Course Title: Perform food tests
Part B: Course Detail
Teaching Period: Term2 2011
Course Code: ONPS5246C
Course Title: Perform food tests
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Judith McCann
Course Contact Phone: +61 3 9925 8366
Course Contact Email: judith.mccann@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Lecturer : Andrew Andrews Contact Phone: +61 3 9925 4543 Contact email: andrew.andrews@rmit.edu.au
Nominal Hours: 100
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
All generic core units in the Cert IV and Diploma.
Course Description
This unit of competency covers the ability to interpret food test requirements, prepare samples, conduct pre-use and calibration checks on equipment and perform routine testing of raw food materials, in-process materials and final products. These tests will involve several measurement steps. The unit includes data processing and some interpretation of results and tracking of obvious test malfunctions where the procedure is standardised. However, personnel are not required to analyse data, optimise tests/procedures for specific samples or troubleshoot equipment problems where the solution is not apparent.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
PMLTEST405A Perform food tests |
Element: |
Check equipment before use |
Performance Criteria: |
3.1 Set up instruments and/or equipment in accordance with test method requirements. 3.2 Perform pre-use and safety checks in accordance with relevant enterprise and operating procedures. 3.3 Identify faulty or unsafe componenets and equipment and report to the appropriate personnel. 3.4 Check equipment/instrument calibration using specified standards and procedures (if applicable). 3.5 Quarantine out of calibration equipment and instruments. 3.6 Ensure that reagents required for the test are available and meet quality requirements
|
Element: |
Interpret and schedule test requirements |
Performance Criteria: |
1.1 Review test request to identify samples to be tested, test method and equipment/instruments involved. 1.2 Identify hazards and enterprise controls associated with sample preparation test methods reagents and/or equipment. 1.3 Plan parallel work sequences to optimise throughput of multiple sets of samples (if appropriate). |
Element: |
Maintain a safe work environment |
Performance Criteria: |
6.1 Use established safe work practices and personal protective equipment to ensure personal safety. 6.2 Minimise the generation of waste and environment impact. 6.3 Ensure the safe collection of laboratory and hazardous waste for subsequent disposal. 6.4 Care for and store equipment and reagents as required. |
Element: |
Maintain laboratory records |
Performance Criteria: |
7.1 Enter approved data into laboratory information management systems 7.2 Maintain confidentiallity and security of enterprise information and laboratory data. 7.3 Maintain equipment and calibration logs in accordance with enterprise prcedures |
Element: |
Process data |
Performance Criteria: |
5.1 Record test data noting atypical observations. 5.2 Construct calibration graphs (if appropriate) and compute results for all samples from these graphs. 5.3 Ensure calculated values are consistent with reference standards and expectations. 5.4 Record and report results in accordance with enterprise procedures 5.5 Interpret trends in data and/or results and report out -of-specification or atypical results promptly to the appropriate personnel. 5.6 Determine if the basic procedure or equipment problems have led to atypical dta or results. |
Element: |
Receive and prepare food samples |
Performance Criteria: |
2.1 Log samples using standard operating procedures 2.2 Record sample description, compare with specification and note and report discrepancies 2.3 Prepare samples and standards in accordance with food testing requirements. 2.4 Ensure traceability of samples from receipt to reporting of results. |
Element: |
Test samples to determine food components and characteristics |
Performance Criteria: |
4.1 Operate equipment and/or instruments in accordance with test method requirements. 4.2 Perform tests/procedures on all samples and standards (if appropriate) in accordance with specified methods. 4.3 Shut down equipment and/or instruments in accordance with operating procedures. |
Learning Outcomes
At the end of this unit a student will be able to:
• interpret test methods/procedures accurately
• prepare and test samples using procedures appropriate to the nature of sample
• performs calibration checks (if required)
• safely operate test equipment/instruments to enterprise standards and/or manufacturer’s specification
• prepare calibration graphs and calculate results using appropriate units and precision
• apply basic theoretical knowledge to interpret gross features of data and make relevant conclusions
• identify atypical results as ‘out of normal range’ or an artefact
• trace and source obvious causes of an artefact
• communicate problem(s) to a supervisor or outside service technician
• record and communicate results in accordance with enterprise procedures
• maintain security, integrity, traceability of samples, sub-samples, test data/results and documentation.
Details of Learning Activities
Students will study and develop basic skills in communicating ideas, collecting,planning analysing and organising information obtained from theory and laboratory sessions in the course Perform Food Tests(ONPS5246C). Problem solving concepts will be explored through a range of analytical food tests and physical measurememts.
Much of the underpinning theoretical knowledge and practical basis for this course has already been delivered in the prerequisites ONPS 5241 (Biochemical properties of food ), ONPS 5237C (Perform basic tests),ONPS5236 (Perform microbiological tests). Students will study and develop further skills in problem solving in the practice of Food Science and Technology. Food products and/or Raw materials will be processed by students either individually or working in teams simulating a food industry workplace situation.
