CHE5889 - Food engineering and processing - 2019

6 points, SCA Band 2, 0.125 EFTSL

Postgraduate - Unit

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered.



Organisational Unit

Department of Chemical Engineering

Chief examiner(s)

Professor Mark Banaszak Holl


Professor Cordelia Selomulya

Quota applies

This unit has a space restriction of 30 students

Unit guides



  • Second semester 2019 (On-campus)


This unit covers the application of engineering and scientific knowledge in the processing of food. In this unit, students will learn about the properties of food and how processing changes these properties to impart important sensory, safety, storage and handling characteristics. Students will develop the knowledge to measure these important characteristics and properties. Topics in the unit will expose students to a broad range of processes in various food sectors including dairy, confectionary, wine, and the design approach to product innovation. Students 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.


On successful completion of this unit, students will be able to:

  1. Define the basic technological and commercial aspect of the food processing industry.
  2. Apply the latest engineering and scientific technology developments in food processing.
  3. Critically reflect on the ethical and societal aspects of food processing.
  4. Critically reflect the inter-relation between theory and practice in achieving unique innovations for the food industry.


Continuous assessment: 100%

Students are required to achieve an overall mark of 50% to achieve a pass grade in the unit.

Workload requirements

3 hours workshops, 3 hours practicals and 6 hours of private study per week.

See also Unit timetable information