School of Chemical Engineering

FOOD3020/FOOD8020 Food Science and Technology Laboratory

SESSION 1, 2012 Contents
General Course Information Student Learning Outcomes Assessment Course Schedule Resources for Students Teaching Strategies The rationale behind the approach to learning and teaching Academic Honesty and Plagiarism Course Evaluation and Development Other Matters 2 3 4 5 5 7 7 8 9 10

Course Staff
Staff Dr Alice Lee Contact alice.lee@unsw.edu.au Chemical Sciences Building, room 708 Consultation Via email or by appointment

* Course Coordinator. Dr Lee serves as the primary contact in relation to any questions you may have regarding the course. Postgraduate demonstrators will assist during the laboratory sessions and Mr Richard Ly will manage the laboratory resources.

FOOD3020/FOOD8020 Course Outline 2011 Ver 1

General course information

Outline and aims
This course is designed to give the student an appreciation of the technologies involved in preservation and processing of the major food commodities through laboratory-based learning. Specifically, this course investigates the properties, characteristics, preservation and processing of plant and animal-derived foods such as meat, cereals, milk, eggs, sugar, seafood, fruit and vegetables, fats and oils. These commodities and their products constitute the core sectors of the food industry. The overall aim of this course is to provide a sound knowledge of the technologies involved in the handling, preservation and processing of the commodities and their products. FOOD3020/8020 is a laboratory based course that has multiple aims. These aims are: To examine the properties and processing characteristics of the main components of major food commodities; To investigate factors influencing organoleptic and keeping qualities of the commodities and their products; To gain hands-on experience in aspects of food technology relevant to the processing of food commodities; To develop ability to function in a cooperative laboratory team, both as a leader and as a member; To develop critical thinking and reasoned judgment with respect to scientific information and experimentation, To develop effective communication skills regards to scientific information in a specific style (e.g., scientific report).

Requisite knowledge and relationships to other courses

In designing this course, it is assumed that the student is familiar with the basic elements of food chemistry (e.g. structures and properties of protein, carbohydrate, and lipid) and food microbiology (e.g. properties of major groups of food poisoning and spoilage organisms) and the basic principles of unit operations in food processing (e.g. mass and energy transfer, freezing, drying, etc.). These will be frequently referred to, but will not be repeated in this course. If students encounter difficulties in understanding these concepts, they are advised to review them by consulting appropriate texts.

Target students and career prospects

This is a core course of program 3060, the 4-year Food Science and Technology program and the postgraduate by course work program in Food Science and Technology.

Course Details
FOOD3020/FOOD8020 are 6UOC courses taught concurrently with FOOD3010 (UG course) and FOOD8010 (PG course), with an average contact of 4HPW of laboratory classes.

FOOD3020/FOOD8020 Course Outline 2011 Ver 1

Student Learning Outcomes

Acquire a sound knowledge of the characteristics, preservation and processing of major food commodities
S1. an in-depth engagement with the relevant disciplinary knowledge in its interdisciplinary context PE1.1 Knowledge of science and engineering fundamentals

Through pre-lab work and laboratory reports, students will revise and strengthen knowledge of plant and animal raw materials and food preservation principles that are learnt in FOOD3010/FOOD8010.

Function effectively in a cooperative laboratory team, both as a leader and as a member

S9. the skills required for collaborative and multidisciplinary work PE3.6 Ability to function effectively as an individual and in multidisciplinary and multicultural teams, as a team leader or manager as well as an effective team member

Students will learn to function as a leader or a member in a group as part of laboratory practices. They will learn to organize, plan, execute experimental tasks and communicate results within a group.

Communicate scientific information in a specific style

S6. the skills of effective communication PE3.2 Ability to communicate effectively, with the engineering team and with the community at large

Scientific report writing is critical part of assessment in this course, to develop effective communication skills.

FOOD3020/FOOD8020 Course Outline 2011 Ver 1

Assessment
FOOD3020 Item Laboratory tests Laboratory reports Marks Due Date 30 TBA Rationale and Assessment Criteria
The laboratory tests are designed to ensure you have a good understanding of the theories and principles behind the experiments. Report writing is a skill to be acquired by students during their undergraduate years. These skills are essential in the professional undertakings of a food technologist. This assessment item is designed to develop as well as to assess your ability to retrieve and process information from literature and other sources, interpret and present experimental data, and report the findings. It forms an integral part of the learning strategies for this course.

