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| Name | Location | Phone | Fax | |
| Dr Janet Paterson | Room 709, Applied Science | 9385 5355 | 9385 5966 | j.paterson@unsw.edu.au |
| Dr Jane Paton | Room 113, Bldg C8a | 9385 4368 | 9385 5966 | j.paton@unsw.edu.au |
| Dr Andrew Smith | Room 417, Applied Science | 9385 7989 | 9385 5966 | andrew.smith@unsw.edu.au |
Dr Jane Paton is the convenor for the course, and serves as
the primary contact in relation to any questions you may have regarding
the course. As Dr Paton will be on long service leave from March
22, all enquiries after that date should be directed to Dr Paterson.
Mr Gary Kennedy also is a guest lecturer in this subject.
This course will investigate food production processes, in particular the primary processing of many food commodities, and methods used to extend the storage life and quality of foods.
Students who take part in this course, will:
Students undertaking any studies relating to food.
The course consists of:
| Item | Weighting |
| Examination | 50% |
| Class quizzes | 10% |
| Laboratory assessment | 40% |
To pass the course, it is necessary to pass both the examination and laboratory components.
The quiz and laboratory marks will be combined to form a class mark (50%). If the final mark is less than 50%, then the class mark and exam weightings will be determined using the following formula:
If A = class mark and B = exam mark; then the composite mark = [(AxB) + B x (100-B)] / 100
That is, as the exam mark decreases below 50%, the laboratory weighting is progressively reduced.
Students failing the exam or laboratory (or both) will receive a grade of UF (unsatisfactory fail).
| Week | Wednesday 9am - 3pm | Thursday 1-4pm |
| 1 | From Week 3, students will be divided into two laboratory groups and will attend laboratory classes in alternate weeks. The laboratory will be available from 9am to 4pm. Prcatical exercises may take variable amounts of time to complete. | Lecture topics: |
| 2 | Proteins/emulsifiers (JEP)* | |
| 3 | Eggs (JEP) | |
| 4 | Fruit and vegetables (JEP) | |
| 5 | Dairy (JEP) | |
| 6 | Marine (JEP) | |
| 7 | Cereals (JEP) | |
| 8 | Sugar (JEP) | |
| 9 | Soybeans, tea, cofee, cocoa (JEP) | |
| 10 | Meat (GK) | |
| 11 | Lipids (AS) | |
| 12 | Food Preservation (JLP) | |
| 13 | ||
| 14 |
GK, Gary Kennedy (Guest Lecturer)
JEP, Jane Paton
JLP, Janet Paterson
AS, Andrew Smith (CEIC)
*Although Dr Paton will be on long service leave, she will continue to give lectures. Her lecture blocks will be 2 hours long, while other lectures will be 3 hours in duration.
Contact with students with respect to issues relating to the course will be via e-mail. Students are expected to check their official e-mail address (e.g. z1234567@student.unsw.edu.au) on a daily basis.
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 2007. 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 2007.
Assignments must be submitted by the due date, unless another date is negotiated with the academic coordinator of the course. Assignments MUST be submitted ONLY with a completed assignment cover sheet, available from the ChSE School website (LINK), and placed into the assignment box near the School Office on the 3rd floor of the Applied Science Building (F10).
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 contact the Equity and Diversity Unit by telephone, on 93854734, or by email equity-diversity@unsw.edu.au. Issues such as access to material, additional exam and assessment arrangements should be discussed as early as possible to enable any adjustments to be made.
Plagiarism is 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 (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.
**Adapted with kind permission from the University of Melbourne.
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URL:
http://www.foodscience.unsw.edu.au |
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