Outline

Overview

All of the food that we produce and consume is processed in some way. The manufacture of composite food products, which have distinct properties to their constituent ingredients, requires a complex series of processing operations. However, even ready-to-eat fresh foods undergo processing to facilitate distribution to consumers, maximise shelf-life, and ensure food safety. This unit will examine the biochemical and physicochemical transformations that occur in food materials during processing and how processing parameters affect the fulfilment of food quality, shelf-life, and safety objectives. The unit is divided into modules on (1) processing to modify food structure; (2) processing for preservation; and value-adding, focused on (3) healthier food and (4) fermentation as interesting case studies in food processing. You will learn methods of food analysis and apply a scientific approach to investigating the relationships between food composition, functionality, processing conditions, and end-product properties. By doing this unit, you will develop a sound understanding of the scientific principles underpinning food processing decisions and outcomes. This is well-regarded in the food industry, particularly FMCG and manufacturing, as the ability to systematically characterise, analyse, and troubleshoot processes can be applied to a wide range of industrial situations.

Unit details and rules

Unit code	FOOD3001
Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prohibitions ?	AGEN3004
Prerequisites ?	Completion of 72 credit points of units of study
Corequisites ?	None
Assumed knowledge ?	6cp of (BIOL1XXX or MBLG1XXX) and 6cp of CHEM1XXX
Available to study abroad and exchange students	Yes

Teaching staff

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

Type	Description	Weight	Due	Length
Final exam (Record+)	Final exam Closed book exam with multiple choice and extended answer questions.	30%	Formal exam period	2 hours
Outcomes assessed:
Assignment	Product specification Comprehensively describe a processed food product.	10%	Week 06	4 pages
Outcomes assessed:
Assignment	Analytical report Analyse the underlying basis of product properties, variability, stability.	20%	Week 09	4 pages
Outcomes assessed:
Presentation	Processing primer Explain the process flow and key input, output, and processing variables.	20%	Week 12	10 min
Outcomes assessed:
Online task	Pre-lecture quizzes Weekly formative pre-learning activity.	20%	Weekly	15 min each
Outcomes assessed:
= hurdle task ? = group assignment ? = Type B final exam ?

Assessment summary

Pre-lecture quizzes. This weekly quiz, delivered via Canvas Quizzes, comprises multiple choice and short answer questions related to the weekly pre-learning material.

Product Specification, Analytical Report, and Processing Primer. These assessment tasks are framed around the evaluation of a specific food product by groups of 4 students. The Product Specification and Processing Primer are undertaken as a group task. The Analytical Report benefits from the group activity but is completed as an individual task.
Product Specification. This assignment requires you to examine your product from different perspectives, evaluate its properties, and record these concisely. The task is closely aligned with lecture and tutorial content in weeks 1-5 and is supported by a peer review process. Specifically, you are to submit a draft in Week 4, submit a review of another group’s draft in Week 5, then respond to the review of your draft as part of your final submission due in Week 6.
Analytical Report. This assignment requires you to analyse a set of product quality values in depth – sensory, nutritional and health-related, food safety, or technological properties. You, as an individual, only need to cover one set of values. However, between the 4 group members, all topics must be addressed.
Processing Primer. This task requires you to develop a process block diagram for your product. You will need to critically evaluate how processing variables affect your product, to deliver a concise oral presentation to your tutorial class. The presentation should be a ‘primer’ that outlines the process flow and explains the key variables for your product. A written ‘technical supplement’ should be submitted through Canvas that includes the annotated block diagram, evidence of research activity, and account of teamwork/group management.

Final exam. This assessment is compulsory and failure to attend, attempt, or submit will result in the award of an AF grade. It is a hurdle task, meaning you must pass the exam to pass the unit. 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 task can be found on Canvas.

