Sustainable Food Processing (CHEN90040)
Graduate courseworkPoints: 12.5On Campus (Parkville)
About this subject
Contact information
Semester 2
Professor Sandra Kentish
Email: sandraek@unimelb.edu.au
Overview
Availability | Semester 2 |
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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:
- 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
- Apply an understanding of the sodium, water and energy footprints of food manufacture and mechanisms to reduce these impacts
- Apply chemical engineering principles to the design and 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 food and beverage manufacture.
Last updated: 4 March 2025