CHE6889 Food engineering and processing
Faculty of Engineering
CHE6889 Food engineering and processing is a level 6, 0-credit-point, postgraduate unit from the Faculty of Engineering, offered in 2021 in Semester 2 at Clayton. It has no prerequisites.
- Credit points
- 0
- Offered in 2021
- Semester 2
- Clayton
- Assessment
- No exam
- 5 tasks
This is the 2021 handbook entry. See the 2027 entry.
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Requisites
Before CHE6889
No prerequisites or corequisites besides the enrolment rules below.
After CHE6889
No unit lists CHE6889 as a prerequisite in the 2021 handbook.
Enrolment rules
You must be enrolled in the Engineering PhD program. Students enrolled in another PhD program may seek permission from the Faculty of Engineering.
Overview
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 including dairy, confectionery, wine, and the design approach to 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.
Offerings in 2021
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Clayton | On campus |
Assessment
- Quizzes24%
- Initial ideas presentation (Bringing new products to life)10%
- Lab reports30%
- Final presentation (Bringing new product to life)11%
- Final report25%
Learning outcomes
When you finish this unit, you should be able to:
- 1
Define the basic technological and commercial aspect of the food processing industry.
- 2
Apply the latest engineering and scientific technology developments in food processing.
- 3
Critically reflect on the ethical and societal aspects of food processing.
- 4
Critically reflect the inter-relation between theory and practice in achieving unique innovations for the food industry.
Workload and teaching
- Lectures12 hours
- Laboratories9 hours
- Workshops12 hours
- Practical activities27 hours
3 hours workshops, 3 hours practical and 6 hours of private study per week.
Contacts
- Unit Coordinators
- Dr Sushil Dhital
- Chief Examiners
- Dr Sushil Dhital
Common questions
What are the prerequisites for CHE6889?
CHE6889 has no prerequisites, but enrolment rules apply.
When is CHE6889 offered?
In 2021, CHE6889 runs in Semester 2 at Clayton.
Does CHE6889 have an exam?
No. CHE6889 has 5 assessment tasks and no exam.