Course Title: Apply an understanding of the process of concentration and drying in food production

Part B: Course Detail

Teaching Period: Term1 2012

Course Code: ONPS5224

Course Title: Apply an understanding of the process of concentration and drying in food production

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Toinette Thake

Course Contact Phone: +61 3 99254876

Course Contact Email:

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

VBP044 Apply principles of food spoilage and control

Course Description

This unit covers the skills and knowledge required to apply the principles of concentration and drying to food production.  The theory behind these methods of food preservation will be covered.  As well as this, samples of  both dehydrated and concentrated food will be produced

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP048 Apply an understanding of the process of concentration and drying in food production


1. The principles of concentration and drying in food processing are identified.

Performance Criteria:

1.1 the principles of concentration of food are recognised

1.2 Principles of Drying of Food rae recognised

1.3 The principles of heat transfer in dehydration are identified


2. Basic methods of concentration and drying are identified.

Performance Criteria:

2.1 methods used to concentrate food are recognised

2.2  Methods used to dry and dehydrate food are recognised


3. Simple controlled experiments are designed and set up which demonstrate the principles of concentration and drying.

Performance Criteria:

3.1 Samples of food are successfully concentrated

3.2 Samples of food are successfully dried

3.3 Appropriate  quality control processes and procedures to assess food products are applied

Learning Outcomes

At the end of this unit the student will

  • be able to understand the principles involved with the concentration and drying of food
  • be able to identify the various methods  used to concentrate and dehydrate food
  • have produced samples of both dehydrated and concentrated food products
  • be able to apply appropriate quality control processes and procedures to assess food products

Details of Learning Activities

May include

  • Lectures
  • Videos
  • Class activity sheets
  • Practical Activities
  • Library research task

Teaching Schedule

Week 1

 Introduction to Unit

OH&S in laboratory  and writing practical reports

Discussion of Food Spoilage

Introduction to Dehydration as a method of food preservation


Week 2

Dehydration theory

Practical Activity 1:  Dehydration of Fruit and Vegetables

Assessment task (in class)
Week 3

Methods and equipment used for  Dehydration

Finish Ptactical Activity 1

Set up Practical Activity: Freeze Drying

Week 4

Theory: Concentration as a method of food preservation

Practical Activity:  Production of a concentrated product - sweetened condensed milk

Assessment Task (in class)
Week 5

Theory Test/quiz

Research Task 

Assessment Task

Assessment Task

Learning Resources

Prescribed Texts


Fellows, P. J.   Food Processing Technology Principles and Practice

Other Resources



Mass Production of Food          VEA

Dried Fruit of the Sun                VEA

Overview of Assessment

Assessment for this unit consists of

  • a theory test
  • completion of two practical activities plus reports
  • a research task  

Assessment Tasks

In order to pass  this unit students must be able to demonstrate that they are competent in each of the Elements/ Performance criteria listed above.  To do this, all of the assessment tasks must be completed satisfactorily

  • Theory Test:    multiple choice and/or  short answer test  to be held in class in week 5.          30%        
  • Participation in  practical Activities and completion of Prac Manual reports                                 50%
  • Research Task  - a library and internet research task                                                                      20%

A grade will also be given for this unit based on the above weightings

Assessment Matrix

Element/Performance Criteria   1.1 1.2 1.3
Practical Activity 1      xx
Practical Activity 2     x x
Research Task   xx   

Other Information

The 10 nominal hours for this course are allocated as follows

  • 4 hours classroom theory/lectures/videos
  • 4 hours laboratory work
  • 1 hour classroom test
  • 1 hour  library/internet research task

Course Overview: Access Course Overview