Food Process Engineering I
University of Queensland
Area of Study
Nutrition and Food Science
Taught In English
Recommended prerequisite: AGRC1004 or ENGG1660
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Host University Units2
Recommended U.S. Semester Credits4
Recommended U.S. Quarter Units6
Hours & Credits
OverviewCourse DescriptionPhysical principles, associated calculations & basic equipment relevant to food processing operations, including heat transfer & heat exchangers, thermodynamics, gases & vapours, steam, psychrometry, mass & energy balances, fluids & fluid flow, basic rheology, refrigeration, & instrumentation & control.Learning ObjectivesAfter successfully completing this course you should be able to:
Class Contact2 Lecture hours, 1 Tutorial hourAssessmentAssignment on InstrumentationsType: Literature ReviewLearning Objectives Assessed: 3Due Date: Throughout SemesterWeight: 20%Task Description: The assignment will be review the instrumentation techniques used to measure various parameters in food prcoessing operations. The report should be 3,000-4,000 in words and should include illustrations, figures and tables.4 quizzesType: In Class QuizLearning Objectives Assessed: 1, 2, 4Due Date: Throughout the semesterWeight: 30%Reading: 0 minutesDuration: 20 minutesFormat: Multiple-choice, Short answerTask Description: This assessment will examine students on their theoretical knowledge of previous lectures and tutorials. These are scheduled in every 3 weeks (indicated in the learning activities).Final Examination - closed bookType: Exam - during Exam Period (Central)Learning Objectives Assessed: 1, 2, 4Due Date: Examination PeriodWeight: 50%Reading: 10 minutesDuration: 120 minutesFormat: Short answer, Problem solvingTask Description: This examination will consist mainly of calculations related to food processing operations, and will directly test understanding or food engineering principles (Objective 1) and the ability to relate fundamental theory to practical situations encountered in industry (Objective 2). Students will be required to perform basic calculations as well as use of steam tables and psychrometric charts in relevant calculations (Objective 4).
- Demonstrate a sound theoretical knowledge and understanding of the basic principles of food engineering and food processing, including steam generation and steam properties; gas mixtures, including psychrometrics; fluid flow; viscosity; heat transfer and heat exchangers; refrigeration; instrumentations
- Demonstrate an ability to relate the fundamental theory of food engineering to a practical situation which may be encountered in industry
- Demonstrate the ability to independently research, design and co-operatively evaluate a food engineering scenario that may be encountered in industry
- Demonstrate problem-solving skills and critical thinking through correctly evaluating a problem, carrying out necessary calculations and deciding whether the result is sensible. This will involve the use of tools such as steam tables, psychrometric charts, and relevant calculations for: heat transfer; gas mixtures; heating and cooling of foods; the use of steam; mass and energy balances; fluid flow
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Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.