FOOD SC 1002RG - Practical Food Production I

Regency Park - Semester 2 - 2017

This course provides students with the opportunity to manufacture processed food on a large scale under simulated industry conditions in compliance with legal requirements. Students will be involved in production runs of at least four different food products. Students will be expected to implement Good Manufacturing Practices as learned in Introduction to Food Technology and to apply quality management and food safety principles. They will also demonstrate an understanding of food science and processing technology relevant to the food they make.

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Course Details

Course Code	FOOD SC 1002RG
Course	Practical Food Production I
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 2
Level	Undergraduate
Location/s	Regency Park
Units	3
Contact	Up to 6 hours per week for 7 weeks plus 5 consecutive days in mid semester break
Available for Study Abroad and Exchange	N
Restrictions	Available to BFNS students only
Assessment	Assignments and exam

Course Staff

Course Coordinator: Dr Fred Bowring

Dr. Fred Bowring
Course Coordinator
TAFESA Regency Campus, K Block, Room 02.22.03
bowring.frederick@tafesa.edu.au

Dr. Jim Ralph
Course Coordinator
TAFESA Regency Campus, K Block, Room 02.26.02
jim.ralph@tafesa.edu.au

Gina Graham
Lecturer
TAFESA Regency Campus, K Block, Room 02.22.03
gina.graham@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 planning a production run, preparation of raw materials, the use of processing equipment and appropriate methods of packaging and storing finished product.
3	Ability to use terminology, appropriate to the field of food processing, correctly and contextually.
4	Ability to explain the benefits and limitations (scientific and ethical) of producing processed foods and be able to recommend, justify and critique commonly used methods of food processing.
5	Capacity to formulate foods that meet specified requirements and which are intended to contribute to reducing community health concerns.

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Deep discipline knowledge informed and infused by cutting edge research, scaffolded throughout their program of studies acquired from personal interaction with research active educators, from year 1 accredited or validated against national or international standards (for relevant programs)	1,4,5
Critical thinking and problem solving steeped in research methods and rigor based on empirical evidence and the scientific approach to knowledge development demonstrated through appropriate and relevant assessment	1,2,3,4,5
Teamwork and communication skills developed from, with, and via the SGDE honed through assessment and practice throughout the program of studies encouraged and valued in all aspects of learning	2,3,5
Career and leadership readiness technology savvy professional and, where relevant, fully accredited forward thinking and well informed tested and validated by work based experiences	2,3,4,5
Intercultural and ethical competency adept at operating in other cultures comfortable with different nationalities and social contexts able to determine and contribute to desirable social outcomes demonstrated by study abroad or with an understanding of indigenous knowledges	5
Self-awareness and emotional intelligence a capacity for self-reflection and a willingness to engage in self-appraisal open to objective and constructive feedback from supervisors and peers able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate	1,2,3,4,5

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


Schedule Week	Topic	Lecture
Week 1	Methods and regulation of food processing	Food Standards Code Food safety standards Unsafe and unsuitable food Food safety practices and general requirements
Week 2	Food safety requirements	Controlling food contamination Potentially hazardous food Temperature control Cross-contamination Food safety programs
Week 3	Cheese as a model food	Processing techniques Definitions of cheese Codex Alimentarius Permitted food additives
Week 4	Cheese as a model food (continued)	Permitted processing aids Permitted enzymes Microbiological limits Primary production and processing standards Classifying cheese
Week 5	Chemistry of milk	Compositional analysis Colloidal structure Quantifying milk components Proteins in milk
Week 6	Chemistry of milk (continued)	Effects of pH on milk proteins Casein micelles Amino acid sequence data Structure of milk fat Chemistry of lactose
Week 7	The production of cheese	General protocols Sourcing and standardising milk Thermal processing: pasteurisation, thermisation and UHT Enzymatic conversion of milk to curd
Week 8	The production of cheese (continued)	Coagulation, acidification, syneresis, moulding and salting Action of rennet Microbial cultures Glycolysis, lipolysis and proteolysis
Week 9	Nutritional aspe	Nutritional information requirements Average energy content Energy factors Calculating energy density Percentage daily intakes
Week 10	Nutritional aspects (continued)	Nutrients in cheese: cholesterol, protein, carbohydrate, vitamins and minerals RDI and ESADDI values Potential health issues
Week 11	Cheese tasting	Tasting and quality scoring of cheeses made during the course
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	Monday Week 4	15%	LO 1-5
Written assignment #2	Summative	Monday Week 7	15%	LO 1-5
Written assignment #3	Summative	Monday Week 11	20%	LO 1-5
Final Exam	Summative	To be announced	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. Assignments will not be accepted more than 1 week after the due date. 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.

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.
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.

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

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