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The current and official versions of the course specifications are available on the web at http://www.usq.edu.au/course/specification/current.
Please consult the web for updates that may occur during the year.

BIO3810 Food Processing

Semester 1, 2019 On-campus Toowoomba
Short Description: Food Processing
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Agric, Comp and Environ Sciences
Student contribution band : Band 2
ASCED code : 019905 - Food Science and Biotechnology
Grading basis : Graded

Staffing

Examiner: Polly Burey

Requisites

Pre-requisite: 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:

  1. critically analyse the historical aspects of food processing
  2. evaluate current contemporary approaches to food preparation;
  3. apply expertise in modern food preservation approaches;
  4. 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 USQ's Online Bookshop (unless otherwise stated). (https://omnia.usq.edu.au/textbooks/?year=2019&sem=01&subject1=BIO3810)

Please contact us for alternative purchase options from USQ Bookshop. (https://omnia.usq.edu.au/info/contact/)

Earle, R.L. and Earle, M.D 1983, Unit Operations in Food Processing - the Web edition.
(Open Access at http://www.nzifst.org.nz/unitoperations/.)

Reference materials

Reference materials are materials that, if accessed by students, may improve their knowledge and understanding of the material in the course and enrich their learning experience.
Clark S, Jung s and Lamsal B 2014, Food Processing: Principles & Applications, Wiley Blackwell, New York.
Fellowes, P.J 2016, Food PRocessing Technology: Principles and Practice, 4th edn, Woodhead Publishing.

Student workload expectations

Activity Hours
Assessments 58.00
Lectures 26.00
Private Study 81.00

Assessment details

Description Marks out of Wtg (%) Due Date Notes
Assignment 1 20 20 25 Mar 2019
Online Quiz 20 20 23 Apr 2019
Assignment 2 20 20 27 May 2019
Exam 40 40 End S1 (see note 1)

Notes
  1. This will be a closed examination. The total working time for the examination is 2 hours. The examination date will be available via UConnect when the official examination timetable has been released.

Important assessment information

  1. 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.

  2. Requirements for students to complete each assessment item satisfactorily:
    To complete each of the assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item.

  3. Penalties for late submission of required work:
    Students should refer to the Assessment Procedure http://policy.usq.edu.au/documents.php?id=14749PL (point 4.2.4)

  4. Requirements for student to be awarded a passing grade in the course:
    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 http://policy.usq.edu.au/documents/14749PL (point 4.4.2).

  5. 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.

  6. Examination information:
    In a Restricted Examination, candidates are allowed to bring only writing and drawing instruments into the examination, as well as a non programmable calculator.

  7. Examination period when Deferred/Supplementary examinations will be held:
    Any Deferred or Supplementary examinations for this course will be held during the next examination period.

  8. University Student Policies:
    Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene University policies and practices. These policies can be found at http://policy.usq.edu.au.

Assessment notes

  1. 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. http://www.usq.edu.au/library/referencing

Evaluation and benchmarking

In meeting the University’s 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.