RMIT University

Course Title: Apply principles of high temperature preservation methods

Part B: Course Detail

Teaching Period: Term1 2011

Course Code: ONPS5223

Course Title: Apply principles of high temperature preservation methods

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Judi McCann

Course Contact Phone: +61 3 99258366

Course Contact Email: judith.mccann@rmit.edu.au


Name and Contact Details of All Other Relevant Staff

Teacher Joanne Bobbitt

joanne.bobbitt@rmit.edu.au

Nominal Hours: 15

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

VBP 043 Apply an understanding of the Food Processing industry

VBP 044 Principles of food spoilage and control

Course Description

This unit provides the basic principles of high temperature of food preservation, and their application in the food industry
It covers the skills and knowledge required to identify the effects of heat on food, current methods of heating food and relevant
processes used in industry.


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP047 Apply principles of high temperature preservation methods

Element:

1. Establish the need for heat in processing of foods.

Performance Criteria:

1.1 High temperature preservation methods are identified.
1.2 Need for heat processing of foods is established.

Element:

2. Assess the effects of high temperature on food.

Performance Criteria:

2.1 Enzymatic and other chemical changes caused by high temperature are identified.
2.2 Relationship between high temperature and deactivation and destruction of micro-organisms are assessed.
2.3 Physical changes caused by high temperature on food are evaluated.

Element:

3. Identify the various high temperature methods used in the food industry.

Performance Criteria:

3.1 High temperature methods used in industry are identified.
3.2 Range of industrial processes used to achieve pasteurization, sterilization and other heat treatments are identified.


Learning Outcomes


This is a competency based course


Details of Learning Activities

Classroom teaching, practical activities, self directed learning, case studies


Teaching Schedule

Week   Date       Topic/Activities/Assessments
1           6/05/11      Introduction
2          13/05/11    Low temperature preservation methods/Case study 1
3          20/05/11    High temperature preservation methods/Case study 2
4          27/05/11    Practical HTST pasteurization/Case study 3
5          3/06/11      Class activity: Heat processing techniques, Cold temperature preservation techniques Complete self assessment questions


Learning Resources

Prescribed Texts


References

Principles of Food science by Janet D. Ward Chapter 19 : Thermal Preservation: Hot and Cold Processing
Class material posted on Blackboard


Other Resources


Overview of Assessment

Assessment for this course may include worksheets, case studies and tests


Assessment Tasks

Case study reviews 30%
‘Turning up the heat’
Bringing it to the boil’
Self assessment questions 30%
Heat processing techniques
Practical HTST pasteurisation 20%
Test 20%


Assessment Matrix

Other Information

This course is taught in conjunction with ONPS5222 Low temperature preservation

Course Overview: Access Course Overview