Course Title: Rheology and Food Biophysics
Part A: Course Overview
Course Title: Rheology and Food Biophysics
Credit Points: 12.00
Terms
Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
ONPS2435 |
City Campus |
Undergraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2015 |
ONPS2448 |
City Campus |
Postgraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2015 |
ONPS2510 |
Bundoora Campus |
Undergraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2016 |
ONPS2510 |
Bundoora Campus |
Undergraduate |
171H School of Science |
Face-to-Face |
Sem 2 2017, Sem 2 2018, Sem 2 2019, Sem 2 2020, Sem 2 2021, Sem 2 2022, Sem 2 2023, Sem 2 2024, Sem 2 2025 |
ONPS2521 |
Bundoora Campus |
Postgraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2016 |
ONPS2521 |
Bundoora Campus |
Postgraduate |
171H School of Science |
Face-to-Face |
Sem 2 2017, Sem 2 2018, Sem 2 2019, Sem 2 2020, Sem 2 2021, Sem 2 2022, Sem 2 2023 |
ONPS2695 |
RMIT University Vietnam |
Undergraduate |
171H School of Science |
Face-to-Face |
Viet2 2024, Viet2 2025 |
Course Coordinator: Stefan Kasapis
Course Coordinator Phone: +61 3 99255244
Course Coordinator Email: stefan.kasapis@rmit.edu.au
Course Coordinator Availability: by appointment
Pre-requisite Courses and Assumed Knowledge and Capabilities
Assumed Knowledge
You will be in the final year of your Food Technology and Nutrition program.
Course Description
Today, in Australia and overseas a large number of the graduates of a Food Science and Technology program will be employed by the Food Industry in positions that require leadership and sound knowledge of developing, on a scientific basis, processed product formulations. Within this framework and to cope with the complexity of the task, the industry has adopted the so-called ’sophisticated biomaterial approach’ that requires understanding of the molecular interactions of biopolymers (proteins and polysaccharides), small polyhydroxyl compounds as co-solutes in the basic formulation (e.g. sugars) and their replacers (e.g. polydextrose), edible fats and oils and their replacement (eg dietary fibre), and counterions inducing gelation (e.g. salts).
Every year, a voluminous patented literature attempts to safeguard the interests of the industry in this area taking advantage of the aforementioned specialized knowledge and its implications for the chemistry, structure, functionality, texture and QDA sensory evaluation of added value commercial products. Based on this, the course aims to introduce level three undergraduate students to the language and principles of rheology and texture in model biomaterials and related industrial formulations. This will then be discussed in conjunction with the principles of biophysics in order to unveil the molecular mechanisms responsible for the observed rheological behaviour. Such a combined treatise should enhance your employment prospects and further support the Australian food industry and Food Sciences RMIT as a hub of innovation and quality control.
The content of the course has been identified to be of primary interest in the undergraduate food science and technology programme at RMIT University, and the lecturers of the course have drawn from their considerable expertise, working with the food industry or research institutes (eg Unilever, Nestle, Sanitarium Health Foods Company, Montague fresh and CSIRO/FNS) to emphasize current issues and challenges pertaining to the subject. The course will develop high-performing team and leadership skills among students via formal instruction, participation in a task force and reflection on key components of the subject of rheology and food biophysics.
This course includes a Work Integrated Learning experience in which your knowledge and skills will be applied and assessed in a real or simulated workplace context and where feedback from industry and/ or community is integral to your experience.
Objectives/Learning Outcomes/Capability Development
The course contributes to the development of the following Program Learning Outcomes (PLOs):
BP350 - Bachelor of Science (Food Science & Technology Major)
BP199P23 - Bachelor of Food Technology and Nutrition (Food Science & Technology Major)
BP289FTNDD - Bachelor of Food Technology and Nutrition/Bachelor of Business (Food Science & Technology Major)
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.
BP199P7 - Bachelor of Science (Food Technology and Nutrition) (Food Science & Technology Major)
PLO 1.1 Demonstrate a coherent understanding of science - You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice.
PLO 1.3 Demonstrate a coherent understanding of science - You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.
PLO 2.1 Exhibit depth and breadth of scientific knowledge - You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.
PLO 2.2 Exhibit depth and breadth of scientific knowledge - You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredient interactions, and quality assurance.
PLO 2.3 Exhibit depth and breadth of scientific knowledge - You will develop an appreciation of the significance of research and management to the development and production of innovative, safe and healthy foods.
