Open Day Food Tech 2010 2

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RMIT Diploma of Food Science and Technology

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Open Day Food Tech 2010 2

  1. 1. Food Science and Technology
  2. 2. Food Science and Technology
  3. 3. Certificate IV in Food Science & Technology ( 1st year qualification) Diploma in Food Science & Technology ( 2nd year qualification) <ul><li>Develops skills in </li></ul><ul><li>the science and technology of food product manufacture </li></ul><ul><li>the science and technology of food nutrition </li></ul><ul><li>maintenance of product safety, quality and production efficiency </li></ul><ul><li>effective management of food operations </li></ul>
  4. 4. Introduction <ul><li>What is Food Science and Technology? </li></ul><ul><li>Careers in Food Science </li></ul><ul><li>Education at RMIT </li></ul><ul><li>RMIT students at work </li></ul><ul><li>Questions </li></ul>
  5. 5. What is Food Science? Food Technology ? <ul><li>Food Science is the discipline in which biology, chemistry, and physical sciences are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing </li></ul><ul><li>Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. </li></ul>Warehouse Retailer Flour Manufacturer Farm Supplier Bread Manufacturer
  6. 6. What does a Food Scientist do? <ul><li>A Food Scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, Food Scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. </li></ul>
  7. 7. Who can you work for? <ul><li>Food companies/Ingredient suppliers </li></ul><ul><li>Equipment Manufactures </li></ul><ul><li>Food Laboratories </li></ul><ul><li>Government agencies </li></ul><ul><li>Colleges or Universities </li></ul>
  8. 8. What kind of jobs are available? <ul><li>Food technologists are employed in food, wine and beverage manufacturing firms. They are involved in the production, processing, packaging and marketing of food and dairy products to ensure quality standards and the nutritional needs of consumers are met. They are also employed in the development of new food and beverage products </li></ul><ul><li>Product Development </li></ul><ul><li>Marketing </li></ul><ul><li>Food nutritionist </li></ul><ul><li>Production supervisor </li></ul><ul><li>Quality Assurance </li></ul><ul><li>Microbiologist </li></ul><ul><li>Food Chemist </li></ul><ul><li>Food Safety </li></ul><ul><li>Sensory Scientist </li></ul><ul><li>Basic Research </li></ul><ul><li>Government Officials </li></ul>
  9. 9. Product Development Officer <ul><li>Responsible for product formulations </li></ul><ul><ul><li>New Product Development </li></ul></ul><ul><ul><ul><li>Takes a product from concept to formulation </li></ul></ul></ul><ul><ul><li>Brand Maintenance </li></ul></ul><ul><ul><ul><li>Creates line extensions (i.e. new flavors) </li></ul></ul></ul><ul><ul><li>Quality Improvement </li></ul></ul><ul><ul><ul><li>Makes changes as necessary (i.e. supply chain interruption, consumer complaints) </li></ul></ul></ul><ul><li>Responsibilities: </li></ul><ul><ul><li>Bench-top development </li></ul></ul><ul><ul><li>Testing </li></ul></ul><ul><ul><li>Plant scale-up </li></ul></ul><ul><ul><li>Commercialization </li></ul></ul><ul><ul><li>Troubleshooting </li></ul></ul>To formulate a juice beverage, product development scientists can use a variety of ingredients including: fruit juices, juices from concentrate, and juice flavors Case Study: Juice
  10. 10. Food Nutritionist <ul><li>Responsible for food nutrition </li></ul><ul><ul><li>Study and apply the principles of nutrition and food management </li></ul></ul><ul><ul><li>Nutritionists study the use of food in the human body </li></ul></ul><ul><li>Responsibilities: </li></ul><ul><ul><li>Bench-top development </li></ul></ul><ul><ul><li>Testing </li></ul></ul><ul><ul><li>Plant scale-up </li></ul></ul><ul><ul><li>Commercialization </li></ul></ul><ul><ul><li>Troubleshooting </li></ul></ul>To develop nutritional panel according to legal requirements. To inform customers of nutritional properties of the food Case Study: Juice
