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Unit outline_

FOOD3001: Food Processing and Value Adding

Semester 1, 2021 [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 Kim-Yen Phan-Thien, kim-yen.phan-thien@sydney.edu.au
Lecturer(s) Kim-Yen Phan-Thien, kim-yen.phan-thien@sydney.edu.au
Ali Khoddami, ali.khoddami@sydney.edu.au
Julian Cox, julian.cox@sydney.edu.au
Type Description Weight Due Length
Final exam (Record+) Type B final exam Final exam
Type B (AI proctored and recorded) exam comprising short answer and MCQ
40% Formal exam period 2 hours
Outcomes assessed: LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8
Online task Quiz 1
Quiz
5% Week 03
Due date: 19 Mar 2021 at 17:00
20 min
Outcomes assessed: LO1 LO5 LO3 LO2
Assignment Cookie QC
Report
10% Week 06
Due date: 12 Apr 2021 at 17:00
1500 words
Outcomes assessed: LO4 LO5 LO7
Online task Quiz 2
Quiz
5% Week 07
Due date: 19 Apr 2021 at 17:00
20 min
Outcomes assessed: LO1 LO6 LO4 LO3
Assignment Life of mayonnaise
Report
20% Week 09
Due date: 03 May 2021 at 17:00
2000 words
Outcomes assessed: LO4 LO7 LO6 LO5
Online task Quiz 3
Quiz
5% Week 10
Due date: 10 May 2021 at 17:00
20 min
Outcomes assessed: LO3 LO6 LO5 LO4
Presentation group assignment Future of food processing
Online presentation
10% Week 13 10 min
Outcomes assessed: LO1 LO3 LO4 LO8
Online task Quiz 4
Quiz
5% Week 13
Due date: 31 May 2021 at 17:00
20 min
Outcomes assessed: LO1 LO6 LO5 LO3
group assignment = group assignment ?
Type B final exam = Type B final exam ?

Assessment summary

  • Quizzes: These four MCQ/short answer quizzes are designed to check and reinforce your understanding of material covered in the unit.
  • Cookie QC: This report will require a critical analysis of the ‘Cookie QC’ experiment.
  • Life of mayonnaise: This report will require a critical analysis of the ‘Life of Mayonnaise’ experiment.
  • Future of food processing: This group project will require you to deliver a research-based perspective on ‘the Future of Food Processing’.
  • Final exam: The exam will cover all material in the unit from both lectures and practical classes. The exam will have a mixture of multiple-choice questions and 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 Welcome to FOOD3001 Online class (1 hr) LO1 LO3
Food Lab induction Online class (1 hr) LO7
Analysis of food processing operations Online class (1 hr) LO1 LO2
Week 02 Food structure Online class (2 hr) LO1 LO3 LO5
Measuring food quality Online class (2 hr) LO5 LO7
Week 03 Technical functions of food ingredients and additives Online class (1 hr) LO8
Measuring food structure Online class (2 hr) LO7
Food structure case studies Online class (1 hr) LO1 LO3 LO4
Week 04 Forum Online class (1 hr) LO5 LO7 LO8
Experiment: cookie QC Science laboratory (2 hr) LO4 LO5 LO7
Data analysis, process control and quality Online class (1 hr) LO5 LO7 LO8
Week 05 Processing and preservation Online class (1 hr) LO3 LO6
Use-by date vs best-before date Tutorial (2 hr) LO3 LO6
Week 06 Traditional preservation methods Online class (2 hr) LO1 LO3
Experiment: life of mayonnaise Science laboratory (2 hr) LO4 LO5 LO7
Week 07 Forum Online class (1 hr) LO5 LO7 LO8
Predictive models Tutorial (2 hr) LO6 LO7 LO8
Industry insight: safety in different food systems Online class (1 hr) LO1 LO6 LO8
Week 08 Emerging technology Online class (1 hr) LO3
Future food processing Online class (2 hr) LO3 LO4 LO5 LO6 LO8
Forum Online class (1 hr) LO5 LO7 LO8
Week 09 Processing and nutritional quality Online class (1 hr) LO3 LO4 LO8
Reformulation Online class (2 hr) LO5 LO7
Industry insight: health foods, healthy foods Online class (1 hr) LO5 LO8
Week 10 Functional foods Online class (1 hr) LO5
Experiment: begin fermentation Science laboratory (2 hr) LO3 LO5 LO7
Forum Online class (1 hr) LO5 LO7 LO8
Week 11 Fermentation principles Online class (1 hr) LO1 LO3 LO4
Experiment: monitor fermentation Science laboratory (2 hr) LO3 LO5 LO7
Alcoholic fermentation Online class (1 hr) LO1 LO3 LO4 LO5
Week 12 Lactic fermentation Online class (1 hr) LO1 LO3 LO4 LO5 LO8
Experiment: assess fermentation Science laboratory (2 hr) LO3 LO5 LO7
Industry insight: processing and quality Online class (1 hr) LO1 LO3 LO4 LO5 LO8
Week 13 Environmental issues Online class (1 hr) LO8
Future food processing Presentation (2 hr) LO3 LO4 LO5 LO6 LO8
Forum Online class (1 hr) LO5 LO7 LO8

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
LO1         
LO2         
LO3         
LO4         
LO5         
LO6         
LO7         
LO8         

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

Changes have been made to the unit so that the content is delivered predominantly online. Selected practical classes will be delivered in face-to-face classes and recorded for the benefit of remote students.

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/

Food Science Laboratory Safety Rules

  • A RED Food Science laboratory coat and closed-toe shoes are mandatory. The Food Science laboratory coats are provided. Laboratory coats used in other courses are NOT to be brought into the Food Science laboratory.
  • A hairnet is mandatory when preparing food. This should be worn to capture all loose hair. Long hair must first be tied back neatly in order to fit under the hairnet. Men with beards must wear a beard snood.
  • Hands must be washed on entering and before exiting the laboratory, and as necessary during class to prevent cross-contamination of food. This includes when hands are visible dirty, after touching raw meats, after blowing your nose or sneezing, and after touching your skin, hair, possessions or any other unhygienic surfaces.
  • Bags should be stored outside of the laboratory. Notebooks, manuals and personal valuables should be stowed neatly and clear of food preparation areas.
  • Follow instructions from staff and seek advice if unsure about hazards.

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.