CHE3133 Food engineering
Faculty of Engineering
CHE3133 Food engineering is a level 3, 6-credit-point, undergraduate unit from the Faculty of Engineering, offered in 2021 in Semester 1 at Clayton. It needs CHE2163 or CHE2162.
- Credit points
- 6
- Offered in 2021
- Semester 1
- Clayton
- Assessment
- No exam
- 4 tasks
- Workload
- 144 hours
- per semester
This is the 2021 handbook entry. See the 2027 entry.
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Requisites
Before CHE3133
Prerequisites
Pass these before you enrol.
After CHE3133
No unit lists CHE3133 as a prerequisite in the 2021 handbook.
Enrolment rules
Prerequisite: Or enrolled in S6004 Master of Food Science and Agribusiness
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.
Offerings in 2021
| Teaching period | Campus | Mode |
|---|---|---|
| First semester | Clayton | On campus |
Assessment
- QuizzesThreshold hurdle11%
- Oral presentationThreshold hurdle9%
- Lab reportsThreshold hurdle30%
- Final assessmentThreshold hurdle50%
Learning outcomes
When you finish this unit, you should be able to:
- 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 and teaching
- Practical activities27 hours
- Lectures24 hours
- Laboratories6 hours
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.
Where it fits
CHE3133 is part of 1 area of study in the 2021 handbook.
Contacts
- Chief Examiners
- Dr Sushil Dhital
- Unit Coordinators
- Dr Sushil Dhital
Common questions
What are the prerequisites for CHE3133?
You need CHE2163 or CHE2162 before you enrol. Enrolment rules also apply.
When is CHE3133 offered?
In 2021, CHE3133 runs in Semester 1 at Clayton.
How much work is CHE3133?
The handbook expects about 144 hours of study across the semester. No students have rated its difficulty yet.
Does CHE3133 have an exam?
No. CHE3133 has 4 assessment tasks and no exam.
Which majors and minors include CHE3133?
CHE3133 is part of Chemical engineering.