Outline

Overview

Food is essential for health and wellbeing and has a key role in the economy. Food system dynamics have become increasingly complex due to changing consumer demands, increased global trade, and advanced technologies now used in the food industry. In this unit, you will develop a comprehensive understanding of the monitoring and control of quality and safety of foods during the food production process and its distribution. The content is aimed at ensuring that the consumer receives food products that are safe to consume and with the desired level of quality, both in terms of their sensory attributes and nutritional composition. You will examine techniques for the monitoring and control of food quality and food safety. On completion of this unit, you will be better able to: 1) Understand the roles of quality control, quality assurance and quality management systems in controlling the quality and safety of food; 2) Outline key issues in food legislation and its implementation in control and management of food quality and safety. You will develop a sound underpinning of the scientific concepts of food safety and quality management for a range of fresh and processed foods.

Unit details and rules

Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prerequisites ?	Completion of 72 credit points of units of study
Corequisites ?	None
Prohibitions ?	None
Assumed knowledge ?	Equivalent to 1st-year Biology plus 2nd-year chemistry/biochemistry: -biology, chemistry, biochemistry -Carbohydrates, proteins (including enzymes), lipids -Principles of cellular metabolism -6cp of BIOL1XXX or MBLG1XXX or FOOD2000
Available to study abroad and exchange students	No

Teaching staff

Coordinator	Kim-Yen Phan-Thien, kim-yen.phan-thien@sydney.edu.au
Guest lecturer(s)	Julian Cox, julian.cox@sydney.edu.au
Lecturer(s)	Kim-Yen Phan-Thien, kim-yen.phan-thien@sydney.edu.au
	Alison Jones, alison.deambrosis@sydney.edu.au
	Ali Khoddami, ali.khoddami@sydney.edu.au

Assessment

The census date for this unit availability is 2 September 2024

Details
Criteria

Type	Description	Weight	Due	Length
Supervised exam ?	Closed book final exam Invigilated, closed book, and compulsory exam	40%	Formal exam period	2 hours
Outcomes assessed:
Online task	Early Canvas quiz Online quiz that provides early feedback	5%	Week 03	20 min
Outcomes assessed:
Presentation	Food safety culture communication Multimedia task (poster, toolbox talk or video)	15%	Week 06 Due date: 02 Sep 2024 at 23:59 Closing date: 04 Jul 2024	3-4 min
Outcomes assessed:
Assignment	Quality assurance project - peer review Peer review of one group's draft report by members of another group	5%	Week 09 Due date: 27 Sep 2024 at 23:59 Closing date: 30 Sep 2024	250 words
Outcomes assessed:
Assignment	Quality assurance project - final report Food safety program for a specific product based on scientific evidence	25%	Week 10 Due date: 11 Oct 2024 at 23:59 Closing date: 21 Oct 2024	2500 words
Outcomes assessed:
Small test	Lab skills test Test of practical skills learnt during the food microbiology lab series	10%	Week 11	30 min
Outcomes assessed:
= group assignment ?

Assessment summary

Early Canvas quiz. This is a low-stakes quiz that should take approx. 20 min to complete. Its purpose is to act as an early check of your engagement in the unit. It is timed to assist you with decisions about continuing enrolment or withdrawal from the unit prior to census date.
Food safety culture communication. For this task, each student will be assigned a problem scenario. You will need to analyse the scenario and develop a training tool (poster, toolbox talk, or training video) that addresses the problem. You will be assessed on the effectiveness of the training material (i.e., your submitted/delivered work), and your justification of its content and design (i.e., your in-class presentation).
Quality assurance project - final report. This is a groupwork assignment for teams of 4-5 students. The task is to prepare a quality assurance report on a food product, that is largely based on an industry food safety program (FSP). This will require you to integrate your understanding of a range of aspects of food quality and safety.
Quality assurance project - peer review. This is a complementary groupwork assignment to the Quality assurance project - final report. Your QA team is required to submit a draft report in week 8. You will then receive another group's draft report to review. The peer review should be completed through Canvas. You will be assessed on the quality of your feedback.
Lab skills test. This test is to assess your competency in practical skills introduced and practised during the Week 11 block of food microbiology labs, including performance, analysis, and interpretation of basic microbiology techniques.
Final Exam. This is a formal, invigilated, closed-book exam comprising multiple choice questions and short answer questions. The final exam assessment is compulsory and failure to attend, attempt, or submit will result in the award of an AF grade. If a second replacement exam is required, this exam may be delivered via an alternative assessment method, such as a viva voce (oral exam). The alternative assessment will meet the same learning outcomes as the original exam. The format of the alternative assessment will be determined by the unit coordinator.

Detailed information for each assessment can be found on Canvas.

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2021 (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	At HD level, a student demonstrates a flair for the subject as well as a detailed and comprehensive understanding of the unit material. A ‘High Distinction’ reflects exceptional achievement and is awarded to a student who demonstrates the ability to apply their subject knowledge and understanding to produce original solutions for novel or highly complex problems and/or comprehensive critical discussions of theoretical concepts.
Distinction	75 - 84	At DI level, a student demonstrates an aptitude for the subject and a well-developed understanding of the unit material. A ‘Distinction’ reflects excellent achievement and is awarded to a student who demonstrates an ability to apply their subject knowledge and understanding of the subject to produce good solutions for challenging problems and/or a reasonably well-developed critical analysis of theoretical concepts.
Credit	65 - 74	At CR level, a student demonstrates a good command and knowledge of the unit material. A ‘Credit’ reflects solid achievement and is awarded to a student who has a broad general understanding of the unit material and can solve routine problems and/or identify and superficially discuss theoretical concepts.
Pass	50 - 64	At PS level, a student demonstrates proficiency in the unit material. A ‘Pass’ reflects satisfactory achievement and is awarded to a student who has threshold knowledge.
Fail	0 - 49	When you don’t meet the learning outcomes of the unit to a satisfactory standard.

