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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|
|Specified Learning Activities||
|Autonomous Student Learning||
|Seminar (or Webinar)||
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||
|Presentation: Oral presentation and review paper||Varies over the Trimester||n/a||Graded||No||
|Assignment: Individual assignments: design, data analysis and report writing||Varies over the Trimester||n/a||Graded||No||
|Lab Report: Laboratory practicals||Varies over the Trimester||n/a||Graded||No||
|Resit In||Terminal Exam|
|Summer||Yes - 2 Hour|
• Feedback individually to students, post-assessment
- Feedback individually to students, post-assessment
|Professor Paula Bourke||Lecturer / Co-Lecturer|
|Dr Gerard Downey||Lecturer / Co-Lecturer|
|Dr Ronald Halim||Lecturer / Co-Lecturer|
|Lecture||Offering 1||Week(s) - 20, 21, 23, 24, 25, 26, 29, 30, 32, 33||Mon 11:00 - 11:50|
|Practical||Offering 1||Week(s) - 22, 24, 26, 30, 32||Tues 14:00 - 16:50|
|Lecture||Offering 1||Week(s) - 20, 21, 22, 23, 24, 25, 26, 29, 30, 31, 32, 33||Wed 12:00 - 12:50|