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

Course Coordinator: Assoc Prof Peter Torley

Course Coordinator Phone: +61 3 9925 5095

Course Coordinator Email: peter.torley@rmit.edu.au

Course Coordinator Location: Location: Bundoora Campus, Building 201, Level 06

Course Coordinator Availability: Please email to make appointments


Pre-requisite Courses and Assumed Knowledge and Capabilities

This course has no enforced prerequisite courses.

Food Manufacturing: Animal Products is an advanced level undergraduate food technology course. It assumes knowledge of food ingredients and food processing developed in courses such as Food Chemistry, Food Ingredient Structure and Function and Thermal Food Processing.


Course Description

This course focuses on the production of animal food products including milk, meat and eggs. 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

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. Gain an in-depth understanding of the biochemical and microbiological changes taking place during the manufacture of animal derived food products.
  3. Gain an in-depth understanding of 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. Develop an understanding of the role of functional animal food products in human health.
  6. Gain an in-depth understanding of the safety and quality factors that determine the acceptability of the animal food products by consumers.


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.


Overview of Learning Activities

The learning activities included in this course are:

  1. Attendance at lectures where syllabus materials will be presented and explained and the subject will be illustrated with demonstration and examples
  2. Participation in team activities where laboratory exercises, pilot plant food production trials will be discussed and planned
  3. Active participation in practical work to produce the allocated food products
  4. Participate in writing team technical reports on the pilot plant food manufacturing trials
  5. Private study working through the course as presented in class and made available through the Canvas.

Total study hours:

The following is a guide to the time required to complete this course.

Lecturer or demonstrator guided learning activities (face-to-face) (approximately 60 hours in total):

  • Lectures
  • Practical sessions (undertaken as part of a group)

Independent study activities (approximately 60 hours in total):

  • Planning for practical sessions (group activity)
  • Practical report preparation (individual activity)
  • Complete on-line tests during semester
  • Course content review and examination preparation


Overview of Learning Resources

The learning activities included in this course are:

  1. Lectures where course materials will be presented and explained and the subject will be illustrated with demonstration and examples
  2. Laboratory and food pilot plant activities, including report preparation, undertaken as part of a group as well as individually.
  3. Private study where you will review the material presented in class and made available through the Canvas.


Overview of Assessment

Note that:

This course has no hurdle requirements.

 

Assessment tasks

 

Assessment Task 1:  During semester tests

Complete tests during the semester. These tests may consist of multiple choice and / or short answer questions.

Weighting 20%

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

 

Assessment 2: Practical activities and reporting

Weighting 40% 

This assessment supports CLOs 2, 3, 4 and 6

 

Assessment Task 3: Final Examination

A two hour closed book final examination

Weighting: 40%

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