Course Specification

The current and official versions of the course specifications are available on the web.

BIO3810 Food Processing

Overview

Graduates seeking employment in the food and agricultural industries need an awareness of modern approaches to food processing and preservation. Such knowledge will ensure high-quality and health-beneficial foods reach the marketplace. In addition, it is critical that such food products are produced in a sustainable way to minimize environmental impacts. Finally, knowledge of contemporary food processing procedures is essential to manufacture products that are safe from biological, chemical, and physical threats.

This course outlines the main methods of processing primary food ingredients into high-quality, nutritious, sustainable, and safe food products. The science behind food processing approaches and their analysis are outlined. Food process unit operations are outlined and analyzed, including movement of food through a process (mass balance, fluid flow, rheology, and pumping), thermal processing and storage (energy balance, heat transfer, drying, freezing, canning, refrigeration). The course also looks at the advantages, disadvantages, safety, and environmental implications of contemporary food processing technologies.

This course contains a highly recommended Residential School where students will be working with students from other courses and will involve factory tours.

Course Learning Outcomes

On successful completion of this course, students should be able to:

1. Demonstrate sound knowledge and understanding of the basic principles of food processing unit operations
2. Generate process flow diagrams for food manufacturing processes
3. Determine appropriate processing equipment choices to produce food products
4. Mathematical analysis of the material, energy, and cost requirements to produce food products
5. Apply expertise in modern food preservation approaches

Topics

Description	Weighting(%)

1. | Introduction, Units and Dimensions | 10.00
2. | Mass and energy balance and thermodynamics in food processing | 10.00
3. | Mechanical energy, rheology and fluid flow in food processing | 20.00
4. | Heat transfer and heat exchange in food processing | 20.00
5. | Industrial food process analysis: Drying, Refrigeration, Evaporation, Separation and Size Reduction | 40.00

Text and Materials Required

Earle, R.L. and Earle, M.D 1983, Unit Operations in Food Processing - the Web edition

Student Workload Expectations

To do well in this subject, students are expected to commit approximately 10 hours per week, including class contact hours, independent study, and all assessment tasks. If you are undertaking additional activities, which may include placements and residential schools, the weekly workload hours may vary.

Assessment Details

Approach | Type | Description | Group
Assessment | Weighting (%) | Course learning outcomes
---|---|---|---|---|---
Assignments | Written | Problem Solving | No | 20 | 1,2,4
Assignments | Written | Report | No | 20 | 1,3,4,5
Assignments | Written | Research (project) | No | 20 | 1,2,3,4
Examinations | Non-invigilated | Time limited online examination | No | 40 | 1,2,3,4,5

Course Details

• Units: 1
• School or Department: School of Agriculture and Environmental Science
• Grading basis: Graded
• Course fee schedule: Not specified
• Semester: Semester 1, 2023
• Location: Toowoomba On-campus

Staffing

• Course Coordinator: Jessica Feldman