Course Title: Thermal Food Processing

Part A: Course Overview

Course Title: Thermal Food Processing

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)


Course Coordinator: Assoc Prof Benu Adhikari

Course Coordinator Phone: +61 3 9925 9940

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

Course Coordinator Location: Bundoora Campus, Building 201, Level 6, Room 5

Course Coordinator Availability: By appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

This course has no enforced prerequisite courses.

Thermal Food Processing is an intermediate level undergraduate food technology course. It assumes knowledge of food ingredients developed in courses such as Food Chemistry and Food Ingredient Structure and Function.


Course Description

This course examines the processes employed in the manufacture of food products, with a particular focus on thermal processing technologies. Fundamental concepts such as units and dimensions, mass and energy balance, fluid flow, homogenisation, and heat transfer will be covered. Commonly used preservation technologies based on thermal processing such pasteurisation, sterilisation, concentration (evaporation, membrane concentration), drying, canning and refrigeration will be covered. Some representative unit operations will be taught through practical sessions carried out in the laboratory/ pilot plant with particular reference to the processing equipment.


Objectives/Learning Outcomes/Capability Development

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

  1. Apply units and dimensions to common physical parameters encountered in food processing
  2. Be able to apply the concepts of mass and heat transfer, and fluid flow in food processing operations
  3. Have good understanding of major processes used in food production such as homogenisation, concentration (evaporation, membrane concentration), drying, and freezing/refrigeration
  4. Have a good understanding of working principles and important features of commonly used food processing equipment including pumps, heat exchangers, dryers, refrigerators and membranes.
  5. Have a good understanding of preservation mechanisms of thermal processing operations (pasteurisation, sterilisation, concentration, drying and freezing)
  6. Be able to communicate the scientific and technological information, work effectively in a group and take individual initiative.


This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 7 in BP199 Bachelor of Science (Food Technology and Nutrition); BP289 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Business (Management); BH099 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Engineering (Chemical Engineering)(Hons)

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.

 

2.0 Exhibit depth and breadth of scientific knowledge

2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.

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

3.3 You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology and/or nutrition.

 

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.

4.2 You will demonstrate an ability to write technical and scientific reports.

 

5.0 Demonstrate accountability for your own learning and scientific work

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

The learning activities included in this course are:

  1. Lectures where course materials will be presented and explained and the subject will be illustrated with demonstration and examples
  2. Laboratory and food pilot plant activities, including report preparation, undertaken as part of a group as well as individually.
  3. Application of mathematical equations and graphs, statistical tools to quantitatively evaluate the data obtained from practical work, assignments and data provided during lecture.
  4. Private study where you will review the material presented in class and made available through the Blackboard.

Total study hours:

 

The following is a guide to the time required to complete this course.

 

Lecturer, tutor or demonstrator guided learning activities (face-to-face) (approximately 60 hours in total):

  • Lectures and tutorials
  • Practical sessions

 

Independent study activities (approximately 60 hours in total):

  • Practical session report preparation
  • Group and/or individual literature research assignment
  • Course content review
  • Test and examination preparation


Overview of Learning Resources

Students will be provided with a list of relevant reference books, book chapters and recent journal papers. Lecture slides and supporting materials will be provided through the Learning Hub (accessible through myRMIT. There is no single textbook which covers entire materials used in this course.


Overview of Assessment

Note that:

This course has no hurdle requirements.

 

Assessment Tasks

 

Assessment Task 1: Practical Activities

Participate in practical (laboratory, pilot plant and/or plant visits) sessions, and submit scientific reports based on the practical activities

Weighting 30%

This assessment task supports CLOs 1 to 6

 

Assessment Task 2: Food Process Evaluation

Submission of a substantial assignment where you have researched the technological and preservation aspects of a processing operation

Weighting: 20%

This assessment task supports CLOs 1 to 6

 

Assessment Task 3: Classroom Tests

Two class quizzes

Weighting 10% (5% each)     

This assessment task supports CLOs 1 to 6

 

Assessment Task 4: Final Examination

A two hour closed book final examination

Weighting: 40%

This assessment task supports CLOs 1 to 6