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FOOD1130 - The Food Industry: Professional Perspective and PracticeSESSION 2, 2006
Academic staff
Julian will be responsible for the coordination of this course in 2006. OutlineThis course is divided essentially into two parts. The first part, a series on-line discussions (in lieu of lectures), will consider technical issues covering the breadth of food science and technology, in the context of a company producing a selected food product. While this course does stand alone, it builds on aspects of primary food processing covered in FOOD1120 Introduction to Food Science, and provides a conceptual foundation for core FOOD courses covered in years 2, 3 and 4. The second part covers theoretical concepts of, and provides opportunity to practice generic skills (also known as portable or transferable skills, or graduate attributes) including, in particular, communication skills in various forms, and group/teamwork and networking. Collectively, the course introduces students to the people, the science and skills associated with practice of the profession of Food Science and Technology. ObjectivesAfter completing this course successfully, students should:
PrerequisitesThere are no formal prerequisites for this course, although a fundamental knowledge of science would be useful, and a love of food wouldn't hurt! Completion of FOOD1120 provides a good foundation of technical knowledge as well as providing opportunities to engage in skills-based activities dealt with more extensively in FOOD1130. Target students and career prospectsGiven its generic nature and the accessibility of food as a technical topic, almost any student in the sciences would find this course both interesting and of great value. Whether development or enhancement is the aim, generic skills are not only crucial to success in tertiary study, but are also highly valued by employers. StructureThe course consists of:
AssessmentIn FOOD1130, students have a choice of grading system; you may opt to receive a mark and grade (e.g. 76 DN) or a qualitative grade (Satisfactory - SY, or Fail - FL). You must make this decision in Week 1, as membership of groups for assignment work will, in part, be governed by this choice. Why this system? The focus of much of this course is on process rather than product, especially with respect to the development of skills. Note though that even if you opt for qualitative grading, you MUST still complete all assessment tasks to a satisfactory level. The weighting of the assessment tasks appear below, with each assesment task explained in detail later in the course outline.
To pass the course, students MUST complete satisfactorily or obtain a pass mark for each and ALL of the assessment
items. The assessment items are explained in more detail later in the course outline. Much of the content and value of this course derives from development of concepts and skills during class sessions. Also, there is heavy reliance on group work and peer feedback. Participation in a number of these activities WILL be monitored. Collectively, these important activities make attendance crucial. Regardless of marks obtained for the graded assessment tasks, failure to engage in these activities are grounds for a reduction in mark and grade, or even failure in this course. Texts and reference materialsThere is no single textbook that covers either the spectrum of technical lectures or the generic skills lectures in this course. For selected classes, appropriate reference material will be provided, either as hard copy or on-line, and reference texts will be suggested. Program of class sessionsThe dates and respective lecture/tutorial/performance topics are listed below. The week-to-week structure of the classes appears above. Up to four of the scheduled/timetabled class sessions will be used in some weeks, though the contact for any individual student will be no more than 6 hours per week, on average, through the semester. For example, there will be a need to utilise additional class sessions to accommodate all student seminars, but each student will be expected to attend only two such sessions each week.
Key to staff:
Assessment ItemsAn explanation of each of the assessment tasks follows: 2. Seminar 2 - presentation 3. On-line discussions and exercises; 'homework' There will be activities that need to be completed prior and/or subsequent to a number of classroom sessions, as well as active participation by all members of the class in the classroom itself. Evidence of your completion of the task as well as attendance at class for those sessions will be monitored as assessmenr of this task. 5. Team/group exercise 6. Data analysis and report-writing Course administrationNote that many of the administrative policies of the School relating to courses of study can be found on the School site (LINK). That link makes further reference to UNSW policies. Some of these policies are expanded below. Attendance and absenceThe School policies on attendance at classes and absence from or failure to submit assessment tasks reflect the policies provided in the UNSW Student Guide 2005. Students who fail to attend at least 80% of classes may be refused permission to sit for examinations or other forms of assessment. Consideration of non-attendance at classes and/or non-completion of assessment tasks will be given to students who experience genuine and properly documented cases of hardship, such as recent bereavement or serious illness. The process by which consideration is granted is documented in the UNSW Student Guide 2005. Submission of assignmentsAssignments must be submitted by the due date, unless another date is negotiated with the academic coordinator of the course. Assignments should be submitted with a completed assignment cover sheet, available from the Food Science and Technology office, or via the link on the home page of the Food Science Web site. In general, assignments should be submitted to the School Office by 9am on or before the due date, where they will be stamped to indicate receipt and then placed by a member of the administrative staff into the mailbox of the relevent academic staff member. For FOOD2330/2367, given the size of the team assignment and the need for peer review, it is more appropriate to submit during the class sessions in Week 13 for distribution to another group. Academic misconduct (plagiarism)Plagiarism is defined as the presentation of the thoughts or work of another as one's own.* Examples include:
Submitting an assessment item that has already been submitted for academic credit elsewhere may also be considered plagiarism. Knowingly permitting your work to be copied by another student may also be considered to be plagiarism. 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. Students are reminded of their rights and responsibilities in respect of plagiarism, as set out in the University Undergraduate and Postgraduate handbooks, and are encouraged to seek advice from academic staff whenever necessary to ensure they avoid plagiarism in all its forms. The Learning Centre website is the central University online resource for staff and student information on plagiarism and academic honesty. It can be located at the following site: LINK. The Learning Centre also provides substantial educational written materials, workshops, and tutorials to aid students, for example, in:
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. Participation in online discussionsWhen participating in on-line discussions, as in classroom discussions, maintain an attitude of respect, and principles of equity and diversity in your postings. Do NOT intentionally post comments that may be viewed as inappropriate by staff or students. |
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URL:
http://www.foodscience.unsw.edu.au |
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