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FOOD1120 - Introduction to Food Science
SESSION 1, 2006
- Course staff
- General course information
- Assessment
- Weighting of assessment tasks
- Details of tasks
- Progress examinations
- Practical examination
- Final examination
- Lecture and laboratory program
- Resources
- Course administration
- Attendance
- Late submission
- Plagiarism
Course staff
| Name |
Location |
Phone |
Fax |
Email |
| Dr Jane Paton |
Room 113
Building C8a |
9385 4368 |
9385 5931 |
j.paton@unsw.edu.au |
Dr Paton is the convenor for the course, and serves as the primary contact in relation
to any questions you may have regarding the course.
Other staff members from Food Science and Technology will be involved in the
presentation of lectures.
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General course information
Outline
This course will explore the role of food in respect to its historical,
nutritional, social, environmental and industrial contexts. It will investigate
the management of food quality and safety, explore the processes involved in
food production, encompassing processes at the farm level and during primary
production and the science and physics of food production.
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Student Learning Outcomes
At the end of this course, the student will be able to:
- Discuss how food has been a catalyst for the development of society as we know it today
- Discuss the importance of food and nutrition to human physiology
- Relate factors associated with the harvest of foods to the final quality and storage
life of food
- List and discuss the techniques used in the management of food
quality and safety.
- Appreciate the scientific basis of food production.
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Teaching Philosophy and Strategy
While some students have been exposed to certain aspects of Food Science and
Technology, many students may still be unsure of what Food Science and
Technology encompasses. This course will introduce students to to
fundamental principles underlying food production and allow students to
experience aspects of courses that they will meet in the later years of the Food
Science and Technology program. This course will also be of interest to
students who wish to understand how food they consume daily is produced, how
quality of food is maintained and how the safety of food is achieved. Requisite knowledge and relationships to other courses
There are no formal prerequisites for this course. This course can be a
stand-alone course for non-Food Science and Technology or the first Food Science
and Technology course in programs 3060 and 3970.
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Target students and career prospects
Students undertaking any studies relating to food or human behaviour with
respect to food acceptance and food consumption patterns.
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Structure
Course value: 6 unites of credit. The course consists of:
- 2 hours/week lecture, Monday 1-3 pm, Room CLB1.
- 2 hours/week lecture, Tuesday 3-5 pm, Old Main Building, Room 149.
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Assessment
Weighting of assessment tasks
| Item |
Weighting |
| Individual assignment |
35% |
| Class quizzes |
25% |
| Examination |
40% |
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Texts and reference materials
Students will be required to obtain a copy of the following text:
Hutton, T. (2004) Food Preservation: an introduction. Key Topics in Food
Science and Technology, No. 9. Chipping Camden, Campden and Chorleywood
Food Research Association Group. ISBN 0 905942 69 8.
Copies will be available at UNSW Coop Bookshop and UNSW Library.
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Lecture Program
| Date |
Lecture
topic/s |
| 27 Feb |
Introduction: Food
in History (JEP) |
| 28 Feb |
Food in History (JEP) |
| 6 Mar |
Food and Physiology
(JA) |
| 7 Mar |
Food and Physiology
(JA) |
| 13 Mar |
Food Rules!! (KAB) |
| 14 Mar |
Food Dynamics (JA) |
| 20 Mar |
Food Microbiology -
"The Good ... (GHF) |
| 21 Mar |
Library Tutorial |
| 27 Mar |
Food Microbiology -
"The Bad and the Ugly ... (JMC) |
| 28 Mar |
Library Task * |
| 3 Apr |
Food and the
Environment (JEP) |
| 4 Apr |
Business Top 10
(JEP) |
| 10 Apr |
Food Production -
from farmgate to plate (JEP) |
| 11 Apr |
Food Production -
from farmgate to plate (JEP) |
| 14-23 Apr |
RECESS |
| 24 Aor |
Food Production -
frm farmgate to plate (JEP) |
| 25 Apr |
Anzac Day |
| 1 May |
Food Production -
from farmgate to plate (JEP) |
| 2 May |
Managing the quality
and safety of foods (JEP) |
| 8 May |
Managing the quality
and safety of foods (JEP) |
| 9 May |
Managing the quality
and safety of foods (JEP) |
| 15 May |
Managing the quality
and safety of foods (JEP) |
| 19 May |
Managing the quality
and safety of foods (JEP) |
| 22 May |
Managing the quality
and safety of foods (JEP) |
| 23 May |
Managing the quality
and safety of foods (JEP) |
| 29 May |
Science of food (JEP) |
| 30 May |
Science of food (JEP) |
| 5 Jun |
Science of food (JEP) |
| 6 Jun |
Science of food (JEP) |
* Map for computer labs for Library Tutorial
can be found at info.library.unsw.edu.au/biomed/about/level2mbmap.html.
Students should meet in front of information desk at 3:00 pm promptly.
Contact: Contact with
students with respect to issues relating to the course will be via e-mail.
Students should check e-mail (z<your studentID>@student.unsw.edu.au).
JEP = Dr Jane Paton
JA = Dr Jayashree
Arcot
KAB = Professor
Ken Buckle
JMC = A/Professor
Julian Cox
GHF = Professor
Graham Fleet
Attendance and absence
The policies in Food Science and Technology on attendance at classes
and absence from or failure to submit assessment tasks reflect the
policies provided in the UNSW Student Guide 2006. Students
who fail to attend at least 80% of classes may be refused permission
to sit for examinations or marking/grading of 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 2006.
Equity and Diversity
Students with disabilities that may affect their ability to learning or
participate actively within the teaching environment are advised to discuss
their needs with the course coordinator or the Equity Officer (Disability)
in the Equity and Diversity Unit (9385-4734 or www.equity.unsw.edu.au/disabil.html).
Issues such as access to material, additional exam and assessment
arrangements etc should be discussed as early as possible to enable any
adjustments to be made.
Submission of assignments
Assignments 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
CEIC School website, and placed into the assignment box located outside of the
CEIC School Office (room 317) on 3rd floor of the Applied Science Building.
Academic misconduct (plagiarism)
Plagiarism policy
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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. **
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:
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.
** Adapted with kind permission from the University of Melbourne. |
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