最新糖心Vlog

FOOD SC 1000RG - Introduction to Food Technology I

Regency Park - Semester 1 - 2014

This course provides an overview of the food processing industry at local national and international levels. Emphasis is at the local (South 最新糖心Vlogn) level and covers many of the key areas of responsibility of a food technologist. A nationally accredited short course - Hygiene for Food Handlers - is included. Food processing techniques, particularly techniques for analysing and preserving food and processing meat, cereals, milk, fruit and vegetables are described. Management operations including total quality management, plant hygiene and sanitation, occupational health, safety and welfare, HACCP, ISO, and legislation are overviewed. The course includes industry tours and guest lectures by industry representatives.

  • General Course Information
    Course Details
    Course Code FOOD SC 1000RG
    Course Introduction to Food Technology I
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 1
    Level Undergraduate
    Location/s Regency Park
    Units 3
    Contact Up to 6 hours per week
    Assessment Written exam and assignments
    Course Staff

    Course Coordinator: James Ralph

    NameRoleBuilding/RoomEmail
    Dr. Jim Ralph Lecturer TAFE SA Regency Campus jim.ralph@tafesa.edu.au 
    Mr. Rai Peradka Lecturer TAFE SA Regency Campus rai.peradka@tafesa.edu.au 
    Course Timetable

    The full timetable of all activities for this course can be accessed from .

  • Learning Outcomes
    Course Learning Outcomes
    1 Demonstrated ability to identify solutions to problems related to the processing of food and to apply and expand upon the theoretical concepts presented in lectures.
    2 Demonstrated familiarity and competence with the practical skills and techniques used to process food. This will include determining legislative requirements and limitations, identifying food safety hazards and developing a food safety program.
    3 Ability to use terminology, appropriate to the field of food processing, correctly and contextually.
    4 Ability to identify and control risks relevant to occupational health and safety.
    5 Ability to identify quality aspects of food products and develop a quality management system.
    最新糖心Vlog Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    最新糖心Vlog Graduate Attribute Course Learning Outcome(s)
    Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1-3
    The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 4,5
    An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 2,4,5
    Skills of a high order in interpersonal understanding, teamwork and communication. 3
    A proficiency in the appropriate use of contemporary technologies. 1,2
    A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1,2
    A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community. 1-5
    An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 4,5
  • Learning Resources
    Online Learning
    MyUni: Teaching materials and course documentation will be posted on the MyUni website ().
  • Learning & Teaching Activities
    Learning & Teaching Modes

    Lectures are used to deliver content relevant to the specified Knowledge Objectives and practical activities are used to enable students to achieve the specified Skill Objectives. Lectures also include open discussion, sample problems and demonstrations. Time allocated to lectures and practicals can be used for tutorials on request.

    Workload

    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).
    Learning Activities Summary
        Week      Type of learning activity Topic
    Week 1 Overview of the food industry Food processing in 最新糖心Vlog
    Trade balances Employment in the food processing industry
    Week 2 Overview of the food processing industry (continued) Emerging issues and opportunities
    A South 最新糖心Vlogn perspective
    Growth challenges Limitations and threats
    Week 3 Hygiene for food handlers South 最新糖心Vlogn Food Act
    Unsafe and unsuitable food Offences relating to food
    Week 4 Hygiene for food handlers (continued) Food safety practices and general requirements Food premises and equipment
    Week 5 Principles of food spoilage and control Causes of food spoilage
    Advantages of food preservation
    Methods of food preservation
    Week 6 Principles of food spoilage and control (continued) Heating
    Chilling and freezing
    Fermentation Advanced preservation methods
    Week 7 Food safety programs HACCP programs
    The seven HACCP principles
    Critical control points
    Week 8 Food safety programs (continued) Critical limits
    Forms and records Reviewing a food safety program
    Week 9 Industry visits Factory visits
    Week 10 OH&S in the food industry Work health and safety laws
    Responsibilities of employers
    Responsibilities of employees The hierarchy of risk control
    Week 11  Quality management in the food industry Definitions of quality
    Quality control and quality assurance
    Specifications The 7 quality tools
    Week 12 Revision of core concepts Summary of key components of the course Discussion of questions from past exams
  • Assessment

    The 最新糖心Vlog's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
       Assessment task                   Task Type DueWeightingLearning Outcome    
    Written assignment #1 Summative  Week 4 15% LO 1-5
    Written Assignment #2 Summative  Week 5 15% LO 1-5
     Laboratory report #1 Summative Week 9 10% LO 1-5
     Laboratory report #2 Summative Week 10 10% LO 1-5
    Final exam Summative 50% LO 1-5
    Assessment Detail

    The written assignments include the following tasks:
          1. Tasks that require recall of knowledge given in lectures, practicals and readings
          2. Tasks that require comprehension of unfamiliar relevant scientific text and scenarios
          3. Tasks that require the application of knowledge, laws, principles and guidelines to unfamiliar problems
          4. Tasks that require the analysis of data which is either fictitious, sourced from the literature or generated during laboratory sessions
          5. Tasks that require information to be synthesised and which conforms to a project brief, e.g. instructions for making a new food product
          6. Evaluation and critical appraisal of novel information

    Exemplars of answers to assignment questions will be provided.

    The final exam also challenges students with tasks of the type listed above. Exemplars can be viewed in past exam papers.

    Marking schemes for all assessment tasks are supplied. Grading of student submissions is undertaken by the lecturer.

    Submission

    Hard copies of assignments must be submitted to the Administration office in Corridor 2 of K Block by the date and time that will be specified. Submission dates will always be dates on which lectures are delivered to avoid the need to travel to the TAFE campus on other days. A cover sheet is required and will be provided via MyUni.  Students are urged to contact the lecturer by email if they are unable to submit an assignment by the due date. Assignments will not be accepted after 1 week beyond the due date. Assignments are usually marked and returned with model answers 2 weeks after the due date.

    Penalty for Late Submission of Assessment Tasks

    Assessment tasks must be submitted by the stated deadlines. There will be a penalty for late submission of assessment tasks: the submitted work will be marked ‘without prejudice’ and 10% of the obtained mark will be deducted for each working day (or part of a day) that an assessment task is late, up to a maximum penalty of 50% of the mark attained. An examiner may elect not to accept any assessment task that a student wants to submit after that task has been marked and feedback provided to the rest of the class.

    Course Grading

    Grades for your performance in this course will be awarded in accordance with the following scheme:

    M10 (Coursework Mark Scheme)
    Grade Mark Description
    FNS   Fail No Submission
    F 1-49 Fail
    P 50-64 Pass
    C 65-74 Credit
    D 75-84 Distinction
    HD 85-100 High Distinction
    CN   Continuing
    NFE   No Formal Examination
    RP   Result Pending

    Further details of the grades/results can be obtained from Examinations.

    Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

    Final results for this course will be made available through .

  • Student Feedback

    The 最新糖心Vlog places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the 最新糖心Vlog to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

The 最新糖心Vlog of Adelaide is committed to regular reviews of the courses and programs it offers to students. The 最新糖心Vlog of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.