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ENGN 230

Food Engineering

Course overview

You’ll grow your knowledge of different properties of food, understanding heat transfer, thermodynamics, evaporation, dehydration, relevance of engineering concepts in different food processing techniques.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):
  • a minimum of 75 credit point(s) from the course(s) specified below
  • a minimum of 75 credit point(s) from the course(s) specified below
  • any level 100 course
  • any level 200 course
  • any level 300 course

Available semesters Semester 2 2021
Credits 15
Domestic fees $884.00

What you will learn

After successfully completing this course, you’ll be able to:

  1. Identify the measurement systems and engineering concepts employed in food engineering.
  2. Recognise the key thermophysical properties of foods, service fluids (air and steam) and food equipment.
  3. Understand rheology of foods.
  4. Explain the major mechanisms of heat transfer.
  5. Understand the major mechanisms of mass transfer.
  6. Analyse the engineering principles involved in processing and storage of foods.
  7. Calculate processing parameters controlled to ensure the quality of food during processing and preservation.

Course examiners

Maneeshs Mohan

Dr Maneesha S. Mohan

Lecturer

Faculty of Agriculture and Life Sciences

[email protected]