Food3010Food Preservation Chemical Sciences 代写

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Food3010Food Preservation  Chemical Sciences 代写

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School of Chemical Sciences and Engineering
Food3010Food Preservation:
Principles and Application
SESSION 1, 2017
General Course Information  2
Student Learning Outcomes  3
Assessment  3
Course Schedule  4
Resources for Students  4
Teaching Strategies  6
The rationale behind the approach to learning and teaching  6
Academic Honesty and Plagiarism  7
Course Evaluation and Development  8
Other Matters  8
Course Staff
Contact  Consultation
A/Prof. Jian Zhao
Chemical Sciences Building, room 814
Via email or by
Associate Professor Zhao is the course coordinator and primary contact in relation to any
questions you may have regarding the course. There will be one or two tutors appointed
for this course, and you may contact them for matters related to the technical content of
the lectures and tutorials and marking of the quizzes.
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General course information
Outline and aims
This course is designed to give the student an appreciation of the technologies involved
in the preservation and processing of major food commodities. Specifically, this course
investigates the characteristics, preservation and processing of meat, cereals, milk,
eggs, sugar, marine products, fruit and vegetables, fats and oils, coffee and tea, and
products made from these commodities. These commodities and their products
constitute the core sectors of the food industry. Furthermore, this course will also
investigate the principles and application of the major food preservation methods
including heat and cold processing, dehydration, chemical preservation and hurdle
The overall aim of this course is to provide the student a sound knowledge of the
technologies involved in the handling, preservation and processing of the commodities
and their products. More specifically, our aims are:
•  to examine the properties and processing characteristics of the main components
of major food commodities;
•  to study methods and techniques used in the food industry for extending the
storage and/or shelf-life of these commodities;
•  to study methods and equipment used in commercial operations for
manufacturing food products based on these commodities; and
•  to investigate factors influencing organoleptic and keeping qualities of the
commodities and their products.
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.
This course runs concurrently with Food3020/8020 Food Technology Laboratory, in
which students will make and assess the quality of a number of foods and food
ingredients. By doing so, students will reinforce the concepts they have learnt in this
course and gain ‘hands-on’ experience in aspects of food technology relevant to the
processing of food commodities.
Target students and career prospects
This is a core course of program 3060, the 4-year program in Food Science and
Technology, the general Bachelor of Science program (major in Food Science and
Nutrition) and the MAppSc (Food Science and Technology) program. However, it may
also be of interest to students from a diversity of programs such as nutrition, dietetics
and industrial chemistry.
Course Details
This is a 6UOC course taught concurrently with Food3020, with average contact of 4HPW
including lecture classes and tutorial sessions.
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Student Learning Outcomes
Acquire a sound knowledge of the characteristics, preservation and processing of major food commodities
S1: Understanding of discipline in interdisciplinary
Students are assessed based on their depth of
knowledge in the chemistry, microbiology, processing
and preservation of major food commodities.
PE1.3: In-depth knowledge of discipline
Describe the major factors that can affect the quality of the commodities and their products
S4: Able to apply knowledge & skill to problem
Students are assessed based on their depth of
understanding of the intrinsic and extrinsic factors
that can affect the quality of major food commodities
and their products
PE1.1: Comprehensive theory-based
Explain the principles of major food preservation methods and apply the principles in “real world” situations
S2: Capable of independent & collaborative
Students are required to study the reading materials
on their own
PE3.3: Creative, innovative & proactive
Exercise critical judgment with respect to scientific information
S7: Information literate  Students are required to submit a major literature
review as part of the assessment
PE3.4: Professional use & management of
Communicate scientific information in a specific style
S6: Capable of effective communication  Students are required to submit a major literature
review as part of the assessment
PE3.2: Effective oral & written communication
Item  Marks Due Date  Rationale and Assessment Criteria
Class quizzes*  20  Week 5 & 10  There will be two class quizzes, each of approximately 30-40 min,
which will consist mostly of simple short-answer questions, based
on the lectures. It is designed to engage you with the content in
the technical lectures themselves, and complement other
learning activities that extend from the lecture material.
10  Week 3, 7, 9
and 11
There will be 4 tutorial quizzes, each of about 15-20 min, which
will consist of simple answer questions, based on lecture and
tutorials. They are designed to encourage you to participate in
tutorials and engage you with the content in the lectures and
tutorials themselves.
20  Week 11  Information retrieval, processing, interpretation and
summarisation are a crucial set of skills for a food technology
graduate. These skills are essential in the professional
undertakings in the food industry. This assessment item is
designed to develop as well as to assess your ability in these
skills. It forms an integral part of the learning strategies for this
You are required to submit a literature review of approximately
5,000 words on one of the following topics:
• Antioxidants in tea (or coffee, chocolate, fruit and vegetables)
and their potential health benefits
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• Recent advances in the processing of whey proteins
• Recent advances in non-thermal food processing technologies
• Safety and quality issues associated with minimally processed
fruits and vegetables
• Recent advances in meat tenderisation techniques
• Recent advances in the manufacture of gluten free bread
• Recent development in the assessment of cereal and flour
Assessment is based on the depth of understanding of the topic as
evidenced by linking ideas together, and on the breadth of
original literature cited in the review. Students are reminded not
to copy sections from books, reviews or other published sources.