For more information see sydney.edu.au/students/guide-to-grades.

From <curriculum/index.cfm?action=viewmodule&returnto=allmodules&moduleId=239468&deliveryperiodId=-1>

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.

This unit has an exception to the standard University policy or supplementary information has been provided by the unit coordinator. This information is displayed below:

If the peer review task is submitted more than three calendar days late, a mark of zero will be awarded because of the negative impact on the group being reviewed.

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.

Learning support

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.

Support for students

The Support for Students Policy 2023 reflects the University’s commitment to supporting students in their academic journey and making the University safe for students. It is important that you read and understand this policy so that you are familiar with the range of support services available to you and understand how to engage with them.

The University uses email as its primary source of communication with students who need support under the Support for Students Policy 2023. Make sure you check your University email regularly and respond to any communications received from the University.

Learning resources and detailed information about weekly assessment and learning activities can be accessed via Canvas. It is essential that you visit your unit of study Canvas site to ensure you are up to date with all of your tasks.

If you are having difficulties completing your studies, or are feeling unsure about your progress, we are here to help. You can access the support services offered by the University at any time:

Support and Services (including health and wellbeing services, financial support and learning support)
Course planning and administration
Meet with an Academic Adviser

Weekly schedule

WK	Topic	Learning activity
Week 01	Introduction to food quality and safety	Lecture (2 hr)
Week 01	Total quality and TQM	Tutorial (2 hr)
Week 02	Quality assurance systems	Lecture (2 hr)
Week 02	Food safety culture	Tutorial (2 hr)
Week 03	Australian food regulation	Lecture (2 hr)
Week 03	Navigating the Food Standards Code	Tutorial (2 hr)
Week 04	Risk analysis	Lecture (2 hr)
Week 04	Risk analysizzle	Tutorial (2 hr)
Week 05	Hazards and HACCP	Lecture (2 hr)
Week 05	HACCP the Mac	Tutorial (2 hr)
Week 06	Prerequisite programs	Lecture (2 hr)
Week 06	Food safety culture communication - presentations	Seminar (2 hr)
Week 07	Food fraud and food defence	Lecture (2 hr)
Week 07	TACCP and VACCP	Tutorial (2 hr)
Week 08	Cleaning and sanitation	Lecture (2 hr)
Week 08	Cleaning and monitoring	Tutorial (2 hr)
Week 09	Criteria and sampling plans	Lecture (2 hr)
Week 09	Modification of criteria	Tutorial (2 hr)
Week 10	Good manufacturing practice	Tutorial (2 hr)
Week 11	Microbial methods for quality control	Lecture (2 hr)
	Lab I: Induction, basic techniques, food sampling	Science laboratory (3 hr)
	Lab II: Follow-up steps and quality scoring	Science laboratory (3 hr)
	Lab III: Follow-up steps and microscopy	Science laboratory (3 hr)
	Lab IV: Lab skills test	Science laboratory (3 hr)
Week 12	Labelling	Lecture (2 hr)
Week 12	VITAL	Tutorial (2 hr)
Week 13	Traceability systems	Lecture (2 hr)
Week 13	Industry perspective	Tutorial (2 hr)

Attendance and class requirements

Students are expected to participate in at least 80% of the timetabled activities for all units of study in their degree, unless granted an exemption by the Associate Dean. To meet the learning outcomes of this Unit of Study, students are required to attend a minimum of nine of the tutorials as defined in the unit of study outline. A student may fail this unit of study where inadequate attendance results in learning outcomes not being met.

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.

Required readings

Recommended readings and resources will be provided on Canvas.

Learning outcomes

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. Explain and discuss key scientific concepts underpinning food quality and safety
LO2. Describe governance of food quality and safety in Australia including legislation, regulation, industry codes of practice, and quality assurance systems
LO3. Apply selected quality assurance systems used in the food industry to control food quality and safety
LO4. Determine control points and critical control points in model food processing operations and supply chains
LO5. Apply standard and emerging methods of analysis to monitor food quality and safety
LO6. Describe how risk assessment tools are developed and applied in model food processing operations and supply chains
LO7. Demonstrate and apply skills in collaborative learning, reflective practice, team work, and communication

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
Learning outcomes

Responding to student feedback

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

Changes to learning activities: A one-week block of daily food microbiology labs replaced a series of weekly labs. This will provide students with the opportunity to fully undertake the microbial analysis of a food product themselves. In the previous weekly format, much of the hands-on activity was done by technical staff, with students seeing the end result and told of intermediate steps. This change should make it easier to understand the procedures as well as enhance development of practical skills. Changes to assessment schedule: An online quiz added to assist with giving students some early feedback on their learning. A food safety culture communication task was added to replace a 3-4 min presentation on the group QA project. The change reduces repetition and provides options to use communication methods other than oral presentation. A lab skills test was added at the end of the one-week block of food microbiology labs to help direct student learning during the week. An e-portfolio task based on reflective entries was removed from the assessment schedule. Reflection is a useful professional practice, but generative AI made this task easy to fake. The weighting of the final exam was increased to 40% to balance out marks.

Additional information

Work, health and safety

The laboratory classes will be conducted in a PC2 Laboratory.

You must review the online safety information prior to each laboratory class. You will be required to complete a safety induction, including an acknowledgement that you have understood the WHS information, prior to beginning practical activities in the laboratory.

Detailed WHS information will be provided through Canvas and LabArchives.

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.

Current students

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Required readings

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect

Current students

FOOD3000: Food Quality and Safety

Semester 2, 2024 [Normal day] - Camperdown/Darlington, Sydney

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Required readings

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect