| Semester 1, 2020 Online | |
| Short Description: | Food Processing |
| Units : | 1 |
| Faculty or Section : | Faculty of Health, Engineering and Sciences |
| School or Department : | School of Sciences |
| Student contribution band : | Band 2 |
| ASCED code : | 019905 - Food Science and Biotechnology |
| Grading basis : | Graded |
Staffing
Examiner:
Other requisites
Recommended: BIO2810 and CHE2810 and CHE2820
Rationale
Graduates seeking employment in the food and agricultural industries need an awareness of modern approaches to food preparation. Such knowledge will ensure high quality and health-beneficial foods reach the marketplace. In addition, it is critical that such food products are produced in a sustainable way to minimise environmental impacts. Finally, knowledge of contemporary food preparation procedures is essential to manufacture products that are safe from biological, chemical and physical threats.
Synopsis
This course outlines the main methods of processing primary food ingredients into high quality, nutritious, sustainable and safe food products. The science behind food preparation approaches are outlined. The main food preservation approaches are introduced including pasteurization, drying, freezing, canning, reverse osmosis and UV, x-ray and gamma irradiation. The course looks at the safety and environmental implications of contemporary food processing technologies.
Objectives
On successful completion of this course students should be able to:
- critically analyse the historical aspects of food processing
- evaluate current contemporary approaches to food preparation;
- apply expertise in modern food preservation approaches;
- integrate knowledge of contemporary food processing technologies in terms of human health and environmental impacts;
Topics
| Description | Weighting(%) | |
|---|---|---|
| 1. | Introduction to food preparation including historical aspects. | 20.00 |
| 2. | Food preparation procedures | 30.00 |
| 3. | Food preservation procedures | 40.00 |
| 4. | Safety and environmental aspects of food processing procedures | 10.00 |
Text and materials required to be purchased or accessed
ALL textbooks and materials available to be purchased can be sourced from (unless otherwise stated). (https://omnia.usq.edu.au/textbooks/?year=2020&sem=01&subject1=BIO3810)
Please for alternative purchase options from USQ Bookshop. (https://omnia.usq.edu.au/info/contact/)
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Reference materials
Student workload expectations
| Activity | Hours |
|---|---|
| Assessments | 58.00 |
| Online Lectures | 26.00 |
| Private 精东传媒app | 81.00 |
Assessment details
| Description | Marks out of | Wtg (%) | Due Date | Notes |
|---|---|---|---|---|
| Assignment 1 | 100 | 20 | 23 Mar 2020 | |
| Online Quiz | 100 | 20 | 21 Apr 2020 | |
| Assignment 2 | 100 | 20 | 25 May 2020 | |
| Online Exam | 100 | 40 | End S1 | (see note 1) |
Notes
- This will be an open examination. Students will be provided further instruction regarding the exam by their course examiner via 精东传媒appDesk. The examination date will be available via UConnect when the official examination timetable has been released.
Important assessment information
-
Attendance requirements:
It is the students' responsibility to attend and participate appropriately in all activities scheduled for them, and to study all material provided to them or required to be accessed by them to maximise their chance of meeting the objectives of the course and to be informed of course-related activities and administration. -
Requirements for students to complete each assessment item satisfactorily:
Due to COVID-19 the requirements for S1 2020 are: To satisfactorily complete an individual assessment item a student must achieve at least 50% of the marks for that item.
Requirements after S1 2020:
To complete each of the assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item. -
Penalties for late submission of required work:
Students should refer to the Assessment Procedure (point 4.2.4) -
Requirements for student to be awarded a passing grade in the course:
Due to COVID-19 the requirements for S1 2020 are: To be assured of receiving a passing grade a student must achieve at least 50% of the total weighted marks available for the course.
Requirements after S1 2020:
To be assured of receiving a passing grade a student must obtain at least 50% of the total weighted marks available for the course (i.e. the Primary Hurdle), and have satisfied the Secondary Hurdle (Supervised), i.e. the end of semester examination by achieving at least 40% of the weighted marks available for that assessment item.
Supplementary assessment may be offered where a student has undertaken all of the required summative assessment items and has passed the Primary Hurdle but failed to satisfy the Secondary Hurdle (Supervised), or has satisfied the Secondary Hurdle (Supervised) but failed to achieve a passing Final Grade by 5% or less of the total weighted Marks.
To be awarded a passing grade for a supplementary assessment item (if applicable), a student must achieve at least 50% of the available marks for the supplementary assessment item as per the Assessment Procedure (point 4.4.2). -
Method used to combine assessment results to attain final grade:
The final grades for students will be assigned on the basis of the weighted aggregate of the marks obtained for each of the summative assessment items in the course. -
Examination information:
Due to COVID-19 the requirements for S1 2020 are: An Open Examination is one in which candidates may have access to any printed or written material and a calculator during the examination
Requirements after S1 2020:
In a Restricted Examination, candidates are allowed to bring only writing and drawing instruments into the examination, as well as a non programmable calculator. -
Examination period when Deferred/Supplementary examinations will be held:
Due to COVID-19 the requirements for S1 2020 are: The details regarding deferred/supplementary examinations will be communicated at a later date
Requirements after S1 2020:
Any Deferred or Supplementary examinations for this course will be held during the next examination period. -
精东传媒app Student Policies:
Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene 精东传媒app policies and practices. These policies can be found at .
Assessment notes
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Harvard (AGPS) is the referencing system required in this course. Students should use Harvard (AGPS) style in their thesis to format details of the information sources they have cited in their work. The Harvard (AGPS) style to be used is defined by the USQ Library's referencing guide.
Evaluation and benchmarking
In meeting the 精东传媒app鈥檚 aims to establish quality learning and teaching for all programs, this course monitors and ensures quality assurance and improvements in at least two ways. This course:
1. conforms to the USQ Policy on Evaluation of Teaching, Courses and Programs to ensure ongoing monitoring and systematic improvement.
2. forms part of the Bachelor of Science (BSCI) and is benchmarked against the internal USQ accreditation/reaccreditation processes which include (i) stringent standards in the independent accreditation of its academic programs, (ii) close integration between business and academic planning, and (iii) regular and rigorous review.