Course Title: Perform food tests
Part B: Course Detail
Teaching Period: Term2 2013
Course Code: ONPS5246C
Course Title: Perform food tests
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Judith McCann
Course Contact Phone: +61 3 9925 8366
Course Contact Email: judith.mccann@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Veluppillai Packiyasothy
Bulding 51, Level 7, Room 5
Tel: 9925 4723
Fax: 9925 4144
Veluppillai.packiyasothy@rmit.edu.au
Nominal Hours: 100
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
All generic core units in the Cert IV and Diploma.
Course Description
This unit of competency covers the ability to interpret food test requirements, prepare samples, conduct pre-use and calibration checks on equipment and perform routine testing of raw food materials, in-process materials and final products. These tests will involve several measurement steps. The unit includes data processing and some interpretation of results and tracking of obvious test malfunctions where the procedure is standardised. However, personnel are not required to analyse data, optimise tests/procedures for specific samples or troubleshoot equipment problems where the solution is not apparent.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
PMLTEST405A Perform food tests |
Element: |
01. Interpret and schedule test requirements |
Performance Criteria: |
1.1. Review test request to identify samples to be tested, test method and equipment/instruments involved |
Element: |
02. Receive and prepare food samples |
Performance Criteria: |
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Element: |
03. Check equipment before use |
Performance Criteria: |
3.1. Set up equipment/instruments in accordance with test method requirements |
Element: |
04. Test samples to determine food components and characteristics |
Performance Criteria: |
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Element: |
05. Process data |
Performance Criteria: |
5.5. Record and report results in accordance with enterprise procedures 5.6. Interpret trends in data and/or results and report out of specification or atypical results promptly to appropriate personnel
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Element: |
06. Maintain a safe work environment |
Performance Criteria: |
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Element: |
07. Maintain laboratory records |
Performance Criteria: |
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Learning Outcomes
At the end of this unit a student will be able to:
• interpret test methods/procedures accurately
• prepare and test samples using procedures appropriate to the nature of sample
• performs calibration checks (if required)
• safely operate test equipment/instruments to enterprise standards and/or manufacturer’s specification
• prepare calibration graphs and calculate results using appropriate units and precision
• apply basic theoretical knowledge to interpret gross features of data and make relevant conclusions
• identify atypical results as ‘out of normal range’ or an artefact
• trace and source obvious causes of an artefact
• communicate problem(s) to a supervisor or outside service technician
• record and communicate results in accordance with enterprise procedures
• maintain security, integrity, traceability of samples, sub-samples, test data/results and documentation.
Details of Learning Activities
Students will study and develop basic skills in communicating ideas, collecting, planning analysing and organising information from theory and laboratory sessions in the course Perform Food Tests(ONPS5246C). Problem solving concepts will be explored through a range of analytical food tests and physical measurements.
Much of the underpinning theoretical knowledge and practical basis for this course has already been delivered in the prerequisites ONPS 5241 (Biochemical properties of food), ONPS 5237C(Perform basic tests),ONPS 5136(Perform microbiological tests). Students will study and develop further skills in problem solving in the practice of food science and technology. Food products and/or raw materials wll be processed by students either individually or working in teams simulating a food industry situation
The students will learn decision making concepts central to the:
• processing,
• testing
• and quality control of product samples and/or raw materials.
From this students will choose strategies and test various food products and or raw materials with minimal supervision. This subject will run in close conjunction with ONPS5247 Plan and Conduct a Research Project as the major assessment will be an individual report based on an investigation of a Food sample and/or Raw material that the student has either carried out individually or in a team For this reason it is important that students attend all sessions including lectures, small group discussions and practical laboratory discussions as well as partaking in any internet activity or other online activity that may be required from time to time.
Teaching Schedule
Week beginning and topic covered Perform Food Tests
(2 hours)
Laboratory Investigation and Practical Theory Perform Food Tests (2 hours)
Laboratory Investigation and Practical Theory Assessment and/or Tutorial tasks
Week 1
08th July
OHS compliance in the Laboratory
Outline of Course Perform Food Tests Discussion
Behaviour in Laboratories/
Current OHS Regulations
Risk assessments
Signing of Compliance forms
Introduction to Course
Power Point Presentation of Elements of Competency and Performance Criteria
Week 2
15th July
Guidelines to Food Analysis
What to look for as a
Food Analyst?
A discussion on
Industry procedures which are dependent on the following :
(1) Proper selection of Food Sample.
(2) Careful performance of Analysis.
(3) Correct calculations and interpretation of data.
(4) Comparison to Standard (or Official) methods for inter -laboratory , comparison. This allows for quality control of procedures required for government regulation and to meet international standards Assessment 1
Practical work Quantitative estimation of Fibre in Food sample Report in log book
Week 3
22th July
Analysis of a Sample Current and Future Analysis A class discussion of what is expected from a food analyst in industry.
