CHE3133 · Food engineering

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.

Areas of study: S6004 Master of Food Science and Agribusiness

Offerings

Assessment

The Handbook lists an examination for this unit.

Continuous assessment: 65% Final assessment: 35%

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

Requisites

The Handbook lists no prerequisite, corequisite or prohibition for this unit.

Learning outcomes

1. Apply the principles of food engineering and food processing and relate the theory to the practical (industrial) situation.
2. Solve problems involving unit operations, water activity and food stability, food drying, thermal processing, reaction kinetics, and rheological properties.
3. Relate the principles and applications of material science in food product design, development and packaging.
4. Evaluate the kinetics of physicochemical changes in food during processing.
5. Use instrumental techniques to measure the engineering principles as well as properties of foods.

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.

Student experience, not official rules. Nothing here changes what the Handbook says.