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We are aiming for an incremental return to campus in accordance with guidelines provided by NSW Health and the Australian Government. Until this time, learning activities and assessments will be planned and scheduled for online delivery where possible, and unit-specific details about face-to-face teaching will be provided on Canvas as the opportunities for face-to-face learning become clear.

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.

Details

Academic unit Chemical and Biomolecular Engineering
Unit code CHNG5606
Unit name Advanced Food Processing
Session, year
? 
Semester 2, 2020
Attendance mode Normal day
Location Camperdown/Darlington, Sydney
Credit points 6

Enrolment rules

Prohibitions
? 
None
Prerequisites
? 
None
Corequisites
? 
None
Assumed knowledge
? 

(CHNG2801 or AMME2261 or AMME2200 or CIVL2611 or CIVL3612 or CIVL9612) AND (CHNG2802 or AMME2000 or MATH2011 or MATH2061 or MATH2921)

Available to study abroad and exchange students

No

Teaching staff and contact details

Coordinator Timothy Langrish, timothy.langrish@sydney.edu.au
Type Description Weight Due Length
Creative assessments / demonstrations Design of a cleaning-in-place system
Individual project report
25% Week 04
Due date: 18 Sep 2020
4 weeks
Outcomes assessed: LO1 LO2
Creative assessments / demonstrations Producing powder products from butterfly pea flower extracts
Individual project report
25% Week 08
Due date: 23 Oct 2020
4 weeks
Outcomes assessed: LO1 LO3
Tutorial quiz Quiz
Long answer, short essay
25% Week 09 1 hour
Outcomes assessed: LO2 LO3
Creative assessments / demonstrations Mathematical modelling of spray drying for powder production
Individual project report
25% Week 12
Due date: 20 Nov 2020
4 weeks
Outcomes assessed: LO1 LO4

Lectures will be on line, while laboratories and tutorials will be face to face.

Students will be required to be able to answer individual questions in food engineering in the tutorial quiz (25%).

Laboratory, group work, and individual report writing skills will be addressed in three projects (25% each). 

Detailed information for each assessment can be found on Canvas. 

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2014 (Schedule 1).

As a general guide, a high distinction indicates work of an exceptional standard, a distinction a very high standard, a credit a good standard, and a pass an acceptable standard.

Result name

Mark range

Description

High distinction

85 - 100

 

Distinction

75 - 84

 

Credit

65 - 74

 

Pass

50 - 64

 

Fail

0 - 49

When you don’t meet the learning outcomes of the unit to a satisfactory standard.

For more information see sydney.edu.au/students/guide-to-grades.

Late submission

In accordance with University policy, these penalties apply when written work is submitted after 11:59pm on the due date:

  • Deduction of 5% of the maximum mark for each calendar day after the due date.
  • After ten calendar days late, a mark of zero will be awarded.

This unit has an exception to the standard University policy or supplementary information has been provided by the unit coordinator. This information is displayed below:

Special consideration requests need to be made for missing assessment deadlines and times if there are reasons outside the student's control for missing the deadlines and times. (1) Written work submitted electronically after 11.59 pm on the due date will be considered to have been submitted late. (2) For every calendar day up to and including ten calendar days after the due date, a penalty of 5% of the maximum awardable marks will be applied to late work. (a) The penalty will be calculated by first marking the work, and then subtracting 5% of the maximum awardable mark for each calendar day after the due date. (3) For work submitted more than ten calendar days after the due date a mark of zero will be awarded. The marker may elect to, but is not required to, provide feedback on such work.

Special consideration

If you experience short-term circumstances beyond your control, such as illness, injury or misadventure or if you have essential commitments which impact your preparation or performance in an assessment, you may be eligible for special consideration or special arrangements.

Academic integrity

The Current Student website provides information on academic honesty, academic dishonesty, and the resources available to all students.

The University expects students and staff to act ethically and honestly and will treat all allegations of academic dishonesty or plagiarism seriously.

We use similarity detection software to detect potential instances of plagiarism or other forms of academic dishonesty. If such matches indicate evidence of plagiarism or other forms of dishonesty, your teacher is required to report your work for further investigation.

