FOOD SC 2505WT - Food Quality & Regulation II
Waite Campus - Semester 1 - 2023
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General Course Information
Course Details
Course Code FOOD SC 2505WT Course Food Quality & Regulation II Coordinating Unit School of Agriculture, Food and Wine Term Semester 1 Level Undergraduate Location/s Waite Campus Units 3 Contact up to 6 hours per week Available for Study Abroad and Exchange Y Assessment Exercises x 3, online quizzes x 4, final exam Course Staff
Course Coordinator: Dr Hayriye Bozkurt
Course Timetable
The full timetable of all activities for this course can be accessed from .
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Learning Outcomes
Course Learning Outcomes
1 Apply the principles of quality assurance and the requirements of the Food Standards Code to food production in 最新糖心Vlog. 2 Apply Good Manufacturing Practices (GMP) to a range of processing operations across a range of food commodities. 3 Apply food safety regulations using HACCP, VACCP and TACCP principles to a food production process. 4 Demonstrate an understanding of product recall and food legislation. 5 Plan an internal audit of a food production unit. 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) Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
1-5 Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
1-5 Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
2-5 Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
2,3,5 Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
2-4 Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
1-5 -
Learning Resources
Required Resources
There is no required textbook for this courseOnline Learning
Learning resources will be distributed via MyUni. Please check the MyUni site regularly. -
Learning & Teaching Activities
Learning & Teaching Modes
Lectures are used to deliver content relevant to the specified course objectives. Lectures include the opportunity for open discussion, questions and problem solving activities. All lectures are recorded.
Tutorials aim to develop and support the material covered in the lectures as well as provide a forum for acquiring skills and knowledge necessary to complete the assessment tasks.
Practicals further develop knowledge 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
Lecture Topics
- Food Legislation Framework & Food Standards Code
- Food Quality System Requirements (GMP, HACCP, VACCP, TACCP)
- Cleaning & Sanitising
- Purchasing Requirements
- Labelling Requirements & Allergens
- Food Recall / Safety Incidences
- Quality Audit
- Guest speakers
- HACCP in Food Production
- Labelling/Allergens
- Auditing
- Cleaning & Sanitation
- Application of GMP, HACCP, VACCP & TACCP
- Recall Systems
- Measuring allergens (VITAL)
- Labelling/Allergens
Field trips to industry/organisation sites x 2
Specific Course Requirements
Attendance at practicals/tutorials is compulsory.
White laboratory coats and closed-in shoes must be worn at all times during laboratory sessions and long hair tied back.
Field trips to industry/organisation sites are a requirement of this course – logistics for tours will be discussed in class. -
Assessment
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 Hurdle
Yes or NoLearning Outcome On-line Quizzes x 4 Formative & Summative Weeks 3,6,9,11
20%
(5% each quiz)No 1-5 Labelling Exercise Formative & Summative Week 7 20% No 1-4 Audit/Recall Exercise
(Group Activity)Formative & Summative Week 12 20% No 1-5 Final Exam (online, open-book, 2 hours) Summative Official exam period 40% No 1-5 Assessment Related Requirements
Assessment Related Requirements Assessment Item with Hurdle or compulsory component
% needed to meet hurdle or requirement to meet compulsory component
Is additional assessment available if student does not meet hurdle requirement or compulsory component, if no please explain
If additional assessment is available, explain what type
Practical work is compulsory
It will be difficult for students to complete the assessment tasks if they have not attended practicals/tutorials
Yes
It may be possible to make up missed practicals, but this may be difficult/expensive to arrange
Assessment Detail
Online Quizzes x4 (5% each total of 20%) Due Weeks 3,6,9,11
Students will complete four online quizzes during the semester (worth 5% each). Quizzes will consist of multiple choice and short answer questions. The quizzes are focused on testing knowledge and application of the theory and legislation related to ensuring food quality, safety and compliance with regulations. Feedback is provided within two weeks of each quiz deadline.
Labelling Exercise (20%) Due Week 7
Students complete a computer-based labelling exercise, which will consist of short answer questions and includes the creation of food product labels which meet FSANZ labelling requirements. Students learn to use a range of tools. These may include FoodWorks Nutrition Labelling program, FSANZ Nutrition Panel Calculator, Health Star Rating calculator and the Allergen Bureau’s VITAL program. Formative feedback is provided during practical/tutorial time and summative feedback occurs within 3 weeks of submission date.
Audit-Recall Exercise (20%) Due Week 12
In groups of two to three, students are required to plan an internal audit of a food production unit and develop a written food recall plan using the Food Industry Recall Protocol (FSANZ). Formative feedback is provided during practical/tutorial time and summative feedback occurs within 3 weeks of submission date.
Final Exam (40%) During the official exam period
The final 2-hour exam is online and open-book. It will examine all components of the course and will consist of multiple choice and short answer questions.
Submission
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 .
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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.
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Student Support
- Academic Integrity for Students
- Academic Support with Maths
- Academic Support with writing and study skills
- Careers Services
- Library Services for Students
- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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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.
