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Unit of study_

FOOD4002: Future Foods

Semester 1, 2021 [Normal day] - Camperdown/Darlington, Sydney

Food science and technology are evolving rapidly, driven by several forces including highly competitive national and international markets for food products; ongoing changes in consumer preferences, including those directed at sustainability and convenience, as well as an expansion in the range of available ingredients. This unit of study explores six major topics in contemporary food science and technology:New fast-reliable techniques and technologies to test food ingredients and final food products ; Novel ingredients for food production; New food processing technologies; Recent innovations in Australian native food production; Advanced methods to simulate human sensing and digestion of foods, and New strategies to minimize food waste and to add value to by-products of food production. You will become familiar with a broad spectrum of ways in which food science and technology is adapting to meet current and future challenges in the world's biggest industry. You will learn about specific problems in food production and how these can be overcome using modern approaches and methods that take advantage of the latest science and technology. The topics covered will help you gain advanced insights into future foods from both a global and Australian perspective. By doing this unit of study you will gain cutting-edge concepts and knowledge in food science, which will be highly relevant to either further study or as a professional food scientist.

Unit details and rules

Unit code FOOD4002
Academic unit Life and Environmental Sciences Academic Operations
Credit points 6
Prohibitions
? 
None
Prerequisites
? 
144 credit point of units of study including 12cp of FOOD3XXX
Corequisites
? 
None
Assumed knowledge
? 

None

Available to study abroad and exchange students

Yes

Teaching staff

Coordinator Thomas Roberts, thomas.roberts@sydney.edu.au
Lecturer(s) Ali Khoddami, ali.khoddami@sydney.edu.au
Rebecca Cross, r.cross@sydney.edu.au
Malcolm Possell, malcolm.possell@sydney.edu.au
Thomas Roberts, thomas.roberts@sydney.edu.au
Type Description Weight Due Length
Presentation group assignment Module 1 Presentation
Group presentation based on Australian native foods
10% Week 03
Due date: 18 Mar 2021 at 17:00
5 minutes
Outcomes assessed: LO5 LO6 LO2
Assignment Module 1 Report
Report based on Australian native foods
12% Week 03
Due date: 18 Mar 2021 at 23:59
500 words
Outcomes assessed: LO5 LO6 LO2
Presentation group assignment Module 2 Presentation
Group presentation based on future food technologies and techniques
10% Week 06
Due date: 15 Apr 2021 at 17:00
5 minutes
Outcomes assessed: LO5 LO6 LO1 LO3
Assignment Module 2 Report
Report based on future food technologies and techniques
12% Week 06
Due date: 15 Apr 2021 at 23:59
500 words
Outcomes assessed: LO5 LO6 LO1 LO3
Presentation group assignment Module 3 Presentation
Group presentation based on nanotechnology in foods
10% Week 09
Due date: 06 May 2021 at 17:00
5 minutes
Outcomes assessed: LO5 LO6 LO1 LO3 LO4
Assignment Module 3 Report
Report based on nanotechnology in foods
12% Week 09
Due date: 06 May 2021 at 23:59
500 words
Outcomes assessed: LO5 LO6 LO1 LO3 LO4
Presentation group assignment Module 4 Presentation
Group presentation based the future of milk and dairy foods
10% Week 12
Due date: 27 May 2021 at 17:00
5 minutes
Outcomes assessed: LO5 LO6 LO3
Assignment Module 4 Report
Report based on the future of milk and dairy foods
12% Week 12
Due date: 27 May 2021 at 23:59
500 words
Outcomes assessed: LO5 LO6 LO3
Presentation group assignment Capstone presentation
Presentation in pairs of students on their food predictions for 2050.
12% Week 13
Due date: 03 Jun 2021 at 17:00
3 minutes
Outcomes assessed: LO5 LO6 LO1 LO2 LO3 LO4
group assignment = group assignment ?

Assessment summary

The report (500 words) for each Module will take a form assigned by the lecturer for that Module. The report will be an essay, an opinion piece, an analysis of scientific literature, or another form of written work. Each report will be marked by the lecturer for the relevant Module.

Guidelines for the group presentations (5 minutes) for each Module will be given by the lecturer for that Module. Each group presentation will be assessed by the lecturer for the relevant Module, together with the Unit Coordinator.

