BSEN40020 Advanced Food Process Engineering

Academic Year 2022/2023

In this module you will study the application of fluid flow, heat and mass transfer, and reaction kinetic principles to a range of unit operations employed in the processing and preservation of food products. Specific topics covered will include drying, pasteurisation, aseptic processing, microwave and dielectric heating, crystallisation, evaporation, emulsification, process analytical technology and process simulations for equipment design. New and emerging technologies for the non thermal processing of foods and bioproducts will also be studied. Physical, chemical and microbiological changes which occur in foods during processing will also be covered. Specific case studies will be used to illustrate the processing technology presented in this module.

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Curricular information is subject to change

Learning Outcomes:

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 Hours: 
Student Effort Type Hours
Specified Learning Activities

124

Autonomous Student Learning

50

Lectures

24

Tutorial

4

Seminar (or Webinar)

6

Practical

12

Total

220

Approaches to Teaching and Learning:
Lecture material for this module will be available via Brightspace.
A recommended reading list will also be provided to students.
Students are required to attend practicals and complete assignments as part of this module. 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Incompatibles:
BSEN30320 - Food Process Engineering


 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % 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


Carry forward of passed components
Yes
 
Resit In Terminal Exam
Summer Yes - 2 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Feedback individually to students, post-assessment

How will my Feedback be Delivered?

- 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
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 
Spring
     
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
Spring