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Curricular information is subject to change
On completion of this module students should be able to:
- Describe the effects of processing technologies on the main physical, chemical and microbiological properties of food products.
- Demonstrate advanced knowledge on the design, operation and application of the unit operations studied.
- Apply appropriate engineering tools and methods to solve numerical problems related to these operations and processes.
- Use equations and process simulations to analyse and design food engineering processes and equipment.
- Prepare and present a critical review of peer reviewed research papers on a selected topic in food process engineering.
Student Effort Type | Hours |
---|---|
Lectures | 24 |
Tutorial | 4 |
Seminar (or Webinar) | 6 |
Practical | 12 |
Specified Learning Activities | 124 |
Autonomous Student Learning | 50 |
Total | 220 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Examination: End of trimester examination | 2 hour End of Trimester Exam | Yes | Graded | No | 35 |
Presentation: Oral presentation and review paper | Varies over the Trimester | n/a | Graded | No | 10 |
Assignment: Individual assignments: design, data analysis and report writing | Varies over the Trimester | n/a | Graded | No | 25 |
Lab Report: Laboratory practicals | Varies over the Trimester | n/a | Graded | No | 30 |
Resit In | Terminal Exam |
---|---|
Summer | Yes - 2 Hour |
• Feedback individually to students, post-assessment
- Feedback individually to students, post-assessment
Name | Role |
---|---|
Professor Paula Bourke | Lecturer / Co-Lecturer |
Dr Gerard Downey | Lecturer / Co-Lecturer |
Dr Ronald Halim | Lecturer / Co-Lecturer |