Food Process Engineering I

University of Queensland

Course Description

  • Course Name

    Food Process Engineering I

  • Host University

    University of Queensland

  • Location

    Brisbane, Australia

  • Area of Study

    Nutrition and Food Science

  • Language Level

    Taught In English

  • Prerequisites

    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.

    Hours & Credits

  • Host University Units

  • Recommended U.S. Semester Credits
  • Recommended U.S. Quarter Units
  • Overview

    Course Description
    Physical 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 Objectives
    After successfully completing this course you should be able to:
    1. 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
    2. Demonstrate an ability to relate the fundamental theory of food engineering to a practical situation which may be encountered in industry
    3. Demonstrate the ability to independently research, design and co-operatively evaluate a food engineering scenario that may be encountered in industry
    4. 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
    Class Contact
    2 Lecture hours, 1 Tutorial hour
    Assignment on Instrumentations
    Type: Literature Review
    Learning Objectives Assessed: 3
    Due Date: Throughout Semester
    Weight: 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 quizzes
    Type: In Class Quiz
    Learning Objectives Assessed: 1, 2, 4
    Due Date: Throughout the semester
    Weight: 30%
    Reading: 0 minutes
    Duration: 20 minutes
    Format: Multiple-choice, Short answer
    Task 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 book
    Type: Exam - during Exam Period (Central)
    Learning Objectives Assessed: 1, 2, 4
    Due Date: Examination Period
    Weight: 50%
    Reading: 10 minutes
    Duration: 120 minutes
    Format: Short answer, Problem solving
    Task 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).

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Some courses may require additional fees.

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.