Overview
Offerings
Rules
Contacts
Chief Examiner(s)
Unit Coordinator(s)
Learning outcomes
Apply the principles of food engineering and food processing and relate the theory to the practical (industrial) situation.
Solve problems involving unit operations, water activity and food stability, food drying, thermal processing, reaction kinetics, and rheological properties.
Relate the principles and applications of material science in food product design, development and packaging.
Evaluate the kinetics of physicochemical changes in food during processing.
Use instrumental techniques to measure the engineering principles as well as properties of foods.
Assessment summary
Continuous assessment: 75%
Final assessment: 25%
Assessment
Scheduled and non-scheduled teaching activities
Workload requirements
Learning resources
Other unit costs
The following items are mandatory for practical aspects of the unit and should be purchased at your own cost as you will be reusing them throughout your course.
- Calculator
- Protective clothing and equipment:
- Laboratory coat (Approximately AUD35 to AUD55)
- Safety glasses (Approximately AUD8)
- Laboratory-appropriate enclosed footwear (Non-porous material, equipped with non-absorbent, slip-resistant soles)
Costs are indicative only.