CHE3133 - Food engineering - Monash University

Overview

Graduates willing to develop a career in the food industry should have both theoretical and practical knowledge of various disciplines of food engineering. This include principles of food engineering (unit operations in food processing plants, heat and mass transfer, fluid flow, engineering properties of foods (thermal, electrical, dielectric, optical and surface), food processing (drying, dehydration, thermal processing, non-thermal processing, destructive processing), food material sciences, food packaging, as well as the understanding of interactions of food components during processing and their measurement techniques. This unit is designed to provide you with comprehensive and practical knowledge covering relevant engineering aspects for optimal manufacture of the food products, as well as their process and quality evaluations.

Offerings

S1-01-CLAYTON-BLENDED

Rules

Enrolment Rule

Contacts

Chief Examiner(s)

Associate Professor Sushil Dhital

Unit Coordinator(s)

Associate Professor Sushil Dhital

Learning outcomes

On successful completion of this unit, you should be able to:

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

1 - Quizzes

2 - Oral presentation

3 - Lab reports

4 - Final assessment

Scheduled and non-scheduled teaching activities

Laboratories

Lectures

Practical activities

Workshops

Workload requirements

Workload

The minimum total expected workload to achieve the learning outcomes for this unit is 144 hours per semester typically comprising a mixture of 3-6 hours of scheduled learning activities and 6-9 hours of independent study per week. Scheduled activities may include a combination of teacher-directed learning, peer-directed learning and online engagement. Independent study may include associated readings, assessment and preparation for scheduled activities.

Learning resources

Required 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.

Availability in areas of study

S6004 Master of Food Science and Agribusiness