Course Title: Food Science 2
Part A: Course Overview
Course Title: Food Science 2
Credit Points: 12.00
135H Applied Sciences
|Sem 1 2006,
Sem 2 2008,
Sem 1 2009,
Sem 1 2010,
Sem 1 2011
Course Coordinator: Mr Peter Cooper
Course Coordinator Phone: +61 3 99252131
Course Coordinator Email: email@example.com
Course Coordinator Location: 39.4.16
Pre-requisite Courses and Assumed Knowledge and Capabilities
Successful completion of ONPS2059 Food Science or an equivalent course or the provision of evidence of having acquired equivalent capabilities to those provided through ONPS2059 is a prequisite for ONPS2050 Food Science 2.
This course, through a series of lectures and practical sessions, explores the chemical, physical and sensory properties of different food commodities and is designed to develop an understanding of the effect of preparation, processing and storage practices on these properties.
In addition to the body of knowledge acquired, students will develop their ability to function as a member of a team through the practical experience of team participation. Students will also develop their ability to communicate and report technical information.
Objectives/Learning Outcomes/Capability Development
On successful completion of this course the student should be able to:
• Interpret the effect of preparation, processing and storage practices on the chemical, physical and sensory properties of the foods under study.
• Operate laboratory equipment accurately and safely to complete prescribed experiments.
This course contributes to the development of graduate capabilities of:
• Knowledge in relation to the effects of preparation, processing and storage practices on the chemical, physical and sensory properties of food.
• Team work through the experience of working cooperatively and efficiently as a member of a practical group/team.
• Communication through the reporting of practical exercise data both orally in class discussions and verbally in the format of a written report.
• Safe practice through instruction in and adherence to safety procedures in relation to the conduct of practical exercises.
• Time management through tasks of planning and preparation for practical exercises
At the conclusion of your course you will be able to:
- apply learned laboratory skills including skills in operation of laboratory equipment to investigate factors affecting food properties
- communicate technical information in report form
- engage meaningfully in discussions concerning the chemical physical and sensory properties of foods
- understand the relationship between preparation, processing and storage practices and the food properties studied.
Overview of Learning Activities
The learning activities included in this course are:
1)Lectures where syllabus material will be presented and explained and the subject will be illustrated with examples
2)Tutorial sessions where students will be given feedback on student progress and understanding;
3)Practical exercises where students work in teams to investigate the effects of preparation ,processing and storage practices on food properties.
4)Private study where student will work through the course as presented in classes, the learning resources and references provided.
Overview of Learning Resources
Students will be provided with lists of relevant textsand library resources (including appropriate journals). Students will be able to access course information and learning material through the Learning Hub (online@RMIT).
Overview of Assessment
Laboratory exercises designed to provide students with practical experience in the investigation of preparation, processing and storage practices on the chemical, physical and sensory properties of foods contribute 30% to the overall assessment.
The assessment of laboratory exercises consists of 2 parts:
1)an assessment of the perparation for and performance in the practical exercises (10%)
2)an assessment of the laboratory reports (20%)
An end of semester examination designed to test a student’s comprehension of the concepts and material presented in classes contributes 70% to the overall assessment.