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.

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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

Name	Role	Building/Room	Email
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 .

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 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 & 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

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

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

Assessment Summary

Assessment task	Task Type	Due	Weighting	Learning 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
This section contains links to relevant assessment-related policies and guidelines - all university policies.
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.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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