Plant Based Foods 281_2011

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CRICOS (Perth - 00301J) (Sydney - 02637B)

Department of Nutrition, Dietetics and Food Science

School of Public Health

UNIT OUTLINEStudy Period 1, 2011

Unit Code 303494

Plant Based Foods 281

Unit CoordinatorProf Vijay Jayasena


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Table of Contents

INTRODUCTION ............................................................................................................................. 3

ESSENTIAL ADMINISTRATIVE INFORMATION ........................................................................... 3

TEACHING STAFF .......................................................................................................................... 4

UNIT COORDINATOR .................................................................... Error! Bookmark not defined.

UNIT SYLLABUS ............................................................................................................................. 4

LEARNING OUTCOMES ................................................................................................................ 4

LEARNING ACTIVITIES .................................................................................................................. 4

STUDENT FEEDBACK ................................................................... Error! Bookmark not defined.

LEARNING RESOURCES .............................................................................................................. 5

TEXT BOOKS .................................................................................................................................. 5

ASSESSMENT DETAILS ................................................................................................................ 6

Assessment Summary ................................................................................................................. 6

Assignment Collection ................................................................................................................. 7

Referencing Style ......................................................................................................................... 7

Guidelines for Submission: .......................................................................................................... 7

Assignment Marking..................................................................................................................... 7

Plagiarism Monitoring - (include this section if it applies) ............................................................ 7

STUDENTS RIGHTS AND RESPONSIBILITIES ........................................................................... 8

ADDITIONAL INFORMATION ......................................................................................................... 8

Telephone Contacts: .................................................................................................................... 8

Deferrals ....................................................................................... Error! Bookmark not defined.

Examinations ................................................................................ Error! Bookmark not defined.

UNIT STUDY CALENDAR .............................................................................................................. 9


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INTRODUCTION

The unit outline gives you important information about the general aims of the unit, texts andreferences, and details about the assessment, including allocation of marks, grading criteria andsubmission dates. You are required to read and understand the expectations outlined in thisdocument. Study it carefully, paying particular attention to method of instruction, class times,assessment instructions and submission dates. Information contained in this Unit Outlinespecifies the requirements for this unit and explains your rights and responsibilities in relation toCurtin University of Technology.

ESSENTIAL ADMINISTRATIVE INFORMATION

Unit Title Cereal and Plant Science 281

Unit Study Package Number 303494

Unit Coordinator Prof Vijay Jayasena

Teaching Area School of Public Health

Credit Value 25

Mode(s) of study Internal

Co-, Pre- and Anti-requisites

Additional requirements

Core Unit status If you are taking this unit as a required (core) unit in yourcourse of study, you may be terminated from your course ofstudy if you fail this unit twice.

Result Type Grade and Mark

Ancillary Fees and Charges All fee information can be obtained through the Fees Centre.Visit http://www.fees.curtin.edu.au/ for details.

School Website This unit is available through Blackboard. Blackboard can beaccessed through the OASIS portal: http://oasis.curtin.edu.auFor further information on how to access OASIS and WebCTplease refer to StartUp/Online learning:http://www.startup.curtin.edu.au/

Faculty or School Website School of Public Health Website:http://www.publichealth.curtin.edu.auThe SoPH website endeavors to supply students with the tools

they need to complete their course as well as keep them up todate with news and events.

Tuition Pattern 1 x 2 hour lectures

1 X 2 hour - tutorial, laboratory, field trips


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UNIT COORDINATOR AND TEACHING STAFF

The unit coordinator and lecturer for this unit and his contact details are below:

Your lecturer: Prof Vijay Jayasena

Email: [email protected]

Phone: 9266 7530

Fax: 9266 2958

Building: 400

Room: 357

Contact Hours:By appointment. Please call or email for anappointment

The teaching staff will assist you with your learning and any problems or difficulties you may be

experiencing while undertaking this unit. They will also mark your assignments and providefeedback in relation to your progress in this unit.

If you leave a message or send and an email to the lecturer, allow for a response time of 5working days.

Note: When contacting the teaching staff, please be aware that we are on Western StandardTime (+8 GMT).

UNIT SYLLABUS

This unit covers the morphology, composition, processing and storage of cereals, grain legumes,oil seeds, root crops, fruits and vegetables. The isolation and applications of various plantproteins, starches and oils are also addressed along with the properties and applications ofvegetable gums in food processing.

