Course Title: Apply principles of high temperature preservation methods
Part B: Course Detail
Teaching Period: Term1 2011
Course Code: ONPS5223
Course Title: Apply principles of high temperature preservation methods
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Judi McCann
Course Contact Phone: +61 3 99258366
Course Contact Email: judith.mccann@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Teacher Joanne Bobbitt
joanne.bobbitt@rmit.edu.au
Nominal Hours: 15
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
VBP 043 Apply an understanding of the Food Processing industry
VBP 044 Principles of food spoilage and control
Course Description
This unit provides the basic principles of high temperature of food preservation, and their application in the food industry
It covers the skills and knowledge required to identify the effects of heat on food, current methods of heating food and relevant
processes used in industry.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP047 Apply principles of high temperature preservation methods |
Element: |
1. Establish the need for heat in processing of foods. |
Performance Criteria: |
1.1 High temperature preservation methods are identified. |
Element: |
2. Assess the effects of high temperature on food. |
Performance Criteria: |
2.1 Enzymatic and other chemical changes caused by high temperature are identified. |
Element: |
3. Identify the various high temperature methods used in the food industry. |
Performance Criteria: |
3.1 High temperature methods used in industry are identified. |
Learning Outcomes
This is a competency based course
Details of Learning Activities
Classroom teaching, practical activities, self directed learning, case studies
Teaching Schedule
Week Date Topic/Activities/Assessments
1 6/05/11 Introduction
2 13/05/11 Low temperature preservation methods/Case study 1
3 20/05/11 High temperature preservation methods/Case study 2
4 27/05/11 Practical HTST pasteurization/Case study 3
5 3/06/11 Class activity: Heat processing techniques, Cold temperature preservation techniques Complete self assessment questions
Learning Resources
Prescribed Texts
References
Principles of Food science by Janet D. Ward Chapter 19 : Thermal Preservation: Hot and Cold Processing |
Other Resources
Overview of Assessment
Assessment for this course may include worksheets, case studies and tests
Assessment Tasks
Case study reviews 30%
‘Turning up the heat’
Bringing it to the boil’
Self assessment questions 30%
Heat processing techniques
Practical HTST pasteurisation 20%
Test 20%
Assessment Matrix
Other Information
This course is taught in conjunction with ONPS5222 Low temperature preservation
Course Overview: Access Course Overview