Outline

Overview

Food is essential for health and wellbeing and has a key role in the economy. Food system dynamics have become increasingly complex due to changing consumer demands, increased global trade, and advanced technologies now used in the food industry. In this unit, you will develop a comprehensive understanding of the monitoring and control of quality and safety of foods during the food production process and its distribution. The content is aimed at ensuring that the consumer receives food products that are safe to consume and with the desired level of quality, both in terms of their sensory attributes and nutritional composition. You will examine techniques for the monitoring and control of food quality and food safety. On completion of this unit, you will be better able to: 1) Understand the roles of quality control, quality assurance and quality management systems in controlling the quality and safety of food; 2) Outline key issues in food legislation and its implementation in control and management of food quality and safety. You will develop a sound underpinning of the scientific concepts of food safety and quality management for a range of fresh and processed foods.

Unit details and rules

Unit code	FOOD3000
Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prohibitions ?	None
Prerequisites ?	Completion of 72 credit points of units of study
Corequisites ?	None
Assumed knowledge ?	Equivalent to 1st-year Biology plus 2nd-year chemistry/biochemistry: -biology, chemistry, biochemistry -Carbohydrates, proteins (including enzymes), lipids -Principles of cellular metabolism -6cp of BIOL1XXX or MBLG1XXX or FOOD2000
Available to study abroad and exchange students	No

Teaching staff

Coordinator	Kim-Yen Phan-Thien, kim-yen.phan-thien@sydney.edu.au
Guest lecturer(s)	Julian Cox, julian.cox@sydney.edu.au
Lecturer(s)	Ali Khoddami, ali.khoddami@sydney.edu.au
Lecturer(s)	Kim-Yen Phan-Thien, kim-yen.phan-thien@sydney.edu.au

Type	Description	Weight	Due	Length
Assignment	Portfolio PebblePad eportfolio	30%	Formal exam period Due date: 25 Nov 2022 at 23:59 Closing date: 05 Dec 2022	Not specified, commensurate with task
Outcomes assessed:
Participation	Class attendance Attend at least 80% of tutorial and practical classes	0%	Ongoing	Ongoing
Outcomes assessed:
Assignment	Quality assurance project - seminar Oral presentation	10%	Please select a valid week from the list below Due date: 07 Oct 2022 at 11:59 Closing date: 17 Oct 2022	3-4 min
Outcomes assessed:
Assignment	Quality assurance project - peer review Peer review of one group's draft report by members of another group	5%	Please select a valid week from the list below Due date: 16 Sep 2022 at 23:59 Closing date: 19 Sep 2022	250 words
Outcomes assessed:
Assignment	Quality assurance project - final report Scientific written report by groups of 4-5 students	25%	Please select a valid week from the list below Due date: 14 Oct 2022 at 23:59 Closing date: 24 Oct 2022	2000 words
Outcomes assessed:
Assignment	Microorganisms in food safety Scientific written report by pairs of students	20%	Week 12 Due date: 04 Nov 2022 at 23:59 Closing date: 14 Nov 2022	1500 words
Outcomes assessed:
Participation	Quality assurance project - teamwork Self-evaluation of own and peer performance in the group project	10%	Weekly	Weekly 5-min survey
Outcomes assessed:
= hurdle task ? = group assignment ?

Assessment summary

Portfolio. This electronic portfolio will require you to reflect upon and connect elements of the technical content of FOOD3000, as well as capture your development of complementary skills, and develop your own sense of your professional identity, capabilities, and grasp of food quality and safety.

Quality assurance project. This team project will require you to explore various aspects of food safety and quality legislation and operational processes in the context of a specific food product. You will collaborate to produce a written report, supported by a peer review process for a draft of the report, and to present a summary of your findings in a seminar format. You will also be required to provide regular feedback to your teammates (and teaching staff) on how your team is working.

Microorganisms in food safety. For this task, you will be allocated to a pair of students and assigned a microorganism. You will research and summarise key facts about the microorganism and its significance to the food industry in a concise written report.

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2014 (Schedule 1).

As a general guide, a High distinction indicates work of an exceptional standard, a Distinction a very high standard, a credit a good standard, and a pass an acceptable standard.

