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. |
Element: |
Identify the principles of fermentation in food processing |
Performance Criteria: |
1.1 Basic biochemical principles of the fermentation process are identified. |
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. |
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