WK Topic Learning activity Learning outcomes
Week 01 Course introduction and design considerations in food engineering; liquid systems Lecture and tutorial (5 hr) LO1 LO2
Week 02 Cleaning in place systems for liquid processing Lecture and tutorial (5 hr) LO1 LO2
Week 03 Sanitary design in food engineering Lecture and tutorial (5 hr) LO1 LO2
Week 04 Materials and cleaning systems for food engineering systems Lecture and tutorial (5 hr) LO1 LO2
Week 05 Standardisation to address biological variability in food processing Lecture and tutorial (5 hr) LO1 LO3
Week 06 New product design in particle food processing Lecture and tutorial (5 hr) LO1 LO3
Week 07 Design of tailored food particles Lecture and tutorial (5 hr) LO1 LO3
Week 08 Mathematical modelling of spray drying processes Lecture and tutorial (5 hr) LO1 LO3
Week 09 The application of mass and energy balances, heat and mass transfer and drying kinetics for particles, in spray drying Lecture and tutorial (5 hr) LO1 LO4
Week 10 Safety hazards of food processing e.g. dust explosions Lecture and tutorial (5 hr) LO1 LO4
Week 11 Gas-particle separation in food processing Lecture and tutorial (5 hr) LO1 LO4
Week 12 HACCP and other risk based methods Lecture and tutorial (5 hr) LO1 LO4

Attendance and class requirements

  • Tutorial: After each lecture, there will be a tutorial, where students will work on a project that is related to the material covered in the lecture.
  • Independent study: Students are expected to spend about 3-4 hours of self directed learning outside the specified contact periods.
  • Laboratory: Each student will conduct an experiment in weeks 5-8. An individual report should be submitted at the end of week 8. 

Study commitment

Typically, there is a minimum expectation of 1.5-2 hours of student effort per week per credit point for units of study offered over a full semester. For a 6 credit point unit, this equates to roughly 120-150 hours of student effort in total.

Prescribed readings

Singh, R.P. (2014), Introduction to Food Engineering, Elsevier, Academic Press, Amsterdam, available online as an ebook in the University of Sydney library.

Learning outcomes are what students know, understand and are able to do on completion of a unit of study. They are aligned with the University’s graduate qualities and are assessed as part of the curriculum.

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.

Graduate qualities

The graduate qualities are the qualities and skills that all University of Sydney graduates must demonstrate on successful completion of an award course. As a future Sydney graduate, the set of qualities have been designed to equip you for the contemporary world.

GQ1 Depth of disciplinary expertise

Deep disciplinary expertise is the ability to integrate and rigorously apply knowledge, understanding and skills of a recognised discipline defined by scholarly activity, as well as familiarity with evolving practice of the discipline.

GQ2 Critical thinking and problem solving

Critical thinking and problem solving are the questioning of ideas, evidence and assumptions in order to propose and evaluate hypotheses or alternative arguments before formulating a conclusion or a solution to an identified problem.

GQ3 Oral and written communication

Effective communication, in both oral and written form, is the clear exchange of meaning in a manner that is appropriate to audience and context.

GQ4 Information and digital literacy

Information and digital literacy is the ability to locate, interpret, evaluate, manage, adapt, integrate, create and convey information using appropriate resources, tools and strategies.

GQ5 Inventiveness

Generating novel ideas and solutions.

GQ6 Cultural competence

Cultural Competence is the ability to actively, ethically, respectfully, and successfully engage across and between cultures. In the Australian context, this includes and celebrates Aboriginal and Torres Strait Islander cultures, knowledge systems, and a mature understanding of contemporary issues.

GQ7 Interdisciplinary effectiveness

Interdisciplinary effectiveness is the integration and synthesis of multiple viewpoints and practices, working effectively across disciplinary boundaries.

GQ8 Integrated professional, ethical, and personal identity

An integrated professional, ethical and personal identity is understanding the interaction between one’s personal and professional selves in an ethical context.

GQ9 Influence

Engaging others in a process, idea or vision.

Outcome map

Learning outcomes Graduate qualities
GQ1 GQ2 GQ3 GQ4 GQ5 GQ6 GQ7 GQ8 GQ9

Alignment with Competency standards

Outcomes Competency standards
LO1
Stage 1 Competency Standard for Professional Engineer (AQF8 mapped) - EA
2.3 (L3). Engineering design. (Level 3- Exceeding required standard) Application of systematic engineering synthesis and design processes.
LO2
LO3
LO4
There is now more focus on individual learning outcomes and individual work in the revised projects for this year.

Work, health and safety

Staff and students must comply with all University WHS requirements. Extra precautions and actions will be necessary as per CoVID19 requirements, for physical distancing in lectures, tutorials and laboratories.  Please do not attend university if you are unwell.

Disclaimer

The University reserves the right to amend units of study or no longer offer certain units, including where there are low enrolment numbers.

To help you understand common terms that we use at the University, we offer an online glossary.