Course Title: Food Processing Technologies

Part A: Course Overview

Course Title: Food Processing Technologies

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2326

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 1 2006,
Sem 1 2007,
Sem 2 2008,
Sem 2 2010,
Sem 2 2011,
Sem 1 2012,
Sem 1 2013,
Sem 1 2014,
Sem 1 2015

Course Coordinator: Dr Frank Sherkat,

Course Coordinator Phone: +61 3 9925 2130

Course Coordinator Email: frank.sherkat@rmit.edu.au

Course Coordinator Location: 3.1.08b

Course Coordinator Availability: Mondays 130 - 4.30 pm by appointment.


Pre-requisite Courses and Assumed Knowledge and Capabilities

• Basic knowledge of chemistry (including the chemical make up of foods), microbiology , food spoilage and food preservation.
• Good communication skills, critical analysis and competency to work in a laboratory setting.


Course Description

This course examines the processes employed in the manufacture of food products, in terms of the unit operations and their sequence in a process, the equipment used and the objectives of processing e.g. food preservation or new product development. Some of the unit operations will be further studied in practical sessions in the laboratory and pilot plant with particular reference to the processing equipment and their role in raw material preparation, processing and preservation.


Objectives/Learning Outcomes/Capability Development

Upon successful completion of this course the student will be able to:

1. Define unit operations employed in food processing with respect to their function and effects on food materials and the equipment employed.
2. Construct process flow diagrams and their combination and sequence within a process.
3. Interpret the mechanisms of preservation applied to the foods through the unit operations
4. Operate equipment used in production and preservation with an understanding of the effect of the operation applied on food properties.

This course contributes to the following Program Learning Outcomes at AQF level 9:
PLO 1.1 and 1.2 Understanding science with speciality in biotechnology

PLO 2.1 Advanced skills in critical analysis and problem solving

PLO 5.2 Personal and professional responsibility to work safely and ethically 



Skills learnt in this course will form the build blocks to enable you better perform in subsequest courses such as ONPS2328-Advanced Food Propcessing Technologies, Dairy Science and Technology and other Food Technology courses in your program.


Overview of Learning Activities

Key concept of Food Processing and their applications will be explained and illustrated in lectures, tutorials and online discussions. The laboratory/pilot plant sessions will provide opportunities to put these concepts in practice and experience their applications. Industry visits will further demonstrate the technologies studied in action. This combination of activities will allow for face to face, online and blended teaching offerings.


Overview of Learning Resources

  • Lecture notes taken in class along with handouts, a textbook, and online course on the DLS will give you access to enough materials to start the course.
  • Furthur reading through the references, journal articles and other recommended materials will supplement these resources.
  • A number of relevant e-books are also available through RMIT Central Library’s e-collection.
  • Some lectures will be recorded through Lectopia and can be accessed through online course on myRMIT/ ’Blackboard’.


Overview of Assessment

Assessment in this course will be based on two components, theory and practical works:
• Theory component is composed of  tests and quizzes during the semester, a research assignment and a 2 hour end of semester examination.
• Practical Works include laboratory and pilot plant activities and plant visit(s) and submission of technical reports.