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Sustainable Food Processing (CHEN90040)
Graduate courseworkPoints: 12.5On Campus (Parkville)
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About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 2
Professor Sandra Kentish
Overview
Availability | Semester 2 |
---|---|
Fees | Look up fees |
This subject will cover the application of chemical engineering principles to modern food processing and packaging. Students will develop a broad understanding of the nature of food components and the principles underlying their processing. The importance of sustainability principles in food manufacture will be a key focus, as the industry adapts to the challenges of climate change and limited water resources. 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 with minimal environmental footprint. 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 and product formulation. Mechanisms to reduce the sodium, water and energy footprint of food processing and to minimise food waste will be presented. Content will be provided on the requirements for food packaging and particularly on the use of biodegradable packaging from a sustainability perspective. 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).
Intended learning outcomes
On completion of this subject the student is expected to:
- Be able to apply knowledge of biological, chemical and physico-chemical principles underlying food processing, packaging 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
- Be able to apply an understanding of the sodium, water and energy footprints of food manufacture and mechanisms to reduce these impacts
- Be able to apply chemical engineering principles to the design and operation of key unit operations used in food processing
- Be able to solve open-ended engineering design and optimisation problems in food processing
- Be able to exhibit practical skills in the conduct of laboratory scale experiments related to food and beverage manufacture.
Last updated: 31 January 2024
Eligibility and requirements
Prerequisites
One of
Code | Name | Teaching period | Credit Points |
---|---|---|---|
CHEN90042 | Thermal and Separation Design | Semester 1 (Dual-Delivery - Parkville) |
12.5 |
CHEN30005 | Heat and Mass Transport Processes | Semester 1 (Dual-Delivery - Parkville) |
12.5 |
Corequisites
None
Non-allowed subjects
FOOD90029 Food Engineering
Inherent requirements (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
Last updated: 31 January 2024
Assessment
Description | Timing | Percentage |
---|---|---|
Two practical work assignments. Intended Learning Outcome (ILO) 6 is addressed in this assessment.
| From Week 8 to Week 10 | 10% |
One written assignment. Intended Learning Outcome (ILO) 6 is addressed in this assessment.
| Week 5 | 15% |
Mid Semester Test. Intended Learning Outcomes (ILOs) 1 and 2 are addressed in this assessment.
| From Week 6 to Week 7 | 15% |
Written Examination. Intended Learning Outcomes (ILOs) 1 to 5 are addressed in this assessment.
| During the examination period | 60% |
Last updated: 31 January 2024
Dates & times
- Semester 2
Principal coordinator Sandra Kentish Mode of delivery On Campus (Parkville) Contact hours 3 x 1-hour lectures per week + 1 x 1-hour tutorial per week + 6 hours of laboratory work : two hours for Practical 1 and four hours for Practical 2, per semester Total time commitment 200 hours Teaching period 25 July 2022 to 23 October 2022 Last self-enrol date 5 August 2022 Census date 31 August 2022 Last date to withdraw without fail 23 September 2022 Assessment period ends 18 November 2022 Semester 2 contact information
Professor Sandra Kentish
Last updated: 31 January 2024
Further information
- Texts
Prescribed texts
There are no specifically prescribed or recommended texts for this subject.
- 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.
- 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.
Last updated: 31 January 2024