Course Title: Food Manufacturing Animal Products

Part A: Course Overview

Course Title: Food Manufacturing Animal Products

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2554

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

 Sem 1 2017,
Sem 1 2018,
Sem 1 2019,
Sem 1 2020,
Sem 1 2021,
Sem 1 2022,
Sem 1 2023,
Sem 1 2024

ONPS2685

RMIT University Vietnam

Undergraduate

171H School of Science

Face-to-Face

 Viet3 2024

Course Coordinator: Dr Christopher Pillidge

Course Coordinator Phone: +61 3 9925 6001

Course Coordinator Email: christopher.pillidge@rmit.edu.au

Course Coordinator Location: B201 F06 R006

Course Coordinator Availability: Please email to make appointments


Pre-requisite Courses and Assumed Knowledge and Capabilities

Required Prior Study

You should have satisfactorily completed courses before you commence this course.

Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.

Contact your course coordinator if you think you may be eligible for recognition of prior learning. 

 


Course Description

This course focuses on the production of animal food products with a major focus on milk and meat. The approach used in this course will be to examine the supply chain from on-farm production to consumer. You will learn about the major stages in a representative range of manufacturing process, and learn about a range of products made from different animal products.


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 7 in BP199 Bachelor of Science (Food Technology and Nutrition); BP289 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Business (Management); BH099 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Engineering (Chemical Engineering)(Hons)


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.

2.0 Exhibit depth and breadth of scientific knowledge
2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.

4.0 Demonstrate effective communication of science
4.2 You will demonstrate an ability to write technical and scientific reports.

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.


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

  1. Demonstrate a broad and coherent body of knowledge of the source and composition of animal food products.
  2. Review the biochemical and microbiological changes taking place during the manufacture of animal derived food products.
  3. Evaluate the manufacturing principles and practices associated with animal food products.
  4. Demonstrate hands-on skills in manufacturing selected animal food products in a pilot plant setting.
  5. Explore the role of functional animal food products in human health.
  6. Apply safety and quality factors that determine the acceptability of the animal food products by consumers.


Overview of Learning Activities

The learning activities included in this course are:

  • Private study, which includes working through the course syllabus materials (online learning modules) 
  • Actively participate in practical work to produce the allocated food products as part of a team 
  • Individually write technical reports on the practical work 
  • Participate in tutorials and/or workshops 
  • Team presentations on an aspect of processing animal products 
  • Online tests providing opportunities for feedback on student progress and understanding


Overview of Learning Resources

The learning activities included in this course are:

  1. Online modules and tutorials where course materials will be presented and explained and the subject will be illustrated with demonstration and examples
  2. Practical activities, including report preparation, undertaken as part of a group as well as individually.
  3. Online tests where you demonstrate your knowledge of the course content. 
  4. Private study where you will review the material presented in class and made available through Canvas.


Overview of Assessment

Note that:

This course has no hurdle requirements.

 

Assessment tasks

 

Assessment Task 1:  During semester online tests

Weighting 15%

This assessment task supports CLOs 1, 2, 3, 5 and 6

 

Assessment 2: Practical activities and reporting

Weighting 45% 

This assessment supports CLOs 2, 3, 4 and 6

 

Assessment Task 3: Team-based investigation

Weighting: 40%

This assessment task supports CLOs 1, 2, 3, 5 and 6