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Food Manufacturing - Plant Products

ONPS2533
Closed
RMIT University
RMIT University
Melbourne, Victoria, Australia
Hebah AL Ubeed
Hebah AL Ubeed
Research Fellow
1
Timeline
  • July 16, 2022
    Experience start
  • August 9, 2022
    Project Scope Meeting
  • August 27, 2022
    TUT 01-01
  • September 6, 2022
    TUT 01-02
  • September 6, 2022
    TUT 01-03
  • October 27, 2022
    Experience end
Experience
1/1 project matches
Dates set by experience
Preferred companies
Anywhere
Any
Any industries
Categories
Machine learning Mechanical engineering Market research Operations Project management
Skills
food manufacturing bulk cargo packaging and labeling research
Learner goals and capabilities

This course deals with the technology involved in the initial and further processing, storage and packaging of plant derived food products. This includes processing of plant commodities (e.g. grains, fruit and vegetables), and substantially transformed food products with a significant plant component (e.g. confectionery and chocolate). The topics covered will include:

  • Processing to convert bulk commodities into ingredients suitable for further processing into consumer products
  • Processing to produce substantially transformed plant based food products (e.g. confectionery and chocolate)
  • The importance of packaging technologies in fresh and minimally processed plant based products
Learners
Undergraduate
Any level
100 learners
Project
15 hours per learner
Learners self-assign
Teams of 5
Expected outcomes and deliverables

Written report outlining the scope of the project proposed and the results from their research.

And/or

A presentation to the company on next steps to implement the findings of their research.

Project timeline
  • July 16, 2022
    Experience start
  • August 9, 2022
    Project Scope Meeting
  • August 27, 2022
    TUT 01-01
  • September 6, 2022
    TUT 01-02
  • September 6, 2022
    TUT 01-03
  • October 27, 2022
    Experience end
Project Examples

Students are capable of working on the following:

- Explore the implications of the structure of plant based food industries, including grains, fruit and vegetables.

- Describe the processing stages required to process a representative range of plant based commodity products into ingredients suitable for processing into end products.

- Explain the production of substantially transformed products from plant products and the influence of processing parameters and formulation on the quality of the final product.

- Apply different processing and packaging technologies to extend shelf-life or improve convenience of fresh or minimally processed plant derived products.

- Describe the main quality attributes (e.g. sensory attributes, composition, physical properties) of a range of plant derived products.

- Review food safety and shelf-life of plant derived food products.

Companies must answer the following questions to submit a match request to this experience:

A representative of the company will be available to answer questions from students in a timely manner for the duration of the project.

A representative of the company will be available for a pre-selection discussion with the administrator of the course to review the project scope.