Result name	Mark range	Description
High distinction	85 - 100	When the learning outcomes of the unit are demonstrated at an exceptional standard.
Distinction	75 - 84	When the learning outcomes of the unit are demonstrated at a very high standard.
Credit	65 - 74	When the learning outcomes of the unit are demonstrated at a good standard.
Pass	50 - 64	When the learning outcomes of the unit are demonstrated at an acceptable standard.
Fail	0 - 49	When you don’t meet the learning outcomes of the unit to a satisfactory standard.

For more information see: sydney.edu.au/students/guide-to-grades

For more information see guide to grades.

Late submission

In accordance with University policy, these penalties apply when written work is submitted after 11:59pm on the due date:

Deduction of 5% of the maximum mark for each calendar day after the due date.
After ten calendar days late, a mark of zero will be awarded.

Academic integrity

The Current Student website provides information on academic integrity and the resources available to all students. The University expects students and staff to act ethically and honestly and will treat all allegations of academic integrity breaches seriously.

We use similarity detection software to detect potential instances of plagiarism or other forms of academic integrity breach. If such matches indicate evidence of plagiarism or other forms of academic integrity breaches, your teacher is required to report your work for further investigation.

You may only use artificial intelligence and writing assistance tools in assessment tasks if you are permitted to by your unit coordinator, and if you do use them, you must also acknowledge this in your work, either in a footnote or an acknowledgement section.

Studiosity is permitted for postgraduate units unless otherwise indicated by the unit coordinator. The use of this service must be acknowledged in your submission.

Learning support

Simple extensions

If you encounter a problem submitting your work on time, you may be able to apply for an extension of five calendar days through a simple extension.  The application process will be different depending on the type of assessment and extensions cannot be granted for some assessment types like exams.

Special consideration

If exceptional circumstances mean you can’t complete an assessment, you need consideration for a longer period of time, or if you have essential commitments which impact your performance in an assessment, you may be eligible for special consideration or special arrangements.

Special consideration applications will not be affected by a simple extension application.

Using AI responsibly

Co-created with students, AI in Education includes lots of helpful examples of how students use generative AI tools to support their learning. It explains how generative AI works, the different tools available and how to use them responsibly and productively.

Weekly schedule

WK	Topic	Learning activity
Week 01	Introduction to FOOD3000	Lecture (2 hr)
Week 01	Product evaluation, reflective practice	Tutorial (3 hr)
Week 02	Quality assurance systems	Lecture (2 hr)
Week 02	Food safety culture	Tutorial (3 hr)
Week 03	Food regulation	Lecture (2 hr)
Week 03	Regulatory science	Tutorial (3 hr)
Week 04	Criteria and sampling plans	Lecture (2 hr)
Week 04	Modification of criteria	Tutorial (3 hr)
Week 05	Principles of HACCP	Lecture (2 hr)
Week 05	HACCP the Mac	Tutorial (3 hr)
Week 06	Risk assessment	Lecture (2 hr)
Week 06	Risk assessment in food supply chains	Tutorial (3 hr)
Week 07	Cleaning and sanitation	Lecture (2 hr)
Week 07	Environmental monitoring	Tutorial (3 hr)
Week 08	Prerequisite programs	Lecture (2 hr)
Week 08	Student seminar	Seminar (3 hr)
Week 09	Food microbiology 101	Lecture (2 hr)
Week 09	Introduction to PC2 lab, basic techniques	Science laboratory (3 hr)
Week 10	Microbial methods for quality control	Lecture (2 hr)
Week 10	Microbiological testing I	Science laboratory (3 hr)
Week 11	Labelling	Lecture (2 hr)
Week 11	Microbiological testing II	Science laboratory (3 hr)
Week 12	Chemical methods for quality control	Lecture (2 hr)
Week 12	Analysis of chemical goodies	Tutorial (3 hr)
Week 13	Food integrity	Lecture (2 hr)
Week 13	Analysis of chemical problems	Tutorial (3 hr)

Attendance and class requirements

All lectures will be delivered in-person, synchronously online on zoom, and recorded.

All tutorial and laboratory classes will be delivered in-person. Onshore students are expected to attend in-person and classes will be designed with that expectation in mind.