70

One week after the completion of the practical

100 IMPORTANT NOTE

Total marks for the course

Attendance is compulsory for this course. Absence from a laboratory session (without prior special consideration) will forfeit your right to submit a laboratory report. FOOD8020 Item Laboratory tests Assignment Marks Due Date 30 TBA Rationale and Assessment Criteria
The laboratory tests are designed to ensure you have a good understanding of the theories and principles behind the experiments. Writing a professional report is a skill that would be different to writing a laboratory report. Through a process of completing an assignment, students will learn to become critical thinkers, learn to be resourceful, and develop an ability to be an independent learner. Report writing is a skill to be acquired by students during their undergraduate years. These skills are essential in the professional undertakings of a food technologist. This assessment item is designed to develop as well as to assess your ability to retrieve and process information from literature and other sources, interpret and present experimental data, and report the findings. It forms an integral part of the learning strategies for this course.

20

TBA

Laboratory reports

50

One week after the completion of the practical

100 IMPORTANT NOTE

Total marks for the course

Attendance is compulsory for this course. Absence from a laboratory session (without prior special consideration) will forfeit your right to submit a laboratory report.

FOOD3020/FOOD8020 Course Outline 2011 Ver 1

Course Schedule
Laboratory: FS&T laboratory, Chemical Sciences Building, 902-903
FOOD3010/FOOD8010 Week Week (Monday) 1 27 February 2 5 March 3 12 March 4 19 March 5 26 March 6 2 April 6 15 April 7 16 April 8 23 April 9 30 April 10 7 May 11 14 May 12 21 May Soybeans, tea, coffee Meat 2 Marine Products Preservation 2 Thermal processing Preservation 3 Low temperature Preservation 4 Traditional and new t h l i Mon 10 am 12 pm Lecture Central Lecture Block 6 Introduction to the Course Cereals 1 Cereals 3 Fruit and Vegetables 2 Dairy 1 Mid-session quiz 1 Dairy 3 Fats and oils Tue 4 6 pm Lecture Mathews Theatre B Cereals 2 Fruit and Vegetables 1 Fruit and Vegetables 3 Dairy 2 Eggs Sugar FOOD3020/FOOD8020 Tue 9-1pm Thu 9-1pm Food Lab 902-903, F10 Introduction & Fermentation of Sauerkraut Minimal Processing of Fruit and Vegetables Flour Starch Milk Eggs Mid-session break Meat 1 Meat 3 Preservation 1 Principles Preservation 1 Thermal processing Mid-session quiz 2 Preservation 3 Chemical Review ti Fats and Oils Sugar

MeatProcessingandQuality FishProcessing andQuality

High Pressure Processing Lab Quiz

Resources for Students

RECOMMENED: Potter and Hotchkiss, Food Science, Ed. V, Aspen 1998. There is no single textbook that covers all the material given in this course. The above text is one of few available that come closest to meet the requirements for both FOOD3010 and FOOD3020. It has a good coverage of the basic information of the course material but lacks depth in a number of topics. To compensate for the shortcomings, a comprehensive list of reading material available in the library follows. Christie, W.W. 1982. Lipid analysis - isolation, separation, identification and structural analysis of lipids 2nd ed. London: Pergamon Press. B574.19247/5A. Birch, G.G. 1999. Sugar: Science & technology. London: Applied Science Pub. MB664.1/21. Carter, T.C. 1968. Egg quality: a study of the hen's egg. Edinburgh: Oliver & Boyd. Clark, R.J. & Macrae, R. 1985-1988. Coffee. USA: Elsevier Applied Science Pub. MB641.3373/2

