Course Title: Food Manufacturing Animal Products
Part A: Course Overview
Course Title: Food Manufacturing Animal Products
Credit Points: 12.00
Terms
Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
ONPS2681 |
Bundoora Campus |
Postgraduate |
171H School of Science |
Face-to-Face |
Sem 1 2021, Sem 1 2022, Sem 1 2023, Sem 1 2024 |
Course Coordinator: Dr Christopher Pillidge
Course Coordinator Phone: +61 3 9925 6001
Course Coordinator Email: christopher.pillidge@rmit.edu.au
Course Coordinator Location: B201 F06 R006
Course Coordinator Availability: Please email to make appointments
Pre-requisite Courses and Assumed Knowledge and Capabilities
Assumed Knowledge
A sound understanding of food ingredients and food processing will be an advantage.
Course Description
This course focuses on the production of animal food products, with a major focus on milk and meat. The approach used in this course will be to examine the supply chain from on-farm production to consumer. You will learn about the major stages in a representative range of manufacturing process, and learn about a range of products made from different animal products.
Objectives/Learning Outcomes/Capability Development
This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 9 in MC237 Master of Food Science and Technology
1 Understanding Science
1.1 You will demonstrate an advanced understanding of food science and technology by articulating the methods applied in science and technology, explaining why current knowledge in this discipline is both contestable and is continuously evolving.
1.2 You will have a thorough understanding of recent developments in a specialised area of food science and technology.
2 Advanced skills to critically analyse and solve problems in food science and technology.
2.1 You will demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and new areas of this discipline.
4 Communication
4.1 You will be able to effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.
5 Personal and professional responsibility.
5.1 You will be accountable for individual learning and scientific work by being an independent and self-directed learner.
5.2 You will You will work effectively, responsibly, ethically, and safely in an individual or team context
On successful completion of this course you should be able to:
- Demonstrate a broad and coherent body of knowledge of the source and composition of animal food products.
- Critically review the biochemical and microbiological changes taking place during the manufacture of animal derived food products.
- Critically evaluate the manufacturing principles and practices associated with animal food products.
- Demonstrate hands-on skills in manufacturing selected animal food products in a pilot plant setting.
- Justify role of functional animal food products in human nutrition.
- Critically evaluate and apply safety and quality factors that determine the acceptability of the animal food products by consumers.
Overview of Learning Activities
The learning activities included in this course are:
- Private study, which includes working through the course syllabus materials (online learning modules)
- Actively participate in practical work to produce the allocated food products as part of a team
- Individually write technical reports on the practical work
- Participate in tutorials and/or workshops
- Team presentations on an aspect of processing animal products
- Online tests providing opportunities for feedback on student progress and understanding
- An individual written report on a selected topic
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 30 hours in total):
- Practical sessions (undertaken as part of a group)
- Tutorials and/or workshops (undertaken as part of a group)
Independent study activities (approximately 90 hours in total):
- Working through on-line learning materials including lectures and tutorials
- Planning and preparation for practical sessions
- Preparation of assessment items
- Preparation for on-line tests
- Course content review
Overview of Learning Resources
RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course.
There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.
Overview of Assessment
Assessment Tasks
Assessment Task 1: During semester online tests
Weighting 15%
This assessment task supports CLOs 1, 2, 3, 5 & 6
Assessment Task 2: Practical activities and reporting
Weighting 45%
This assessment task supports CLOs 2, 3, 4 & 6
Assessment Task 3: Team-based investigation
Weighting 20%
This assessment task supports CLOs 1, 2, 3, 5 & 6
Assessment Task 4: Individual essay
Weighting 20%
This assessment task supports CLOs 1, 2, 3, 5 & 6
If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.