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Unit outline_

FOOD3001: Food Processing and Value Adding

Semester 1, 2020 [Normal day] - Camperdown/Darlington, Sydney

All of the food that we produce and consume is processed in some way. The manufacture of composite food products, which have distinct properties to their constituent ingredients, requires a complex series of processing operations. However, even ready-to-eat fresh foods undergo processing to facilitate distribution to consumers, maximise shelf-life, and ensure food safety. This unit will examine the biochemical and physicochemical transformations that occur in food materials during processing and how processing parameters affect the fulfilment of food quality, shelf-life, and safety objectives. The unit is divided into modules on (1) processing to modify food structure; (2) processing for preservation; and value-adding, focused on (3) healthier food and (4) fermentation as interesting case studies in food processing. You will learn methods of food analysis and apply a scientific approach to investigating the relationships between food composition, functionality, processing conditions, and end-product properties. By doing this unit, you will develop a sound understanding of the scientific principles underpinning food processing decisions and outcomes. This is well-regarded in the food industry, particularly FMCG and manufacturing, as the ability to systematically characterise, analyse, and troubleshoot processes can be applied to a wide range of industrial situations.

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
? 
AGEN3004
Assumed knowledge
? 

6cp of (BIOL1XXX or MBLG1XXX) and 6cp of CHEM1XXX

Available to study abroad and exchange students

Yes

Teaching staff

Coordinator Ali Khoddami, ali.khoddami@sydney.edu.au
Type Description Weight Due Length
Final exam Online exam
Online Proctored. MCQ+ short answer questions
40% Formal exam period 2 hours
Outcomes assessed: LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8
Assignment Food additives
Scientific report
10% Week 05 1000 words
Outcomes assessed: LO4 LO5 LO8
Assignment Food quality and QC investigation
Scientific report
20% Week 08 2000 words
Outcomes assessed: LO4 LO5 LO8
Assignment group assignment Processing report
Technical report
20% Week 12 3500 words
Outcomes assessed: LO1 LO8 LO6 LO5 LO4 LO3 LO2
Presentation group assignment Zoom Seminar Presentation
Oral presentation
10% Week 12 10 minutes
Outcomes assessed: LO1 LO2 LO3 LO4 LO5 LO6
group assignment = group assignment ?

Assessment summary

  • Food additives: Select one common food additives and explain why, in what amount and in which product they have been used. Talk about the rules and regulations around the application of food additives globally and in Australia.
  • Food Quality & QC investigation: Analyse the week 3 and 5 practical class experiment and communicate your findings in the form of a scientific report. Again, this is an individual report but requires analysis of data from the whole class. The experimental work is carried out in groups of 4-5.
  • Processing report: Working in groups, carry out library research and document the technical aspects of manufacturing a processed fermented product. This will be the same product that you experiment on in the Week 6 practical class. For this report, you need to (a) systematically describe the processing operations; (b) identify the key determinants of processing outcomes; and (c) explain how the processing parameters would be controlled to achieve the desired outcomes.
  • Seminar: Give a 10-min mini-lecture on the processing of your group’s fermented product. Your aim is to teach your classmates about (a) the importance of the processing variable that you investigated; (b) the design rationale of your experiment and predicted outcomes; and (c) how the underlying science is reflected in industrial practice. The presentation will be followed by 5 min question time.
  • Exam: This comprises 50% multiple choice questions and 50% short-answer questions.

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).

Result name

Mark range

Description

High distinction

85 - 100

When the learning outcomes of the unit are demonstrated at an exceptional standard.

Distinction

75 - 84

When the learning outcomes of the unit are demonstrated at a very high standard.

Credit

65 - 74

When the learning outcomes of the unit are demonstrated at a good standard.

Pass

50 - 64

When the learning outcomes of the unit are demonstrated at an acceptable standard.

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 1. Introduction to food processing; 2. Analysis of food processing operations Lecture (2 hr)  
Introduction to Food Lab and WHS induction Science laboratory (3 hr)  
Week 02 Food structures Lecture (1 hr)  
Analysis of food structure Tutorial (1 hr)  
Rheological analysis Science laboratory (3 hr)  
Week 03 1. Structuring operations and pre-lab tutorial; 2. Food structure case study Lecture and tutorial (2 hr)  
Structure and food quality I: experiment Science laboratory (3 hr)  
Week 04 1. Contaminants: spoilage and safety hazards; 2. Preservation: acidity and water activity Lecture (2 hr)  
Structure and food quality II: data analysis Computer laboratory (3 hr)  
Week 05 1. Food structure case study and pre-lab tutorial; 2.Preservation: thermal processing Lecture and tutorial (2 hr)  
Quality control investigation I: experiment Science laboratory (3 hr)  
Week 06 1. Guest: emerging plasma technologies; 2. Guest: innovative processing Lecture (2 hr)  
Quality control investigation II: data analysis Computer laboratory (3 hr)  
Week 07 1. Fermentation principles; 2. Fermented food case studies Lecture (2 hr)  
Fermentation I Science laboratory (3 hr)  
Week 08 1. Processing for health: food fortification; 2. Packaging Lecture (2 hr)  
Fermentation II Science laboratory (3 hr)  
Week 09 1. Fermented beverage case studies; 2. Processing and nutritional quality Lecture (2 hr)  
Site visit Field trip (6 hr)  
Week 10 1. Processing for health: reformulation and pre-lab tutorial; 2. Guest: Principles of flavour and sensory science Lecture and tutorial (2 hr)  
Reformulation Science laboratory (3 hr)  
Week 11 1. Guest: flavour and sensory science in beer processing; 2. Introduction to major food grains and their main food applications Lecture (2 hr)  
Factory visit Field trip (6 hr)  
Week 12 1.Food grain composition and functionality; 2. Milling and baking Lecture (2 hr)  
Week 13 Sustainability and waste management Lecture (1 hr)  
Revision Tutorial (1 hr)  
Fermentation III Science laboratory (3 hr)  

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 common food processing operations of importance to the food industry
  • LO2. use the concept of unit operations and process flow/block diagrams to describe food manufacturing
  • LO3. explain the major objectives and outcomes of food processing operations
  • LO4. explain the functionality of major food components and additives
  • LO5. analyse the effects of processing operations on end-product qualities including structural, nutritional, and sensory properties
  • LO6. identify the primary determinants of shelf-life and safety in processed foods
  • LO7. apply a range of laboratory and industry-relevant techniques to the analysis of food structure and qualities
  • LO8. justify processing decisions based on an understanding of food functionality, processing constraints and context.

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.

No changes have been made since this unit was last offered.

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.