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

Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prerequisites ?	Completion of 72 credit points of units of study
Corequisites ?	None
Prohibitions ?	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 -6 credit points of BIOL1XXX or MBLG1XXX or FOOD2000
Available to study abroad and exchange students	Yes

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)	Alison Jones, alison.deambrosis@sydney.edu.au

Assessment

The census date for this unit availability is 1 September 2025

Details
Criteria

Type	Description	Weight	Due	Length	Use of AI
Written exam ?	Closed book final exam xx	40%	Formal exam period	2 hours	AI prohibited
Outcomes assessed:
Out-of-class quiz	Early Canvas quiz Online quiz that provides early feedback	5%	Week 03 Due date: 22 Aug 2025 at 23:59 Closing date: 22 Aug 2025	20 min	AI allowed
Outcomes assessed:
Q&A following presentation, submission or placement	Food safety culture communication - Q&A In-class Q&A about content and design of food safety culture training tool	10%	Week 05 Due date: 03 Sep 2025 at 09:30	6 minutes	AI prohibited
Outcomes assessed:
Presentation	Food safety culture communication - training tool Multimedia task (poster, toolbox talk or video)	5%	Week 05 Due date: 03 Sep 2025 at 09:30	3 minutes	AI allowed
Outcomes assessed:
In-person practical, skills, or performance task or test	Lab skills test Test of practical skills learnt during the food microbiology lab series	10%	Week 08 Due date: 26 Sep 2025 at 09:30	30 min	AI prohibited
Outcomes assessed:
Evaluation	Quality assurance project - peer review Peer review of one group's draft report by members of another group	5%	Week 09 Due date: 10 Oct 2025 at 23:59	250 words	AI allowed
Outcomes assessed:
Written work	Quality assurance project - final report Food safety program for a specific product based on scientific evidence	25%	Week 11 Due date: 24 Oct 2025 at 23:59	2500 words	AI allowed
Outcomes assessed:
= hurdle task ? = group assignment ? = early feedback task ?

Assessment summary

Early Canvas quiz. This is a low-stakes quiz that should take approx. 20 min to complete. Its purpose is to act as an early check of your engagement in the unit. It is timed to assist you with decisions about continuing enrolment or withdrawal from the unit prior to census date.
Food safety culture communication. For this task, each student will be assigned a problem scenario. You will need to analyse the scenario and develop a training tool (poster, toolbox talk, or training video) that addresses the problem. In Week 5, you are to submit your training tool (Monday) and then present it to the class (Wednesday) and answer questions about it. You will be assessed on (i) the effectiveness of the training material and (ii) your justification of its content and design during the in-class Q&A.
Lab skills test. This test is to assess your competency in practical skills introduced and practised during the Week 8 block of food microbiology labs, including performance, analysis, and interpretation of basic microbiology techniques.
Quality assurance project - final report. This is a groupwork assignment for teams of 4-5 students. The task is to prepare a quality assurance report on a food product, that is largely based on an industry food safety program (FSP). This will require you to integrate your understanding of a range of aspects of food quality and safety.
Quality assurance project - peer review. This is a complementary groupwork assignment to the Quality assurance project - final report. Your QA team is required to submit a draft report in week 8. You will then receive another group's draft report to review. The peer review should be completed through Canvas. You will be assessed on the quality of your feedback.
Final Exam (hurdle task). This is a formal, invigilated, closed-book exam comprising multiple choice questions and short answer questions. The final exam assessment is a hurdle task set at 40%. This means that you must achieve a final exam mark of at least 40% to pass the unit of study. If a second replacement exam is required, this exam may be delivered via an alternative assessment method, such as a viva voce (oral exam). The alternative assessment will meet the same learning outcomes as the original exam. The format of the alternative assessment will be determined by the unit coordinator.

Detailed information for each assessment can be found on Canvas.

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2021 (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	At HD level, a student demonstrates a flair for the subject as well as a detailed and comprehensive understanding of the unit material. A ‘High Distinction’ reflects exceptional achievement and is awarded to a student who demonstrates the ability to apply their subject knowledge and understanding to produce original solutions for novel or highly complex problems and/or comprehensive critical discussions of theoretical concepts.
Distinction	75 - 84	At DI level, a student demonstrates an aptitude for the subject and a well-developed understanding of the unit material. A ‘Distinction’ reflects excellent achievement and is awarded to a student who demonstrates an ability to apply their subject knowledge and understanding of the subject to produce good solutions for challenging problems and/or a reasonably well-developed critical analysis of theoretical concepts.
Credit	65 - 74	At CR level, a student demonstrates a good command and knowledge of the unit material. A ‘Credit’ reflects solid achievement and is awarded to a student who has a broad general understanding of the unit material and can solve routine problems and/or identify and superficially discuss theoretical concepts.
Pass	50 - 64	At PS level, a student demonstrates proficiency in the unit material. A ‘Pass’ reflects satisfactory achievement and is awarded to a student who has threshold knowledge.
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.

From <curriculum/index.cfm?action=viewmodule&returnto=allmodules&moduleId=239468&deliveryperiodId=-1>

For more information see guide to grades.

Use of generative artificial intelligence (AI)

You can use generative AI tools for open assessments. Restrictions on AI use apply to secure, supervised assessments used to confirm if students have met specific learning outcomes.

Refer to the assessment table above to see if AI is allowed, for assessments in this unit and check Canvas for full instructions on assessment tasks and AI use.

