FOOD SC 3504RG - Food Engineering Principles III
General Course Information
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Course Details
| Course Code | FOOD SC 3504RG | ||
| Course | Food Engineering Principles III | ||
| Coordinating Unit | School of Agriculture, Food & Wine, Faculty of Sciences | ||
| Term | Semester 1 2013 | ||
| Mode | Internal | ||
| Level | Undergraduate | ||
| Location/s | Regency Park | ||
| Units | 3 | ||
| Contact | Up to 6 hours per week | ||
| Prerequisites | Not applicable | ||
| Corequisites | Not applicable | ||
| Incompatible | Not applicable | ||
| Assumed Knowledge | FOOD SC 1000RG | ||
| Restrictions | Not applicable | ||
| Quota | Not applicable | ||
| Course Description | This course provides practical knowledge on modern engineering solutions for food safety, convenience and to maximise the benefits to human nutrition including; hydronic systems, refrigeration systems, cold storage, optimum cold storage conditions to retain essential nutrients, psychrometics, heat loads, heat sterilisation systems, boilers and heat exchange systems, compressed air and vacuum systems, food process engineering principles, corrosion principles, material selection, food processing equipment, programmable controllers, Newtonian and non-Newtonian fluids, food rheology, process mass and energy balances, food flavour extraction techniques and safety associated with food engineering systems. Visits will be made to food processing and storage facilities to illustrate the application of food engineering principles. | ||
Detailed Course Information
Includes Learning Objectives, Learning Resources, Teaching & Learning
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The full timetable of all activities for this course can be accessed from the Course Planner.
