Course Title: Non-Thermal Food Processing

Part A: Course Overview

Course Title: Non-Thermal Food Processing

Credit Points: 12.00

Important Information:

To participate in any RMIT course in-person activities or assessment, you will need to comply with RMIT vaccination requirements which are applicable during the duration of the course. This RMIT requirement includes being vaccinated against COVID-19 or holding a valid medical exemption. 

Please read this RMIT Enrolment Procedure as it has important information regarding COVID vaccination and your study at RMIT: https://policies.rmit.edu.au/document/view.php?id=209

Please read the Student website for additional requirements of in-person attendance: https://www.rmit.edu.au/covid/coming-to-campus 

 

Please check your Canvas course shell closer to when the course starts to see if this course requires mandatory in-person attendance. The delivery method of the course might have to change quickly in response to changes in the local state/national directive regarding in-person course attendance. 

 


Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2556

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

Sem 1 2019,
Sem 1 2020,
Sem 1 2021,
Sem 1 2022

Flexible Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2556

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

UGRDFx2020 (ZZZZ)

Course Coordinator: Dr Tuyen Truong

Course Coordinator Phone: +61 3 9925 7242

Course Coordinator Email: tuyen.truong@rmit.edu.au

Course Coordinator Location: Building 201, level 5, room 003

Course Coordinator Availability: By appointment, by email


Pre-requisite Courses and Assumed Knowledge and Capabilities

This course has no enforced prerequisite courses.

 

Non-thermal Food Processing is an advanced level undergraduate food technology course. It assumes knowledge of food processing, food ingredients and food microbiology developed in courses such as Thermal Food Processing, Food Chemistry and Food Microbiology.


Course Description

This course will cover food processing methods that do not use heat to retain quality attributes of food while ensuring food safety and functionality of the product. The course deals with key concepts and industrial applications of emerging non-thermal food processing technologies such as high hydrostatic pressure, ultrasound, magnetic electric field, gamma irradiation, cold plasma, pulsed light and membrane processing. Along with lectures, tutorials and online discussions, practical sessions in the laboratory and pilot plant are intended to provide hands-on practice in operating representative equipment used in non-thermal food processing as well as collecting, analysing and interpreting actual food engineering data.


Objectives/Learning Outcomes/Capability Development

Upon successful completion of the course, you should be able to:

  1. Demonstrate understanding of science and technologies related to non-thermal process (e.g. high hydrostatic pressure, UV and gamma ray irradiation, ultrasound, pulse electric field etc.) and their applicability in industrial context
  2. Operate selected equipment used in non-thermal food processing with an understanding of the working parameters on food properties
  3. Critically analyse scientific and technological literature related to innovative and emerging non-thermal food processing technologies
  4. Effectively work in team environment and take individual initiative


Upon successful completion of the course, you should be able to:

 1. Demonstrate understanding of science and technologies related to non-thermal process (e.g., high hydrostatic pressure, UV and gamma ray irradiation, ultrasound, pulsed electric field etc.) and their applicability in industrial context

2. Apply selected non-thermal food processing technologies in food processing and preservation

3. Critically analyse scientific and technological literature related to innovative and emerging non-thermal food processing technologies

4. Effectively work in team environment and take individual initiative


Overview of Learning Activities

The learning activities included in this course are:

  1. Lectureswhere 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. Self-directed study where you will review the material presented in class and made available through the Canvas.

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

 Lecturer, tutor or demonstrator guided learning activities (blended mode, e.g., face-to-face and online) (approximately 60 hours in total):

  • Recorded Lectures and tutorials
  • Practical sessions

 Independent study activities (approximately 60 hours in total):

  • Practical session report preparation
  • Group assignment
  • Course content review

Individual test and assignment preparation


Overview of Learning Resources

Students will be provided with a list of relevant reference books, book chapters and recent journal papers. Lecture slides and supporting materials will be provided through Canvas (accessible through myRMIT).  


Overview of Assessment

Note: This course has no hurdle requirements.

 Assessment Tasks

Assessment Task 1: Practical Activities

Weighting 40%

This assessment task supports CLOs 1, 2, 3 and 4

 

Assessment Task 2: Non-thermal Food Process Evaluation (major assignment)

Weighting: 25%

This assessment task supports CLOs 1, 3 & 4

 

Assessment Task 3: Online Quizzes

Weighting: 15%

This assessment task supports CLOs 1,2 and 3

 

Assessment Task 4: Take home, discipline based, authentic assessment (questionnaire and report)

Weighting: 20%

This assessment task supports CLOs 1, 3 & 4