Decision making concepts central to the processing, testing and quality control of product samples and /or raw material;s will be discussed prior to laboratory investigation conducted by the students. This may include a range of basic or more complex tests and physical measurements.This subject will run in close conjunction with ONPS 5247 Plan and Conduct a Research project as the major assessment will be an individual report based on an investigation of food samples and/or raw material that the student has carried out either individually or as part of a team. For this reason it is important that students attend all sessions including lectures, small group discussion, and practical laboratory discussions including partaking of any internet activity or other online activity that may be rquired from time to time
Teaching Schedule
Week beginning and topic covered | Perform Food Tests(2hrs) Theory and Lab.Investigation |
Perform Food Tests(2hrs) Theory and Lab Investigation |
Assessment and /or Tutorial Tasks |
Week 1 11th July OHScompliancein the laboratory Expectations &Outline of Course for Perform Food Test |
Discussion: Behaviour in Laboratories Current OHS regulations Risk assessments Signing of Compliance forms |
Introduvtion to course PowerPoint presentation of elements of competency and performance criteria |
|
Week 2 18th July Guidelines to Food Analysis |
What to look for as a Food Analyst? |
A discussion on industry procedures which are dependent on the following: 1. Proper selection of food sample 2. Careful performance of analysis 3. Correct calculationsand interpretation of analysis 4. Comparison to Standard (or Official) methods for interlaboratory comparison. This allows for quality control of procedures required for government regulations and to meet international standards |
Assessment1. Practical work Quantitative estimation of Protein in food sample using the Biuret method. Report in log book |
Week 3 25th July Analysis of a Sample |
Current and Future Analysis |
A class discussion of what is expected from a food analyst in industry What should the analyst be looking for as a testing strategy/ Current and future trends in analytical procedures |
Assessment 2 Internet search A reference standard method for either chemical or physical analysis in the food industry Due week 4 4th August This forms part of the skills assessment |
Week 4 1st August Making a decision on Testing Procedures |
Chemical Testing Procedures (I) |
Discussion and revision of applications of test procedures (i) Availability (ii) Simplicity or Complexity (iii) Specificity, Sensitivity & Accuracy |
Assessment 3 Raw material Identification In class/ Soxhlet extraction of Fat Laboratory assessment Formal Report Due week6 18th August |
Week 5 8th August Comparison of Methods (Chemical,Physical& Microbiological) |
Chemical Testing Procedures (II) |
Discussion of examples of testing processess in Carbohydrates,Proteins Lipids,Vitamins and Minerals |
Assessment 4. Product Identification Skills assessment (Oral Test in class) |
Week 6 15th August Comparison of Methods
|
Microbiological and Physical Testing Procedures(I) |
Class will break up into designated groups to discuss microbiological quality testing processes involved in the food industry and common physical testing procedures such as texture, colour and viscosity |
Assessment 5 . (Optional) Maybe run as late as October.Formal Reports on Practical Experiments : (a) GC of FAME of selected oils and fats (b) AA of Sodium in Soy sauce Due Date to be announced |
Week 7. 22nd August Comparison of Methods
|
Microbiological and Physical Testing Procedures (II)
|
Continuation of above discussion centring around multiple and complex testing and recording of data Introduction to major project (teams)
|
Assessment 6. Inspection of Journal/Log Book (Provisional Mark) (25th August) Assessment 7. (Unknown samples supplied) (Report due 8th September) |
Week 8 29th August Major Project Commencement
|
Food Analysis ( A Product and/or Raw materials will be submitted to a team (no more than 2students) (Week 1)
|
Students in teams work on laboratory investigative analysis of Product with minimal supervision within the alloted laboratory times Laboratory skills will be continuously assesseddurin this project on ability to perform correct analytical tasks within the alloted laboratory times |
Assessment 8 Inspection of Journal/Log Book (1st September) |
Week 9 5th September Food Analysis Project
|
Continuation of Major Project (Week 2) |
Students work on Product investigative analysis with minimal supervision Consultation with Lecturer where required. |
Assessment 9 Inspection of Journal/Log Book |
Week 10 12th September |
Continuation of Major Project (Week 3) |
Draft Outline of Project report to be submitted before the 25th September |
Assessment 10 Inspection of Journal/Log Book |
Week 11 19th September Food Analysis |
Continuation of Major Project (Week 4) |
Finalisationof all Laboratory Investigative work and submission of draft outline of Project Report |
Assessment 11 Draft Outline of Project Report (Due 22nd September) |
Mid- Semester Break | (26thSeptember-2nd Octob | er inclusive) | |
Week 12 3rd October Food Analysis |
Continuation of Major Project (Week 5) |
Deadline for all investigative food analysis Commencement on Project report writing |
Assessment 12 Submission of Journal /Log Book For final inspection (Final Mark for Log Book ) 7th October |
Week 13 10th October Food Analysis |
Continuation of Major Project (Week 6) |
||
Week 14 17th October Food Analysis |
Project Report Writing (Week 7) |
||
Week 15 24th October Food Analysis |
Project Report Writing (Week 8)
|
||
Week 16 31st October Presentation |
Student Oral Class presentations (Week 9) |
Student Class Presentations |
Assessment 13 Oral Presentation 15 minute duration (2nd & 3rd November) |
Week 17 7th November |
Final Week for submission of written work ( thesis and lab reports)
|
Assessment 14 Research Report on Perform Food Tests (10th November) |
|
Week 18 14 November |
Course review and assessment feed back |
Learning Resources
Prescribed Texts
Food Analysis(2000): Nielsen S, Suzanne(Editor), 3rd Edition: Plenum Publisher Corporation Publisher |
0-30-647495-6 |
References
Food Chemistry(1996): Fennema R. Owen (Editor), 3rd Edition Marcel Dekker. Inc. Publisher |
0-8247-9691-8 |
Food and Nutrition (2002) Wahlquist. M.L,. 2nd Edition, Allen and Unwin Pty Ltd.N.S.W. Aus. Publisher |
1-86508-692-4 |
Other Resources
Laboratory proformas from previous courses
Internet resources on laboratory methodologies
Overview of Assessment
Assessments for this course consist of:
- Research skills assessments
- Laboratory decision making
- Log book/journal assessment
- Practical work and/or test
- Oral presentation
- Food analysis research report
Assessment Tasks
Summary of assessments for details see teaching schedule
Research skills assessment 5%
Laboratory decision making 20%
Log book / Journal assessment 10%
Practical work and/or test 15%
Oral presentation 10%
Food analysis research report 40%
__
100%
Assessment Matrix
Course Overview: Access Course Overview