LEARNING OUTCOMES

On successful completion of this unit you will be able to:

1. Critically analyse the processes used in the production, processing anddistribution of plant based foods

2. Use ingredients derived from cereal and plant sources appropriately in thedevelopment of innovative food products

3. Compare the drivers for production and processing of food crops in the globalenvironment

4. Examine the impact of culture on food diversity, production and usage

LEARNING ACTIVITIES

This unit consists of lecturers, lab classes and site visits


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LEARNING RESOURCES

Students will be required to use universitys library databases such as ScienceDirect

School of Public Health Website:http://www.publichealth.curtin.edu.auThe SPH website provides students some of the tools they need to complete their unit

TEXT BOOKS

Library resources - 'Knovel' accessed through library A-Z database

Recommended Texts:

Bennion, M. 1980. The science of food. Harper and Row Publishers, San Francisco (641.3 BEN).

Concon, JM. 1988. Food toxicology. Part A and B, Marcel Dekker Inc., New York (615.954 CON).

Dendy, DAV. 1995. Sorghum and milletts: chemistry and technology. American Association of CerealChemists, Minnesota (641.33171 SOR)

Fennema, O. 1996. Food chemistry. Marcel Dekker Inc., New York (664.0015 FOO).

Hoseney, RC. 1994. Principles of cereal science & technology. American Association of Cereal Chemists,

Minnesota (664.7 HOS).

Hudson, BJF. 1994. New and developing sources of food proteins. Elsevier Applied Science Publishers

Ltd (664.398 NEW).

Juliano, BO. 1985. Rice: chemistry and technology. American Association of Cereal Chemists, Minnesota

(664.725 RIC).

Pomeranz, Y. 1987. Modern cereal science and technology. VCH Publishers, New York (633.1 POM).

Pomeranz, Y. 1998. Wheat chemistry and technology. American Association of Cereal Chemists,Minnesota (664.6 POM).

Potter, NN. and Hotchkiss, J.H. 1995. Food science. AVI Van Nostrand Reinhold Company Inc., NewYrok (664 POT).

Pyler, EJ. 1982. Baking: science and technology. Vols. 1&2. Siebel Publishing Company, Chicago

(664.752 PYL).

Snyder, HE. and Kwon, T.W. 1987. Soybean utilisation. AVI Van Nostrand Reinhold Company Inc., New

York (664.64 SNY).

Watson, DH. 1987. Natural toxicants in food: progress and prospects. Ellis Horwood Ltd., Chichester

(615.954 NAT).

Watson, SA. 1987. Corn: chemistry and technology. American Association of Cereal Chemists,

Minnesota (633.15 COR).

Webster, F. 1986. Oats: chemistry and technology. American Association of Cereal Chemists, Minnesota

(633.13 OAT).

Most of these references are available in the Library. Please use the latest edition.


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ASSESSMENT DETAILS

Assessment SummaryThe assessment for this unit consists of the following items.

Assessment Tasks Worth Due Unit LearningOutcome Assessed

1. Mid semester exam 30% 1, 2

2. Final exam 50% 1, 2, 3, 4

3. Reports 20% 2, 3

TOTAL 100%

Students are expected to attempt all assessment components in order to satisfy theunit requirements.

Due dates and times will be strictly adhered to. Penalties for late assessmentwill be applied as per the Faculty of Health Sciences late submission policy .Availableat http://publichealth.curtin.edu.au/downloads/Assign_LateAssessmentPolicy.pdf

Students will have 10% of the total assessment mark deducted for each daythe assessment is late (including both Saturday and Sunday) if there is no priornegotiation with the relevant Unit Co-ordinator.

Extensions will be granted only in cases of urgent need, and only whereformally documented requests are made to the Unit Co-ordinator, in advance ofthe assessment being due. Application for an assignment extension must be

submitted at least two days before the due date. The relevant form can be downloadedfrom: http://publichealth.curtin.edu.au/downloads/AssignExtenstionApp.pdf

Note: It is your responsibility as a student to keep a copy ofevery assignment submitted.

Assignment 1 Mid semester examination

Worth: 30%

Due: The mid semester examination will be held during the week 6.

The mid semester examination will cover content covered in the first six weeks of thesemester.


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Assignment 2 Final examination

Worth: 50%

Due:The final examination will be during the Universitys final examination period.

The final examination will cover content covered during the next six weeks of thesemester.

Assignment 3 Reports

Worth: 20%

Due: Friday week after the class

Students will be asked to prepare 4 reports based on laboratory classes. Each reportworth 5% and should be limited to 4 pages. Reports are due 2 weeks after the class.

