2 hours of student effort per week per credit point for units of study offered over a full semester. For a 6 credit point unit, this equates to roughly 120-150 hours of student effort in total.

Learning outcomes are what students know, understand and are able to do on completion of a unit of study. They are aligned with the University's graduate qualities and are assessed as part of the curriculum.

At the completion of this unit, you should be able to:

  • LO1. describe the chemical composition of foods and how it affects their organoleptic and nutritional quality traits
  • LO2. apply common scientific and industrial methods of analysing food qualities, basic chemistry and microbiology skills commonly used for food analysis
  • LO3. explain postharvest biochemistry of plant and animal food products, and scientific basis of management practices and technologies used to maintain postharvest quality and inhibit spoilage processes
  • LO4. explain major food safety hazards and their development in the food supply chain, and the scientific basis of management to minimise food safety risks
  • LO5. describe the diversity and complexity in international food regulation and functions of Australian regulatory systems for managing food quality and safety
  • LO6. collaboratively design, carry out and report on a research project to analyse quality of a specific product in response to postharvest treatments.

Graduate qualities

The graduate qualities are the qualities and skills that all University of Sydney graduates must demonstrate on successful completion of an award course. As a future Sydney graduate, the set of qualities have been designed to equip you for the contemporary world.

GQ1 Depth of disciplinary expertise

Deep disciplinary expertise is the ability to integrate and rigorously apply knowledge, understanding and skills of a recognised discipline defined by scholarly activity, as well as familiarity with evolving practice of the discipline.

GQ2 Critical thinking and problem solving

Critical thinking and problem solving are the questioning of ideas, evidence and assumptions in order to propose and evaluate hypotheses or alternative arguments before formulating a conclusion or a solution to an identified problem.

GQ3 Oral and written communication

Effective communication, in both oral and written form, is the clear exchange of meaning in a manner that is appropriate to audience and context.

GQ4 Information and digital literacy

Information and digital literacy is the ability to locate, interpret, evaluate, manage, adapt, integrate, create and convey information using appropriate resources, tools and strategies.

GQ5 Inventiveness

Generating novel ideas and solutions.

GQ6 Cultural competence

Cultural Competence is the ability to actively, ethically, respectfully, and successfully engage across and between cultures. In the Australian context, this includes and celebrates Aboriginal and Torres Strait Islander cultures, knowledge systems, and a mature understanding of contemporary issues.

GQ7 Interdisciplinary effectiveness

Interdisciplinary effectiveness is the integration and synthesis of multiple viewpoints and practices, working effectively across disciplinary boundaries.

GQ8 Integrated professional, ethical, and personal identity

An integrated professional, ethical and personal identity is understanding the interaction between one’s personal and professional selves in an ethical context.

GQ9 Influence

Engaging others in a process, idea or vision.

Outcome map

Learning outcomes Graduate qualities
GQ1 GQ2 GQ3 GQ4 GQ5 GQ6 GQ7 GQ8 GQ9

This section outlines changes made to this unit following staff and student reviews.

Exam requirements have been changed in line with online conditions.

Work, health and safety

We are governed by the Work Health and Safety Act 2011, Work Health and Safety Regulation 2011 and Codes of Practice. Penalties for non-compliance have increased. Everyone has a responsibility for health and safety at work. The University’s Work Health and Safety policy explains the responsibilities and expectations of workers and others, and the procedures for managing WHS risks associated with University activities.


General laboratory safety rules

  • No eating or drinking is allowed in any laboratory under any circumstances 
  • A laboratory coat and closed-toe shoes are mandatory 
  • Follow safety instructions in your manual and posted in laboratories 
  • In case of fire, follow instructions posted outside the laboratory door 
  • First aid kits, eye wash and fire extinguishers are located in or immediately outside each laboratory 
  • As a precautionary measure, it is recommended that you have a current tetanus immunisation. This can be obtained from University Health Service: unihealth.usyd.edu.au/

Disclaimer

The University reserves the right to amend units of study or no longer offer certain units, including where there are low enrolment numbers.

To help you understand common terms that we use at the University, we offer an online glossary.