This is plagiarism and will result in penalty in accordance with the
University’s anti-plagiarism policy. Students should also not rely
heavily on paraphrasing, which is a form of plagiarism and will
result in severe reductions in marks.
More information on the assignment including a tutorial on
literature review will be given during lectures.
Final exam*  50  Exam period  A final exam is given because the course learning outcomes
include a significant level of technical learning which can be
effectively assessed in an exam environment and because exams
have high reliability. It is primarily designed to align with UNSW
graduate attributes 2 and 3. The final examination is designed to
assess your knowledge and ability in the following three crucial
areas: your familiarity with the basics of the food commodities
and their products; your depth of knowledge of the fundamental
concepts covered in the course and your ability to integrate these
concepts into short essays and to discuss the relevant issues in a
clear and concise manner.
100  Total marks for the course
IMPORTANT NOTE: To pass the course, you must meet two criteria as follows:
1. Your total marks for the course, calculated by summing all component marks,
must be at least 50; and
2. You must achieve at least 46% in the final exam.
Furthermore, there are may be additional questions in the Quizzes and Final Exam
for postgraduate students.
Lecture Schedule
Week  Tue 12 – 2 pm
Old Main Building 229
Friday 3 - 5 pm
Red Centre Theatre
Introduction to the Course
Cereals 1
Cereals 2
Cereals 3  Fruit and Vegetables 1
Fruit and Vegetables 2  Fruit and Vegetables 3
Dairy 1
Dairy 2
5 Dairy 3
Mid-session quiz 1
Fats and oils Sugar
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Soybeans, tea, coffee, cocoa  Meat 1
14 - 23 April  Mid-session break
Meat 2  Meat 3
9 Marine Products  Preservation 1
10 Preservation 2
Thermal processing
Preservation 3
Thermal processing
Mid-session quiz 2
Preservation 4
Low temperature
Preservation 5
Chemical preservatives
Preservation 6
Traditional and new technologies
Resources for Students
REQUIRED: Potter and Hotchkiss, Food Science, Edn 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. 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 is
provided as follows.
Cereal science and technology
Delcour, J.A. & Hoseney, R.C. 2009. Principles of Cereal Science and Technology. AACC
Kulp, K., Joseph G. & Ponte, J.G. (ed) 2000. Handbook of Cereal Science and
Technology, 2 nd ed. Marcel Dekker Inc.
Stanley P., Cauvain, S.P. & Young, L.S. 2007. Technology of Breadmaking, 2 nd ed.
MacRitchie, F. 2010. Concepts in Cereal Chemistry. Taylor & Francis.
Serna-Saldivar, S. O. 2010. Cereal Grains: Properties, Processing, and Nutritional
Attributes. Taylor & Francis.
Dairy science and technology
Walstra, P., Wouters, J.T.M. & Geurts, T.J. 2006. Dairy Science and Technology, 2 nd ed.
Taylor & Francis.
Tamime, A.Y. (ed.) 2009. Dairy Fats and Related Products. Blackwell Publishing Ltd.
Roginski, H., Fuquay, J.W. & Fox, P.F. 2002. Encyclopaedia of Dairy Science. Academic
Fox, P.F., McSweeney, P.L.H., Cogan, T.M. & Guinee, T.P. (eds.) 2004. Cheese:
Chemistry, Physics, and Microbiology. Vol. 1, General Aspects. Elsevier.
Fox, P.F., McSweeney, P.L.H., Cogan, T.M. & Guinee, T.P. (eds.) 2004. Cheese:
Chemistry, Physics, and Microbiology. Vol. 2, Major Cheese Groups. Elsevier.
Park, Y.W. (ed.) 2009. Bioactive Components in Milk and Dairy Products.
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Fruit and vegetables
Thompson, A.K. 2003. (ed.) Fruit and Vegetables: Harvesting, Handling and Storage.
Blackwell Publishing.
Barkai-Golan, R. (ed.) 2001. Postharvest Diseases of Fruits and Vegetables:
Development and Control. Elsevier.
Watson, R.R. & Preedy, V.R. (eds.) 2009. Bioactive Foods in Promoting Health: Fruits
and Vegetables. Academic Press.
Martín-Belloso, O. & Fortuny, R.S. (eds.) 2011. Advances in Fresh-Cut Fruits and
Vegetables Processing. CRC Press.
Hui. Y.H. (ed.) 2006. Handbook of Fruits and Fruit Processing. Blackwell Publishing.
Nirmal K. & Sinha, N.K. (eds.) 2011. Handbook of Vegetables and Vegetable Processing.
Meat Science
Lawrie, R.A. 1998. Lawrie’s Meat Science, 6 th ed. Woodhead Publishing Ltd.
Cambridge, UK.
Warriss, P.D. 2010. Meat Science: An Introductory Text, 2 nd ed. CABI, UK.