PLO 2.4 Exhibit depth and breadth of scientific knowledge - You will demonstrate an ability to appropriately apply nutrition and dietary guidelines.
PLO 3.1 Critically analyse and solve scientific problems - You will demonstrate an ability to apply scientific principles and methods to solve problems associated with food technology and/or nutrition.
PLO 3.2 Critically analyse and solve scientific problems - You will be able to gather and critically review information from a range of technical and scientific sources, and synthesise information relevant to an issue related to the food and/or nutrition industries.
PLO 3.3 Critically analyse and solve scientific problems - You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology and/or nutrition.
PLO 3.4 Critically analyse and solve scientific problems - You will develop project and business managment skills relevant to the food and nutrition industries, including designing a project to solve the problem, planning its implementation, collecting data, drawing valid conclusions and appropriately communicating results.
PLO 4.1 Demonstrate effective communication of science - You will be able to effectively communicate about food and nutrition issues using oral, written and presentation skills.
PLO 4.2 Demonstrate effective communication of science - You will demonstrate an ability to write technical and scientific reports
PLO 4.3 Demonstrate effective communication of science - You will be able to communicate the solution to a problem or the result of a technical or scientific investigation using appropriate terminology for the intended audience.
PLO 5.1 Demonstrate accountability for your own learning and scientific work - You will demonstrate accountability for your own learning and professional conduct.
PLO 5.2 Demonstrate accountability for your own learning and scientific work - You will demonstrate initiative and independence.
PLO 5.3 Demonstrate accountability for your own learning and scientific work - You will demonstrate an ability to work responsibly, safely and ethically.
PLO 5.4 Demonstrate accountability for your own learning and scientific work - You will develop an ability to work collaboratively.
BH101FS - Bachelor of Science (Dean's Scholar, Food Science) (Honours)
PLO1. Demonstrate a coherent understanding of science
PLO2. Exhibit depth and breadth of scientific knowledge
PLO3. Critically analyse and solve scientific problems
PLO4. Demonstrate effective communication of science
PLO5. Demonstrate accountability for your own learning and scientific work
For more information on the program learning outcomes for your program, please see the program guide.
Upon successful completion of this course you will be able to:
- Understand the major principles and types of rheology;
- Describe how rheology principles can be applied to give the required structure, texture and viscosity in processed food products;
- Discuss with confidence the molecular principles and mechanisms of food biophysics that dictate the observed rheological behaviour in solutions, gels and bioglasses;
- Use the expertise acquired from the rheology and food biophysics teaching materials to critically evaluate new food product development within a technical context that emphasises textural consistency and mouthfeel;
- Communicate effectively as a professional scientist and food rheologist.
Overview of Learning Activities
The learning activities included in this course are:
- Viewing lecture recordings that are made available online
- Attendance at tutorials where syllabus material will be presented and explained, and the subject will be illustrated with demonstrations and examples;
- Private study, working through the course as presented in lectures and tutorials in preparation for assessments, and understanding experimental materials from practical sessions, hence gaining practice at preparing laboratory reports.
- Self directed literature search in the form of a group assignment, with groups sharing the results of their self directed learning through verbal presentations to peers and submission of a group report.
The Work Integrated Learning components of this course do not have prerequisite requirements and are part of the regular timetable. They include case studies featuring industry engagements, such as with Nestle, Unilever, and Sanitarium, where real-life challenges were addressed using concepts of rheology and food biophysics, leading to successful product commercialisation. Additionally, an industry workshop at the semester's end features a speaker who demonstrates the course's applications in an industrial setting, followed by a graded reflection task.
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.
Weekly learning resources are set up and available in Canvas. This includes lecture notes taken in class along with handouts for group assignments, the laboratory manual, and other online materials.
A list of recommended learning resources will be provided by your lecturer, which may include books, journal articles and web resources. You will be expected to undertake extra reading of references, journal articles and other recommended materials to supplement these resources.
Overview of Assessment
Assessment in this course will be based on the following four activities:
Assessment Task 1: Group laboratory reports
Weighting 30%
This assessment task supports CLOs 3 & 4
Assessment Task 2: A group project report and presentation
Weighting 40%
The assessment tasks supports CLOs 1, 2 & 5
Assessment Task 3: Reflections
Weighting 10%
This assessment tasks supports CLO 5
Assessment Task 4: In class online assessment at the middle of the semester.
Weighting 20%
This assessment task supports CLOs 1, 2 & 4
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.