Course Title: Rheology and Food Biophysics
Part A: Course Overview
Course Title: Rheology and Food Biophysics
Credit Points: 12.00
Terms
Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
ONPS2435 |
City Campus |
Undergraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2015 |
ONPS2448 |
City Campus |
Postgraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2015 |
ONPS2510 |
Bundoora Campus |
Undergraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2016 |
ONPS2510 |
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, Sem 2 2023 |
ONPS2521 |
Bundoora Campus |
Postgraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2016 |
ONPS2521 |
Bundoora Campus |
Postgraduate |
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, Sem 2 2023 |
Course Coordinator: Stefan Kasapis
Course Coordinator Phone: +61 3 99255244
Course Coordinator Email: stefan.kasapis@rmit.edu.au
Course Coordinator Availability: by appointment
Pre-requisite Courses and Assumed Knowledge and Capabilities
You will be in the final year of your Food Technology and Nutrition program.
Course Description
Today, in Australia and overseas a large number of the graduates of a Food Science and Technology program will be employed by the Food Industry in positions that require leadership and sound knowledge of developing, on a scientific basis, processed product formulations. Within this framework and to cope with the complexity of the task, the industry has adopted the so-called ’sophisticated biomaterial approach’ that requires understanding of the molecular interactions of biopolymers (proteins and polysaccharides), small polyhydroxyl compounds as co-solutes in the basic formulation (e.g. sugars) and their replacers (e.g. polydextrose), edible fats and oils and their replacement (eg dietary fibre), and counterions inducing gelation (e.g. salts).
Every year, a voluminous patented literature attempts to safeguard the interests of the industry in this area taking advantage of the aforementioned specialized knowledge and its implications for the chemistry, structure, functionality, texture and QDA sensory evaluation of added value commercial products. Based on this, the course aims to introduce level three undergraduate students to the language and principles of rheology and texture in model biomaterials and related industrial formulations. This will then be discussed in conjunction with the principles of biophysics in order to unveil the molecular mechanisms responsible for the observed rheological behaviour. Such a combined treatise should enhance your employment prospects and further support the Australian food industry and Food Sciences RMIT as a hub of innovation and quality control.
The content of the course has been identified to be of primary interest in the undergraduate food science and technology programme at RMIT University, and the lecturers of the course have drawn from their considerable expertise, working with the food industry or research institutes (eg Unilever, Nestle, Sanitarium Health Foods Company, Montague fresh and CSIRO/FNS) to emphasize current issues and challenges pertaining to the subject.
Objectives/Learning Outcomes/Capability Development
The course will develop high-performing team and leadership skills among students via formal instruction, participation in a task force and reflection on key components of the subject of rheology and food biophysics. Upon successful completion of this course you will be able to:
- Understand the major principles and types of rheology;
- Describe how rheology principles can be applied to give the required structure, texture and viscosity in processed food products;
- Discuss with confidence the molecular principles and mechanisms of food biophysics that dictate the observed rheological behaviour in solutions, gels and bioglasses;
- Use the expertise acquired from the rheology and food biophysics teaching materials to critically evaluate new food product development within a technical context that emphasises textural consistency and mouthfeel;
- Communicate effectively as a professional scientist and food rheologist.
The course contributes to the development of the following Program Learning Outcomes (PLOs):
- PLO-1 Demonstrate a coherent understanding of science
- PLO-2 Exhibit breadth of scientific knowledge
- PLO-3 Demonstrate problem solving
- PLO-4 Demonstrate effective communication
- PLO-5 Develop personal and professional responsibility
Overview of Learning Activities
The learning activities included in this course are:
- Viewing lecture recordings that are made available online
- Attendance at tutorials where syllabus material will be presented and explained, and the subject will be illustrated with demonstrations and examples;
- Private study, working through the course as presented in lectures and tutorials in preparation for assessments, and understanding experimental materials from practical sessions, hence gaining practice at preparing laboratory reports.
- Self directed literature search in the form of a group assignment, with groups sharing the results of their self directed learning through verbal presentations to peers and submission of a group report.
Overview of Learning Resources
Lecture notes taken in class along with handouts for group assignments, the laboratory manual, and online materials via Canvas will provide you with the required information. You will be expected to undertake extra reading of references, journal articles and other recommended materials to supplement these resources.
Overview of Assessment
Assessment in this course will be based on the following four activities:
Assessment item 1: Group laboratory reports
Weighting 30%
This assessment task supports CLOs 3 & 4
Assessment item 2: A group project report and presentation
Weighting 40%
The assessment tasks supports CLOs 1, 2 & 5
Assessment item 3: Reflections
Weighting 10%
This assessment tasks supports CLO 5
Assessment item 4: In class online assessment at the middle of the semester.
Weighting 20%
This assessment task supports CLOs 1, 2 & 4