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This subject will cover the application of chemical engineering principles to modern food processing. This is a specialised elective subject and part of the Biochemical Engineering course that builds on core chemical engineering knowledge and the material presented in the Bioprocess Engineering subject. In this subject, students will develop a broad understanding of the nature food components and materials and the principles underlying their processing. The subject will allow students to learn how to apply chemical and bioprocess engineering knowledge in the design and implementation of important industrial food processes. The principles and technical knowledge developed in this subject are central to chemical engineers working in the food industry.
Topics will include an overview of processes for preserving and transforming food, fundamentals of food chemistry, water activity and drying, microbial control, evaluation and statistical data analysis of sensory properties, extrusion and product formulation, nutrient delivery and bioavailability. Particular focus will be given to important processed foods such as dairy (cheese, dairy powders, and yoghurt manufacture) and fermented beverages (wine and beer production). Emerging technologies including microalgal cultivation for protein and omega-3 production, ultrasound and high-pressure processing, and supercritical fluid extraction will also be covered.
Intended learning outcomes
On completion of this subject the student is expected to:
- Apply knowledge of biological, chemical and physico-chemical principles underlying food processing and storage to the design of food processes and equipment
- Have knowledge of the key functional, sensory, and nutritional properties of food ingredients and how these are affected by processing
- Apply chemical engineering principles to the design operation of key unit operations used in food processing
- Solve open-ended engineering design and optimisation problems in food processing
- Exhibit practical skills in the conduct of laboratory scale experiments related to fermented beverage and dairy product manufacture
Last updated: 3 November 2022