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Process Engineering in the Food Industry - CEIC8332
Students studying

 
Faculty: Faculty of Engineering
 
 
School:  School of Chemical Sciences and Engineering
 
 
Course Outline: http://www.ceic.unsw.edu.au/
 
 
Campus: Kensington Campus
 
 
Career: Postgraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 3
 
 
Fee Band: 2 (more info)
 
 
Further Information: See Class Timetable
 
 

Description

This course covers the application of process engineering techniques in the food industry, with its particular emphasis on product sensory quality and hygiene. The topics considered will include evaporation and drying, separation, refrigeration, thermal processing, prediction of quality and microbiological changes, and computer techniques. The course will include lectures, assignments and one major design project.

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.