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, Sem 2 2024
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
ONPS2695	RMIT University Vietnam	Undergraduate	171H School of Science	Face-to-Face	Viet2 2024

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:

1. Understand the major principles and types of rheology;
2. Describe how rheology principles can be applied to give the required structure, texture and viscosity in processed food products;
3. Discuss with confidence the molecular principles and mechanisms of food biophysics that dictate the observed rheological behaviour in solutions, gels and bioglasses;
4. 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;
5. Communicate effectively as a professional scientist and food rheologist.

The course contributes to the development of the following Program Learning Outcomes (PLOs):

BP350 - Bachelor of Science
BP199P23 - Bachelor of Food Technology and Nutrition
BP289FTNDD - Bachelor of Food Technology and Nutrition/Bachelor of Business

PLO1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practices relevant to the fields of food technology and nutrition. 
PLO2 Analyse and critically examine scientific evidence with reflection of the role, relevance and significance of food technology and nutrition in society. 
PLO3 Apply principles of scientific inquiry, tools and techniques relevant to food and nutrition industries to solve problems and inform evidence-based decision making. 

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

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