CHE5889 - Food engineering and processing

Overview

This unit covers the application of engineering and scientific knowledge in the processing of food. In this unit, you will learn about the properties of food and how processing changes these properties to impart important sensory, safety, storage and handling characteristics. You will develop the knowledge to measure these important characteristics and properties. Topics in the unit will expose you to a broad range of processes in various food sectors, such as cereals, fruits and vegetables, dairy, fermented foods and beverages, and a design approach to the product innovation. You will develop an understanding of key unit operations relevant to the food industry. The principles learned from this unit will be essential for engineers working in the food industry.

Offerings

S2-01-CLAYTON-FLEXIBLE

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:

Define the basic technological and commercial aspect of the food processing industry.

Apply the latest engineering and scientific technology developments in food processing.

Critically reflect on the ethical and societal aspects of food processing.

Critically reflect the inter-relation between theory and practice in achieving unique innovations for the food industry.

Teaching approach

Industry-based learning

Active learning

Research activities

Online learning

Problem-based learning

Assessment summary

Continuous assessment: 100%

Assessment

1 - Quizzes x12 (2% each)

2 - Initial idea presentation (Bringing New Product to life)

3 - Lab report x3 (10% each)

4 - Final presentation (Bringing New Product to life)

5 - Final report

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.

Availability in areas of study

E6011 Master of Professional Engineering - Specialisation: Chemical engineering (Bioprocessing and food engineering stream)
E6017 Master of Advanced Engineering - Specialisation: Bioresource engineering