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

Part B: Course Detail

Teaching Period: Term2 2011

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

Face to face lectures
class discussions and activities
Practical activities and reports
group work

Teaching Schedule

Week 1  - Introduction.    Importance of waste management to food industry.  Sources and Treatment of drinking water
Week 2  -   Water waste  treatment
Week 3 - visit to Werribee Treatment Plant
Week 4-   Water Quality - practical activity 1
Week 5-  Water use and treatment in food industry
week 6 -   Methods of water treatment       Practical activity: Osmosis and reverse osmosis
week 7  -  Solid and liquid waste treatment in food industry: case studies
week  8 -  Legislation:           Presentations
week 9  - presentations
week 10 -revision

Learning Resources

Prescribed Texts


Other Resources

DVD   - sewage solutions

National Health and medical Research Council     Australian Drinking Water Guidelines 2004

Environment Protection Authority

Overview of Assessment

Assessments for this course consist of:

Class activities
laboratory activities
assignments and presentations
excursion reports

Assessment Tasks

Practical report / class activities          20%
Excursion report                                      15%
theory test                                                 50%
assignment/presentation                      15%

Assessment Matrix
lecture/class activitiesxxxxxxxxxxxxxxxx
practical activityx  x  x          
assignment  x   xxxxxxx   
excursion       x        

Other Information

This unit is competency based and so each of the elements must be completed satisfactorily

The 40hours allowed for this unit are allocated as follows
20 hours class time
4 hours    excursion
2 hours exam
7 hours research and writing of presentation
7 hours  to work on reports, homework activities, log book outside class time

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