Part A: Course Overview

Course Title: Dairy Science and Technology

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS1104

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

 Sem 1 2006,
Sem 1 2007,
Sem 1 2008,
Sem 1 2009,
Sem 1 2010,
Sem 1 2011,
Sem 1 2012,
Sem 1 2013,
Sem 1 2014,
Sem 1 2015

ONPS2127

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

 Sem 1 2006,
Sem 1 2007,
Sem 1 2008,
Sem 1 2009,
Sem 1 2010,
Sem 1 2011,
Sem 1 2012,
Sem 1 2013,
Sem 1 2014,
Sem 1 2015

ONPS2511

Bundoora Campus

Undergraduate

135H Applied Sciences

Face-to-Face

 Sem 1 2016

ONPS2522

Bundoora Campus

Postgraduate

135H Applied Sciences

Face-to-Face

 Sem 1 2016

ONPS2522

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

 Sem 2 2017,
Sem 2 2018,
Sem 2 2019,
Sem 2 2020

Course Coordinator: Dr Tuyen Truong

Course Coordinator Phone: +61 3 9925 7242

Course Coordinator Email: tuyen.truong@rmit.edu.au

Course Coordinator Location: 201.06.003

Course Coordinator Availability: by appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

Required Prior Study

You should have satisfactorily completed the following courses before you commence this course.

Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.

Contact your course coordinator if you think you may be eligible for recognition of prior learning. 


Course Description

This course focuses on the production of dairy products. The approach used in this course will be to examine the supply chain from on-farm production to consumer. You will learn about the major stages in a representative range of manufacturing process, and learn about a range of dairy products.

 

This course that involves the study of milk from farm gate all the way through the distribution, storage, manufacturing and applications of dairy products. Practices that affect milk quality and the technology of milk processing and dairy products manufacture are the main emphasis of this course. The organisation of the dairy industry, its environmental impact, and aspects of safety and nutrition of dairy products are also covered but the main emphasis is on the technologies employed for dairy food production. Students gain hands-on experience with respect to the production of selected dairy foods and become familiar with raw materials handling, production procedures and process control, yield calculation, distribution and marketing of the finished products. Important aspects of graduate capabilities are addressed in this course by writing laboratory and industrial reports, teamwork, and written and oral communications. Students will learn and practice scientific / technical writing and how to review the literature critically.


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 9:

1.  Understanding science.

1.1 You will demonstrate an advanced understanding of food science and technology by articulating the methods applied in science and technology, explaining why current knowledge in this discipline is both contestable and is continuously evolving.  

1.2 You will have a thorough understanding of recent developments in a specialised area of food science and technology.

 

2.  Advanced skills to critically analyse and solve problems in food science and technology.

2.1 You will demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and new areas of this discipline.

 

4.  Communication.

4.1 You will be able to effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.

 

5.  Personal and professional responsibility.

5.1 You will be accountable for individual learning and scientific work by being an independent and self-directed learner.

5.2 You will work effectively, responsibly, ethically, and safely in an individual or team context. 


On successful completion of this course you should be able to: 

  • Demonstrate a broad and coherent body of knowledge of milk source and composition.
  • Gain an in-depth understanding of physical, biochemical and microbiological changes taking place during dairy products manufacture.
  • Gain an in-depth understanding of the manufacturing principles and practices associated with dairy food products.
  • Develop an understanding of the role of functional dairy foods in human nutrition.
  • Demonstrate hands-on skills in manufacturing selected dairy products in a pilot plant setting.
  • Gain an in-depth understanding of the safety and quality factors that determine the acceptability of the dairy products by consumers.


Overview of Learning Activities

The learning activities included in this course are:

  • Attendance at lectures where syllabus materials will be presented and explained and the subject will be illustrated with demonstration and examples.
  • Participation in team activities where laboratory exercises, pilot plant food production trials will be discussed and planned.
  • Active participation in practical work to produce the allocated food products.
  • Participate in writing team technical reports on the pilot plant food manufacturing trials.
  • Private study working through the course as presented in class and made available through Canvas. 

Total Study Hours

The following is a guide to the time required to complete this course.  Lecturer, tutor or demonstrator guided learning activities (face-to-face) (approximately 60 hours in total): Lectures and tutorials Practical sessions (undertaken as part of a group)  Independent study activities (approximately 60 hours in total): Planning for practical sessions, and practical session report preparation (group activities) Literature review assignment preparation (individual report) Course content review and examination preparation

 

 


Overview of Learning Resources

The learning activities included in this course are:

  • Lectures where course materials will be presented and explained and the subject will be illustrated with demonstration and examples
  • Laboratory and food pilot plant activities, including report preparation, undertaken as part of a group as well as individually.
  • Private study where you will review the material presented in class and made available through Canvas.

 

 


Overview of Assessment

Note that:      

This course has no hurdle requirements.

Assessment tasks 

 

Assessment Task 1:  During semester tests

Complete tests during the semester. These tests may consist of multiple choice and / or short answer questions.

Weighting 15%

This assessment task supports CLOs 1, 2, 3, 4 and 6

 

Assessment Task 2: Practical activities and reporting including literature review

Weighting 45%  

This assessment supports CLOs 1, 2, 3, 5 and 6

 

Assessment Task 3: Final Examination

A two hour closed book final examination

Weighting: 40%

This assessment task supports CLOs 1, 2, 3, 4 and 6