CHEM ENG 7075 - Food Processing and Safety
North Terrace Campus - Semester 1 - 2025
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General Course Information
Course Details
Course Code CHEM ENG 7075 Course Food Processing and Safety Coordinating Unit Chemical Engineering Term Semester 1 Level Postgraduate Coursework Location/s North Terrace Campus Units 3 Contact Up to 7 hours per week Available for Study Abroad and Exchange Y Assumed Knowledge Basic 最新糖心Vlog entry knowledge of Biology and Chemistry are expected Assessment Groups assessments, Individual assessments, Quizzes, Exam Course Staff
Course Coordinator: Dr Le Yu
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 principles of food processing technology. 2 Design and optimize the processing of the selected food products. 3 Develop practical skills on operations related to food processing. 4 Identify potential risk related to food processing. 5 Analyse quality parameters of food products from various food processing methods. 6 Use Hazard Analysis Critical Control Point (HACCP) principles to assess food processing quality control. 7 Maintain food safety in the food production chain. 8 Work effectively in a multidisciplinary and multicultural team to implement food processing technology 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.
1-7 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.
2,3,4,5 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.
2,4,5,8 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.
4,5,6,8 Attribute 7: Digital capabilities
Graduates are well prepared for living, learning and working in a digital society.
2,5,7 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 Resources
Online Learning
Lecture content to be online. Workshops and practicals to be face to face. -
Learning & Teaching Activities
Learning & Teaching Modes
This course will be taught using a combination of pre-recorded lectures provided to the students in advance, workshops to work on the material touch on the lectures and cement the knowledge. Finally, practicals are used to apply the knowledge gained during the lectures and workshops, which is the most prominent part of the course. Material in lectures will be reinforced by workshops and practicals including quizzes, individual and group assignments.Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
Workload is 157 hours.Learning Activities Summary
Workshops and Practicals -
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? Learning Outcome Quiz Formative and Summative 20 No 1,6 Group assignment Summative 30 No 2-5, 7,8 Individual assignment Summative 20 No 2-5, 7 Final exam Summative 30 No 1-7 Assessment Detail
Quizzes (20%)
The content in the course will be assessed with 2 online quizzes (10% each) which will be knowledge-based questions.
Individual Assessment (20%)
Students will be given one individual task on topics covered within the course to complete individually. The task will require the students to investigate a food/beverage production via the processing technologies, and write a summative report for a critical data assessment.
Group Assessment (30%) Students will be required to work in groups to describe a recent advance in the food processing area to the class. The students can select whether they will develop a poster, or an oral presentation. Peer assessment will also be included. Workshop time will be allocated for students to work on this in their groups.
Exam (30%)
Students will be required to undertake a final exam.
Submission
e-submission and e-markingCourse 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.
