Course Title: Dairy Science and Technology

Part A: Course Overview

Course Title: Dairy Science and Technology

Credit Points: 12.00


Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS1104

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 1 2006,
Sem 1 2007,
Sem 1 2008,
Sem 1 2009,
Sem 1 2010,
Sem 1 2011,
Sem 1 2012,
Sem 1 2013,
Sem 1 2014,
Sem 1 2015

ONPS2127

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 1 2006,
Sem 1 2007,
Sem 1 2008,
Sem 1 2009,
Sem 1 2010,
Sem 1 2011,
Sem 1 2012,
Sem 1 2013,
Sem 1 2014,
Sem 1 2015

ONPS2511

Bundoora Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 1 2016

ONPS2522

Bundoora Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 1 2016

ONPS2522

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 2 2017

Course Coordinator: Dr Bogdan Zisu

Course Coordinator Phone: +61 3 9925 9652

Course Coordinator Email: bogdan.zisu@rmit.edu.au

Course Coordinator Location: 201.06.007 - Bundoora Campus

Course Coordinator Availability: by appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

Students enrolled in ONPS2511: Dairy Science and Technology is a final year course in Food Technology and Nutrition program. It is assumed that you will have achieved all the learning outcomes in the previous two years of the program. If you are a double degree student, you need to demonstrate you have achieved an equivalent knowledge in food related courses. For a Master student, the prerequisites successful completion of Food Processing Technologies

Students enrolled in ONPS2522: Prerequisite is successful completion of Food Processing Technologies (ONPS2326) or a bachelor’s in Food Science and Technology or Chemical Engineering or similar program.    Students may be asked to provide evidence of equivalent capabilities developed from their earlier studies. 


Course Description

This is a final year course that involves the study of milk from farm gate all the way through the distribution, storage, manufacturing and applications of dairy products. Practices that affect milk quality and the technology of milk processing and dairy products manufacture are the main emphasis of this course. The organisation of the dairy industry, its environmental impact, and aspects of safety and nutrition of dairy products are also covered but the main emphasis is on the technologies employed for dairy food production.  Students gain hands-on experience with respect to the production of selected dairy foods and, through industry visits, become familiar with raw materials handling, production procedures and process control, yield calculation, distribution and marketing of the finished products.  Important aspects of graduate capabilities are addressed in this course by writing laboratory and industrial reports, teamwork, and written and oral communications. Students will learn and practice scientific / technical writing and how to review the literature critically.


Objectives/Learning Outcomes/Capability Development

This course contributes to the development of the following Program Learning Outcomes (PLOs): 

  • PLO-1 Demonstrate a coherent understanding of science
  • PLO-2 Exhibit breadth of scientific knowledge
  • PLO-3 Critically analyse and solve problems
  • PLO-5 Demonstrate accountability for your own learning and scientific work

 


On successful completion of this course you should be able to:

  1. Demonstrate a broad and coherent body of knowledge of milk source and composition
  2. Gain an in-depth understanding of biochemical and microbiological changes taking place during dairy products manufacture
  3. Develop an understanding of the role of functional dairy foods in human nutrition
  4. Demonstrate hands-on skills in manufacturing selected dairy products in a pilot plant setting
  5. Gain anin-depth understanding of the safety and quality factors that determine the acceptability of the dairy products by consumers.

 


Overview of Learning Activities

 The learning activities included in this course are: 

  • Attendance at lectures where syllabus materials will be presented and explained and the course will be illustrated with demonstration and examples
  • Participation in team activities where laboratory exercises, pilot plant dairy food production and plant visit will be discussed and planned
  • Active participation in practical work to produce the allocated dairy products.  Teams may be required to present their product to the class in the form of ’product competition’
  • Participation in writing team technical reports on the pilot plant exercises and industry visit(s).
  • Private study working through the course as presented in class and made available through the Blackboard.

If you are enrolled in ONPS2522 you will also prepare and submit a fully referenced investigation report on a given research topic

Total Study Hours

This course involves a minimum of 120 hours of study (10 hours per credit point), of which nearly half is for formal face to face lectures, tutorials and laboratory exercises. The other half is set aside for online learning and independent study, report writing and team meetings

 

 


Overview of Learning Resources

Learning resources for this course include:

  • A link to the ONPS2511 and ONPS2522 course guides available though the Blackboard (accessible via myStudies on myRMIT)as well as RMIT library (http://rmit.libguides.com/foodscience)
  • Lecture notes taken in the class and your external reading of the research materials
  • The online course available on the Blackboard will enable you to access course information and documents at your own pace. A number of useful Web sites are available under the ’External Links ’button.
  • Reference books in the library including e-books available through the library’s e-collection
  • An extensive list of past exam papers on the Blackboard.
  • Recordings of lectures on the Blackboard

 

 

 


Overview of Assessment

Note that:      

☒This course has no hurdle requirements.

☐ All hurdle requirements for this course are indicated clearly in the assessment regime that follows, against the relevant assessment task(s) and all have been approved by the College Deputy Pro Vice-Chancellor (Learning & Teaching).

Assessment tasks 

Early Assessment Task: (multiple-choice test #1)

Weighting 5%

This assessment task supports CLOs 1,3 and 5

Assessment Task 2: (multiple-choice test #2)

Weighting 5%

This assessment task supports CLOs 1, 2 and 5

Assessment Task 3: (Performance in labs and practical sessions)

Weighting 5%

This assessment task supports CLO 4

Assessment 4: (Technical report and media search)

Weighting 35%

This assessment supports CLOs 3, 4 and 5.

Assessment 5: (Final Exam)

Weighting 50%  

This assessment supports CLOs 1,2, 3 and 5 

Note: Master students enrolled in ONPS2522 will also submit a fully researched and referenced assignment worth 10%. This task will replace the assessment task 3 and the media search component of the assessment task 4. This assessment will support CLOs 3 & 5.