Course Title: Advanced Food Processing Technologies

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

Course Coordinator: Asgar Farahnaky

Course Coordinator Phone: +61 3 9925 9605

Course Coordinator Email: asgar.farahnaky@rmit.edu.au

Course Coordinator Location: 201.04.03

Course Coordinator Availability: By appointment, by email


Pre-requisite Courses and Assumed Knowledge and Capabilities

This course has no pre-requirement other than the fact that you have a fundamental science or biotechnology or engineering background. The assumed knowledge would be basic food chemistry, microbiology and processing.


Course Description

In this course you will learn  the most recent advances/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 capturing, 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

On successful completion of this course, you should be able to:

  • CLO1: Demonstrate deep understanding and knowledge of principles of advanced food processing technologies
  • CLO2: Identify and critically analyse main advantages and disadvantages of emerging food processing technologies
  • CLO3: Compare and contrast conventional and emerging food processing technologies in real-life food processing
  • CLO4: Review and critically appraise the recent literature on the quality of foods processed by advanced food processing technologies
  • CLO5: Apply selected novel processing technologies to preserve and improve microbiological, nutritional or functional characteristics of foods
  • CLO6: Develop effective communication and team work skills


PLO 1. Understand food science and technology

1.1 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.

1.2 Display a thorough understanding of recent developments in a specialised area of food science and technology.

PLO 2. Critically analyse and solve problems in food science and technology

2.1 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 3. Apply food science and technology knowledge and skills

3.1 Exhibit creativity, initiative and a high level of autonomy in research and/or professional practice.

PLO 4. Communicate technical knowledge

4.1  Effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.

PLO 5. Display personal and professional responsibility

5.1  Be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies.

5.2 Work effectively, responsibly, ethically and safely in an individual or team context.

5.3 Demonstrate knowledge of regulatory frameworks and ethical principles relevant to food science and technology.


Overview of Learning Activities

The learning activities in this course include:

1.Weekly face to face 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 requiring an understanding and integration of the content

 

Total study hours

Lecturer, tutor or demonstrator guided learning activities (face-to-face) (approximately 60 hours):

  • Lectures and tutorials (approximately 4 hours per week)
  • Lab activity and or industrial visits (approximately 2 hours per week)

Independent study activities (approximately 60 hours):

  • Assignment and report preparation/writing
  • Course content study and review
  • Examination preparation


Overview of Learning Resources

Textbooks, journal articles and web-based resources will be used for this course. Relevant prescribed and recommended textbooks, PowerPoint presentations and practical manual for this course will be introduced or provided.


Overview of Assessment

The assessment in this course includes:

Assessment 1: Mid-term test.

Weighting 15%

This assessment supports CLO1, CLO2, CLO3

Assessment 2: Practical reports, practical performance and regular and active contribution to course discussions.

Weighting 25%

This assessment supports CLO2, CLO3, CLO4, CLO5, CLO6

Assessment 3: Oral or written presentation on selected food technology special topics.

Weighting 15%

This assessment supports CLO2, CLO3, CLO4, CLO6

Assessment 4: End of term examination.

Weighting 45%

This assessment supports CLO1, CLO2, CLO3