Guidelines for the presentations (3 minutes) to be given by pairs of students in Week 13 will be given by the Unit Coordinator. Each presentation will be assessed by the Unit Coordinator, together with at least one other lecturer.

Assessment criteria

Refer to Coursework Policy 2014.

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.

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:

Standard Faculty-wide late penalties apply.

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.

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.

WK Topic Learning activity Learning outcomes
Week 01 Module 1: Australian native foods Lecture and tutorial (2 hr) LO2 LO5
Module 1: Australian native foods Workshop (1 hr) LO2 LO5 LO6
Week 02 Module 1: Australian native foods Lecture and tutorial (1 hr) LO2 LO5
Module 1: Australian native foods Workshop (1 hr) LO2 LO5 LO6
Week 03 Module 1: Australian native foods Workshop (1 hr) LO2 LO5 LO6
Module 1: Australian native foods Presentation (2 hr) LO2 LO5 LO6
Week 04 Module 2: Future food technologies and techniques Lecture and tutorial (2 hr) LO1 LO3 LO5
Module 2: Future food technologies and techniques Workshop (1 hr) LO1 LO3 LO5 LO6
Week 05 Module 2: Future food technologies and techniques Lecture and tutorial (2 hr) LO1 LO3 LO5
Module 2: Future food technologies and techniques Workshop (1 hr) LO1 LO3 LO5 LO6
Week 06 Module 2: Future food technologies and techniques Workshop (1 hr) LO1 LO3 LO5 LO6
Module 2: Future food technologies and techniques Presentation (2 hr) LO1 LO3 LO5 LO6
Week 07 Module 3: Nanotechnology in foods Lecture and tutorial (2 hr) LO1 LO3 LO4
Module 3: Nanotechnology in foods Workshop (1 hr) LO1 LO3 LO4 LO5 LO6
Week 08 Module 3: Nanotechnology in foods Lecture and tutorial (2 hr) LO1 LO3 LO4
Module 3: Nanotechnology in foods Workshop (1 hr) LO1 LO3 LO4 LO5 LO6
Week 09 Module 3: Nanotechnology in foods Workshop (1 hr) LO1 LO3 LO4 LO5 LO6
Module 3: Nanotechnology in foods Presentation (2 hr) LO1 LO3 LO4 LO5 LO6
Week 10 Module 4: The future of milk and dairy foods Lecture and tutorial (2 hr) LO3 LO5
Module 4: The future of milk and dairy foods Workshop (1 hr) LO3 LO5 LO6
Week 11 Module 4: The future of milk and dairy foods Lecture and tutorial (2 hr) LO3 LO5
Module 4: The future of milk and dairy foods Workshop (1 hr) LO3 LO5 LO6
Week 12 Module 4: The future of milk and dairy foods Workshop (1 hr) LO3 LO5 LO6
Module 4: The future of milk and dairy foods Presentation (2 hr) LO3 LO5 LO6
Week 13 Capstone module: Food predictions for 2050 Workshop (1 hr) LO1 LO2 LO3 LO4 LO5 LO6
Capstone module: Food predictions for 2050 Presentation (2 hr) LO1 LO2 LO3 LO4 LO5 LO6

Attendance and class requirements

Students who have enrolled in the on-campus (CC) mode of FOOD4002 are expected to attend the weekly 3-hour class in person. Students who have enrolled in the remote education (RE) mode of FOOD3002 will participate in the weekly 3-hour classes via Zoom.

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.

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 evaluate the technical basis, advantages and limitations of new fast-reliable techniques and technologies to test food ingredients and final food products, as well as those to simulate human sensing and digestion of foods.
  • LO2. Examine and compare the properties and applications of novel and emerging food ingredients, including recent innovations in the production of Australian native foods.
  • LO3. Evaluate and distinguish new food processing technologies for a range of food industries.
  • LO4. Illustrate and critique strategies to reduce food waste and add value to food by-products.
  • LO5. Identify and interpret specific industry-relevant problems in food science and develop strategies to address these problems.
  • LO6. Create and communicate problem-solving strategies in food science.

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
GQ1 GQ2 GQ3 GQ4 GQ5 GQ6 GQ7 GQ8 GQ9
LO1         
LO2         
LO3         
LO4         
LO5         
LO6         

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

This is the first time this unit has been offered.

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.