| Effective Term: | 2024/05 |
| Institute / School : | Institute of Innovation, Science & Sustainability |
| Unit Title: | Food Processing Systems 2 |
| Unit ID: | SCFST2024 |
| Credit Points: | 15.00 |
| Prerequisite(s): | (SCFST2023) |
| Co-requisite(s): | Nil |
| Exclusion(s): | (SF622) |
| ASCED: | 019905 |
| Other Change: | |
| Brief description of the Unit |
The course provides students with an advanced knowledge of principles of food engineering and their application in food processing systems. Students will also develop problem solving skills in industry-related scenarios, and learn to apply a mathematical approach, to mass and energy balances to develop and control processes in food manufacturing, including the unit operations of fluid flow, heat transfer, freezing, concentration, and drying. |
| Grade Scheme: | Graded (HD, D, C, P, MF, F, XF) |
| Work Experience Indicator: |
| No work experience |
| Placement Component: No |
| Supplementary Assessment:Yes |
| Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment |
| Course Level: |
| Level of Unit in Course | AQF Level(s) of Course | | 5 | 6 | 7 | 8 | 9 | 10 | | Introductory | | | | | | | | Intermediate | | |  | | | | | Advanced | | | | | | |
|
| Learning Outcomes: |
| Knowledge: |
| K1. | Demonstrate knowledge of mathematics and fundamentals of engineering including mass and energy balances involved in food processing. |
|
| K2. | Recognise Newtonian and non-Newtonian fluids and understand their importance in the food industry. |
|
| K3. | Apply principles of fluid flow and heat transfer with a mathematical approach in food processing. |
|
| K4. | Develop process conditions for various operations in food processing including thermal processes, evaporation, drying, and freezing. |
|
| Skills: |
| S1. | Define and develop process conditions using mathematics and engineering principles. |
|
| S2. | Solve problems related to food formulation, energy and material. |
|
| S3. | Measure and evaluate processing parameters involved in fluid flow, heat transfer, freezing, drying, concentration. |
|
| Application of knowledge and skills: |
| A1. | Apply mathematical and engineering approaches to analyse and develop processes. |
|
| A2. | Critically evaluate scientific data. |
|
| A3. | Prepare written reports in an acceptable format using appropriate scientific language. |
|
| A4. | Apply knowledge and practical skills to the completion of practical activities in a team environment. |
|
| Unit Content: |
Topics may include: 1.Overview of unit operations in food processing 2.Mass and energy balance, units and dimensions 3.Fluid flow, pumps and flow measuring instruments 4.Heat transfer, heat exchangers and thermal processing 5.Evaporation and concentration 6.Dehydration and drying 7.Freezing and refrigeration |
| Graduate Attributes: |
| | Learning Outcomes Assessed | Assessment Tasks | Assessment Type | Weighting | | 1. | K1, K2, K3, K4, S1, S2, S3, A1, A2, A3, A4 | Practicals | Written report | 30-40% | | 2. | K1, K2, K3, A2, A3 | Assignment/ Tutorials | Written report | 10-20% | | 3. | K1, K2, K3, K4, A2 | Demonstrate and apply knowledge from course content in response to questions | Test | 40-60% |
|