|Year of offer||2019|
|Subject level||Graduate coursework|
|Fees||Subject EFTSL, Level, Discipline & Census Date|
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
Eligibility and requirements
|Code||Name||Teaching period||Credit Points|
Core participation requirements
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
- Two practical reports of around 1500 words (20% total, 10% each), due week 5 and week 9, requiring 13 - 15 hours of work each (in addition to the time spent in the laboratory). Intended Learning Outcome (ILO) 5 is addressed in the practical work report
- One mid-semester test (10%). ILOs 3 and 4 are addressed in the mid-semester test
- An examination of three hours, held at the end of semester (70%). ILOs 1, 2, 3 and 4 are addressed in the examination.
Hurdle Requirement: A mark of 40% or more in the end of semester examination is required to pass the subject
Dates & times
- Semester 1
Principal coordinator Greg Martin Mode of delivery On Campus — Parkville Contact hours 3 x 1 hour lectures + 1 x 1 hour tutorial per week + 2 x 4 hours of laboratory work per semester Total time commitment 200 hours Teaching period 4 March 2019 to 2 June 2019 Last self-enrol date 15 March 2019 Census date 31 March 2019 Last date to withdraw without fail 10 May 2019 Assessment period ends 28 June 2019
Semester 1 contact information
Dr Greg Martin
Time commitment details
- Subject notes
LEARNING AND TEACHING METHODS
The subject will be delivered through a combination of lectures and tutorials. In addition, students will also complete two laboratory practicals which will reinforce the material covered in lectures.
INDICATIVE KEY LEARNING RESOURCES
Students will have access to lecture notes and lecture slides. The subject LMS site also contains numerical solutions for tutorial problems.
The skills gained in this subject are crucial to the career of a bioprocess engineer and will be important for students wishing to progress to jobs in the food industry. A number of engineers working in the industry will present lectures.
- Related Handbook entries
- Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
Additional information for this subject
Subject coordinator approval required
- Available to Study Abroad and/or Study Exchange Students
This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.