Course Title: Non-Thermal Food Processing
Part A: Course Overview
Course Title: Non-Thermal Food Processing
Credit Points: 12.00
Important Information:
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, Sem 1 2023, Sem 1 2024, Sem 1 2025 |
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 Arianna Dick
Course Coordinator Phone: +61 3 9925
Course Coordinator Email: arianna.dick.zambrano@rmit.edu.au
Course Coordinator Availability: By appointment, by email
Pre-requisite Courses and Assumed Knowledge and Capabilities
Assumed Knowledge
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
This course contributes to the program learning outcomes for the following programs:
BP199P7 - Bachelor of Science (Food Technology and Nutrition)
PLO 1.2 Demonstrate a coherent understanding of science - You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.
PLO 2.1 Exhibit depth and breadth of scientific knowledge - You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.
PLO 2.2 Exhibit depth and breadth of scientific knowledge - You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredient interactions, and quality assurance.
PLO 3.4 Critically analyse and solve scientific problems - You will develop project and business management skills relevant to the food and nutrition industries, including designing a project to solve the problem, planning its implementation, collecting data, drawing valid conclusions and appropriately communicating results.
PLO 4.1 Demonstrate effective communication of science - You will be able to effectively communicate about food and nutrition issues using oral, written and presentation skills.
PLO 4.2 Demonstrate effective communication of science - You will demonstrate an ability to write technical and scientific reports
PLO 5.1 Demonstrate accountability for your own learning and scientific work - You will demonstrate accountability for your own learning and professional conduct.
PLO 5.2 Demonstrate accountability for your own learning and scientific work - You will demonstrate initiative and independence.
PLO 5.3 Demonstrate accountability for your own learning and scientific work - You will demonstrate an ability to work responsibly, safely and ethically.
PLO 5.4 Demonstrate accountability for your own learning and scientific work - You will develop an ability to work collaboratively.
BH099FTNDD - Bachelor of Science(Food Technology & Nutrition)/Bachelor of Engineering(Chemical Engineering)(Hons)
PLO 1.2 Demonstrate a coherent understanding of science - You will demonstrate a coherent understanding of the role,relevance and significance of food technology and nutrition in society
PLO 2.1 Exhibit depeth and breadth of scientific knowledge - You will demonstrate a depth and breadth of the core concepts in food technology and nutrition
PLO 2.2 Exhibit depeth and breadth of scientific knowledge - You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredients interactions, and quality assurance
PLO 3.4 Critically analyse and solve scientific problems - You will develop project and business management skills relevant to the food and nutrition industries, including designing a project to solve the problem, planning its implementation, collecting data, drawing valid conclusions and appropriately communicating results.
PLO 4.1 Demonstrate effective communication of science - You will be able to effectively communicate about food and nutrition issues using oral written and presentation skills.
PLO 5.1 Demonstrate accountability for your own learning and scientific work - You will demonstrate accountability for your own learning and professional conduct
PLO 5.2 Demonstrate accountability for your own learning and scientific work - You will demonstrate initiative and independence.
PLO 5.3 Demonstrate accountability for your own learning and scientific work - You will demonstrate an ability to work responsibly, safely and ethically
PLO 5.4 Demonstrate accountability for your own learning and scientific work - You will develop an ability to work collaboratively
For more information on the program learning outcomes for your program, please see the program guide.
Upon successful completion of this course, you will be able to:
- 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
- Operate selected equipment used in non-thermal food processing with an understanding of the working parameters on food properties
- Critically analyse scientific and technological literature related to innovative and emerging non-thermal food processing technologies
- Effectively work in team environment and take individual initiative
Overview of Learning Activities
The learning activities included in this course are:
- Lectures where course materials will be presented and explained, and the subject will be illustrated with demonstration and examples
- Laboratory and food pilot plant activities, including report preparation, undertaken as part of a group as well as individually.
- 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
You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through myRMIT Studies Course.
Overview of Learning Resources
RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course.
There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.
Overview of Assessment
Note: This course has no hurdle requirements.
Assessment Tasks
Assessment Task 1: Assessments (written)
Weighting 40%
This assessment task supports CLOs 1, 2, 3 and 4
Assessment Task 2: Non-thermal Food Process Evaluation (written)
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 (This assessment will be a 2 hour test that may be taken any time within a 24-hour period)
Weighting: 20%
This assessment task supports CLOs 1, 3 & 4
If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.