Course Title: Current Issues in Food Science

Part A: Course Overview

Course Title: Current Issues in Food Science

Credit Points: 12.00

Course Code




Learning Mode

Teaching Period(s)


City Campus


135H Applied Sciences


Sem 2 2008,
Sem 2 2009,
Sem 2 2010

Course Coordinator: Stefan Kasapis

Course Coordinator Phone: +61 3 9925 5244

Course Coordinator Email:

Course Coordinator Location: 39.04.06

Pre-requisite Courses and Assumed Knowledge and Capabilities

Either a degree in Food Science or completion of ONPS2326-Food Processing Technologies or ONPS2328- Advanced Food Processing Technologies

Course Description

Every year, a voluminous patented literature attempts to safeguard the interests of the food industry taking advantage of specialized knowledge and its implications for the chemistry, structure, functionality, texture and QDA sensory evaluation of added value commercial products. Thus, this course aims to introduce postgraduate students to the language and principles of rheology and texture in model biomaterials and related industrial formulations in order to enhance their employment prospects and support the Australian food industry as a hub of innovation and quality control.

The content of the module has been identified to be of primary interest in the postgraduate FST programme at RMIT University, and the lecturer of the module has drawn from his considerable expertise, working as a consultant to the food industry (e.g., Unilever and Nestle R&Ds) to emphasize current issues pertaining to the subject.

Objectives/Learning Outcomes/Capability Development

At the completion of this course you should be able to:

1. Understand the major principles and types of rheology.
2. Describe how these can be applied to give the required structure, texture and viscosity in processed food products.
3. Critically evaluate new food product developments within a technical context that emphasizes textural consistency.
4. Communicate effectively as a professional scientist.

Overview of Learning Activities

Some of the material will be delivered in lecture format while other material will be covered via self directed literature search in the form of a group assignment. Groups will share the results of their self directed learning through verbal presentations.

Overview of Learning Resources

Lecture notes taken in class along with handouts, and online material on the DLS will provide you with the basic information. You will be expected to undertake extra reading of references, journal articles and other recommended materials to supplement the basic resources.

Overview of Assessment

Assessment in this course will be based on:

Five individual laboratory reports

A group presentation and submission by the group of a project report

A two-hour examination at the end of the semester