FOOD3020/FOOD8020 Course Outline 2011 Ver 1

Clifford, M.N. & Willson, K.C. 1985. Coffee: Botany, biochemistry and production of beans and beverage. London: Crom Helm. MB633.73/4. Eden, T. 1976. Tea. 3rd ed. London: Longman Pub. MB633.72/2A Fennema, O.R. ed. 1985. Food chemistry. 2nd ed. New York: Marcel Dekker. Fellow, P.J. 2000. Food processing technology: principles and practice, 2nd ed. Cambridge: Woodhead Publishing Ltd.MB664/155K Fox, P.F. 1991. Food Enzymology. Vol 2. London: Elsevier Applied Science. Garthwaite, G.A. 1992. Chilling & freezing of fish. In: Fish processing technology. New York: VCH Pub. pp89-113. Gunstone, F.D. & Norris, F.A. 1983. Lipids in foods - Chemistry, biochemistry and technology. Oxford: Pergamon Press. MB664.3/15. Harler, R.C. 1963 Tea manufacture. London: OHP. Honig, P. 1953. Principles of sugar technology. Amsterdam: Elsevier. Jackson, E.B. 1995. Sugar confectionery manufacture. 2nd ed. London: Blackie Academic & Professional. MB664.15/10. Kent, N.L. 1975. Technology of cereals with special reference to wheat. Oxford: Pergamon Press. MB664.72/1A&B. Kent-Jones, N.W. & Amos, A.J. 1957. Modern cereal chemistry. Liverpool: Northern Pub. Co. Kinsman, D.M., Kotula, A.W. and Breidenstein, B.C. eds. 1994. Muscle foods. London: Chapman and Hall. Lawrie, R.A. 1991. Meat science, 5th ed. Oxford: Pergamon Press. Lawson, H.W. 1995. Food oils and fats. Technology, utilisation and nutrition. New York: Chapman and Hall. MB664.3/24. Lees, R. and Jackson, B. 1973. Sugar confectionery and chocolate manufacture. Aylesbury: Leonard Hill. Minifie, B.W. 1989. Chocolate, cocoa and confectionery. New York: Van Nostrand Reinhold. O'Brien, R.D. 1998. Fats and oils: formulating and processing for applications. Lancaster: Technomic Pub. Co. MB664.3/30. Patterson, H.B.W. 1982. Hydrogenation of fats and oils. London: Applied Science Pub. MB665.0288/2. Rahaman, M.S. ed. 2007. Handbook of food preservation, 2nd ed. Boca Raton: CRC Press. MB664.028/41c. Sikorski, Z.E. 1990. Seafood: resources, nutritional composition and preservation. Florida: CRC Press Inc. Smith, J. 1989. Selected reading in meat science and technology. WP/1056. Smith, J. 1989. Selected reading in milk science and technology. WP/1057 and WP/1058. Pearson, A.M. 1984. Processed meats. MB664.92/68. Varnam, a.H. and Sutherland, J.P. 1995. Meat and meat products. London: Chapman and Hall. Weiss, T.J. 1983. Food oils and their uses 2nd ed. Westport Conn.: AVI Publ. Co. MB665/16B.

FOOD3020/FOOD8020 Course Outline 2011 Ver 1

Wills, R.B.H., Lee, T.H., Graham, D., McGlasson, W.B., Hall, E.G. and Joyce, D. List textbook details, including title, publisher, edition, year of publication and availability (e.g. in bookshop, UNSW library, MyCourse).

Excellent research and review articles discussing topics covered in this course are available from a range of journals. Students aiming for higher grades should consult these journals as well as chapters in the reference texts. Some of the key journals are: Food Technology Trend in Food Science and Technology Journal of Cereal Science Journal of Food Science Journal of Meat Science Food Chemistry Postharvest Biology and Technology All these journals can be accessed electronically through the UNSW Library. A comprehensive list of references useful for each of the practical is included in the laboratory notes of the manual. Students seeking resources can also obtain assistance from the UNSW Library.

Teaching Strategies
FOOD3020/8020 involves a series of laboratory sessions, covering both the theoretical as well as practical aspects of food preservation technologies. The course covers a diverse range of food commodities. Students are expected to further explore areas not discussed fully in the classes by a means of assignment. The laboratory experiments are designed to reinforce the principles covered in FOOD3010/FOOD8010, to provide an opportunity for the student to gain hands-on experiences in food technology and to function effectively in a teamwork environment. Through the various learning and teaching strategies, students will also acquire and strengthen a number of crucial generic attributes, including informal oral communication, information literacy, technical writing and teamwork.

The rationale behind the approach to learning and teaching

FOOD3020/8020 is a core course of the Food Science and Technology programs at both the undergraduate and postgraduate level. It is a laboratory-based course, concurrently run with FOOD3010/8010. The primary objective of these programs is to prepare the graduates to be competent professionals who can contribute to the advance of the food and allied industries. This will require the students to be: 1) a critical thinker with the capacity for exercising reasoned judgment; 2) a problem solver with the ability to apply knowledge and skills to deal with "real world" issues; and 3) a lifelong learner so that they can continually renew their knowledge and skills. The learning and teaching strategies adopted for this course reflect this philosophy. Not all the materials will be and cannot be taught in detail in the course. Rather, students are expected to study some of the course content by themselves and, by doing so, to learn how to distill essential information from a large and diverse collection of references. The laboratory sessions are designed in a way that students are given the opportunity to apply the principles they have learnt in FOOD3010/FOOD8010 to real food examples. Students are further given the opportunity to practice writing scientific reports, which they will frequently encounter when working in the food industry.

