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

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

Teaching staff

Coordinator	Alison De Ambrosis, alison.deambrosis@sydney.edu.au
Lecturer(s)	Kim-Yen Phan-Thien, kim-yen.phan-thien@sydney.edu.au
Lecturer(s)	Ali Khoddami, ali.khoddami@sydney.edu.au

Assessment

The census date for this unit availability is 31 March 2025

Details
Criteria

Type	Description	Weight	Due	Length
Supervised exam ?	Final exam Closed book exam with extended answer questions.	40%	Formal exam period	2 hours
Outcomes assessed:
Online task	Quizzes Formative short online quizzes testing lecture and practical content.	20%	Multiple weeks	Roughly 10 min, 5-10 questions.
Outcomes assessed:
Assignment	Product Specification Comprehensively describe a processed food product.	10%	Week 07 Due date: 12 Apr 2025 at 23:59	Approx 4 pages
Outcomes assessed:
Presentation	Processing Primer (flow diagram and presentation) Develop a process flow diagram/ 10 min class presentation	20%	Week 12 Due date: 20 May 2025 at 23:59	Approx 2 pages/ 10 min presentation.
Outcomes assessed:
Assignment	Peer Review Report Critically evaluate another group's processing primer and product spec.	10%	Week 13 Due date: 31 May 2025 at 23:59	Approx 1 page
Outcomes assessed:
= group assignment ? = AI allowed ?

Assessment summary

Online Quizzes (4 x 5%, 20% total). Four short quizzes delivered throughout the semester via Canvas Quizzes. Each quiz comprises of multiple choice and some short answer questions related to the relevant lecture and practical course material.

Product Specification, Processing Primer and Peer Review (40% total). These assessment tasks are framed around the evaluation of a specific food product by groups of 4-5 students. The Product Specification and Processing Primer (process flow diagram and class presentation) are undertaken as a group task. The Peer Review benefits from involvement in the group activity but is completed as an individual task.

Product Specification (10%). This assignment requires you to examine your product from different perspectives, evaluate its properties, and record these concisely.
Processing Primer (20%). This task requires you to develop a process flow diagram for your product and deliver a 10 minute oral presentation to your tutorial class. You will need to critically evaluate how the processing variables affect the quality of your final product. The presentation should outline the process flow and explain the key variables for your product. Your process flow diagram and presentation slides should be submitted through Canvas.
Peer Review Report (10%). This individual task requires you to critically evaluate another group's product specification and processing primer.

Final exam (40%). A supervised closed book exam. The final exam questions will require a sound understanding of the course content. It will involve high-level thinking and the integration of technical concepts rather than just rote learning or regurgitation of content. This assessment is compulsory and failure to attend, attempt, or submit will result in the award of an AF grade. 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 will be provided on your course Canvas page.

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 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.

For more information see guide to grades.

Use of generative artificial intelligence (AI) and automated writing tools

Except for supervised exams or in-semester tests, you may use generative AI and automated writing tools in assessments unless expressly prohibited by your unit coordinator.

For exams and in-semester tests, the use of AI and automated writing tools is not allowed unless expressly permitted in the assessment instructions.

The icons in the assessment table above indicate whether AI is allowed – whether full AI, or only some AI (the latter is referred to as “AI restricted”). If no icon is shown, AI use is not permitted at all for the task. Refer to Canvas for full instructions on assessment tasks for this unit.

Your final submission must be your own, original work. You must acknowledge any use of automated writing tools or generative AI, and any material generated that you include in your final submission must be properly referenced. You may be required to submit generative AI inputs and outputs that you used during your assessment process, or drafts of your original work. Inappropriate use of generative AI is considered a breach of the Academic Integrity Policy and penalties may apply.

The Current Students website provides information on artificial intelligence in assessments. For help on how to correctly acknowledge the use of AI, please refer to the  AI in Education Canvas site.

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.

This unit has an exception to the standard University policy or supplementary information has been provided by the unit coordinator. This information is displayed below:

Late submission of the written assessments and presentation slides will incur a penalty of 5% of the value of the assessment per day, whether or not the day is on the weekend. All the members of the team should have equal contributions to the submitted group assignments. Failure to do so, would get no mark for the assignment or lose the mark.

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.

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	Food Processing Systems: what does it mean to value add?	Lecture (2 hr)
Week 01	Group Assessment: Product Specifications. Lab Induction and Analytical Methods I	Practical (2 hr)
Week 02	Technological properties and functions of food	Lecture (2 hr)
Week 02	Consumer sensory perception, preference, and choice	Science laboratory (2 hr)
Week 03	Fats and Oils: process behaviour and function.	Lecture (2 hr)
Week 03	Fats and Oils Lab	Science laboratory (2 hr)
Week 04	Sugar: process behaviour and function.	Lecture (2 hr)
Week 04	Sugar Lab	Science laboratory (2 hr)
Week 05	Starch: process behaviour and function	Lecture (2 hr)
Week 05	Starch Lab	Science laboratory (2 hr)
Week 06	Protein: process behaviour and function.	Lecture (2 hr)
Week 06	Protein Lab	Science laboratory (2 hr)
Week 07	Preservation Principles: food spoilage and shelf life extension.	Lecture (2 hr)
Week 07	Process flow diagrams.	Tutorial (2 hr)
Week 08	Preservation Principles: common preservation processes.	Lecture (2 hr)
Week 08	Food Packaging Activity	Practical (2 hr)
Week 09	Unit Operations: size adjustment, grading and separation.	Lecture (2 hr)
Week 09	Kimchi Preparation	Science laboratory (2 hr)
Week 10	Unit Operations: product transfer, mixing and emulsification.	Lecture (2 hr)
Week 10	Mayonnaise Reformulation Activity	Practical (2 hr)
Week 11	Unit Operation: Chill Freeze	Lecture (2 hr)
Week 11	Kimchi/ Fermented food assessment. Tea Napping.	Science laboratory (2 hr)
Week 12	Unit Operation: Thermal / High Pressure Processing and Dehydration.	Lecture (2 hr)
Week 12	Group Assessment: Processing Primer Presentations	Presentation (2 hr)
Week 13	Unit Operation: Primary Production and Environmental Issues.	Lecture (2 hr)
Week 13	Final Group Trivia and Exam Review	Tutorial (2 hr)

Attendance and class requirements

Unless otherwise stated, students are expected to attend at least 80% of timetabled activities as defined in the unit of study outline. A student may fail this unit of study because of inadequate attendance.

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.

Outcomes
Graduate qualities

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.

There are some minor changes to the course content from last year. To enhance our student's ability to see the technical principles in action, four new labs have been introduced to show how fat, sugar, starch and proteins function in food matrices. Some of the lecture content has been updated to minimise duplication of the same concepts taught in FOOD3000 and FOOD3888. New lecture material has been introduced to align with and further develop the concepts taught in the FOOD2000 course.

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

Use of generative artificial intelligence (AI) and automated writing tools

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

Work, health and safety

Disclaimer

On this page

Useful links

FOOD3001: Food Processing and Value Adding

Semester 1, 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) and automated writing tools

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

Work, health and safety

Disclaimer

On this page

Useful links