Part A: Course Overview

Course Title: Food Processing Technology

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2720

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

 Sem 1 2024,
Sem 1 2025

ONPS2733

RMIT University Vietnam

Undergraduate

171H School of Science

Face-to-Face

 Viet1 2024,
Viet1 2025

Course Coordinator: Dr Mina Dokouhaki

Course Coordinator Phone: +61 3 9925

Course Coordinator Email: mina.dokouhaki@rmit.edu.au

Course Coordinator Availability: by appointment, by email


Pre-requisite Courses and Assumed Knowledge and Capabilities

Recommended Prior Study

You should have satisfactorily completed or received credit for the following course before you commence this course:

 If you have completed prior studies at RMIT or another institution that developed the skills and knowledge covered in the above course/s you may be eligible to apply for credit transfer.

Alternatively, if you have prior relevant work experience that developed the skills and knowledge covered in the above course/s you may be eligible for recognition of prior learning.

Please follow the link for further information on how to apply for credit for prior study or experience.


Course Description

This course provides a comprehensive understanding of the fundamental concepts and practical aspects of food processing. You will explore processes used to transform raw materials into finished products, with a focus on preservation technologies, including thermal and non-thermal methods.

The course also aims to develop career-oriented skills aligned with industry expectations. You will gain insights into professional opportunities, engage with industry-standard practices, and build networks with professional groups to support your growth.

Content will be delivered through lectures, tutorials, and hands-on practical sessions in the laboratory and pilot plant, where you will gain experience with key unit operations and processing equipment.


Objectives/Learning Outcomes/Capability Development

Program Learning Outcomes

This course contributes to the program learning outcomes for the following programs:

BP350 - Bachelor of Science (Food Science & Technology Major) 
BP199P23 - Bachelor of Food Technology and Nutrition (Food Science & Technology Major)
BP289FTNDD - Bachelor of Food Technology and Nutrition/Bachelor of Business (Food Science & Technology Major)

PLO 1   Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice in one or more scientific disciplines.
PLO 2  Analyse and critically examine scientific evidence using methods, technical skills, tools and emerging technologies in a range of scientific activities.
PLO 3  Analyse and apply principles of scientific inquiry and critical evaluation to address real-world scientific challenges and inform evidence-based decision making.
PLO 5  Work independently, with agility, safety, and accountability for own learning and professional future.

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


Upon successful completion of this course, you will be able to

  1. Identify and evaluate the common physical parameters encountered in food processing.
  2. Discuss the engineering concepts relevant to food processing operations.
  3. Examine key food processing technologies with a focus on real-world industrial practices.
  4. Appraise working principles and important features of commonly used food processing equipment.
  5. Differentiate and apply preservation mechanisms of food processing operations.
  6. Communicate scientific information, collaborate effectively, and explore career opportunities in the field of study.


Overview of Learning Activities

You will be actively engaged in a range of learning activities such as lectorials, tutorials, practicals, laboratories, seminars, project work, class discussion, individual and group activities. Delivery may be face to face, online or a mix of both. 

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

Assessment Tasks

Assessment Task 1: Practical reports
Individual; Written; Weighting 30%
The assessment task supports CLOs 1, 2, 3, 4, & 6

Assessment Task 2: Food process equipment evaluation
Team-based; Written; Weighting 25%
The assessment task supports CLOs 3, 4, 5 & 6

Assessment Task 3: Online quiz
Individual; Written; Weighting 15%
The assessment task supports CLOs 1, 2, 4 & 5

Assessment Task 4: Final test
Individual; Written; Weighting 30%
The assessment task supports CLOs 1, 2, 3, 4 & 5

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.