Course Title: Manufacture edible fats and oils products
Part B: Course Detail
Teaching Period: Term1 2012
Course Code: ONPS5242
Course Title: Manufacture edible fats and oils products
School: 155T Life & Physical Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact : Toinette Thake
Course Contact Phone: +61 3 9925 4786
Course Contact Email:toinette.thake@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Nominal Hours: 20
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
VBP043 - Apply an understanding of the food processing industry,
VBP045 - Identify unit operations
Course Description
This unit covers the skills and knowledge required to provide basic principles of edible fats and oils processing. Definitions , various sources of fats and oils, processing techniques and the steps in the production of a range of products are studied
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP060 Manufacture edible fats and oils products |
Element: |
Identify the different sources of common edible fats and oils. |
Performance Criteria: |
Various animal, fruit and seed fats and oils, which are generally used in food industry, are identified. The difference between fats and oils is recognised The application of hydrogenated fats in food industry is reviewed |
Element: |
Manufacture a range of fats and oils products |
Performance Criteria: |
Steps in production processes are identified for the manufacture of a range of fats and oils products. Quality specifications for the manufactured products are established. Production process flow charts to produce a range of products are implemented. |
Element: |
Recognise the processing techniques and technology used to produce a range of fats and oils products |
Performance Criteria: |
Various processing techniques used to produce fats and oils are identified. Processing techniques in extracting and refining fats and oils from sources including animals, fruit and eeds, are identified. Outcomes of hydrogenating fats and oils are determined |
Learning Outcomes
Identify the different sources of common edible fats and oils.
Manufacture a range of fats and oils products
Recognise the processing techniques and technology used to produce a range of fats and oils products
Details of Learning Activities
Activities may include the following:
Lectures
Class discussions
Practical activities
Written practical reports
Research Assignment
Class question sheets
industry visit
videos
Teaching Schedule
Session 1
Various animal, fruit and seed fats and oils, which are generally used in the food industry
The difference between fats and oils
Chemical structure of fats and oils
Processing techniques in extracting and refining fats and oils from sources, including animals, fruit and seeds
Session 2:
Practical Activity 1: Extraction of Oils
Session 3
Hydrogenating oils - cis and trans fats
The application of hydrogenated fats in the food industry
Steps in production processes are identified for the manufacture of a range of fats and oil products
Session 4:
Practical Activity 2: Manufacture of butter , margarine and mayonnaise
Session 5
Quality specifications for the manufactured products are established.Quality Tests - iodine number, peroxide number, % free fatty acid
Production process flow charts to produce a range of products
Session 6:
Practical Activity: Determination of % free fatty acids in a range of oils
Session 7:
Test (may be held in mid semester exam week or in class time)
Learning Resources
Prescribed Texts
References
Other Resources
Overview of Assessment
Assessments for this course may include :
- theory test
- participation in practical activities and submision of reports
- report on industry visit
- research task
- class worksheets
Assessment Tasks
All performance criteria of each element must be completed satisfactorily in order to reach competency for this unit. Assessment wil be as follows
50% -Theory Test
20% - Formal Report on Practical Activity : Manufacture Butter ,Margarine and Mayonnaise
20% - Log Book containing two other Practical Activity reports
10% - Research Task
Assessment Matrix
1.1 | 1.2 | 1.3 | 2.1 | 2.2 | 2.3 | 3.1 | 3.2 | 3.3 | |
Theory test | x | x | x | x | x | x | x | x | |
Practical Activity 1 | x | ||||||||
Practical Activity 2 | x | x | x | ||||||
Practical Activity 3 | x | ||||||||
Research task | x | x | x |
Other Information
The 20 hours allowed for this unit are allocated as follows
• Class theory - 6 hours
• Practical Activities - 9 hours
• Research work / report completion -4 hours
• Theory Test - 1 hour
Course Overview: Access Course Overview