If you use AI, you must always acknowledge it. Misusing AI may lead to a breach of the Academic Integrity Policy.

Visit the Current Students website for more information on AI in assessments, including details on how to acknowledge its use.

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 University expects students to act ethically and honestly and will treat all allegations of academic integrity breaches seriously.

Our website provides information on academic integrity and the resources available to all students. This includes advice on how to avoid common breaches of academic integrity. Ensure that you have completed the Academic Honesty Education Module (AHEM) which is mandatory for all commencing coursework students

Penalties for serious breaches can significantly impact your studies and your career after graduation. It is important that you speak with your unit coordinator if you need help with completing assessments.

Visit the Current Students website for more information on AI in assessments, including details on how to acknowledge its use.

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.

Support for students

The Support for Students Policy reflects the University’s commitment to supporting students in their academic journey and making the University safe for students. It is important that you read and understand this policy so that you are familiar with the range of support services available to you and understand how to engage with them.

The University uses email as its primary source of communication with students who need support under the Support for Students Policy. Make sure you check your University email regularly and respond to any communications received from the University.

Learning resources and detailed information about weekly assessment and learning activities can be accessed via Canvas. It is essential that you visit your unit of study Canvas site to ensure you are up to date with all of your tasks.

If you are having difficulties completing your studies, or are feeling unsure about your progress, we are here to help. You can access the support services offered by the University at any time:

Support and Services (including health and wellbeing services, financial support and learning support)
Course planning and administration
Meet with an Academic Adviser

Weekly schedule

WK	Topic	Learning activity
Week 01	Introduction to food quality and safety	Lecture (2 hr)
Week 01	Total quality and TQM	Science laboratory (3 hr)
Week 02	Quality assurance systems	Lecture (2 hr)
Week 02	Food safety culture	Tutorial (2 hr)
Week 03	Australian food regulation	Lecture (2 hr)
Week 03	Navigating the Food Standards Code	Tutorial (2 hr)
Week 04	Risk analysis	Lecture (2 hr)
Week 04	Risk analysizzle	Tutorial (2 hr)
Week 05	Prerequisite programs	Lecture (2 hr)
Week 05	Food safety culture communication - presentations	Presentation (2.5 hr)
Week 06	Hazards and HACCP	Lecture (2 hr)
Week 06	Make a HACCP plan	Tutorial (2 hr)
Week 07	Cleaning and sanitation	Lecture (2 hr)
Week 07	Cleaning and monitoring	Science laboratory (3 hr)
Week 08	Microbial methods for quality control	Lecture (2 hr)
	Lab I: Induction, basic techniques, food sampling	Science laboratory (3 hr)
	Lab II: Follow-up steps and quality scoring	Science laboratory (3 hr)
	Lab III: Follow-up steps and microscopy	Science laboratory (3 hr)
	Lab IV: Lab skills test	Science laboratory (3 hr)
Week 09	Industry site visit	Field trip (5 hr)
Week 10	Criteria and sampling plans	Lecture (2 hr)
Week 10	Outbreak investigation	Tutorial (2 hr)
Week 11	Food fraud and food defence	Lecture (2 hr)
Week 11	TACCP and VACCP	Tutorial (2 hr)
Week 12	Labelling	Lecture (2 hr)
Week 12	VITAL	Tutorial (2 hr)
Week 13	Traceability systems	Lecture (2 hr)
Week 13	Revision	Tutorial (2 hr)

Attendance and class requirements

Students are expected to participate in at least 80% of the timetabled activities for all units of study in their degree, unless granted an exemption by the Associate Dean. To meet the learning outcomes of this Unit of Study, students are required to attend a minimum of 11 of the 14 laboratory and tutorial classes as defined in the unit of study outline. A student may fail this unit of study where inadequate attendance results in learning outcomes not being met.

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

Recommended readings and resources will be provided 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.

Outcomes
Graduate qualities

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.

Changes to learning activities: The one-week block of food microbiology labs has been moved from Week 11 to Week 8, just before the mid-semester break. The labs are conducted in a block format to give students the opportunity to undertake nearly all of the steps themselves. This continuity provides a more authentic experience of food microbiological analysis than weekly classes and makes it easier to follow and understand the procedures. Although students appreciated the labs, some found the time commitment too intense for the end of semester. Scheduling the labs before the mid-semester break should enable students to engage with the labs with less stress. Changes to assessment schedule: The food safety culture communication task has been split into two components, i.e. the creative/open task and the in-class (secure) Q&A, in line with new Faculty assessment guidelines. The final exam has been set as a 40% hurdle task, also to align with current guidelines regarding academic integrity and assessment security.

Additional information

Site visit guidelines

An optional industry site visit is timetabled in Week 9. Participating students must comply with WHS and GMP requirements at the site. Further information about the site visit will be provided in class and on Canvas once details are confirmed.

Work, health and safety

Two of the lab classes will be conducted in a Food Science Laboratory. Four will be conducted in a PC2 Laboratory.

You must review the online safety information prior to each lab 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

Use of generative artificial intelligence (AI)

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

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

Site visit guidelines

Work, health and safety

Disclaimer

On this page

Useful links

FOOD3000: Food Quality and Safety

Semester 2, 2025 [Normal day] - Camperdown/Darlington, Sydney

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Use of generative artificial intelligence (AI)

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

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

Site visit guidelines

Work, health and safety

Disclaimer

On this page

Useful links