  11. 11. Sensory Analysis Scientist <ul><li>Evokes, measures, analyzes and interprets those responses to products that are perceived by the senses </li></ul><ul><ul><li>New Product Development/Brand Maintenance </li></ul></ul><ul><ul><ul><li>Investigates what consumers like and why </li></ul></ul></ul><ul><ul><li>Quality Improvement </li></ul></ul><ul><ul><ul><li>Investigates whether consumers can </li></ul></ul></ul><ul><ul><ul><li>tell a difference when an ingredient </li></ul></ul></ul><ul><ul><ul><li>in a product is changed, they may also </li></ul></ul></ul><ul><ul><ul><li>determine if the change was preferred </li></ul></ul></ul><ul><ul><li>Basic Research </li></ul></ul><ul><ul><ul><li>Studies perception and develops and/or </li></ul></ul></ul><ul><ul><ul><li>improves testing methodologies </li></ul></ul></ul><ul><li>Responsibilities: </li></ul><ul><ul><li>Experimental design </li></ul></ul><ul><ul><li>Perform, analyze, and report experimental results </li></ul></ul><ul><ul><li>Troubleshooting </li></ul></ul>Sensory Scientists can conduct tests to determine if consumers like pulp in their juice. Red lights are sometimes used to mask visual differences. Case Study: Juice
  12. 12. Process Engineer <ul><li>Develops processing procedures and equipment </li></ul><ul><ul><li>New Product Development/Brand Maintenance </li></ul></ul><ul><ul><ul><li>Develops processes and equipment to process new products and flavors </li></ul></ul></ul><ul><ul><li>Quality Improvements </li></ul></ul><ul><ul><ul><li>Improves processes and equipment </li></ul></ul></ul><ul><ul><ul><li>to improve efficiency and quality </li></ul></ul></ul><ul><ul><ul><li>of products </li></ul></ul></ul><ul><li>Responsibilities: </li></ul><ul><ul><li>Bench-top/Pilot plant process/equipment </li></ul></ul><ul><ul><li>development </li></ul></ul><ul><ul><li>Testing </li></ul></ul><ul><ul><li>Scale-up/Commercialization </li></ul></ul><ul><ul><li>Troubleshooting </li></ul></ul>To ensure a juice product has a long shelf life, process engineers determine how long and at what temperature the product should be pasteurized using a HTST (High Temperature Short Time) Pasteurizer Case Study: Juice
  13. 13. Quality Assurance Officer <ul><li>The Quality Assurance Officer is responsible for the quality of all product processed in the plant </li></ul><ul><li>Responsibilities: </li></ul><ul><ul><li>Regularly check that all production line employees are following all quality assurance procedures </li></ul></ul><ul><ul><li>Take samples of raw materials and check for harmful bacteria </li></ul></ul><ul><ul><li>Write documents on working procedures, using simple terms that all employees can follow </li></ul></ul><ul><ul><li>Complete quality assurance audits as set by the quality manager </li></ul></ul><ul><ul><li>Report any problems to the quality assurance manager </li></ul></ul>To ensure a juice product will meet the quality requirements of customers Case Study: Juice
  14. 14. Food Microbiologist <ul><li>Contributes to the knowledge about the behavior of microorganisms in food and processing environments </li></ul><ul><ul><li>New products/Brand maintenance </li></ul></ul><ul><ul><ul><li>Conducts tests to verify shelf-life of new food products </li></ul></ul></ul><ul><ul><li>Research </li></ul></ul><ul><ul><ul><li>Develops new and/or rapid testing methods </li></ul></ul></ul><ul><ul><ul><li>Studies “good” (those responsible </li></ul></ul></ul><ul><ul><ul><li>for fermentation) and “bad” (those responsible </li></ul></ul></ul><ul><ul><ul><li>for food borne illness) bacteria </li></ul></ul></ul><ul><li>Responsibilities </li></ul><ul><ul><li>Experimental design </li></ul></ul><ul><ul><li>Perform, analyze, and report experimental results </li></ul></ul><ul><ul><li>Troubleshooting </li></ul></ul>Case Study: Juice Food microbiologists validate the pasteurization of juice to ensure pathogens such as E.coli 0157:H7 will not survive and cause foodborne illness.
