Units / CHE5889
CHE5889 · Food engineering and processing
2026 Handbook6 credit pointsLevel 5Department of Chemical and Biological Engineering
Last checked: 23 Aug 2026 UTCOverview
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.
Areas of study: E6011 Master of Professional Engineering - Specialisation: Chemical engineering (Bioprocessing and food engineering stream) E6017 Master of Advanced Engineering - Specialisation: Bioresource engineering
Offerings
| Campus | Teaching period | Mode |
|---|---|---|
| Clayton | Second semester | Teaching activities are on-campus (ON-CAMPUS) |
Assessment
The Handbook lists an examination for this unit.
| # | Assessment | Type | Weight | Hurdle |
|---|---|---|---|---|
| 1 | Quizzes | Quiz / Test | 15% | — |
| 2 | Initial idea presentation (Bringing New Product to life) | Presentation | 5% | — |
| 3 | Lab report | Written | 30% | — |
| 4 | Final presentation (Bringing New Product to life) | Presentation | 10% | — |
| 5 | Final report (New Product development) | Written | 10% | — |
| 6 | Oral exam | Examination | 30% | — |
Continuous assessment: 100%
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
- 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.
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.
| Activity | Duration |
|---|---|
| Practical activities | 27 hours |
| Laboratories | 9 hours |
| Workshops | 24 hours |
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