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 Email:toinette.thake@rmit.edu.au
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
Excursions
Videos
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
References
Melbourne Water website National Health & Medical Research Council (NHMRC) website |
Other Resources
The following websites contain useful information
http://www.deh.gov.au/industry/waste/index.html
http://www.ecorecycle.vic.gov.au
http://www.epa.vic.gov.au
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
exam
Assessment Tasks
Practical Reports and class activities 20%
excursion report - 15%
• Theory test 50%
• Assignment / presentation 15%
Assessment Matrix
Course Overview: Access Course Overview