Food3010Food Preservation Chemical Sciences 代写

Food3010Food Preservation  Chemical Sciences 代写

template version 2008.1 1 School of Chemical Sciences and Engineering Food3010Food Preservation: Principles and Application SESSION 1, 2017 Contents 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 Staff Contact  Consultation A/Prof. Jian Zhao jian.zhao@unsw.edu.au Chemical Sciences Building, room 814 Via email or by appointment 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. template version 2008.1 2 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 technology. 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. template version 2008.1 3 Student Learning Outcomes Acquire a sound knowledge of the characteristics, preservation and processing of major food commodities S1: Understanding of discipline in interdisciplinary context 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 solving 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 understanding Explain the principles of major food preservation methods and apply the principles in “real world” situations S2: Capable of independent & collaborative enquiry Students are required to study the reading materials on their own PE3.3: Creative, innovative & proactive demeanour 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 information 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 Assessment WARNING: THIS COURSE REQUIRES YOU TO MEET TWO CRITERIA TO PASS. MAKE SURE YOU READ THIS SECTION VERY CAREFULLY. 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. Tutorial quizzes 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. Literature review 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 course. 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 template version 2008.1 4 • 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 quality 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 1 Introduction to the Course Cereals 1 Cereals 2 2 Cereals 3  Fruit and Vegetables 1 3 Fruit and Vegetables 2  Fruit and Vegetables 3 4 Dairy 1 Dairy 2 5 Dairy 3 Eggs Mid-session quiz 1 6 Fats and oils Sugar template version 2008.1 5 7 Soybeans, tea, coffee, cocoa  Meat 1 14 - 23 April  Mid-session break 8 Meat 2  Meat 3 9 Marine Products  Preservation 1 Principles 10 Preservation 2 Thermal processing Preservation 3 Thermal processing Mid-session quiz 2 11 Preservation 4 Low temperature Preservation 5 Chemical preservatives 12 Preservation 6 Traditional and new technologies Review 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 International. 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. Springer. 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 Press. 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. Wiley-Blackwell. template version 2008.1 6 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. Wiley-Blackwell. 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 Ltd. Hall, G. (ed.) 2011. Fish Processing: Sustainability and New Opportunities. Wiley-Blackwell. 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 Press. 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 template version 2008.1 7 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. Wiley-Blackwell. 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 template version 2008.1 8 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. template version 2008.1 9 Academic Honesty and Plagiarism What is Plagiarism? Plagiarism is the presentation of the thoughts or work of another as one’s 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 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 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. Used with kind permission from the University of Newcastle
Food3010Food Preservation  Chemical Sciences 代写 † Adapted with kind permission from the University of Melbourne. template version 2008.1 10 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: https://my.unsw.edu.au/student/academiclife/assessment/examinations/Calculator.ht ml 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: http://www.chse.unsw.edu.au/current/ug_school_policy.html Information on UNSW Occupational Health and Safety policies and expectations may be found at: http://www.riskman.unsw.edu.au/ohs/ohs.shtml 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.equity.unsw.edu.au/disabil.html 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. Document version Changes made since previous version 1.0  Release version Food3010Food Preservation  Chemical Sciences 代写