Remote students will be able to attend tutorial and laboratory classes synchronously online on zoom. The practical classes are designed to facilitate learning by engaging students in thought exercises, analytical activities, discussions, and hands-on activities. I will make adjustments when and where possible to facilitate activities for remote students. However, I want to emphasise that the onus is on you to engage with the classes; you will get little value unless you actively participate.

You must attend at least 80% of the practical (tutorial and laboratory) classes to pass the course. Make-up options will be available for students with special arrangements or special consideration.

Study commitment

Typically, there is a minimum expectation of 1.5-2 hours of student effort per week per credit point for units of study offered over a full semester. For a 6 credit point unit, this equates to roughly 120-150 hours of student effort in total.

Required readings

All readings for this unit can be accessed through the Library eReserve, available on Canvas.

Learning outcomes

Learning outcomes are what students know, understand and are able to do on completion of a unit of study. They are aligned with the University's graduate qualities and are assessed as part of the curriculum.

At the completion of this unit, you should be able to:

LO1. Explain and discuss key scientific concepts underpinning food quality and safety
LO2. Describe governance of food quality and safety in Australia including legislation, regulation, industry codes of practice, and quality assurance systems
LO3. Apply selected quality assurance systems used in the food industry to control food quality and safety
LO4. Determine control points and critical control points in model food processing operations and supply chains
LO5. Apply standard and emerging methods of analysis to monitor food quality and safety
LO6. Describe how risk assessment tools are developed and applied in model food processing operations and supply chains
LO7. Demonstrate and apply skills in collaborative learning, reflective practice, team work, and communication

Graduate qualities

The graduate qualities are the qualities and skills that all University of Sydney graduates must demonstrate on successful completion of an award course. As a future Sydney graduate, the set of qualities have been designed to equip you for the contemporary world.

GQ1	Depth of disciplinary expertise Deep disciplinary expertise is the ability to integrate and rigorously apply knowledge, understanding and skills of a recognised discipline defined by scholarly activity, as well as familiarity with evolving practice of the discipline.
GQ2	Critical thinking and problem solving Critical thinking and problem solving are the questioning of ideas, evidence and assumptions in order to propose and evaluate hypotheses or alternative arguments before formulating a conclusion or a solution to an identified problem.
GQ3	Oral and written communication Effective communication, in both oral and written form, is the clear exchange of meaning in a manner that is appropriate to audience and context.
GQ4	Information and digital literacy Information and digital literacy is the ability to locate, interpret, evaluate, manage, adapt, integrate, create and convey information using appropriate resources, tools and strategies.
GQ5	Inventiveness Generating novel ideas and solutions.
GQ6	Cultural competence Cultural Competence is the ability to actively, ethically, respectfully, and successfully engage across and between cultures. In the Australian context, this includes and celebrates Aboriginal and Torres Strait Islander cultures, knowledge systems, and a mature understanding of contemporary issues.
GQ7	Interdisciplinary effectiveness Interdisciplinary effectiveness is the integration and synthesis of multiple viewpoints and practices, working effectively across disciplinary boundaries.
GQ8	Integrated professional, ethical, and personal identity An integrated professional, ethical and personal identity is understanding the interaction between one’s personal and professional selves in an ethical context.
GQ9	Influence Engaging others in a process, idea or vision.

Outcome map

Learning outcomes	Graduate qualities
Learning outcomes

Responding to student feedback

This section outlines changes made to this unit following staff and student reviews.

The average weekly contact hours for this unit have been reduced from 7 hours to 5 hours to address concerns about student (and staff) workload. The assessment schedule has been retained but more scaffolding and structure has been incorporated for the tasks (esp. the Portfolio, where the openness of the task was confusing for many students).

Additional information

Work, health and safety

The laboratory classes will be conducted in a PC2 Laboratory.

You must review the online safety information prior to each laboratory class. You will be required to complete a safety induction, including an acknowledgement that you have understood the WHS information, prior to beginning practical activities in the laboratory.

Detailed WHS information will be provided through Canvas and LabArchives.

Disclaimer

The University reserves the right to amend units of study or no longer offer certain units, including where there are low enrolment numbers.

To help you understand common terms that we use at the University, we offer an online glossary.

Current students

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Required readings

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect

Current students

FOOD3000: Food Quality and Safety

Semester 2, 2022 [Normal day] - Remote

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Required readings

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect