Course Title: Apply water and waste management principles to the food industry
Part A: Course Overview
Program: C4172 Certificate IV in Food Science & Technology
Course Title: Apply water and waste management principles to the food industry
Portfolio: SEH Portfolio Office
Nominal Hours: 40
Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
ONPS5227 |
City Campus |
TAFE |
155T Vocational Health and Sciences |
Face-to-Face |
Term2 2009 |
Course Contact: Toinette Thake
Course Contact Phone: +61 3 9925 4876
Course Contact Email: toinette.thake@rmit.edu.au
Course Description
This unit covers the skills and knowledge required to identify water quality parameters; and to review liquid solid waste handling and treatment strategies used by the food industry to minimise waste generation and its impact on the environment.
Pre-requisite Courses and Assumed Knowledge and Capabilities
VBP035 - Perform microbiological techniques in the food industry,
VBP036 - Apply chemistry knowledge and laboratory practices in the workplace,
VBP038 - Apply hygiene and sanitation practices
VBP043- Apply an Understanding of the Food Processing Industry
National Competency Codes and Titles
National Element Code & Title: |
VBP050 Apply water and waste management principles to the food industry |
Elements: |
Apply solid waste management principles to the food processing industry. Apply waste water management principles to the food processing industry. Identify provisions of waste management legislation relevant to the food processing industry Identify raw water pre treatment processes. Identify the sources and quality of water available to food processing plants. |
Learning Outcomes
The ability to apply & explain:
• Water quality requirements-physical. chemical and biological
• Water purification processes in general
• Water disinfection methodologies and systems suitable for the food processing industry including chlorination, ozonation and UV irradiation
• Waste water treatment (relevant to a food processing plant) including primary, secondary and tertiary waste water treatment stages
• Waste stream characteristics and classification in relation to the food processing industry:
• Methods of reducing, reusing and recycling food processing waste, eg. implementation and routine monitoring of waste reduction practices, use of consumable, returnable, refillable or reusable packaging
. Waste Management Legislation relevant to the food processing industry
Overview of Assessment
Assessments for this course consist of:
Class activities
laboratory activities
assignments and presentations
excursion reports
exam