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Unit of study_

CHNG5606: Advanced Food Processing

Working at an advanced level in the food processing industry requires an ability to independently familiarise yourself with new and emerging challenges and technologies, to recognise the potential and limitations of new tools and methods, and to devise innovative solutions. Students in this unit will critically examine a range of issues and technologies in food processing technologies particularly in the areas of energy requirements, product design and process design. New and emerging technologies will be compared with established operating models. The unit will be delivered through seminars and projects in three parts. In the first part, students will evaluate a range of processes based on their energy requirements. In the second part students will investigate particulate food processing and product design. In the third part of the course students will be tasked with devising and justifying their own optimum solution for a selected food processing challenge.

Code CHNG5606
Academic unit Chemical and Biomolecular Engineering
Credit points 6
Prerequisites:
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None
Corequisites:
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None
Prohibitions:
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None
Assumed knowledge:
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(CHNG2801 or AMME2261 or AMME2200 or CIVL2611 or CIVL3612 or CIVL9612) AND (CHNG2802 or AMME2000 or MATH2011 or MATH2061 or MATH2921)

At the completion of this unit, you should be able to:

  • LO1. Work in teams to design food products and processes, while writing individual reports to assess individual learning outcomes
  • LO2. Design food industry processes and equipment, including considerations of product quality and safety
  • LO3. Design and synthesize new food products from an understanding of fundamental science and engineering
  • LO4. Demonstrate expertise in the mathematical and physical analysis of new and existing food processes.

Unit outlines

Unit outlines will be available 2 weeks before the first day of teaching for the relevant session.