Part A: Course Overview

Course Title: Advanced Food Processing Technologies

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2328

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

 Sem 2 2014

ONPS2527

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

 Sem 1 2017,
Sem 1 2019,
Sem 1 2020,
Sem 1 2021,
Sem 1 2022,
Sem 1 2023,
Sem 1 2024,
Sem 1 2025

Course Coordinator: Dr Arianna Dick

Course Coordinator Phone: -

Course Coordinator Email: arianna.dick.zambrano@rmit.edu.au

Course Coordinator Location: Bundoora West campus

Course Coordinator Availability: By appointment, by email


Pre-requisite Courses and Assumed Knowledge and Capabilities

Assumed Knowledge

Assumed knowledge is the chemistry, microbiology and processing of food.


Course Description

In this course you will learn the most recent advances and developments in the technologies relevant to food processing, preservation, and manufacturing such as electrical heating, pulse electric field, microwave heating and radio frequency processing. Pilot plant practicals on advanced food processing will be performed to provide hands-on experience in running manufacturing and testing equipment as well as data capture, analysis and interpretation. The content will be delivered in such a way that you will continuously develop your analytical capability and theoretical understanding of the concepts. 


Objectives/Learning Outcomes/Capability Development

This course contributes to the program learning outcomes for the following programs: 

MC237 - Master of Food Science and Technology 
GD132 - Graduate Diploma in Food Science and Technology 

PLO 1.1 Understand food science and technology - Demonstrate an advanced understanding of food science and technology by articulating relevant scientific methods and explaining why and how current knowledge in this discipline is both contestable and continuously evolving. Through further inquiry and research, make food science and technology relevant in society.  
PLO 1.2 Understand food science and technology - Display a thorough understanding of recent developments in a specialised area of food science and technology.  
PLO 2.1 Critically analyse and solve problems in food science and technology - Demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and emerging areas of this discipline.  
PLO 5.2 Display personal and professional responsibility - Work effectively, responsibly, ethically and safely in an individual or team context.  

For more information on the program learning outcomes for your program, please see the program guide. 


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

  1. Demonstrate deep understanding and knowledge of principles of advanced food processing technologies
  2. Identify and critically analyse main advantages and disadvantages of emerging food processing technologies
  3. Compare and contrast conventional and emerging food processing technologies in real-life food processing
  4. Review and critically appraise the recent literature on the quality of foods processed by advanced food processing technologies
  5. Apply selected novel processing technologies to preserve and improve microbiological, nutritional or functional characteristics of foods
  6. Develop effective communication and teamwork skills for conducting food testing experiments 


Overview of Learning Activities

The learning activities in this course include: 

  1. Recorded lectures where the science underpinning advanced food technologies will be introduced, and real examples will be discussed
  2. Tutorials on course topics
  3. Practicals on selected topics of innovative food processing technologies including data collection and analysis
  4. Self-directed learning studies where you review course contents and relevant materials and relate these to current industry practice
  5. Technical and scientific feedback given on assessment items.
  6. Written group and/or individual reports or presentations requiring an understanding and integration of the content 

You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through myRMIT Studies Course. 


Overview of Learning Resources

RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course.

There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.


Overview of Assessment

Assessment Tasks

Assessment Task 1: Online formative quiz
Weighting 15%
This assessment supports CLOs 1, 2 & 3 

Assessment Task 2: Practical reports (written) and practical performance
Weighting 30%
This assessment supports CLOs 2, 3, 4, 5 & 6 

Assessment Task 3: Oral and written presentation on selected food technology special topics
Weighting 25%
This assessment supports CLOs 2, 3, 4 & 6 

Assessment Task 4: Invigilated authentic assignment (written)
Weighting 30%
This assessment supports CLOs 1, 2 & 3 

If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.