Part A: Course Overview
Course Title: Plant Processing for Nutrition and Health
Credit Points: 12.00
Important Information:
Please note that this course may have compulsory in-person attendance requirements for some teaching activities.
Terms
Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
ONPS2723 |
Bundoora Campus |
Undergraduate |
171H School of Science |
Face-to-Face |
Sem 1 2025 |
ONPS2732 |
RMIT University Vietnam |
Undergraduate |
171H School of Science |
Face-to-Face |
Viet1 2025 |
Course Coordinator: Mahsa Majzoobi
Course Coordinator Phone: +61 3 9925 8179
Course Coordinator Email: mahsa.majzoobi@rmit.edu.au
Course Coordinator Location: B201.06.11; Bundoora West Campus
Course Coordinator Availability: By Appointment
Pre-requisite Courses and Assumed Knowledge and Capabilities
None
Course Description
Plant Processing for Nutrition and Health explores the essential role of plant-based foods in human health and nutrition, driven by increasing consumer demand for sustainable and nutritious options. The course offers an overview of agricultural factors that influence the quality and nutrient profile of the plant products, introduces Australian native plants as both traditional and innovative food sources, and provides a comprehensive understanding of the current trends and challenges in the plant-based food sector. Students will acquire theoretical knowledge and industry-standard practical skills in formulating and processing major plant-derived foods, from raw materials like grains, fruits, and vegetables to common products such as chocolate, beverages, and bakery products. Concepts of food security and sustainability are integrated throughout, with a focus on environmentally friendly manufacturing practices for plant-based products. Through hands-on experience and application of key principles, students will develop the expertise needed to navigate and optimise the processing of plant-based foods for enhanced nutrition and health outcomes.
Objectives/Learning Outcomes/Capability Development
Program Learning Outcomes
This course contributes to the program learning outcomes for the following programs:
BP350 - Bachelor of Science (Nutrition Science major)
PLO1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice in one or more scientific disciplines.
PLO2 Analyse and critically examine scientific evidence using methods, technical skills, tools and emerging technologies in a range of scientific activities.
PLO3 Analyse and apply principles of scientific inquiry and critical evaluation to address real-world scientific challenges and inform evidence based decision making.
PLO4 Communicate, report and reflect on scientific findings, to diverse audiences utilising a variety of formats employing integrity and culturally safe practices.
PLO5 Work independently, with agility, safety, and accountability for own learning and professional future.
PLO6 Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.
BP199P23 - Bachelor of Food Technology and Nutrition (Nutrition Science major)
BP289VIFTN - Bachelor of Food Technology and Nutrition/Bachelor of Business
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.
PLO4 Critically evaluate and communicate concepts and practices relevant to the fields of food technology and nutrition to diverse audiences utilising contemporary and traditional formats employing professional integrity and culturally safe practices.
PLO5 Work independently with agility, safety, and accountability for own learning and professional future.
PLO6 Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.
For more information on the program learning outcomes for your program, please see the program guide.
Course Learning Outcomes
Upon successful completion of this course, you will be able to:
- Analyse the chemical composition of plant-based foods including Australian/Indigenous native plants in relation to their changes during pre- and post-harvest processing (PLO1, PLO6).
- Investigate the role of plant processing technologies in preserving and enhancing nutritional quality and assess their effects on the quality and nutritional profile of final food products (PLO1, PLO2).
- Evaluate sustainable practices in the plant processing industry within the context of emerging trends in plant-based nutrition and health products (PLO3).
- Identify common challenges in the plant-based food industry and develop pragmatic solutions to address and mitigate these issues effectively (PLO3).
- Analyse plant-based food products using laboratory methodologies to produce, evaluate, and interpret data on their nutritional composition and sensory properties (PLO4, PLO5).
- Demonstrate communication and leadership skills through active participation in individual tasks and collaborative team activities (PLO6).
Overview of Learning Activities
You will engage in a range of learning activities, such as lectures, lectorials, industry presentations, reading of reference material, practicals, project work, individual and group activities. Delivery will be face-to-face, online or a mix of both.
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 RMIT Student Website.
Overview of Learning Resources
There are no recommended textbooks for this course. RMIT will provide you with resources and tools for learning in this course through RMIT Student Website. Teaching staff will provide the lists of relevant reference texts and freely accessible internet sites.
There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the RMIT Student Website.
Overview of Assessment
Assessment Tasks
Assessment Task 1: Plant Product Case Study and Infographic
Individual; Written; Weighting: 20%
The assessment task supports CLOs 1 and 2
Assessment Task 2: Industry engagement and problem solving
Individual and team working; Problem solving (10%, team); Written report (10%, individual)
The assessment task supports CLOs 3 and 4
Assessment Task 3: Practical Skill Application Assessment and Presentation
Team; Laboratory Observation, Written and Oral; Weighting: 20%
The assessment task supports CLOs 4 and 5
Assessment Task 4: Practical Reports/Industry visit
Individual; Written; Weighting: 40%
The assessment task supports CLOs 3, 5 and 6
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.