Course Title: Apply an understanding of the fermentation process in food production

Part B: Course Detail

Teaching Period: Term2 2009

Course Code: ONPS5225

Course Title: Apply an understanding of the fermentation process in food production

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C4172 - Certificate IV in Food Science & Technology

Course Contact: Sam Cutri

Course Contact Phone: +61 3 9925 4876

Course Contact Email: sam.cutri@rmit.edu.au


Name and Contact Details of All Other Relevant Staff

Nominal Hours: 10

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.

Pre-requisites and Co-requisites

VBP035 - Perform microbiological techniques in the food industry,
VBP043 - Apply an understanding of the food processing industry

Course Description

This unit covers the skills and knowledge required to apply the principles of fermentation to food production.


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP092 Apply an understanding of the fermentation process in food production

Element:

Identify the basic production method of the fermentation process.

Performance Criteria:

2.1 Materials used in the fermentation process are identified.
2.2 Basic operating principles of equipment used in the fermentation process are identified.

Element:

Identify the principles of fermentation in food processing

Performance Criteria:

1.1 Basic biochemical principles of the fermentation process are identified.
1.2 Role of micro-organisms in the fermentation process is established.

Element:

Simple controlled experiments are designed and set up which demonstrate the principles of fermentation

Performance Criteria:

3.1 Samples of food are successfully fermented.
3.2 Appropriate quality control processes and procedures to assess fermented food products are applied.


Learning Outcomes


Identify the basic production method of the fermentation process.
Identify the principles of fermentation in food processing
Simple controlled experiments are designed and set up which demonstrate the principles of fermentation


Details of Learning Activities

Learning activities for this course may include:
• Teacher directed face-to face delivery of lessons
• Whole class Discussion
• Pair/group discussion
• Small group workshops
• Revision quizzes
• Worksheets
• Laboratory experiments
• Record keeping of experiments


Teaching Schedule

Week 1 What is Fermentation
Week 2 What is Fermentation
Week 3 Yeast Fermentation
Week 4 Yeast Fermentation
Week 5 LAB Fermentation
Week 6 LAB Fermentation
Week 7 Laboratory Fermentation
Week 8 Laboratory Fermentation
Week 9 Visit Industry site
Week 10 Industry site Report


Learning Resources

Prescribed Texts


References

Handbook of Food Science, Technology, and Engineering, Volume 2, Chap 63 Fermentation Nejib Guizani and Ann Mothershaw


Other Resources


Overview of Assessment

Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam


Assessment Tasks

Assignment 60 %
Practical and other Reports 40 %


Assessment Matrix

Course Overview: Access Course Overview