Course Title: Advanced Food Processing Technologies

Part A: Course Overview

Course Title: Advanced Food Processing Technologies

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2328

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 2 2014

ONPS2527

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 1 2017

Course Coordinator: Ass Prof. Benu Adhikari

Course Coordinator Phone: +61 3 9925 9940

Course Coordinator Email: benu.adhikarit@rmit.edu.au

Course Coordinator Location: 3.2.22

Course Coordinator Availability: By appointment.


Pre-requisite Courses and Assumed Knowledge and Capabilities

This course has no pre-requirement other than the fact that you have a fundamental science or biotechnology or engineering background.  The capabilities developed in ONPS 2326 - Food Processing Technologies or an equivalent course/s would be added advantage but are not essential.


Course Description

This course will expose you to the most recent advances/developments in the science and emerging (non-thermal and thermal, food nanotechnology and food packaging) technologies relevant to food processing, preservation, packaging and manufacturing.  The content will be delivered in such a way that you will continuously develop your analytical capability and theoretical understanding of the concepts.


Objectives/Learning Outcomes/Capability Development

Course Learning Outcomes: on successful completion of the course, you will have:

Knowledge

  • In depth understanding of novel and innovative food sciences and emerging technologies
  • Understanding and ability to apply these novel technologies and the underpinning science to preserve and control the nutritional, microbiological and functional properties of foods.
  • Ability to apply and adapt novel technologies to real-life innovative products and processes

Skills

On successful completion of this course, you will:

  • Have a holistic and comprehensive view of the advances in food science and technology which will be instrumental in future food industries
  • Be able to apply novel / innovative technologies to design and improve products and processes
  • Demonstrate an ordered, measured and scientific approach towards the generation and analysis of data, especially in novel processing systems
  • Design / develop / adapt and critically analyse scope and limitations of thermal and non-thermal processing methods in real-life food processing
  • Develop effective communication skillswith peers, scientific community and with the wider community.


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

  • PLO B Critical Analysis & Problem Solving
  • PLO D Scientific and Professional Practice
  • PLO E Socially and Environmentally Responsible Practice
  • PLO F Teamwork and Leadership
  • PLO G Responsive and Integrated Practice 


Overview of Learning Activities

This course aims at providing considerable level of details or expertise to you on the following content:

  • High pressure technology
  • Food nanotechnology and emulsion technology
  • Food packaging
  • Food irradiation
  • UV processing / Ultrasound processing / Pulsed electric field
  • Spray drying / functional food powders
  • Thermal processing and canning


Overview of Learning Resources

Complementing the lecture program will be a practical program which will strengthen your understanding of the content.  You will make an observation tour to one of the factories relevant to the course.  Both the laboratory work and the factory visit will enable you to realise where your skills and knowledge can be applied.  You will apply the gained knowledge and practical experience to undertake a comprehensive  assignment.


Overview of Assessment

The assessment in this course includes:

  • The assignment project (a comprehensive write up, resourse folder containing collected literature) = 40%
  • Final power point presentation (of the assignment) = 10%
  • Practical, practical reports, factory observation tour report = 40%
  • Regularity and contribution during practical, factory tour and class discussions = 10%