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 | ||
| 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 |
| ULO3 | Recognise the importance of food innovation and latest developments in local and global food industry. | GLO1: Discipline-specific knowledge and capabilities |
| 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 |
| 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 |
| 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 |
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% |
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| Assessment 2: Individual practical reports | 3 reports, 1,500 words | 30% |
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| Assessment 3: Examination | 2 hours | 50% |
|
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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