Course Title: Apply water and waste management principles to the food industry
Part B: Course Detail
Teaching Period: Term2 2011
Course Code: ONPS5227
Course Title: Apply water and waste management principles to the food industry
School: 155T Life & Physical Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact : Toinette Thake
Course Contact Phone: +61 3 99254876
Course Contact Email:toinette.thake@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Nominal Hours: 40
Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.
Pre-requisites and Co-requisites
VBP035 - Perform microbiological techniques in the food industry,
VBP036 - Apply chemistry knowledge and laboratory practices in the workplace,
VBP038 - Apply hygiene and sanitation practices
VBP043- Apply an Understanding of the Food Processing Industry
Course Description
This unit covers the skills and knowledge required to identify water quality parameters; and to review liquid solid waste handling and treatment strategies used by the food industry to minimise waste generation and its impact on the environment.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP050 Apply water and waste management principles to the food industry |
Learning Outcomes
The ability to apply & explain:
• Water quality requirements-physical. chemical and biological
• Water purification processes in general
• Water disinfection methodologies and systems suitable for the food processing industry including chlorination, ozonation and UV irradiation
• Waste water treatment (relevant to a food processing plant) including primary, secondary and tertiary waste water treatment stages
• Waste stream characteristics and classification in relation to the food processing industry:
• Methods of reducing, reusing and recycling food processing waste, eg. implementation and routine monitoring of waste reduction practices, use of consumable, returnable, refillable or reusable packaging
. Waste Management Legislation relevant to the food processing industry
Details of Learning Activities
Face to face lectures
class discussions and activities
Practical activities and reports
group work
excursion
videos
presentation/assignment
Teaching Schedule
Week 1 - Introduction. Importance of waste management to food industry. Sources and Treatment of drinking water
Week 2 - Water waste treatment
Week 3 - visit to Werribee Treatment Plant
Week 4- Water Quality - practical activity 1
Week 5- Water use and treatment in food industry
week 6 - Methods of water treatment Practical activity: Osmosis and reverse osmosis
week 7 - Solid and liquid waste treatment in food industry: case studies
week 8 - Legislation: Presentations
week 9 - presentations
week 10 -revision
Learning Resources
Prescribed Texts
References
Other Resources
DVD - sewage solutions
National Health and medical Research Council Australian Drinking Water Guidelines 2004
http://www.melbournewater.com.au
http://www.ecorecycle.vic.gov.au
Environment Protection Authority http://www.epa.vic.gov.au
Overview of Assessment
Assessments for this course consist of:
Class activities
laboratory activities
assignments and presentations
excursion reports
exam
Assessment Tasks
Practical report / class activities 20%
Excursion report 15%
theory test 50%
assignment/presentation 15%
Assessment Matrix
1.1 | 1.2 | 1.3 | 2.1 | 2.2 | 2.3 | 3.1 | 3.2 | 3.3 | 4.1 | 4.2 | 4.3 | 4.4 | 5.1 | 5.2 | 5.3 | |
lecture/class activities | x | x | x | x | x | x | x | x | x | x | x | x | x | x | x | x |
practical activity | x | x | x | |||||||||||||
assignment | x | x | x | x | x | x | x | x | ||||||||
excursion | x |
Other Information
This unit is competency based and so each of the elements must be completed satisfactorily
The 40hours allowed for this unit are allocated as follows
20 hours class time
4 hours excursion
2 hours exam
7 hours research and writing of presentation
7 hours to work on reports, homework activities, log book outside class time
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