FOOD SC 2503RG - Food Processing Technology II

Regency Park - Semester 1 - 2014

Food preservation and packaging. Preservation by fermentation, concentration, drying and dehydration and by chemical agents. Production of a range of foods using these manufacturing techniques and processes. Shelf life and nutritional consequences of preservation. Principles of flexible and rigid packaging of foods. lnvestigation of packaging types related to use with various food systems and packaging permeability. Passive and active packaging including modified atmosphere packaging and controlled atmosphere storage of foods. Reuse, disposability and printing of packaging. Labelling techniques and legislative requirements for labelling food and beverage products

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Course Details

Course Code	FOOD SC 2503RG
Course	Food Processing Technology II
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
Assumed Knowledge	FOOD SC 1000RG
Assessment	Exam, practical report, assignment

Course Staff

Course Coordinator: Rai Peradka

Rai Peradka
Coordinator
RIC 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	To explain major food preservation techniques and underlying principles.
2	To understand the technology available in 最新糖心Vlog for food processing.
3	To determine suitable methods of processing techniques for a chosen food.
4	To understand novel food processing methods including non thermal food processing techniques.
5	To understand the purpose and principles of food packaging.
6	To develop an understanding of major packaging materials used in food packaging.
7	To evaluate the suitability of packaging material for a particular type of food.
8	To understand the operations involved in packaging material manufacture.
9	To gain knowledge of the legal, environmental and quality aspects associated with packaging materials and operations used in the food industry.

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.	1,9
The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner.	3,6,7
An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems.	2,4,7
Skills of a high order in interpersonal understanding, teamwork and communication.	1-9
A proficiency in the appropriate use of contemporary technologies.	1-9
A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life.	1-9
A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community.	1-9
An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities.	1-9

Learning & Teaching Modes

Lectures supported by practicals to develop the material covered in the lectures.

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


Schedule Week	Topic
Week 1	Introduction/assessment procedures Purpose of food preservation and processing Food Preservation Techniques pH in food preservation Water activity and food preservation Antioxidants in food preservation Gelatinisation, Retrogradation Practical – Preparation of Mayonnaise pH and water activity practicals
Week 2	Food preservation by chilling/freezing Slow freezing, Quick freezing Freezing Techniques Principles of freezing food Quality of frozen foods Practical – Freezing curve Freeze drying Concentration/ Fermentation practical
Week 3	Food preservation by heat treatment blanching, cooking, pasteurisation Canned Food Inspection
Week 4	Food preservation by heat treatment. Thermal processing of food Canning UHT equipments Practical / Can Seam Analysis Retorting- Fo determination
Week 5	Drying and food preservation Evaporation Air Drying Mechanical drying Curing, Smoking, Pickling Drying -Mechanical air drying
Week 6	Overview of modern food processing methods Ohmic heating, High pressure treatment, Irradiation Light and Sound in food preservation Pulsed electric field Review of preservation techniques, Dried foods inspection
Week 7	Packaging and food preservation Purpose of packaging Packaging needs of specific foods Food Packaging practical
Week 8	Packaging and food preservation MAP / CAP/ Aseptic packaging / Practical review TE Packaging, Sous-vide packaging, Smart packaging Packaging materials testing practical
Week 9	Packaging operations – manufacturing, printing, labelling, legislative requirements for labelling Packaging and the environment Packaging materials testing practical
Week 10	Types of Packaging materials - plastic, glass – converting, properties, tests Packaging materials – metal, paper/ board – properties and tests Practical review
Week 11	Packaging Materials – paper, composite packaging materials Review of all food packaging practical
Week 12	Review of all topics in Food Preservation & Packaging Practice questions, Exam details

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	Percentage of total assessment for grading purposes	Hurdle (Yes/No)	Learning Outcome
Practical reports	Formative/Summative	20	No	2,3
Assignments Food Preservation & Food Packaging	Formative/Summative	20	No	1-9
Exam 3 hours, closed book	Summative	60	No	1-9

Assessment Detail

Assignment Part A: Covers learning outcomes 1 to 4

Students to research on 2 different preservation techniques for a chosen food commodity and write technical report on processing method including quality parameters.

Assignment Part B: Covers learning outcomes 5 to 9

Students research on two different packaging techniques such as Modified Atmosphere Packaging and Controlled Atmosphere Packaging and produce report on how this method is applied in the food industry.

Practical reports: Covers learning outcomes 1-4

Students required to submit 7 practical write-ups for the practicals conducted.

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

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

Submission

All assessable components must be handed in at the Applied Food Studies Office, Regency TAFE by 2.00pm of the due date.

Late submission of assessments
If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.

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.
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