Outline

Overview

All 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 unit operations and processing to modify food structure, preservation, and value-adding. 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 2026

Details
Criteria

Type	Description	Weight	Due	Length	Use of AI
Written exam	Final exam Invigilated closed book exam with extended answer questions.	40%	Formal exam period	2 hours	AI prohibited
Outcomes assessed:
Out-of-class quiz	Quizzes Formative short online quizzes (roughly 10 multiple choice style questions) covering lecture and practical content.	10%	Multiple weeks	10-15 minutes.	AI allowed
Outcomes assessed:
Practical skill	Process Flow Diagram Construction and Onsite Confirmation of a Process Flow Diagram	10%	Week 08	Approx 2 pages.	AI allowed
Outcomes assessed:
Case studies	Product Specifications Construction of a Final Product Specifications Table for a processed food product. Includes a 15 minute in-class presentation with Q & A	20%	Week 10	Approx 4 pages/ 15 min presentation	AI allowed
Outcomes assessed:
Practical test	In-class Practical Test Invigilated, closed-book, in-class exam with both written and non-written elements. The exam will focus on the key skills and understandings covered during the unit's weekly practical lessons.	20%	Week 12	1.5 hours	AI prohibited
Outcomes assessed:
= hurdle task ? = group assignment ?

Assessment summary

1. Online Quizzes (10% of final grade, each quiz is worth 5%, Best 2 out of 4 quiz marks will be counted towards your final 10%). Four 10-15 minute online quizzes delivered throughout the semester via Canvas Quizzes. Each quiz comprises of multiple choice type questions related to the relevant lecture and practical course material. These are designed to individually assess your basic understanding of the unit content at regular intervals throughout the semester.

2. Process Flow Diagram (10% of final grade). Individual written work showing the application of a disciplinary skill (approx. 2 pages). Submission via upload to Canvas. You will be required to construct and verify process flow diagrams from your observation of food manufacturing processes and equipment. Further details are provided under the assessments section of your unit Canvas page.

3. Product Specifications Table and Class Presentation (20% of final grade). This assessment is framed around the evaluation of a specific food product by groups of 4-5 students. Both the Product Specifications Table (10% assessment) and the 10 minute class presentation (10% assessment) are group tasks. Individual students who fail to attend or contribute equally to group tasks, may be given a mark adjustment or zero mark. Further details are provided under the assessments section of your unit Canvas page.

4. In-class Practical Test (20% of final grade). Invigilated in-class practical exam, focusing on individual assessment of the key skills and understandings covered during the unit's weekly practical lessons. Further details will be provided by your unit co-ordinator. If a 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.

5. Final exam (40%of final grade, 40% hurdle requirement). Invigilated closed book exam. The final exam 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 individual 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.

The Final Exam is a hurdle task for this unit. To be eligible to pass the unit, you must attempt the exam and obtain at least 40%. Even if your overall unit mark is above the pass threshold, you must still meet this hurdle requirement.

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)

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.

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:

Any late submission of written assignments will incur a penalty of 5% of the value of the assessment per day. All group members should have equal contributions to the submitted group assignments. Failure to contribute equally may result in mark adjustment or a zero grade.

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	Food Processing Systems: what does it mean to value add?	Lecture (2 hr)
Week 01	NO PRACTICAL CLASSES WEEK 1	Practical (3 hr)
Week 02	Technological properties and functions of food	Lecture (2 hr)
Week 02	Product Specifications and Methods of Analysis	Practical (3 hr)
Week 03	Process Behaviour and Ingredient Function.	Lecture (2 hr)
Week 03	Sensory Analysis	Practical (3 hr)
Week 04	Process Behaviour and Ingredient Function.	Lecture (2 hr)
Week 04	Ingredient Function Lab	Practical (3 hr)
Week 05	Process Behaviour and Ingredient Function.	Lecture (2 hr)
Week 05	Ingredient Function Lab	Practical (3 hr)
Week 06	Process Behaviour and Ingredient Function.	Lecture (2 hr)
Week 06	Ingredient Function Lab	Practical (3 hr)
Week 07	Preservation Principles: food spoilage and shelf life extension.	Lecture (2 hr)
Week 07	Process Flow Diagrams	Fieldwork (3 hr)
Week 08	Preservation Principles: food spoilage and shelf life extension.	Lecture (2 hr)
Week 08	Preservation, Formulation and Packaging	Practical (3 hr)
Week 09	Unit Operations	Lecture (2 hr)
Week 09	Preservation, Formulation and Packaging	Practical (3 hr)
Week 10	Unit Operations	Lecture (2 hr)
Week 10	Group Assessment Presentations	Assessment (3 hr)
Week 11	Unit Operations	Lecture (2 hr)
Week 11	Preservation, Formulation and Packaging	Practical (3 hr)
Week 12	Unit Operations	Lecture (2 hr)
Week 12	In-class Practical Test	Assessment (3 hr)
Week 13	Unit Operations	Lecture (2 hr)
Week 13	Trivia, Outreach Activity	Practical (3 hr)

Attendance and class requirements

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

Attendance is compulsory for all in-person assessment activities. Failure to attend or complete assessments without approved special consideration may result in a zero mark and/or unit of study failure.

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 recommended 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.

Where appropriate, minor improvements to unit content are developed each year in response to feedback and to ensure that our students are acquiring industry-relevant skills and technical knowledge. Four new 3 hour practical lessons have been introduced to develop sensory analysis techniques and demonstrate ingredient function in food formulation. Industry-relevant professional skills (e.g. on-site PFD confirmation) have been introduced by partnership with local food manufacturers. Outreach opportunities and appreciation of non-profit food preparation and distribution have been introduced by partnership with OneMeal. Lecture content has been updated to minimise duplication of concepts taught in the FOOD3000/ 3888 units. New lecture material has been introduced to align with and further develop the concepts taught in the FOOD2000 course. To ensure academic integrity, 40% minimum hurdle requirements have been introduced on AI secure assessments.

Additional information

Site visit guidelines

This course includes a site visit to a local food manufacturer during one of your timetabled practical lessons. This will include a 1 hour tour of the site and its processing equipment. Please note that you will not be allowed to access the food processing areas, or communicate with staff at any other time outside of the designated 1 hour site tour. If you wish to observe the processing equipment, you may do so ONLY in the areas where general public access is permissible i.e. from behind the glass barricades.

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

Important: the University of Sydney regularly reviews units of study and reserves the right to change the units of study available annually. To stay up to date on available study options, including unit of study details and availability, refer to the relevant handbook.

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

FOOD3001: Food Processing and Value Adding

Semester 1, 2026 [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