Food Processing Systems 1

Unit Outline (Higher Education)

Level of Unit in Course

AQF Level(s) of Course

Level of Unit in Course

Introductory

Intermediate

Effective Term:

2025/05

Institute / School :

Institute of Innovation, Science & Sustainability

Unit Title:

Food Processing Systems 1

Unit ID:

SCFST2023

Credit Points:

15.00

Prerequisite(s):

(SCFST1022)

Co-requisite(s):

Nil

Exclusion(s):

Nil

ASCED:

019905

Other Change:

Brief description of the Unit

The unit provides students with an advanced knowledge of technical aspects of food processing systems from handling of ingredients through to packaging of finished product in large scale food manufacturing. Students will also develop analytical and problem solving skills in industry-related scenarios, and learn to apply theoretical principles of science and technology in different scales and conditions of food processing.

Grade Scheme:

Graded (HD, D, C, P, MF, F, XF)

Work Experience Indicator:

No work experience

Placement Component:

Supplementary Assessment:Yes

Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment

Course Level:

Learning Outcomes:

Knowledge:

K1.	Describe application of both traditional and innovative food processing techniques in food manufacturing.

K2.	Recognise the important role food ingredients play in maintaining food quality

K3.	Define and control interaction and functionality of ingredients

K4.	Demonstrate the effect of processing methods and conditions on the physico-chemical and sensory properties of food.

Skills:

S1.	Apply fundamentals of science and technology to describe changes in processing and storage of food products.

S2.	Apply fundamentals of science and technology to describe changes in processing and storage of food products.

S3.	Demonstrate ability to apply technical principles in different settings and scale of food preparation without compromises to quality.

S4.	Demonstrate the capacity to search and select best practices and innovative approaches to food processing.

Application of knowledge and skills:

A1.	Measure and characterise various quality parameters in a laboratory setting

A2.	Critically evaluate scientific data

A3.	Prepare a written report in an acceptable format using appropriate scientific language.

Unit Content:

The unit is concerned with both theoretical and practical aspects of food processing.

Topics may include:
1.Food ingredients, additives and their functionality (eg, hydrocolloids)
2.Food manufacturing utilities
3.Physico-chemical properties (eg, emulsion, texture, colour, rheological and sensory parameters) as affected by processing
4.Unit operations and unit processes (eg, thermal and non-thermal treatments)
5.Fruit and vegetable processing industries
6.Dairy industries (eg, liquid milk, powders, solid and semi-solid dairy products
7.Other Industries focusing on regional resources and priorities

Graduate Attributes:

	Learning Outcomes Assessed	Assessment Tasks	Assessment Type	Weighting
1.	K1, K2, K3, K4, S1, S2, S3, S4, A1, A2, A3	Practicals	Written report	30-50%
2.	K1, K2, K3, S4, A2, A3	Assignment	Written report	20-30%
3.	K1, K2, K3, S4, A2	Demonstrate and apply knowledge from course content in response to questions	Test	30-50%

Adopted Reference Style:

Australian Harvard ()

Professional Standards / Competencies:

Standard / Competency

Threshold Learning Outcomes - Science: Initial

Attribute			Assessed	Level
1 Understanding Science
	1.1 Demonstrate a coherent understanding of science.
		1.1.1 Articulating the methods of science and explaining why current scientific knowledge is both contestable and testable by further inquiry.	Yes	Intermediate
		1.1.2 Explaining the role and relevance of science in society.	Yes	Intermediate
2 Scientific Knowledge
	2.1 Exhibit depth and breadth of scientific knowledge.
		2.1.1 Demonstrating well-developed knowledge in at least one disciplinary area.	Yes	Intermediate
		2.1.2 Demonstrating knowledge in at least one other disciplinary area.	Yes	Intermediate
3 Inquiry and Problem Solving
	3.1 Critically analyse and solve scientific problems.
		3.1.1 Gathering, synthesising and critically evaluating information from a range of source.	Yes	Intermediate
		3.1.2 Designing and planning an investigation.	Yes	Intermediate
		3.1.3 Selecting and applying practical and / or theoretical techniques or tools in order to conduct an investigation.	Yes	Intermediate
		3.1.4 Collecting, accurately recording, interpreting and drawing conclusions from scientific data.	Yes	Intermediate
5 Personal and Professional Responsibility
	5.1 Be accountable for their own learning and scientific work.
		5.1.1 Being independent and self-directed learners.	Yes	Intermediate
		5.1.2 Working effectively, responsibly and safely in an individual or team context.	Yes	Intermediate
		5.1.3 Demonstrating knowledge of the regulatory frameworks relevant to their disciplinary area and personally practising ethical conduct.	Yes	Intermediate

Australian Qualifications Framework - Learning Outcomes: Initial

Attribute			Assessed	Level
4 Bachelor Degree (Level 7)
	4.1 Knowledge
		4.1.1 Broad and coherent body of knowledge, with depth in the underlying principles and concepts in one or more disciplines as a basis for independent lifelong learning.	Yes	Intermediate
	4.2 Skills
		4.2.1 Cognitive skills to review critically, analyse, consolidate and synthesise knowledge.	Yes	Intermediate
		4.2.2 Cognitive and technical skills to demonstrate a broad understanding of knowledge with depth in some areas.	Yes	Intermediate
		4.2.3 Cognitive and creative skills to exercise critical thinking and judgement in identifying and solving problems with intellectual independence.	Yes	Intermediate
		4.2.4 Communication skills to present a clear, coherent and independent exposition of knowledge and ideas.	Yes	Intermediate
	4.3 Application
		4.3.1 Initiative and judgement in planning, problem solving and decision making in professional practice and/or scholarship.	Yes	Intermediate
		4.3.2 Adapt knowledge and skills in diverse contexts.	Yes	Intermediate
		4.3.3 Responsibility and accountability for own learning and professional practice and in collaboration with others within broad parameters.	Yes	Intermediate