This course introduces you to the principles of food science and will develop your critical thinking and application skills. You will learn about the chemical, physical and biological properties of food, and how these relate to food composition and sensory characteristics. Food processing, preparation and preservation will also be explored, focussing on techniques and the subsequent impact on food properties and nutrient content. This course will also introduce you using food composition databases for recipe analysis. The application of Australian food law will be a key theme throughout this course. Workshops focus on the practical application of theory and opportunities to expose students to a range of alternative, novel and culturally diverse foods.
|Learning materials – Videos, readings and other self-directed activities provided as content completed in preparation for classes and content after classes to consolidate learning.
|Laboratory 1 – On campus kitchen lab or practical workshop.
|Information session – Online drop-in sessions for assessment and coursework information held in self-directed weeks 5 & 8.
Sensory science and food evaluation
Classification and grouping of foods
Nutritional composition of food and analysis of foods using nutrition composition databases
Food components and their functional properties in foods and the impact of food production and processing on chemical, physical, nutritional and sensory properties
Food law in relation to composition, classification, production, processing and retailing (including food labelling, food safety and food handling)
200 Level (Developing)
|Course Learning Outcomes On successful completion of this course, you should be able to...
|Graduate Qualities Completing these tasks successfully will contribute to you becoming...
|Explain common production and processing techniques for foods and beverages and their purpose.
|Evaluate the impact that processing and preservation techniques have on physical, chemical, nutritional and sensory characteristics of a range of foods.
Creative and critical thinker
|Identify and apply Australian food law in relation to food safety, composition, classification, production, processing and retailing for traditional, native and novel foods.
|Describe the classification, composition and changes that occur over the lifespan of various foods.
|Demonstrate effective and constructive feedback to peers on oral, and visual communication, using appropriate language, tone, and structure.
Refer to the UniSC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.
It is assumed that students enter this course with a solid understanding of chemistry. It is expected that students are familiar with and able to use scientific literature in their coursework.
Standard Grading (GRD)
|High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL).
Early feedback will be provided through formative revision activities both in class and in the pre-class preparation activities. Students will receive ongoing formative feedback during practical.workshops.
|Individual or Group
|What is the duration / length?
|When should I submit?
|Where should I submit it?
|Oral and Written Piece
10 minute narrated video, presentation slides and the written transcript fully referenced.
You will be allocated five peer presentations to evaluate.
|Online Assignment Submission with plagiarism check
|Examination - Centrally Scheduled
|All - Assessment Task 1:Food Product Report
The goal of this task is to develop skills in nutritional analysis, food product labelling, and understanding of FSANZ Food Standards Code.
You will produce a report (using a provided template) detailing the nutritional analyse of a recipe for a new product. A key component of the report is a mock packet design containing required label components for the product.
|All - Assessment Task 2a:A Paddock to Plate Food Journey
To investigate and apply knowledge of food production and processing to describe the paddock to plate journey of a food.
|Oral and Written Piece
In this task you will research the paddock to plate journey of a food. You will create and submit a video of your findings following the guidelines as outlined on the course Canvas site. You are also required to submit a copy of the slides and a transcript of the spoken text in the video that is fully referenced.
|All - Assessment Task 2b:Evaluation of paddock to plate journey
To provide constructive feedback of peer paddock to plate presentations.
You will be provided with a template to guide you through peer evaluation of paddock to plate presentations.
|All - Assessment Task 3:Food Studies Exam
The goal of this task is to assess your knowledge of the classification, composition and changes that occur over in the variety of food and beverages.
|Examination - Centrally Scheduled
The exam will contain questions on all material covered in the course. The exam will be held in the centrally scheduled end-of-semester exam period.
A 12-unit course will have total of 150 learning hours which will include directed study hours (including online if required), self-directed learning and completion of assessable tasks. Student workload is calculated at 12.5 learning hours per one unit.
Please note: Course information, including specific information of recommended readings, learning activities, resources, weekly readings, etc. are available on the course Canvas site– Please log in as soon as possible.
Covered shoes, apron, and hair tie for long hair are all requirements for participation in practical kitchen labs (in the workshops).
Academic integrity is the ethical standard of university participation. It ensures that students graduate as a result of proving they are competent in their discipline. This is integral in maintaining the value of academic qualifications. Each industry has expectations and standards of the skills and knowledge within that discipline and these are reflected in assessment.
Academic integrity means that you do not engage in any activity that is considered to be academic fraud; including plagiarism, collusion or outsourcing any part of any assessment item to any other person. You are expected to be honest and ethical by completing all work yourself and indicating in your work which ideas and information were developed by you and which were taken from others. You cannot provide your assessment work to others. You are also expected to provide evidence of wide and critical reading, usually by using appropriate academic references.
In order to minimise incidents of academic fraud, this course may require that some of its assessment tasks, when submitted to Canvas, are electronically checked through Turnitin. This software allows for text comparisons to be made between your submitted assessment item and all other work to which Turnitin has access.
Eligibility for Supplementary Assessment Your eligibility for supplementary assessment in a course is dependent of the following conditions applying: a. The final mark is in the percentage range 47% to 49.4% b. The course is graded using the Standard Grading scale c. You have not failed an assessment task in the course due to academic misconduct
Late submission of assessment tasks may be penalised at the following maximum rate: - 5% (of the assessment task's identified value) per day for the first two days from the date identified as the due date for the assessment task. - 10% (of the assessment task's identified value) for the third day - 20% (of the assessment task's identified value) for the fourth day and subsequent days up to and including seven days from the date identified as the due date for the assessment task. - A result of zero is awarded for an assessment task submitted after seven days from the date identified as the due date for the assessment task. Weekdays and weekends are included in the calculation of days late. To request an extension you must contact your course coordinator to negotiate an outcome.
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