Course Title: Apply water and waste management principles to the food industry

Part B: Course Detail

Teaching Period: Term2 2010

Course Code: ONPS5227

Course Title: Apply water and waste management principles to the food industry

School: 155T Life & Physical Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact : Toinette Thake

Course Contact Phone: +61 3 99254876

Course Contact

Name and Contact Details of All Other Relevant Staff

Nominal Hours: 40

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

VBP035 - Perform microbiological techniques in the food industry,
VBP036 - Apply chemistry knowledge and laboratory practices in the workplace,
VBP038 - Apply hygiene and sanitation practices
VBP043- Apply an Understanding of the Food Processing Industry

Course Description

This unit covers the skills and knowledge required to identify water quality parameters; and to review liquid solid waste handling and treatment strategies used by the food industry to minimise waste generation and its impact on the environment.

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP050 Apply water and waste management principles to the food industry

Learning Outcomes

The ability to apply & explain:
• Water quality requirements-physical. chemical and biological
• Water purification processes in general
• Water disinfection methodologies and systems suitable for the food processing industry including chlorination, ozonation and UV irradiation
• Waste water treatment (relevant to a food processing plant) including primary, secondary and tertiary waste water treatment stages
• Waste stream characteristics and classification in relation to the food processing industry:
• Methods of reducing, reusing and recycling food processing waste, eg. implementation and routine monitoring of waste reduction practices, use of consumable, returnable, refillable or reusable packaging
. Waste Management Legislation relevant to the food processing industry

Details of Learning Activities

Practical Activities
Classroom teaching discussions and class activities
Group work
Presentations and assignments

Teaching Schedule

Week 1 - Introduction Sources of water; Water quality
Week 2 Practical activity 1 - Quality if Water - physical and chemical
Week 3 Microbiological quality of water - Practical Activity 2 Protozoa
Week 4 Water Purification process. Disinfection methods
Week 5 Practical Activity - water purification
week 6 Theory
week 7 Treatment of waste water - waste water treatment plants
week 8 Mid semester exams
week 9 Visit to Werribee Treatment Plant
week 10 Practical Activity 3
week 11 Solid Wastes generated by the food industry sectors
week 12 Case studies
week 13 Practical activity 4 Osmosis
week 14 Presentations. Legislation
week 15 Presentations . Revision for exam
week 16 End of semester exams

Learning Resources

Prescribed Texts


Melbourne Water website National Health & Medical Research Council (NHMRC) website

Other Resources

The following websites contain useful information
also the web site for the National Health and Medical research Council and the site for Melbourne Wat

Overview of Assessment

Assessments for this course consist of:

Class activities
laboratory activities
assignments and presentations
excursion reports

Assessment Tasks

Practical Reports and class activities   20%
excursion report -       15%
• Theory test                    50%
• Assignment / presentation 15%

Assessment Matrix

Course Overview: Access Course Overview