Course Title: Apply principles of high temperature preservation methods

Part B: Course Detail

Teaching Period: Term1 2012

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

Toinette Thake

Staff room 7:05

toinette.thake@rmit..edu.au

99254079

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

1.2  Need for heat processing of foods is established

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

2.2 Relationship between high temperatures and deactivation and destruction of microorganisms is assessed

2.3 Physical changes caused by high temperature on food  are evaluated

Element:

3. Identify the various high temperature methods used in the food industry.

Performance Criteria:

3.1 High temperature methods used in the food industry are identified

3.2 Range of industrial processes used to achieve pasteurisation  sterilization and other heat treatments are identified


Learning Outcomes


This is a competency based course


Details of Learning Activities

Class room lectures

Practical activities

Demonstrations

Group activities

DVDs


Teaching Schedule

weektopic/activities/assessments
1

introduction to high and low temperature preservation

Case Study: Its a Blast    

2

Practical activity 1 low temperature preservation

Question sheet: Low Temperature Preservation

3

Practical Activity: Pasteurisation

 

4High temperature preservation methods/ case studies
5Case study / assessment question sheet

This is a combined class with  Low Temperature Preservation unit


Learning Resources

Prescribed Texts


References

Ward, Janet D   Principles of Food Science ; chapter 19 Thermal Preservation: Hot and Cold Processing Class material posted on Blackboard


Other Resources

DVDs available at RMIT library

Turning up the Heat

Bring it to the Boil


Overview of Assessment

Assessment for this course may include worksheets, case studies and tests


Assessment Tasks

Test  - 20%

Case Study reviews - 30%

Worksheet - 30%

Practical HTST pasteurisation - 20%


Assessment Matrix

Course Overview: Access Course Overview