Course Title: Food Manufacturing: Plant Products

Part A: Course Overview

Course Title: Food Manufacturing: Plant Products

Credit Points: 12.00

Terms

Course Code	Campus	Career	School	Learning Mode	Teaching Period(s)
ONPS2146	City Campus	Undergraduate	135H Applied Sciences	Face-to-Face	Sem 2 2008, Sem 1 2011, Sem 1 2012, Sem 1 2013
ONPS2183	City Campus	Postgraduate	135H Applied Sciences	Face-to-Face	Sem 2 2008, Sem 1 2011, Sem 1 2012, Sem 1 2013
ONPS2523	Bundoora Campus	Postgraduate	135H Applied Sciences	Face-to-Face	Sem 1 2016
ONPS2533	Bundoora Campus	Undergraduate	135H Applied Sciences	Face-to-Face	Sem 1 2016
ONPS2533	Bundoora Campus	Undergraduate	171H School of Science	Face-to-Face	Sem 2 2017, Sem 2 2018, Sem 2 2019, Sem 2 2020, Sem 2 2021, Sem 2 2022

Course Coordinator: Dr Jayani Chandrapala

Course Coordinator Phone: +61 3 9925 2130

Course Coordinator Email: jayani.chandrapala@rmit.edu.au

Course Coordinator Location: Building 201, Level 06, Room 07, Bundoora Campus

Course Coordinator Availability: By appointment

Pre-requisite Courses and Assumed Knowledge and Capabilities

There are no enforced requisites for this course.

Assumed knowledge is completion of four or more semesters of a degree in food technology and nutrition, engineering, science, or other closely related fields.

Course Description

This course deals with the technology involved in the initial and further processing, storage and packaging of plant derived food products. This includes processing of plant commodities (e.g. grains, fruit and vegetables), and substantially transformed food products with a significant plant component (e.g. confectionery and chocolate). The topics covered will include:

• Processing to convert bulk commodities into ingredients suitable for further processing into consumer products
• Processing to produce substantially transformed plant based food products (e.g. confectionery and chocolate)
• The importance of packaging technologies in fresh and minimally processed plant based products

An important aspect of this course that is relevant to all commodity categories will be a problem solving activity. In this activity you will have to solve an industry relevant problem, including research into technical and scientific information, and use that information to identify and evaluate possible solutions.

Objectives/Learning Outcomes/Capability Development

Course Learning Outcomes (CLOs):

Upon successful completion of this course, you will be able to:

1. Explore the implications of the structure of the Australian plant based food industries, including grains, fruit and vegetables.
2. Describe the processing stages required to process a representative range of plant based commodity products into ingredients suitable for processing into end products.
3. Explain the production of substantially transformed products from plant products and the influence of processing parameters and formulation on the quality of the final product.
4. Apply different processing and packaging technologies to extend shelf-life or improve convenience of fresh or minimally processed plant derived products.
5. Describe the main quality attributes (e.g. sensory attributes, composition, physical properties) of a range of plant derived products.
6. Review food safety and shelf-life of plant derived food products.

This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 7:

1.0 Demonstrate a coherent understanding of science
1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.
1.3 You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.

2.0 Exhibit depth and breadth of scientific knowledge
2.2 You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredient interactions, and quality assurance.

3.0 Critically analyse and solve scientific problems
3.1 You will demonstrate an ability to apply scientific principles and methods to solve problems associated with food technology and/or nutrition.
3.2 You will be able to gather and critically review information from a range of technical and scientific sources, and synthesise information relevant to an issue related to the food and/or nutrition industries.
3.4 You will develop project and business management skills relevant to the food and nutrition industries, including designing a project to solve the problem, planning its implementation, collecting data, drawing valid conclusions and appropriately communicating results.

4.0 Demonstrate effective communication of science
4.1 You will able to effectively communicate about food and nutrition issues using oral, written and presentation skills.
4.3 You will be able to communicate the solution to a problem or the result of a technical or scientific investigation using appropriate terminology for the intended audience..

5.0 Demonstrate accountability for your own learning and scientific work
5.1 You will demonstrate accountability for your own learning and professional conduct.
5.2 You will demonstrate initiative and independence.
5.3 You will demonstrate an ability to work responsibly, safely and ethically.
5.4 You will develop an ability to work collaboratively.

Overview of Learning Activities

You will learn in this course by:

• Going through pre-recorded lectures where course content will be explained to you.
• Attending lectorials where you will apply the theoretical aspects obtained from pre-recorded lectures using many different food application systems.
• Attending tutorial workshops where you will work on a survey based industrial project.
• Personal study where you will review lecture content and read the recommended texts.
• Performing laboratory or pilot plant based activities where you will practice the techniques described during lectures.
• Analysing and reporting on the results of laboratory or pilot plant activities.
• Undertaking independent research to find technical and scientific information that you will incorporate into assignments and laboratory reports.

Overview of Learning Resources

The learning resources associated with this course will include targeted readings taken from a range of both primary and secondary sources. Material chosen may be digitally available to you. Material will be delivered using the RMIT University Canvas student on-line system.

A Library Subject Guide is available at https://rmit.libguides.com/foodbiotechnologybiologicalsciences

Overview of Assessment

Note that: This course has no hurdle requirements.

Assessments

This course will have a substantial component of problem based learning. This means you will critically evaluate scientific and technical information, and undertake laboratory trials, to address a problem related to a substantially transformed plant based food product.

Assessment Task 1: Laboratory Reports and Poster Presentation
Weighting: 40%
This assessment supports CLOs: 2, 3, 4, 5 and 6

Assessment Task 2: Online Knowledge Testing Questionnaires
Weighting: 30%
This assessment supports CLOs: 1, 2, 3 and 4

Assessment Task 3: Questionnaire-based Practical Assessments
Weighting: 30%
This assessment supports CLOs: 2, 3, 4, 5 and 6