Note: This is an archived Handbook entry from 2016.
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This subject has the following teaching availabilities in 2016:Semester 1, Parkville - Taught on campus.
Timetable can be viewed here. For information about these dates, click here.
|Time Commitment:||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:
Study Period Commencement:
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For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.
It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability
CoordinatorDr Greg Martin
Dr Greg Martin
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, bulk food rheological and thermal properties, evaporation and drying, low-temperature preservation, 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 (ILOs)
Having completed this unit the student is expected to:
Hurdle Requirement: A mark of 40% or more in the end of semester examination is required to pass the subject
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This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
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.
Doctor of Philosophy - Engineering |
Master of Philosophy - Engineering
B-ENG Chemical and Biomolecular Engineering stream |
Master of Engineering (Biochemical)
Master of Engineering (Chemical)
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