What should the analyst be looking for as a testing strategy ? Current and future analysis procedures?
Assessment 2.
Internet search
A reference standard method for either chemical or physical analysis in the food industry.
Due week 4
4th August This forms part of the skills Assessment.
Week 4
29th July
Making a decision on the Testing Procedures
Chemical Testing
Procedures (I) Discussion and revision of the applications of test procedures
(i) Availability
(ii) Simplicity or Complexity
(iii) Specificity , Sensitivity and Accuracy
Assessment 3
Raw Material Identification
In class/Soxhlet Extraction of Fat Laboratory assessment
Formal Report Due Week 6 18th August
Week 5
5th August
Comparison of Methods
(Chemical, Physical and Microbiological)
Chemical Testing Procedures (II) Discussion of examples of testing processes involved in Carbo-hydrates, Proteins , Lipids, Vitamins and Minerals
Assessment. 4
Product
Identification Skills assessment (Oral Test in class)
Week 6
12th August
Comparison of
Methods (Chemical, Physical and Microbiological) Microbiological and Physical Testing Procedures (I)
Class will break into designated groups to discuss microbiological quality testing processes involved in food industry and common physical testing procedures such as texture, colour and viscosity (optional) May be run as late as(a) GC of FAME of selected oils and fats
(b) AA of Sodium in Soy Sauce
Week 7
19th August
Recording of Results/ Data Presentation
Microbiological and
Physical Testing Procedures (II)
Continuation of the above discussion centring around multiple and complex testing and recording of data
Introduction to major project
(teams) Assessment 5.
Inspection of Journal /Log Book
Assessment 6.
Laboratory Experiment
Setup and Extraction of Total Fats Unknown samples supplied
Week 8
26th August
Major Project
Commencement Food Analysis
( A Product and /or Raw Materials will be supplied for analysis to a team ( 2 students)
( Week 1) Students work on Product laboratory investigative analysis with minimal supervision. Assessment 7
Inspection
of Journal /Log Book
(Provisional Mark)
Week 9
2nd September
Food Analysis Project
Continuation of
Major Project
(Week 2) Students work on Product investigative analysis with minimal supervision.
Consultation with
Lecturer where required Assessment 8.
Inspection of
Journal/Log book
( Provisional Mark)
(September)
Week 10
09th September
Food Analysis Project
Continuation of
Major Project
(WeeK 3) Draft outline of
Project Report
to be submitted before the
23rd September Assessment 9
Inspection of
Journal/Log book
( Provisional Mark)
(September)
Week 11
17th September
Food Analysis Project
Continuation of
Major Project
(WeeK 4) Finalisation of all Laboratory investigative work and submission of
Draft outline of Project Report Assessment 10
Draft Outline of
Project Report
(September)
Mid – Semester beak (September 23rd – October 4th inclusive)
Week 12
7thOctober
Food Analysis Project
Continuation of
Major Project
(WeeK 5) Deadline for all investigative food analysis. Commencement on Project report writing
Assessment 11
Submission of Journal/Log Book
For final inspection
(Final Mark for Log BooK)
Week 13
14th October
Food Analysis Project
Project Report Writing
(WeeK 6)
Week 14
21st October
Food Analysis Project
Project Report Writing
(WeeK 7)
Week 15
28th October
Food Analysis Project
Project Report Writing
(WeeK 8) Test Written Test cover all theory
& calculation.
Week 16
4th November
Presentation Student Oral Class Presentations
( Week 9)
Student Class Presentations
Assessment 12.
Oral
Presentation
15 minute duration
Week 17
11th November
Final week for submission of written work (thesis and lab
reports ) ( Week 10)
Assessment 14
Research Report on Perform Food Tests
Course review and assessment feedback
Learning Resources
Prescribed Texts
Food Chemistry (1996): Fennema R. Owen (Editor). |
|
Food and Nutrition (2002) Wahlquist, M.L., 2nd Edition, Allen and Unwin Pty Ltd. N.S.W Aus.Publisher. |
References
Other Resources
Laboratory proforma from previous courses
Internet resources on laboratory methodologies
Overview of Assessment
Assessments for this course consist of:
- Research skills assessments
- Laboratory decision making
- Log book/journal assessment
- Practical work and/or test
- Oral presentation
- Food analysis research report
Assessment Tasks
Research Skills Assessments 5%
Laboratory Decision Making 20%
Log Book / Journal Assessment 10%
Test 15%
Oral Presentation 10%
Food Analysis Research Report 40 %
100%
Assessment Matrix
Other Information
The 100 hours allowed for this unit are allocated as follows:
Class Theory 34 hours
Practicals 34 hours
Research Task 20 hours
Activities/work sheet 10 hours
Test/Presentation 2 hours
Course Overview: Access Course Overview