CHEM ENG 2073 - Food Engineering

North Terrace Campus - Semester 2 - 2025

In this course students will apply the basic principles of process engineering to application in the food processing industry. Topics presented illustrate applications of process engineering during the handling, processing, storage, packaging and distribution of food products. The concepts of mass and energy balances and fluid flow are first applied to food processing. Then, thermodynamics and heat transfer are used to provide an understanding of preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. The concept of mass transfer is introduced and applied to membrane separation processes, dehydration processes, extrusion processes and packaging. Lastly, the processes of filtration, centrifugation and mixing in the food processing industry are described. The approach used in this course is to provide practical applications of the process engineering concepts in the food processing industry, while gaining an understanding of problem solving approaches.

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Course Details

Course Code	CHEM ENG 2073
Course	Food Engineering
Coordinating Unit	Chemical Engineering
Term	Semester 2
Level	Undergraduate
Location/s	North Terrace Campus
Units	3
Contact	Up to 4 hours per week
Available for Study Abroad and Exchange	Y
Assessment	Quizzes, assignments, test, exam

Course Staff

Course Coordinator: Dr Le Yu

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

On successful completion of this course, students will be able to:

1	Have knowledge of key techniques and skills to the food processing and storage;
2	Apply knowlege of chemical, biological and physico-chemical principles underlying food processing and storage;
3	Apply chemical engineering principles to the design of food processes;
4	Work as a team in a mature and professional manner to solve the engineering design problems in food processing;
5	Apply practical skills to the laboratory level of food processing related experiments.

The above course learning outcomes are aligned with the Engineers 最新糖心Vlog . The course develops the following EA Elements of Competency to levels of introductory (A), intermediate (B), advanced (C):

1.1	1.2	1.3	1.4	1.5	1.6	2.1	2.2	2.3	2.4	3.1	3.2	3.3	3.4	3.5	3.6
A	—	B	A	A	—	A	A	B	—	A	A	A	B	A	—

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Attribute 1: Deep discipline knowledge and intellectual breadth Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.	1,2,3,4,5
Attribute 2: Creative and critical thinking, and problem solving Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.	3,4,5
Attribute 3: Teamwork and communication skills Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.	4,5
Attribute 4: Professionalism and leadership readiness Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.	4
Attribute 5: Intercultural and ethical competency Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.	2,3
Attribute 8: Self-awareness and emotional intelligence Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.	1,4

Learning & Teaching Modes

This course provides a series of teaching and learning methods including lectures, workshops, tutorials, and group practicals

Workload

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

Activity	In-class Hours	Out-of-class Hours	Expected Total Workload Hours
Online Lectures	0	12	12
Workshops	24	0	24
Tutorials	24	50	74
Extra-readings	0	20	20
Lab Practicals	6	10	16
In-class test	1	4	5
Total	55	96	151

Learning Activities Summary

Refer to assessment tasks

The 最新糖心Vlog's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
Assessment must maintain academic standards.

Assessment Summary

Assessment Task	Task Type	Individual/Group	Due (week)*	Weighting (%)	Learning Outcome
Tutorials	Formative	Individual	2-12	20	1-3
Practical Report	Formative	Group	11	5	3-5
Mid-term Test	Formative	Individual	7	10	1-3
Essay	Formative	Individual	12	10	2,3
Final Exam	Summative	Individual	Exam period	50	1-3
Total				100

*The specific due date for each assessment task will be available on MyUni.

Assessment Detail

During this course, five following assessments need to be completed:

1. Tutorials (individual) - weekly assignments submitted a week after the tutorial.

2. Practical report (individual) - one scientific report related to the laboratory experiment.

3. Essay (individual) - one assay on a comprehensive study for one particular food processing approach.

4. Test (individual) - a mid-term test taken in class covering the first half of the course.

5. Final exam - taken during the exam period.

Submission

All tutorials, practical report, and an assay will be submitted via MyUni. The mid-term test will occur in class.

Course Grading

Grades for your performance in this course will be awarded in accordance with the following scheme:

M10 (Coursework Mark Scheme)
Grade	Mark	Description
FNS		Fail No Submission
F	1-49	Fail
P	50-64	Pass
C	65-74	Credit
D	75-84	Distinction
HD	85-100	High Distinction
CN		Continuing
NFE		No Formal Examination
RP		Result Pending

Further details of the grades/results can be obtained from Examinations.

Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

Final results for this course will be made available through .

Student Feedback

The 最新糖心Vlog places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the 最新糖心Vlog to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
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Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

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Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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