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Unit of study_
CHNG5606: Advanced Food Processing
2025 unit information
Working at an advanced level in the food processing industry requires an ability to independently familiarise yourself with new and emerging challenges and technologies, to recognise the potential and limitations of new tools and methods, and to devise innovative solutions. Students in this unit will critically examine a range of issues and technologies in food processing technologies particularly in the areas of energy requirements, product design and process design. New and emerging technologies will be compared with established operating models. The unit will be delivered through seminars and projects in three parts. In the first part, students will evaluate a range of processes based on their energy requirements. In the second part students will investigate particulate food processing and product design. In the third part of the course students will be tasked with devising and justifying their own optimum solution for a selected food processing challenge.
Unit details and rules
Managing faculty or University school:
Engineering
| Study level | Postgraduate |
|---|---|
| Academic unit | Chemical and Biomolecular Engineering |
| Credit points | 6 |
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Prerequisites:
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None |
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Corequisites:
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None |
| Prohibitions:
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None |
| Assumed knowledge:
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Knowledge of fluid mechanics and mathematics at a level typical of an undergraduate degree in chemical engineering. Assumed knowledge is equivalent to CHNG2801 (or AMME2261 or AMME2200 or CIVL2611 or CIVL3612 or CIVL9612) and CHNG2802 (or AMME2000 or MATH2021 or MATH2061 or MATH2921). This unit is for postgraduate students and also is offered as an elective for fourth year undergraduate students |
At the completion of this unit, you should be able to:
- LO1. Work in teams to design food products and processes, while writing individual reports to assess individual learning outcomes
- LO2. Design food industry processes and equipment, including considerations of product quality and safety
- LO3. Design and synthesize new food products from an understanding of fundamental science and engineering
- LO4. Demonstrate expertise in the mathematical and physical analysis of new and existing food processes.
Unit availability
This section lists the session, attendance modes and locations the unit is available in. There is a unit outline for each of the unit availabilities, which gives you information about the unit including assessment details and a schedule of weekly activities.
The outline is published 2 weeks before the first day of teaching. You can look at previous outlines for a guide to the details of a unit.
| Session | MoA ? | Location | Outline ? |
|---|---|---|---|
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Semester 2 2025
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Normal day | Camperdown/Darlington, Sydney |
Outline unavailable
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Modes of attendance (MoA)
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