Course Title: Introduction to Food Science and Technology (AD)

Part A: Course Overview

Course Title: Introduction to Food Science and Technology (AD)

Credit Points: 12.00


Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2433

City Campus

Undergraduate

155T Vocational Health and Sciences

Face-to-Face

Sem 2 2013,
Sem 2 2014,
Sem 2 2016

Course Coordinator: Judith McCann

Course Coordinator Phone: +61 3 9925 8366

Course Coordinator Email: judith.mccann@rmit.edu.au


Pre-requisite Courses and Assumed Knowledge and Capabilities

Assumed Knowledge
Students are expected to have completed the specified study of Chemistry (CHEM1256) and Biological Principles (BIOL2365) and may be directed to amend their enrolment if these requirements are not met
 


Course Description

In this course you will acquire fundamental skills and knowledge in the science and technology involved in food production. You will manufacture a range of simple food products following standard procedures. This course will provide you with a foundation for further learning in second year courses such as Food Science


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes for AD012 Associate Degree in Applied Science:

  1. Knowledge Capability: develop an understanding of appropriate and relevant fundamental and applied scientific knowledge with the ability to use and apply that knowledge in a wide range of situations, including new situations within the professional discipline.
  2. Technical Capability: the selection and use of appropriate laboratory and other materials and equipment and the ability to employ them in a safe and responsible manner to achieve the desired outcome. This will include the ability to follow standard operating procedures.
  3. Problem Solving: apply scientific principles and methods to identify and solve problems associated with a particular area of professional expertise.


On completion of this course you should be able to:

  1. identify the major chemical components of food
  2. define unit operations in food processing
  3. manufacture a range of simple food products
  4. conduct basic sensory analysis of food
  5. explain the role of industry and government bodies associated with the production of food and the basic requirements of legislation related to food safety
  6. identify expectations of the role of food technologists and scientists


Overview of Learning Activities

In this course you will learn through the following activities:

  • Face to face teaching: to obtain an understanding of the science and technology of food production. Students should be able to apply this knowledge to basic problem solving.
  • Personal reading (e.g. prescribed sections of textbooks and relevant articles): to reinforce/strengthen your understanding of principles and applications.
  • Simulation, videos, and laboratory sessions: to understand key concepts of food production and practical applications, and how to apply theory to practice, you are encouraged to watch videos on special topics available in the Carlton Library. The lab work/simulations allow you to develop skills in understanding principles.

  • Industry Visits: if possible such visits will be organised to further enhance understanding of specific food manufacturing principles.


Overview of Learning Resources

Your recommended textbook for this course is:

  • ’Essentials of food science’, Vickie A. Vaclavik, Elizabeth W. Christian

You will use the current laboratory manual for each practical class. You will need to access Blackboard on a weekly basis to prepare for theory and practical classes. You will also need to read sections of the recommended textbook and may be referred to other resources available in the Library, such as videos and the subject learning guide.
http://rmit.libguides.com/appliedscience


Overview of Assessment

Assessment tasks

 

Early Assessment Task:  Assignment

Weighting 10%

This assessment task supports CLOs 1, 2 & 5

Assessment Task 2:  written tests (two)

Weighting 50%

This assessment task supports CLOs 1, 2, 5 & 6 

Assessment Task 3: Practicals/logbook

Weighting 40%

This assessment task supports CLO 1, 3, 4 & 6