  15. 15. Food Chemist <ul><li>Analytical Chemist </li></ul><ul><ul><li>Analyzes and conducts tests on products and ingredients </li></ul></ul><ul><ul><li>Determines and sets specifications </li></ul></ul><ul><li>Flavor Chemist </li></ul><ul><ul><li>Develops flavors for the flavor and food industries and/or investigates the compounds responsible for flavor in food products </li></ul></ul><ul><li>Responsibilities </li></ul><ul><ul><li>Bench-top/Pilot plant </li></ul></ul><ul><ul><li>Testing, Scale-up </li></ul></ul><ul><ul><li>Commercialization, Troubleshoot </li></ul></ul><ul><ul><li>Experimental design </li></ul></ul><ul><ul><li>Perform, analyze, and report experimental results </li></ul></ul>A chemist from the USDA prepares to analyze limonoids in orange juice. Some limonoids are bitter, and the presence of these limonoids in high concentrations reduces the acceptability of citrus juices to consumers and forces citrus juice producers to lower the bitter limonoid content through juice-blending dilution or the removal of bitter limonoids. Case Study: Juice
  16. 16. Packaging Engineer <ul><li>Develops the packaging for food products </li></ul><ul><ul><li>New products/Brand maintenance </li></ul></ul><ul><ul><ul><li>Develops packaging for new and </li></ul></ul></ul><ul><ul><ul><li>current products </li></ul></ul></ul><ul><ul><li>Quality improvements </li></ul></ul><ul><ul><ul><li>Develops packaging that is easier to use </li></ul></ul></ul><ul><li>Responsibilities: </li></ul><ul><ul><li>Design and develop packaging materials for all products </li></ul></ul><ul><ul><li>Direct contact with manufacturers </li></ul></ul><ul><ul><li>Test materials in laboratories </li></ul></ul><ul><ul><li>Watch production line processes </li></ul></ul><ul><ul><li>Direct contact with legal representatives to ensure new packaging keeps to legal requirements </li></ul></ul>Packaging engineers develop new types of packaging such as the Sensory Straw which has a flat top with four small holes. When a kid takes a sip, the liquid flows in all four directions at the same time! Case Study: Juice
  17. 17. Production Supervisor <ul><li>Production Supervisors manage the work floor and ensure that the running of their shift is maintained and that all quality and safety procedures are adhered to. </li></ul><ul><li>Responsibilities: </li></ul><ul><ul><li>Planning and organising staff shift rotas, duties cover for sickness and staff training </li></ul></ul><ul><ul><li>Work closely with maintenance technicians in cases of machinery breakdown </li></ul></ul><ul><ul><li>Organising external contracts, (e.g. cleaning or supplies contracts) </li></ul></ul><ul><ul><li>Stock control </li></ul></ul><ul><ul><li>Reporting to managers on team performance </li></ul></ul><ul><ul><li>Monitoring quality control </li></ul></ul><ul><ul><li>Updating records </li></ul></ul>Production Supervisors manage the work floor and ensure that the running of their shift is maintained and that all quality and safety procedures are adhered to. Case Study: Juice
  18. 18. It takes a lot of work and resources to make a food product!
