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BIO3810 Food Processing

Semester 1, 2023 Toowoomba On-campus
Units : 1
School or Department : School of Agriculture and Environmental Science
Grading basis : Graded
Course fee schedule : /current-students/administration/fees/fee-schedules

Staffing

Course Coordinator:

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 minimise 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 analysed 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 to be purchased or accessed

Earle, R.L. and Earle, M.D 1983, Unit Operations in Food Processing - the Web edition,
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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 examinatn No 40 1,2,3,4,5
Date printed 9 February 2024