HSN315 - Food Manufacturing and Process Innovation

Unit details

Year:

2020 unit information

Important Update:

Classes and seminars in Trimester 2/Semester 2, 2020 will be online. Physical distancing for coronavirus (COVID-19) will affect delivery of other learning experiences in this unit. Please check your unit sites for announcements and updates one week prior to the start of your trimester or semester.

Last updated: 2 June 2020

Enrolment modes:Trimester 1: Burwood (Melbourne)
Credit point(s):1
EFTSL value:0.125
Unit Chair:Trimester 1: Shirani Gamlath
Cohort rule:

Only available to students enrolled in H315, H318 and H300, D391 students completing the Food Studies major sequence (MJ-H000003).

Other students who would like to enrol in this unit must submit their request to Health-enquire@deakin.edu.au. Enrolment quotas apply.

Prerequisite:

HSN204

Corequisite:

Must be enrolled in or have previously successfully completed HSN010

Incompatible with:

HSN306

Typical study commitment:

Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit.

Scheduled learning activities - campus:

1 x 2 hour class (11 weeks) and 1 x 3 hour practical (6 weeks). Students are required to attend 80% of practicals (hurdle requirement).

Content

This unit covers basic principles of food processing (e.g. mass balance, fluid flow and heat transfer) and commercial scale processing techniques such as low temperature and thermal processing, drying and concentration, extrusion technology and irradiation. The unit also addresses the principles behind the latest food processing technologies such as minimal processing, high pressure, ultrasonic, pulsed electric field processing and their applications in nutritional retention and functional product development. Throughout the unit, the importance of food safety, quality control and environmental impact will be stressed.

 

These are the Learning Outcomes (ULO) for this Unit
At the completion of this Unit, successful students can:

Deakin Graduate Learning Outcomes

ULO1

Explain principles and applications of food manufacturing technologies for different food commodities.

GLO1: Discipline-specific knowledge and capabilities

ULO2

Compare and contract different processing technologies and their applications in commercial food manufacturing.

GLO1: Discipline-specific knowledge and capabilities
GLO4: Critical thinking
GLO5: Problem solving

ULO3

Recognise the importance of food innovation and latest developments in local and global food industry.

GLO1: Discipline-specific knowledge and capabilities
GLO4: Critical thinking
GLO5: Problem solving

ULO4

Recommend the most suitable conventional and innovative technologies or combinations to retain nutrients and functional components in foods.

GLO1: Discipline-specific knowledge and capabilities
GLO2: Communication
GLO4: Critical thinking
GLO5: Problem solving

ULO5

Measure important food characteristics related to food preservation and solve problems in material or ingredient balancing at laboratory and commercial scale food manufacturing.

GLO1: Discipline-specific knowledge and capabilities
GLO4: Critical thinking
GLO5: Problem solving

ULO6

Apply knowledge and practical experience gained on food manufacturing in a range of careers in the food industry.

GLO1: Discipline-specific knowledge and capabilities
GLO2: Communication
GLO4: Critical thinking
GLO5: Problem solving

Assessment

Trimester 1:
Assessment Description Student output Grading and weighting
(% total mark for unit)
Indicative due week

Assessment 1: Cloud (online) MCQ tests

2 tests 20%
  • Weeks 5 and 9

Assessment 2: Individual practical reports

3 reports, 1,500 words 30%
  • Weeks 6, 8 and 10

Assessment 3: Examination

2 hours 50%
  • Examination period

The assessment due weeks provided may change. The Unit Chair will clarify the exact assessment requirements, including the due date, at the start of the teaching period.

Learning Resource

There is no prescribed text. Unit materials are provided via the unit site. This includes unit topic readings and references to further information.

Unit Fee Information

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