Course Title: Rheology and Food Biophysics
Part A: Course Overview
Course Title: Rheology and Food Biophysics
Credit Points: 12.00
Course Coordinator: Stefan Kasapis
Course Coordinator Phone: +61 3 9925 5244
Course Coordinator Email: stefan.kasapis@rmit.edu.au
Course Coordinator Availability: By appointment
Pre-requisite Courses and Assumed Knowledge and Capabilities
None
Course Description
Today, in Australia and overseas a large number of the graduates of a Food Science and Technology program will be employed by the Food Industry in positions that require leadership and sound knowledge of developing, on a scientific basis, processed product formulations. Within this framework and to cope with the complexity of the task, the industry has adopted the so-called ’sophisticated biomaterial approach’ that requires understanding of the molecular interactions of biopolymers (proteins and polysaccharides), small polyhydroxyl compounds as co-solutes in the basic formulation (e.g. sugars) and their replacers (e.g. polydextrose), edible fats and oils and their replacement (eg dietary fibre), and counterions inducing gelation (e.g. salts).
Every year, a voluminous patented literature attempts to safeguard the interests of the industry in this area taking advantage of the aforementioned specialized knowledge and its implications for the chemistry, structure, functionality, texture and QDA sensory evaluation of added value commercial products. Based on this, the course aims to introduce students to the language and principles of rheology and texture in model biomaterials and related industrial formulations. This will then be discussed in conjunction with the principles of biophysics in order to unveil the molecular mechanisms responsible for the observed rheological behaviour. Such a combined treatise should enhance your employment prospects and further support the Australian food industry and Food Sciences RMIT as a hub of innovation and quality control.
The content of the course has been identified to be of primary interest in the food science and technology programme at RMIT University, and the lecturers of the course have drawn from their considerable expertise, working with the food industry or research institutes (eg Unilever, Nestle, Sanitarium Health Foods Company, Montague fresh and CSIRO/FNS) to emphasize current issues and challenges pertaining to the subject.
Objectives/Learning Outcomes/Capability Development
The course contributes to the development of the following Program Learning Outcomes (PLOs):
- PLO-1 Demonstrate a coherent understanding of science
- PLO-2 Exhibit breadth of scientific knowledge
- PLO-3 Demonstrate problem solving
- PLO-4 Demonstrate effective communication
- PLO-5 Develop personal and professional responsibility
Upon successful completion of this course, you will be able to:
- Critically analyse the major principles and types of rheology;
- Distinguish how rheology principles can be applied to give the required structure, texture and viscosity in processed food products;
- Critically review molecular principles and mechanisms of food biophysics that dictate the observed rheological behaviour in solutions, gels and bioglasses;
- Apply the expertise acquired from the rheology and food biophysics teaching materials to critically evaluate new food product development within a technical context that emphasises textural consistency and mouthfeel;
- Communicate effectively as a professional scientist and food rheologist.
Overview of Learning Activities
You will be actively engaged in a range of learning activities such as lectorials, tutorials, practicals, laboratories, seminars, project work, class discussion, individual and group activities. Delivery may 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 myRMIT Studies Course.
Overview of Learning Resources
RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course.
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 myRMIT student portal.
Overview of Assessment
Assessment Tasks
Assessment Task 1: Group laboratory reports
Weighting 30%
This assessment task supports CLOs 3 & 4
Assessment Task 2: A group project report and presentation
Weighting 40%
The assessment tasks supports CLOs 1, 2 & 5
Assessment Task 3: Reflections
Weighting 10%
This assessment tasks supports CLO 5
Assessment Task 4: In class online assessment at the middle of the semester
Weighting 20%
This assessment task supports CLOs 1, 2 & 4
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.