FOOD SC 3530WT - Food Preservation & Packaging Techniques III
Waite Campus - Semester 1 - 2022
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General Course Information
Course Details
Course Code FOOD SC 3530WT Course Food Preservation & Packaging Techniques III 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 Prerequisites FOOD SC 1000RG OR FOOD SC 1002RG Assessment Practical Report, Online Practical Quizzes, Packaging Report, Food Processing Group Assignment, Final Written Examination 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
On successful completion of this course students should be able to:
1 Explain the principles of food preservation. 2 Describe the technologies used to effect preservation, including both thermal and non-thermal techniques. 3 Identify application/s of the preservation process depending on type of food. 4 Discuss properties and uses of food packaging materials, including environmental issues, regulations and quality control. 5 Evaluate the implications of preservation and packaging techniques on the physical, chemical, microbiological and nutritional quality of foods. 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.
2-5 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.
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.
2,5 Attribute 7: Digital capabilities
Graduates are well prepared for living, learning and working in a digital society.
2-5 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.
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Learning & Teaching Activities
Learning & Teaching Modes
No information currently available.
Workload
No information currently available.
Learning Activities Summary
This course will cover the following topics in lectures, tutorials and practicals:
- Overview of Food Preservation
- Preservation of Fresh Food Products
- Preservation using Chemicals
- Preservation using Microbes
- Preservation by Controlling Water, Structure,
and Atmosphere - Preservation Using Heat and Energy
- Packaging as a Preservation Technique ll
- Types of Packaging Materials Used for Foods
- Food Packaging Interaction
- Industrial approach
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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 Weighting Hurdle
Yes/NoLearning Outcome Due Practical Report Formative and Summative 10%
No 1,2,3,5 Week 5 Online Quizzes x 4
Formative and Summative 20% No 1-5 Weeks 3,7,10,13 Packaging Report
Short and long answer questionsFormative and Summative 15% No 1,4,5 Week 9 Food Preservation Poster & Group Presentation
Formative and Summative 20%
includes 5% from peer reviewNo 1,2,3,5 Week 11 Final Exam
(2 hours duration)Summative 35% No 1-5 Exam Period Assessment Related Requirements
Assessment Item with
Hurdle or compulsory component% needed to meet
hurdle or requirement to meet compulsory componentIs additional assessment
available if student does not meet hurdle requirement or compulsory component,
if no please explainIf additional
assessment is available, explain what typeAttendance at Practicals is compulsory Attendance Yes Missed practicals – it may be possible to
make these up, but this is not easy to arrange
Assessment Detail
Practical Report (10%)
Students complete one Practical Report which is based on a practical which occurs early in the semester.
Format
Students are expected to provide a full formal practical write-up including aims, introduction, materials & method, results, discussion and conclusion.
Students will be required to answer questions regarding the practical aim/s and outcomes, as well as to demonstrate an understanding of the skills learnt. Students are also required to interpret and discuss the results. This includes costing, making suggestions for improvements and minimising error.
Online Quizzes (total 20%)
Students will complete a total of 4 quizzes during semester (worth 5% each). Quizzes will consist of multiple choice and short answer questions and relate to previous weeks practicals and the relevant theory covered in the lectures and tutorials.
Packaging Report (15%)
Short and Long answer questions
Students research, analyse and then describe various advanced packaging techniques available to food industry. Questions relate to specific packaging techniques, their application/s and the role of packaging materials, sustainability and impact on environment.
Food Preservation Poster (20%, includes 5% from peer review)
Groups of students will select a topical issue on a selected Food Preservation technique from the list provided in Week 1. Students are to develop a poster which describes, analyses and evaluates this preservation method. This poster will be made using the UoA poster template. Each group will present their poster to the class in Week 11, giving a 10-minute talk. Each group collectively assesses the other groups’ posters and presentations. This peer assessment will contribute 5% to the overall mark for this assessment.
Students will be required to:
• Research information about the food preservation techniques and food spoilage from a variety of sources
• Analyse, evaluate and critique the information gathered in relation to the technique
• Summarise their findings using text, table/s, graph/s and diagram/s to aid in the delivery of their findings.
Final Exam (35%)
This will be a 2-hour summative closed-book exam during the 最新糖心Vlog Exam Period. The final theory exam will examine all components of the course. It will consist of multiple choice, short answer and long answer questions.Submission
No information currently available.
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
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