Assessment criteria

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

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 FOOD3001 and the food processing system	Lecture (2 hr)
Week 01	Food product values	Tutorial (2 hr)
Week 02	Food choice: influences, impacts, and interventions	Lecture (2 hr)
Week 02	Consumer sensory perception, preference, and choice	Tutorial (2 hr)
Week 03	Food composition, structure, and behaviour	Lecture (2 hr)
Week 03	Analytical methods I	Tutorial (2 hr)
Week 04	Technological properties and functions of food	Lecture (2 hr)
Week 04	Analytical methods II	Tutorial (2 hr)
Week 05	Food stability and spoilage	Lecture (2 hr)
Week 05	Use-by or best-before?	Tutorial (2 hr)
Week 06	Primary production and processing	Lecture (2 hr)
Week 06	Food as a raw material	Tutorial (2 hr)
Week 07	Processing operations and manufacturing considerations	Lecture (2 hr)
Week 07	Processing at scale	Tutorial (2 hr)
Week 08	Heat transfer: heating, chilling, freezing	Lecture (2 hr)
Week 08	Emerging technologies	Tutorial (2 hr)
Week 09	Dehydration and separation	Lecture (2 hr)
Week 09	Packaging	Tutorial (2 hr)
Week 10	Mixing, emulsification, and size reduction	Lecture (2 hr)
Week 10	Evaluating processes	Tutorial (2 hr)
Week 11	Fermentation	Lecture (2 hr)
Week 11	Kimchi preparation	Science laboratory (2 hr)
Week 12	Environmental issues in processing	Lecture (2 hr)
Week 12	Processing primer presentations	Presentation (2 hr)
Week 13	Process design and development	Lecture (2 hr)
Week 13	Kimchi evaluation	Science laboratory (2 hr)

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

Food Processing : Principles and Applications, edited by Stephanie Clark, et al., John Wiley & Sons, Incorporated, 2014. ProQuest Ebook Central, https://ebookcentral-proquest-com.ezproxy.library.sydney.edu.au/lib/usyd/detail.action?docID=1662196.

All readings for this unit can be accessed through the Library’s reading list system, and will be posted 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. Describe food products and processing systems in detail using discipline-specific terminology.
LO2. Identify the key variables in common processing operations that influence the performance and outcome of processing.
LO3. Evaluate the effects of processing on the form, function, and stability of foods.
LO4. Analyse industry-relevant problems in food processing and recommend appropriate solutions.
LO5. Discuss drivers of food choice, and how product and process design and development fulfill consumer requirements.
LO6. Evaluate laboratory and industry-relevant techniques for the analysis of food properties.
LO7. Work effectively in teams and communicate effectively in both written and oral forms.

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.

Learning outcomes have been revised to be more precise, and to make expectations clearer. Learning activities and assessment tasks have been revised for alignment with the learning outcomes. This includes a shift away from lab-based classes towards analysis of industry-relevant problems and exploration of product/processing concepts in a tutorial class format. Classes have been timetabled as face-to-face classes (with online options for RE students) as students generally found it difficult to engage with remote learning last year. The COVID situation may once again necessitate online teaching, however, I will embed regular interactive exercises to maintain engagement.

Additional information

Work, health and safety

We are governed by the Work Health and Safety Act 2011, Work Health and Safety Regulation 2011 and Codes of Practice. Penalties for non-compliance have increased. Everyone has a responsibility for health and safety at work. The University’s Work Health and Safety policy explains the responsibilities and expectations of workers and others, and the procedures for managing WHS risks associated with University activities.

General Laboratory Safety Rules

No eating or drinking is allowed in any laboratory under any circumstances
A laboratory coat and closed-toe shoes are mandatory
Follow safety instructions in your manual and posted in laboratories
In case of fire, follow instructions posted outside the laboratory door
First aid kits, eye wash and fire extinguishers are located in or immediately outside each laboratory
As a precautionary measure, it is recommended that you have a current tetanus immunisation. This can be obtained from University Health Service: unihealth.usyd.edu.au/

Food Science Laboratory Safety Rules

A RED Food Science laboratory coat and closed-toe shoes are mandatory. The Food Science laboratory coats are provided. Laboratory coats used in other courses are NOT to be brought into the Food Science laboratory.
A hairnet is mandatory when preparing food. This should be worn to capture all loose hair. Long hair must first be tied back neatly in order to fit under the hairnet. Men with beards must wear a beard snood.
Hands must be washed on entering and before exiting the laboratory, and as necessary during class to prevent cross-contamination of food. This includes when hands are visible dirty, after touching raw meats, after blowing your nose or sneezing, and after touching your skin, hair, possessions or any other unhygienic surfaces.
Bags should be stored outside of the laboratory. Notebooks, manuals and personal valuables should be stowed neatly and clear of food preparation areas.
Follow instructions from staff and seek advice if unsure about hazards.

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

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

FOOD3001: Food Processing and Value Adding

Semester 1, 2022 [Normal day] - Camperdown/Darlington, Sydney

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

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