  19. 19. How do you become a food scientist? School Certificate in Food Processing I,II,III Certificate IV & Diploma in Food Science and Technology Bachelor of Science (Food Science )(Honours) Bachelor of Science (Food Technology and Nutrition) Master of Applied Science (Food Technology) PhD in Food Science Workforce Pathways in Food Science & Food Technology at RMIT
  20. 20. Certificate IV in Food Science & Technology ( 1st year qualification) Diploma in Food Science & Technology ( 2nd year qualification) <ul><li>Develops skills in </li></ul><ul><li>the science and technology of food product manufacture </li></ul><ul><li>the science and technology of food nutrition </li></ul><ul><li>maintenance of product safety, quality and production efficiency </li></ul><ul><li>effective management of food operations </li></ul>
  21. 21. RMIT Program structure <ul><li>The first year of the program provides broad general knowledge and training in general laboratory and food technology skills. </li></ul><ul><li>Courses Include Chemistry, Food Analysis, Introduction to Food Technology, Food Microbiology, Packaging, Quality Management and Occupational Health and Safety. </li></ul><ul><li>The second year further develops skills in these and other specialist areas. Courses include Nutrition, Food testing, Food additives, Food safety, and a number of processing areas such as meat, dairy, fish, fruit and vegetables. There is an emphasis on students gaining practical skills </li></ul>
  22. 22. Year 1 SUBJECTS 20 Manufacture meat & meat products 20 Process & handle poultry & egg prd 20 Manufacture fish & seafood prod 30 Operate Spreadsheet application 30 Operate Database application 50 Apply principles food packaging 20 Apply fundamentals of nutrition 20 Identify nutrition fundamental 10 Fermentation process food prdc 40 Water & waste management principles 20 Process fruit and vegetables 20 Manufacture diary products 80 Perform microbiological techn 20 Plan career in food technology 30 Communicate in the workplace 20 Dev & update food ind knowledge 10 Concentration & drying food prd 15 High Temperature preservation 15 Low temperature preservation 15 Identify unit operations 15 Principles food spoilage/cntrl 15 Understanding food processing 40 Principles OH&S food industry 15 Principles of hazard analysis 15 Apply hygiene & sanitation pract 15 Sensory analysis fundamentals 30 Demonstrate quality management 60 Apply chemical knowledge 70 Process & interprt physical data Contact Hours Course Name
  23. 23. Year 2 SUBJECTS 80 Analyse nutritional issues 45 Understand nutritional biochemistry 25 Plan and conduct research project 100 Perform food tests 40 Conduct sensory analysis 40 Critical control point requirements 20 Statistical process control 20 Use structured problem solving 20 Apply understanding food additives 20 Manufacture cereal products 20 Manufacture beverages products 20 Manufacture edible fats and oils 50 Work within lab/field workplace 60 Biochemical properties of food 40 Understanding canning process 50 Effective workplace relationships 50 Participate in product recalls 20 Interpret Sampling Plans 40 Apply workplace statistics 60 Perform basic tests 50 Perform microbiological tests Contact Hours Course Name
  24. 24. P athways <ul><li>Graduates of the Diploma of Food Science and Technology who have been successful in gaining a place in the Bachelor of Applied Science (Food Technology and Nutrition), are eligible for exemptions of up to one year, leaving an additional two years to complete the degree. </li></ul>
  25. 25. RMIT Students at Parmalat
  26. 26. RMIT Students at SPC Ardmona
  27. 27. RMIT Students at the Supply Chain Knowledge Centre
  28. 28. RMIT Students visit Food Science Australia
  29. 29. RMIT Students visit Salad Fresh
  30. 30. RMIT Students visit Donnybrook farmhouse cheese
  31. 31. RMIT students completing Food Chemistry
  32. 32. RMIT students making beer
  33. 33. RMIT students making cheese
  34. 34. RMIT students making Ice Cream
  35. 35. RMIT students making sausages
  36. 36. Work Experience <ul><li>Compulsory for all students </li></ul><ul><li>Places arranged by RMIT </li></ul><ul><li>Range of different workplaces available </li></ul><ul><li>Over the years students attended many different food manufacturing and associated companies </li></ul><ul><li>Typical placements </li></ul><ul><li>Food analysis labs </li></ul><ul><li>National foods </li></ul><ul><li>Peerless foods </li></ul><ul><li>Breweries </li></ul><ul><li>Farm Pride eggs </li></ul><ul><li>Cadbury </li></ul><ul><li>Nestle </li></ul>
  37. 37. Questions? <ul><li>RMIT Food Science & Technology Coordinator </li></ul><ul><li>Sam Cutri 99254876 </li></ul><ul><li>[email_address] </li></ul><ul><li>RMIT Food Science & Technology Teachers </li></ul><ul><li>Andrew Andrews 9925 4543 </li></ul><ul><li>[email_address] </li></ul><ul><li>Toinette Thake 9925 4144 </li></ul><ul><li>[email_address] </li></ul><ul><li>Jo Bobbitt 9925 4876 </li></ul><ul><li>[email_address] </li></ul><ul><li>Michael Cobucci 9925 4898 [email_address] </li></ul>
  38. 38. <ul><li>Ice cream tasting </li></ul><ul><li>Food Science & Technology </li></ul><ul><li>Building 51, level 8, room 7 </li></ul>

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