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 … For more content click the Read More button below.

Offerings

S1-01-CLAYTON-BLENDED

Rules

Enrolment Rule

Contacts

Chief Examiner(s)

Associate Professor Sushil Dhital

Unit Coordinator(s)

Associate Professor Sushil Dhital

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

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