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
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
week | topic/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
|
4 | High temperature preservation methods/ case studies |
5 | Case 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