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 2023 in Semester 2 at Clayton. It has no prerequisites.
- Credit points
- 0
- Offered in 2023
- Semester 2
- Clayton
- Assessment
- No exam
- 5 tasks
- Workload
- 144 hours
- per semester
This is the 2023 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 2023 handbook.
Enrolment rules
This unit is available only to Engineering PhD students. The unit assumes that you have the necessary foundational knowledge.
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 2023
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Clayton | On campus |
Assessment
- Quizzes24%
- Initial idea presentation (Bringing New Product 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
- Practical activities27 hours
- Laboratories9 hours
- Workshops12 hours
- Lectures12 hours
- Teaching approachActive learning
- Teaching approachOnline learning
- Teaching approachIndustry-based learning
- Teaching approachProblem-based learning
- Teaching approachResearch activities
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.
Group work, peer discussion, problem-solving, case studies
Bringing New Product to life elucidating engineering, technological, commercial and marketing feasibility
Practicals, solving real-case industrial problems
Laboratory-based experiments
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 2023, CHE6889 runs in Semester 2 at Clayton.
How much work is CHE6889?
The handbook expects about 144 hours of study across the semester. No students have rated its difficulty yet.
Does CHE6889 have an exam?
No. CHE6889 has 5 assessment tasks and no exam.