CHE5889 · Monash University
Food engineering and processing
- Credit points
- 6
- Level
- 5
- Workload
- ≈ 12 h / week
- Faculty
- Engineering
What it covers
This unit covers the application of engineering and scientific knowledge in the processing of food. In this unit, you will learn about the properties of food and how processing changes these properties to impart important sensory, safety, storage and handling characteristics. You will develop the knowledge to measure these important characteristics and properties. Topics in the unit will expose you to a broad range of processes in various food sectors, such as cereals, fruits and vegetables, dairy, fermented foods and beverages, and a design approach to the product innovation. You will develop an understanding of key unit operations relevant to the food industry. The principles learned from this unit will be essential for engineers working in the food industry.
Assessment
| Task | Type | Weight |
|---|---|---|
| Quizzes | Quiz / Test | 15% |
| Lab report | Written | 30% |
| Final report (New Product development) | Written | 10% |
| Oral exam | Examination | 30% |
| Initial idea presentation (Bringing New Product to life) | Presentation | 5% |
| Final presentation (Bringing New Product to life) | Presentation | 10% |
When and where
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Clayton | On-campus |