Course Title: Manufacture edible fats and oils products

Part B: Course Detail

Teaching Period: Term1 2012

Course Code: ONPS5242

Course Title: Manufacture edible fats and oils products

School: 155T Life & Physical Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact : Toinette Thake

Course Contact Phone: +61 3 9925 4786

Course Contact Email:toinette.thake@rmit.edu.au

Name and Contact Details of All Other Relevant Staff

Nominal Hours: 20

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

VBP043 - Apply an understanding of the food processing industry,
VBP045 - Identify unit operations

Course Description

This unit covers the skills and knowledge required to provide basic principles of edible fats and oils processing.   Definitions , various sources of fats and oils, processing techniques and the steps in the production of a range of  products are studied

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:	VBP060 Manufacture edible fats and oils products
Element:	Identify the different sources of common edible fats and oils.
Performance Criteria:	Various animal, fruit and seed fats and oils, which are generally used in food industry, are identified. The difference between fats and oils is recognised The application of hydrogenated fats in food industry is  reviewed
Element:	Manufacture a range of fats and oils products
Performance Criteria:	Steps in production processes are identified for the manufacture of a range of fats and oils products. Quality specifications for the manufactured products are established. Production process flow charts to produce a range of products are implemented.
Element:	Recognise the processing techniques and technology used to produce a range of fats and oils products
Performance Criteria:	Various processing techniques used to produce fats and oils are identified. Processing techniques in extracting and refining fats and oils from sources including animals, fruit and eeds, are identified. Outcomes of hydrogenating fats and oils are determined

Learning Outcomes

Identify the different sources of common edible fats and oils.
Manufacture a range of fats and oils products
Recognise the processing techniques and technology used to produce a range of fats and oils products

Details of Learning Activities

Activities may include the following:

Lectures
Class discussions
Practical activities
Written practical reports
Research Assignment
Class question sheets
industry visit
videos

Teaching Schedule

Session 1

Various animal, fruit and seed fats and oils, which are generally used in the food industry
The difference between fats and oils 
Chemical structure of fats and oils
Processing techniques in extracting and refining fats and oils from sources, including animals, fruit and seeds

Session 2:  

 Practical Activity 1:   Extraction of Oils

Session 3

Hydrogenating oils - cis and trans fats
The application of hydrogenated fats in the food industry

Steps in production processes are identified for the manufacture of a range of fats and oil products

Session 4:   

Practical Activity 2:   Manufacture of butter , margarine and mayonnaise

Session 5

Quality specifications for the manufactured products are established.Quality Tests - iodine number, peroxide number, % free fatty acid
Production process flow charts to produce a range of products

Session 6:  

 Practical Activity:   Determination of % free fatty acids in a range of oils

Session 7:   

 Test   (may be held in mid semester exam week  or in class time)

Learning Resources

Prescribed Texts

References

Other Resources

Overview of Assessment

Assessments for this course may include :

• theory test
• participation in practical activities and submision of reports
• report on industry visit 
• research task
• class worksheets

Assessment Tasks

All performance criteria of each element must be completed satisfactorily in order to reach competency for this unit.  Assessment wil be as follows

50% -Theory Test       

20% - Formal Report on Practical Activity :  Manufacture Butter ,Margarine    and Mayonnaise 

20% - Log Book containing two other Practical Activity reports

10% - Research Task       

Assessment Matrix

	1.1	1.2	1.3	2.1	2.2	2.3	3.1	3.2	3.3
Theory test	x	x	x	x	x	x	x	x
Practical Activity 1				x
Practical Activity 2							x	x	x
Practical Activity 3								x
Research task	x		x			x

Other Information

The 20 hours allowed for this unit are allocated as follows

• Class theory - 6 hours
• Practical Activities - 9 hours
• Research work / report completion  -4 hours
• Theory Test - 1 hour

Course Overview: Access Course Overview