Course Title: Food Processing Technology

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

ONPS2733

RMIT University Vietnam

Undergraduate

171H School of Science

Face-to-Face

 Viet1 2024

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

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 is designed to provide you with a knowledge of fundamental concepts and practical aspects of food processing. You will examine the processes applied for the manufacture of food products to transform raw materials into intermediate or finished products. Fundamental concepts such as units and dimensions, mass and energy balance, heat transfer, fluid flow, and homogenisation will be covered. Commonly used preservation technologies based on thermal processing (heating, cooling and refrigeration), concentration and drying or combination of two or more methods mentioned above will be discussed. The course content will be delivered via engaging lectures and tutorials. You will also learn some representative unit operations through practical sessions carried out in the laboratory/ pilot plant with particular reference to the processing equipment.


Objectives/Learning Outcomes/Capability Development

Program Learning Outcomes

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

BP199 Bachelor of Food Technology and Nutrition and BP289 Bachelor of Food Technology and Nutrition/Bachelor of Business

  • PLO1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practices relevant to the fields of food technology and nutrition.
  • PLO2 Analyse and critically examine scientific evidence with reflection of the role, relevance and significance of food technology and nutrition in society.
  • PLO3 Apply principles of scientific inquiry, tools and techniques relevant to food and nutrition industries to solve problems and inform evidence-based decision making.
  • PLO5 Work independently with agility, safety, and accountability for own learning and professional future.

BP350 Bachelor of Science

  • PLO1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice in one or more scientific disciplines.
  • PLO2 Analyse and critically examine scientific evidence using methods, technical skills, tools and emerging technologies in a range of scientific activities.  
  • PLO3 Analyse and apply principles of scientific inquiry and critical evaluation to address real-world scientific challenges and inform evidence based decision making.  
  • PLO5 Work independently, with agility, safety, and accountability for own learning and professional future.   


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

  1. Identify the common physical parameters encountered in food processing.
  2. Discuss the concepts of mass and heat transfer, and fluid flow in food processing operations.
  3. Examine the commonly encountered processes used in food production.
  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 the scientific and technological information, work effectively in a group and take individual initiative.


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
Weighting: 40%
The assessment task supports CLOs 1, 2, 3, 4, 5 & 6

Assessment Task 2: Food process equipment evaluation report
Weighting: 25%
The assessment task supports CLOs 1, 2, 3, 4, 5 & 6

Assessment Task 3: Online quizzes
Weighting: 15%
The assessment task supports CLOs 1, 2, 3, 4 & 5

Assessment Task 4: Take-home, authentic, discipline-based assignment
Weighting: 20%
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.