SCHOOL OF BIOMOLECULAR BIOMEDICAL SCIENCE 3720BBS - BIOENGINEERING

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					                                                         Course Outline - 3720BBS Bioengineering & Food Production
                                                                                               Revised BBS/132/03
                                                                                                      (BBS/43/03)
                                                                                                 3 November, 2003

                SCHOOL OF BIOMOLECULAR & BIOMEDICAL SCIENCE

                   3720BBS - BIOENGINEERING & FOOD PRODUCTION

                                COURSE OUTLINE (BBS/132/03)


1.0   IDENTIFYING INFORMATION
      Catalogue Number:                     3720BBS
      Course Title:                         Bioengineering and Food Production
      Discipline Code:                      0499
      Program for which course is designed:
                                            Bachelor of Food Science & Nutrition (Logan)
      School:                               Biomolecular and Biomedical Science
      Faculty:                              Science
      Status of course within program:      Third Year Core
      Credit point value:                   5 CP
      Prerequisites:                        NIL
      Prior Assumed:                        BBS1703 and 1703BBS Introductory Food Science
      Incompatible                          BBS3720 Bioengineering & Food Production
      Year and semester:                    Year 3, Semester 1
      Year of Offer:                        2004
      Course Convenor:                      Dr Graham Trout
                                            Office Location: L05 2.17
                                            Office Phone: 07 3382 1378, Fax: 07 3382 1034
                                            Email address: G.Trout@griffith.edu.au
      Teaching team members:                Graham Trout and sessional staff as required.

2.0   OBJECTIVES:
      Foods need to be processed appropriately to optimise their utilisation in the manufacture of a wide
      range of processed food products. The course aims to provide the student with an understanding of
      the bioengineering principles and practices applied in food manufacture.

3.0   BRIEF DESCRIPTION:
      This course covers food processing equipment and food process engineering principles illustrated by
      integrated lecture and practical demonstrations. The course also includes a major section on sensory
      analysis and product development.

4.0   CONTENT:
      The areas covered are commodity related equipment and operations, general food p      roduction and
      mixing and sterilisation, pasteurisation, aseptic packaging, vacuum and MAP packaging and freezing.

5.0   RATIONALE FOR CONTENT
      The course provides practical experience with food manufacture processes and equipment that
      consolidates knowledge acquired from previous courses in Introductory Food Science and Food
      Science and Manufacturing. The practical hands on experience prepares students for their work
      placement project and is part of the program aimed at developing the technical skills and expertise
      required in the food industry. This will include hands on experience developing,
      formulating,manufacturing and assessing a new food product.

6.0   ORGANISATION AND TEACHING METHODS:
                                                               Course Outline - 3720BBS Bioengineering & Food Production
                                                                                                     Revised BBS/132/03
                                                                                                            (BBS/43/03)
                                                                                                       3 November, 2003

          The course is presented as a hands-on practical course. Teaching methods will include approx. 40
          hours of pilot plant work and associated lectures and workshops.

7.0       RATIONALE FOR TEACHING METHODS
          The pilot plant work provides students with practical experience of the bioengineering principles
          applied in the production, processing and packaging of food. Similarly the product development
          project provides the opportunity to integrate the different components of marketing, food science,
          sensory analysis and food process engineering.

8.0       ASSESSMENT:
          Assessment of participation and practical skills in pilot plant operation (15%); responses to
          questionnaires (15%); a final examination (one hour duration - 30%) and a written and oral research
          assignment on a specified topic due week 12 (minimum 2000 words, 40%). All assessment will be
          based on notified criteria.

9.0       RATIONALE FOR ASSESSMENT
          Evaluation of pilot plant activity and questionnaires assess practical skills and understanding of pilot
          plant operations; short answer exam and assignment assess understanding of bioengineering principles
          and their applications in the food industry. The research assignment assesses the ability to develop
          new food products from concept to final product.

10.0      TEXTS AND SUPPORTING MATERIALS:
          Text book
          Food Processing technology: Principles & Practice by Fellows (1996):                Woodhead Pub. Ltd.
          Cambridge. England.

          Reference and reading list will be supplied to students during the semester.

11.0      COURSE EVALUATION FOCUS
          By student survey and teaching team review.

12.0      ADMINISTRATION:
          12.1 The administration of this course conforms to the general practice adopted by the School of
          Biomolecular and Biomedical Science.

          12.2 Pre -requisite/Prior Assumed Requirements
          Enrolment in this course is granted on the basis that a grade of P (Pass) or better has been achieved
          in any Pre-requisite or Prior Assumed requirement in this course as listed under section 1 of this
          outline. Failure to meet this requirement may result in you having difficulty with the course and not
          being able to complete it successfully. Any additional support or special assistance cannot be
          expected nor requested if the prerequisite and/or prior assumed requirements have not
          been met.

Signed:
          Course Convenor                                   Date

Signed:
          Head of School (BBS)                              Date

Signed:
                          Course Outline - 3720BBS Bioengineering & Food Production
                                                                Revised BBS/132/03
                                                                       (BBS/43/03)
                                                                  3 November, 2003

Chair (Faculty Board)   Date