FOOD3020/FOOD8020 Course Outline 2011 Ver 1

Academic Honesty and Plagiarism

What is Plagiarism? Plagiarism is the presentation of the thoughts or work of another as ones own.* Examples include:

direct duplication of the thoughts or work of another, including by copying material, ideas or concepts from a book, article, report or other written document (whether published or unpublished), composition, artwork, design, drawing, circuitry, computer program or software, web site, Internet, other electronic resource, or another persons assignment without appropriate acknowledgement; paraphrasing another persons work with very minor changes keeping the meaning, form and/or progression of ideas of the original; piecing together sections of the work of others into a new whole; presenting an assessment item as independent work when it has been produced in whole or part in collusion with other people, for example, another student or a tutor; and claiming credit for a proportion a work contributed to a group assessment item that is greater than that actually contributed.

For the purposes of this policy, submitting an assessment item that has already been submitted for academic credit elsewhere may be considered plagiarism. Knowingly permitting your work to be copied by another student may also be considered to be plagiarism. Note that an assessment item produced in oral, not written, form, or involving live presentation, may similarly contain plagiarised material. The inclusion of the thoughts or work of another with attribution appropriate to the academic discipline does not amount to plagiarism. The Learning Centre website is main repository for resources for staff and students on plagiarism and academic honesty. These resources can be located via: www.lc.unsw.edu.au/plagiarism The Learning Centre also provides substantial educational written materials, workshops, and tutorials to aid students, for example, in:

correct referencing practices; paraphrasing, summarising, essay writing, and time management; appropriate use of, and attribution for, a range of materials including text, images, formulae and concepts.

Individual assistance is available on request from The Learning Centre. Students are also reminded that careful time management is an important part of study and one of the identified causes of plagiarism is poor time management. Students should allow sufficient time for research, drafting, and the proper referencing of sources in preparing all assessment items. * Based on that proposed to the University of Newcastle by the St James Ethics Centre.
Newcastle Adapted with kind permission from the University of Melbourne. Used with kind permission from the University of

FOOD3020/FOOD8020 Course Outline 2011 Ver 1

Course Evaluation and Development

Student feedback is extremely important as part of continuous quality improvement in course design and execution. This does not mean that we will accept all ideas, that may lead to a course being 'popular' or 'easy', but rather seeking objective feedbacks where valid and practicable, and acting on them to create increasingly meaningful courses. One form of feedback is gathered using the UNSW Course and Teaching Evaluation and Improvement (CATEI) Process, basically a score on performance. However, wherever possible gather more detailed, qualitative feedback through open ended survey forms, class discussions or focus groups will be preferred. Students maybe asked from time to time to participate in such course evaluation activities

Changes since the course last ran

Change
Include general report writing guides in the lab manual and give a short report writing session in the class Provide the marking guideline to improve clarity

Need for change

Students are not clear of how to write scientific report Students are not clear about the marking scheme

Identified from
Feedback

Feedback

Other Matters
Calculators are sometimes required in final exams but are no longer supplied by the university. You must provide your own accredited calculator, see university policy at:
https://my.unsw.edu.au/student/academiclife/assessment/examinations/Calculator.html

School policy on administrative matters relating to undergraduate students, including matters relating to examination procedures, and what to do in the event of illness or misadventure, may be found on the Schools website at:
http://www.che.unsw.edu.au/information-for/current-students/policies-procedures

Please also note School policy on special consideration and further assessment at:
http://www.che.unsw.edu.au/sites/default/files/special_consideration_for_illness_or_misadventure_0.pdf

Information on UNSW Occupational Health and Safety policies and expectations may be found at:
http://www.ohs.unsw.edu.au

Students who have a disability that requires some adjustment in their learning and teaching environment are encouraged to discuss their study needs with the course convener prior to, or at the commencement of the course, or with the Equity Officer (Disability) in the Equity and Diversity Unit (9385 4734). Information for students with disabilities is available at:
http://www.studentequity.unsw.edu.au

Issues to be discussed may include access to materials, signers or note-takers, the provision of services and additional examination and assessment arrangements. Early notification is essential to enable any necessary adjustments to be made.

FOOD3020/FOOD8020 Course Outline 2011 Ver 1

Changes since the Course Outline was released this semester

Changes will not ordinarily be made to Course Outlines once published, especially so for assessment structure. Sometimes, however, it may be necessary to adjust the course schedule. Such changes should be documented here. Document version
1.0

Changes made since previous version

The first version that you released this year. Note any revisions after release below, and what has changed in each case.

FOOD3020/FOOD8020 Course Outline 2011 Ver 1

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