Course Title: Food Manufacturing: Plant Products

Part A: Course Overview

Course Title: Food Manufacturing: Plant Products

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2146

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2008,
Sem 1 2011,
Sem 1 2012,
Sem 1 2013

ONPS2183

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 2 2008,
Sem 1 2011,
Sem 1 2012,
Sem 1 2013

ONPS2523

Bundoora Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 1 2016

ONPS2533

Bundoora Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 1 2016

Course Coordinator: Dr Jayani Chandrapala

Course Coordinator Phone: -

Course Coordinator Email: jayani.chandrapala@rmit.edu.au

Course Coordinator Availability: By appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

There are no enforced requisites for this course.

 

Assumed knowledge is completion of four or more semesters of a degree in food technology and nutrition, engineering, science, or other closely related fields.


Course Description

This course deals with the technology involved in the initial and further processing, storage and packaging of plant derived food products. This includes processing of plant commodities (e.g. grains, fruit and vegetables), and substantially transformed food products with a significant plant component (e.g. confectionery and chocolate). The topics covered will include:

  • Processing to convert bulk commodities into ingredients suitable for further processing into consumer products
  • Processing to produce substantially transformed plant based food products (e.g. confectionery and chocolate)
  • The importance of packaging technologies in fresh and minimally processed plant based products

 

An important aspect of this course that is relevant to all commodity categories will be a problem solving activity. In this activity you will have to solve an industry relevant problem, including research into technical and scientific information, and use that information to identify and evaluate possible solutions.


Objectives/Learning Outcomes/Capability Development

Students will experience the processes involved and/or develop an understanding of the:

  • CLO1: Implications of the structure of the Australian plant based food industries, including grains, fruit and vegetables.
  • CLO2: Processing stages required to process a representative range of plant based commodity products into ingredients suitable for processing into end products.
  • CLO3: Production of substantially transformed products from plant products. This will include the ability to explain the influence of processing parameters and formulation on the quality of the final product.
  • CLO4: Application of different processing and packaging technologies to extend shelf-life or improve convenience of fresh or minimally processed plant derived products.
  • CLO5: The main quality attributes (e.g. sensory attributes, composition, physical properties) of a range of plant derived products.
  • CLO6: Food safety and shelf-life of plant derived food products.


This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 7:

 

 

1.0 Demonstrate a coherent understanding of science

1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.

1.3 You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.

 

2.0 Exhibit depth and breadth of scientific knowledge

2.2 You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredient interactions, and quality assurance.

 

3.0 Critically analyse and solve scientific problems

3.1 You will demonstrate an ability to apply scientific principles and methods to solve problems associated with food technology and/or nutrition.

3.2 You will be able to gather and critically review information from a range of technical and scientific sources, and synthesise information relevant to an issue related to the food and/or nutrition industries.

3.4 You will develop project and business management skills relevant to the food and nutrition industries, including designing a project to solve the problem, planning its implementation, collecting data, drawing valid conclusions and appropriately communicating results.

 

4.0 Demonstrate effective communication of science

4.1 You will able to effectively communicate about food and nutrition issues using oral, written and presentation skills.

4.3 You will be able to communicate the solution to a problem or the result of a technical or scientific investigation using appropriate terminology for the intended audience.

 

5.0 Demonstrate accountability for your own learning and scientific work

5.1 You will demonstrate accountability for your own learning and professional conduct.

5.2 You will demonstrate initiative and independence.

5.3 You will demonstrate an ability to work responsibly, safely and ethically.

5.4 You will develop an ability to work collaboratively.


Overview of Learning Activities

You will learn in this course by:

  • Attending lectures where course content will be explained to you
  • Personal study where you will review lecture content and read the recommended texts
  • Performing laboratory or pilot plant based activities where you will practice the techniques described during lectures
  • Analysing and reporting on the results of laboratory or pilot plant activities
  • Undertaking independent research to find technical and scientific information that you will incorporate into to assignments and laboratory reports

Total study hours:

 

Lecturer, tutor or demonstrator (face-to-face) guided learning activities that will total approximately 40 hours:

  • Lectures
  • Practical sessions (undertaken as part of a group)

 

Independent study activities will total approximately 80 hours, including:

  • Developing a plan to address a problem related to a substantially transformed plant based food product
  • Course content review and examination preparation


Overview of Learning Resources

You will learn in this course by:

  • Attending lectures where course content will be explained to you
  • Personal study where you will review lecture content and read the recommended texts
  • Performing laboratory and pilot plant based activities where you will practice the techniques described during lectures
  • Analysing and reporting on the results of laboratory and pilot plant activities
  • Undertaking independent research to find scientific information that you will incorporate into to assignments and laboratory reports


Overview of Assessment

Note that:

This course has no hurdle requirements.

 

Assessments

 

This course will have a substantial component of problem based learning. This means you will critically evaluate scientific and technical information, and undertake laboratory trials, to address a problem related to a substantially transformed plant based food product.

 

Assessment Task 1: Sensory Evaluation

Design of a sensory evaluation form.

This assessment will be done as part of a group.

Weighting: 20%

This assessment supports CLOs: 2, 3, 4, 5 and 6

 

Assessment Task 2:  Product Presentation and Technical Report

This assessment will consist of a technical report and the presentation of the finished product.

This assessment will be done as part of a group.

Weighting: 40%

This assessment supports CLOs: 2, 3, 4, 5 and 6

 

Assessment 3: Final examination

Weighting: 40% 

This assessment supports CLOs: 1, 2, 3, 4, 5 and 6