Outline

Overview

Food science and technology are evolving rapidly, driven by several forces including highly competitive national and international markets for food products; ongoing changes in consumer preferences, including those directed at sustainability and convenience, as well as an expansion in the range of available ingredients. This unit of study explores six major topics in contemporary food science and technology:New fast-reliable techniques and technologies to test food ingredients and final food products ; Novel ingredients for food production; New food processing technologies; Recent innovations in Australian native food production; Advanced methods to simulate human sensing and digestion of foods, and New strategies to minimize food waste and to add value to by-products of food production. You will become familiar with a broad spectrum of ways in which food science and technology is adapting to meet current and future challenges in the world's biggest industry. You will learn about specific problems in food production and how these can be overcome using modern approaches and methods that take advantage of the latest science and technology. The topics covered will help you gain advanced insights into future foods from both a global and Australian perspective. By doing this unit of study you will gain cutting-edge concepts and knowledge in food science, which will be highly relevant to either further study or as a professional food scientist.

Unit details and rules

Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prerequisites ?	144 credit point of units of study including 12cp of FOOD3XXX
Corequisites ?	None
Prohibitions ?	None
Assumed knowledge ?	None
Available to study abroad and exchange students	Yes

Teaching staff

Coordinator	Thomas Roberts, thomas.roberts@sydney.edu.au
Lecturer(s)	Thomas Roberts, thomas.roberts@sydney.edu.au
	Malcolm Possell, malcolm.possell@sydney.edu.au
	Ali Khoddami, ali.khoddami@sydney.edu.au
	Rebecca Cross, r.cross@sydney.edu.au

Type	Description	Weight	Due	Length
Presentation	Module 1 Presentation Group presentation based on Australian native foods	10%	Week 03 Due date: 18 Mar 2021 at 17:00	5 minutes
Outcomes assessed:
Assignment	Module 1 Report Report based on Australian native foods	12%	Week 03 Due date: 18 Mar 2021 at 23:59	500 words
Outcomes assessed:
Presentation	Module 2 Presentation Group presentation based on future food technologies and techniques	10%	Week 06 Due date: 15 Apr 2021 at 17:00	5 minutes
Outcomes assessed:
Assignment	Module 2 Report Report based on future food technologies and techniques	12%	Week 06 Due date: 15 Apr 2021 at 23:59	500 words
Outcomes assessed:
Presentation	Module 3 Presentation Group presentation based on nanotechnology in foods	10%	Week 09 Due date: 06 May 2021 at 17:00	5 minutes
Outcomes assessed:
Assignment	Module 3 Report Report based on nanotechnology in foods	12%	Week 09 Due date: 06 May 2021 at 23:59	500 words
Outcomes assessed:
Presentation	Module 4 Presentation Group presentation based the future of milk and dairy foods	10%	Week 12 Due date: 27 May 2021 at 17:00	5 minutes
Outcomes assessed:
Assignment	Module 4 Report Report based on the future of milk and dairy foods	12%	Week 12 Due date: 27 May 2021 at 23:59	500 words
Outcomes assessed:
Presentation	Capstone presentation Presentation in pairs of students on their food predictions for 2050.	12%	Week 13 Due date: 03 Jun 2021 at 17:00	3 minutes
Outcomes assessed:
= group assignment ?

Assessment summary

The report (500 words) for each Module will take a form assigned by the lecturer for that Module. The report will be an essay, an opinion piece, an analysis of scientific literature, or another form of written work. Each report will be marked by the lecturer for the relevant Module.

Guidelines for the group presentations (5 minutes) for each Module will be given by the lecturer for that Module. Each group presentation will be assessed by the lecturer for the relevant Module, together with the Unit Coordinator.

Guidelines for the presentations (3 minutes) to be given by pairs of students in Week 13 will be given by the Unit Coordinator. Each presentation will be assessed by the Unit Coordinator, together with at least one other lecturer.

Assessment criteria

Refer to Coursework Policy 2014.

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:

Standard Faculty-wide late penalties apply.

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.

Weekly schedule

WK	Topic	Learning activity
Week 01	Module 1: Australian native foods	Lecture and tutorial (2 hr)
Week 01	Module 1: Australian native foods	Workshop (1 hr)
Week 02	Module 1: Australian native foods	Lecture and tutorial (1 hr)
Week 02	Module 1: Australian native foods	Workshop (1 hr)
Week 03	Module 1: Australian native foods	Workshop (1 hr)
Week 03	Module 1: Australian native foods	Presentation (2 hr)
Week 04	Module 2: Future food technologies and techniques	Lecture and tutorial (2 hr)
Week 04	Module 2: Future food technologies and techniques	Workshop (1 hr)
Week 05	Module 2: Future food technologies and techniques	Lecture and tutorial (2 hr)
Week 05	Module 2: Future food technologies and techniques	Workshop (1 hr)
Week 06	Module 2: Future food technologies and techniques	Workshop (1 hr)
Week 06	Module 2: Future food technologies and techniques	Presentation (2 hr)
Week 07	Module 3: Nanotechnology in foods	Lecture and tutorial (2 hr)
Week 07	Module 3: Nanotechnology in foods	Workshop (1 hr)
Week 08	Module 3: Nanotechnology in foods	Lecture and tutorial (2 hr)
Week 08	Module 3: Nanotechnology in foods	Workshop (1 hr)
Week 09	Module 3: Nanotechnology in foods	Workshop (1 hr)
Week 09	Module 3: Nanotechnology in foods	Presentation (2 hr)
Week 10	Module 4: The future of milk and dairy foods	Lecture and tutorial (2 hr)
Week 10	Module 4: The future of milk and dairy foods	Workshop (1 hr)
Week 11	Module 4: The future of milk and dairy foods	Lecture and tutorial (2 hr)
Week 11	Module 4: The future of milk and dairy foods	Workshop (1 hr)
Week 12	Module 4: The future of milk and dairy foods	Workshop (1 hr)
Week 12	Module 4: The future of milk and dairy foods	Presentation (2 hr)
Week 13	Capstone module: Food predictions for 2050	Workshop (1 hr)
Week 13	Capstone module: Food predictions for 2050	Presentation (2 hr)

Attendance and class requirements

Students who have enrolled in the on-campus (CC) mode of FOOD4002 are expected to attend the weekly 3-hour class in person. Students who have enrolled in the remote education (RE) mode of FOOD3002 will participate in the weekly 3-hour classes via Zoom.

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

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 evaluate the technical basis, advantages and limitations of new fast-reliable techniques and technologies to test food ingredients and final food products, as well as those to simulate human sensing and digestion of foods.
LO2. Examine and compare the properties and applications of novel and emerging food ingredients, including recent innovations in the production of Australian native foods.
LO3. Evaluate and distinguish new food processing technologies for a range of food industries.
LO4. Illustrate and critique strategies to reduce food waste and add value to food by-products.
LO5. Identify and interpret specific industry-relevant problems in food science and develop strategies to address these problems.
LO6. Create and communicate problem-solving strategies in food science.

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.

This is the first time this unit has been offered.

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

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect

Current students

FOOD4002: Future Foods

Semester 1, 2021 [Normal day] - Remote

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

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect