Course Title: Food Manufacturing Animal Products

Part A: Course Overview

Course Title: Food Manufacturing Animal Products

Credit Points: 12.00

Important Information:

Please note that this course may have compulsory in-person attendance requirement for some teaching activities. If a course has compulsory in-person attendance for some teaching activities or assessment, you will need to comply with your local state/national vaccination mandate/rules/guidelines for on-campus attendance and assessment that apply when the course starts and throughout the duration of the entire course. The applicable vaccine mandate may require you to have COVID vaccinations or an approved medical vaccination exemption to attend RMIT in-person activities. Please also read this RMIT Enrolment Procedure as it relates to vaccination and your study at RMIT: https://policies.rmit.edu.au/document/view.php?id=209.

Please check your Canvas course shell to see if this course requires mandatory in-person attendance closer to when the course starts, as the situation might change quickly due to changes in your local state/national directive regarding in-person course attendance.


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

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

This course has no enforced prerequisite courses.

Food Manufacturing: Animal Products is a postgraduate food technology course. While no specific pre-requisite courses are required, 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

On successful completion of this course you should be able to:

  1. Demonstrate a broad and coherent body of knowledge of the source and composition of animal food products.
  2. Critically review the biochemical and microbiological changes taking place during the manufacture of animal derived food products.
  3. Critically evaluate the manufacturing principles and practices associated with animal food products.
  4. Demonstrate hands-on skills in manufacturing selected animal food products in a pilot plant setting.
  5. Justify role of functional animal food products in human nutrition.
  6. Critically evaluate and apply safety and quality factors that determine the acceptability of the animal food products by consumers.


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


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

The learning activities included in this course are:

  1. Online modules and tutorials where course materials will be presented and explained and the subject will be illustrated with demonstration and examples
  2. Practical activities, including report preparation, undertaken as part of a group as well as individually.
  3. Online tests where you demonstrate your knowledge of the course content.  
  4. Private study where you will review the material presented in class and made available through Canvas.


Overview of Assessment

Note that:

This course has no hurdle requirements.


Assessment tasks


Assessment Task 1:  During semester online tests

Weighting 15%

This assessment task supports CLOs 1, 2, 3, 5 and 6


Assessment 2: Practical activities and reporting

Weighting 45% 

This assessment supports CLOs 2, 3, 4 and 6


Assessment Task 3: Team-based investigation 

Weighting: 20%

This assessment task supports CLOs 1, 2, 3, 5 and 6


Assessment Task 4: Individual essay 

Weighting: 20% 

This assessment task supports CLOs 1, 2, 3, 5 and 6