North American Meat Processors Association. 2007. The Meat Buyer's Guide: Beef,
Lamb, Veal, Pork and Poultry. Wiley.
Tarté, R. (ed.) 2009. Ingredients in Meat Products: Properties, Functionality and
Applications. Springer.
Toldrá, F. (ed.) 2010. Handbook of Meat Processing. Wiley-Blackwell.
Seafood and eggs
Sen, D.P. (ed.) 2005. Advances in Fish Processing Technology. Allied Publishers Private
Hall, G. (ed.) 2011. Fish Processing: Sustainability and New Opportunities.
Alasalvar, C., Miyashita, K. & Shahidi, F. (eds.) 2011. Handbook of Seafood Quality,
Safety and Health Applications. Wiley-Blackwell.
Stadelman, W.J. & Cotterill, O.J. 1995. Egg Science and Technology. The Haworth Press.
Lipids, sugar and confectionary
Akoh, C.C. & Min, D.B. 2008. Food Lipids: Chemistry, Nutrition and Biotechnology. CRC
O'Brien, R.D. 1998. Fats and Oils: Formulating and Processing for Applications.
Technomic Pub. Co.
Birch, G.G. 1999. Sugar: Science & technology. Applied Science Pub.
Afoakwa, E.O. 2011. Chocolate Science and Technology. Wiley-Blackwell.
Edwards, W.P. 2000. The Science of Sugar Confectionery. Royal Society of Chemistry
Coffee, tea and soybean
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Wintgens, J.N. (ed.) 2009. Coffee: Growing, Processing, Sustainable Production: A
Guidebook. Wiley-VCH.
Cu. Y. (ed.) 2012. Coffee: Emerging Health Effects and Disease Prevention.
Ho, C., Lin, J. & Shahidi, F. 2008. Tea and Tea Products: Chemistry and
Health-Promoting Properties. CRC Press.
Liu, K. 1997. Soybeans: Chemistry, Technology and Utilization. Aspen Publication.
Endres, J.G. 2001. Soy Protein Products: Characteristics, Nutritional Aspects, and
Utilization. American Oil Chemists' Society Press.
Food Preservation
Fellow, P.J. 2000. Food Processing Technology: Principles and Practice, 2nd ed.
Cambridge: Woodhead Publishing Ltd.
Rahaman, M.S. (ed.) 2007. Handbook of Food Preservation, 2nd ed. CRC Press.
Tewari, G. & Juneja, V. K. (eds.) 2007. Advances in Thermal and Non-thermal Food
Preservation. Blackwell Publishing.
Tucker, G.S. (ed.) 2008. Food Biodeterioration and Preservation. Blackwell Publishing.
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.
Students seeking resources can also obtain assistance from the UNSW Library.
Teaching Strategies
FOOD3010/8010 involves a series of technical lectures, covering both the theoretical as
well as practical aspects of food preservation technologies. Because the course covers a
diverse range of food commodities, topics discussed in the lectures will be selective.
Students are expected to further explore areas not discussed fully in the classes by
studying reference materials. The literature review assignment is a part of this teaching
strategy. Through the various learning and teaching strategies, students will also
acquire or strengthen a number of crucial generic attributes, including formal written
communication, information literacy and scientific writing.
The rationale behind the approach to learning and teaching
Food3010/8010 is a core course of the various Food Science and Technology programs
at both the undergraduate and postgraduate level. The primary objective of these
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programs is to prepare the graduates to be competent professionals who can help
advance 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 taught in the lectures in detail. Rather, students are expected to study some of
the course content by themselves and, by doing so, learn how to distil essential
information from a large and diverse collection of references. Students are further
given the opportunity to practice scientific writing in the format of a literature review.
Such skills in information retrieval, processing, interpretation and summarisation are
crucial for a food technologist as these skills are frequently required in professional
undertakings in the food industry.
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Academic Honesty and Plagiarism
What is Plagiarism?
Plagiarism is the presentation of the thoughts or work of another as one’s own.* Examples
•  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 person’s assignment
without appropriate acknowledgement;
•  paraphrasing another person’s 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
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:
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. Used with kind permission from the University of
Food3010Food Preservation  Chemical Sciences 代写
† Adapted with kind permission from the University of Melbourne.
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Course Evaluation and Development
Student feedback is extremely important as part of continuous quality improvement in
course design and execution. This doesn't mean accepting all ideas, that might lead to a
course being 'popular' or 'easy', but rather seeking and, where valid and practicable,
acting on feedback 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 it is preferable to
gather more detailed, qualitative feedback through open ended survey forms, class
discussions or focus groups. Students maybe asked from time to time to participate in
such course evaluation activities.
Changes since the course last ran
Change  Need for change  Identified from
Tutorial quizzes are included as an additional
assessment item.
Tutorials are to be run the first time in 2012
and the quizzes are to encourage students to
participate in the tutorials.
Student 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:
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 School’s website at:
Information on UNSW Occupational Health and Safety policies and expectations may be
found at:
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:
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.
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.
Changes made since previous version
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Food3010Food Preservation  Chemical Sciences 代写