Assignment Collection

All assignments will be made available for collection through the School of Public Health

reception on level three of building 400 (School of Public Health). The unit coordinatorwill inform you when the assignments are ready for collection

Referencing StyleStudents should use the Chicago referencing style when preparing assignments. Moreinformation can be found on this style from the Library web site:

http://library.curtin.edu.au/study-and-research-tools/referencing.cfm

Guidelines for Submission A Guide to assignment presentation can be found athttp://publichealth.curtin.edu.au/downloads/SoPH_GAP.pdf

Assignments must be submitted with an assignment cover sheet. This can be downloaded fromthe Student resources section of the School of Public health website:http://www.publichealth.curtin.edu.au/downloads/resources/AssignCovsheet.doc

Application for an assignment extension must be submitted at least two days before the due date.The relevant form can be downloaded from:http://publichealth.curtin.edu.au/downloads/AssignExtenstionApp.pdf

All assignments must be received by 4.00 pm on the day due.

Assignment MarkingStudents should allow a minimum of 2 week marking turnaround for written assignments.

Plagiarism Monitoring - (include this section if it applies)Some (or all) assessments in this unit will be monitored for plagiarism using Turnitin plagiarismdetection service (see http://turnitin.com). Students who do not want assignments retained in theTurnitin database, must lodge a special request prior to the submission date. For further advicesee http://academicintegrity.curtin.edu.au/studentsturnitin.html.


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Deferral of Assessment and Examination

Deferral of assessment is different to assignment extension.

Requests for deferral of assessment or examination must meet the Universitys criteriafor deferred assessment, which can be found at:http://policies.curtin.edu.au/policies/viewpolicy.cfm?id=38f26378-dfb4-11de-85e7-13ec46c711be

The form for an application to defer can be found at:http://students.curtin.edu.au/administration/documents/Application_for_Deferred_Assess

ment_post_06092010.pdf

STUDENT FEEDBACK

We welcome your feedback as one way to keep improving this unit. Later this semester,you will be encouraged to give unit feedback through eVALUate, Curtins online studentfeedback system (see http://evaluate.curtin.edu.au/info/

STUDENTS RIGHTS AND RESPONSIBILITIES

It is the responsibility of every student to be aware of all relevant legislation, policies andprocedures relating to their rights and responsibilities as a student. These include:

the Student Charter,

the Universitys Guiding Ethical Principles,

the Universitys policy and statements on plagiarism and academic integrity,

copyright principles and responsibilities,

the Universitys policies on appropriate use of software and computer facilities,

students responsibility to check enrolment,

deadlines, appeals, and grievance resolution,

student feedback,

other policies and procedures

electronic communication with students

See www.students.curtin.edu.au/administration/responsibilities.cfm for comprehensiveinformation on all of the above.

ADDITIONAL INFORMATION

Telephone Contacts:If you have a query relating to administrative matters such as:

requests for deferment of study

difficulties with accessing online study materials

obtaining assessment results

Please contact your Unit Coordinator or the school administrator at the School of Public HealthOffice. Tel. 08) 9266 7819,Fax. 08) 9266 2958,LocationBentley Campus, Level 3 Building 400


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UNIT STUDY CALENDAR

WeekWeek

CommencingLecture Laboratory/

Tutorial

AssessmentDue

Orientation

22 February

1. 28 Feb

Wheat: structure,

composition, morphology,milling and processing

Introduction to cereals and grainlegumes (Vijay Jayasena andSimon Warwick)

2. 7 March

Barley and oats: structure,

composition, morphology

and processing

Grain milling (Vijay Jayasenaand Simon Warwick)

3. 14 MarchCorn, rice: structure,

composition and processing

Preparation of reports

4. 21 MarchBread, cakes and other

baked products

Baking quality of cereals (VijayJayasena and Simon Warwick)

5 28 March

Pulses: composition and

processing. anti-nutritional

factors

Site visit to grain handling andstorage facilities (CBH)

6 4 April

Asian and African specialty

cops: sorghum, millets,

amaranth & other grainsMid semester examinations

7 11 April

Oil seeds: oil extraction,

protein isolation, functional

properties

Functional properties food

ingredients (Vijay Jayasena andSimon Warwick)

8 18 April

Grain harvesting,

processing, drying and

storage; toxicants and

spoilage

Site visit to Milne group

9. 25 April Tuition Free Week

10 2 May

Starch based products &

food gums: production,

properties end uses

Applications of food gums in

food formulations (Vijay

Jayasena and Simon Warwick)

11. 9 May

Fruits and vegetables:

morphology, post harvest

handling and processing

Modified atmosphere packagingof fruits and vegetables (VijayJayasena and Simon Warwick)

12. 16 MayBreakfast cereals Modified atmosphere packaging

of fruits and vegetables (VijayJayasena and Simon Warwick)

13. 23 MayCoffee, tea and sugar Extrusion (Vijay Jayasena and

Simon Warwick)

14 Study Week

15 Exams Week 1


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16 Exams Week 2

Documents

Plant Based Foods 281_2011