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Food Process Engineering - FOODIS5338
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Plan Outline
Plan Structure

Plan Summary

 
Faculty: Faculty of Engineering
 
 
School: School of Chemical Sciences and Engineering
 
 
Contact: http://www.chse.unsw.edu.au
 
 
Program: 5338 - Engineering Science
 
 
Award(s):
 
 
Graduate Diploma of Engineering Science (Specialisation)
 
 

Plan Outline

The specialisation in Food Process Engineering provides a comprehensive study of some factors affecting the science, technology and engineering of foods, life cycle of plants, processes and operations. Issues that affect business decisions encountered in the food industry are introduced and distinctions are made in order to focus on efficient design and robust, objective analysis.

Plan Structure

Professional Development Courses:
A selection of professional development courses appropriate to the student's specialisation will be determined by the specialisation authority.

Specialisation Courses:
Students must complete all core courses in the Food Process Engineering specialisation and then may select other courses to meet the requirements of the program rules.
FOOD1587, FOOD1597, FOOD4617 are Core courses. Students must complete all core courses.

Project Courses:
FOOD5117, FOOD5127 on approval of the specialisation authority.

Engineering Management Courses:

CVEN9888 Environmental Management (6 UOC)
CVEN9892 Sustainibility Assessment (6 UOC)
GSOE9210 Engineering Decisions (6 UOC)
GSOE9712 Engineering Statistics (6 UOC)
GSOE9840 Maintenance Engineering (6 UOC)

Either one of:
CVEN9703 Quality and Quality Systems (6 UOC)
GSOE9810 Quality in Engineering (6 UOC)

Either one of:
CVEN9731 Project Management Framework (6 UOC)
GSOE9820 Project Management (6 UOC)

Either one of:
CVEN9701 Eng Economics & Financial Mngt (6 UOC)
GSOE9830 Engineering Economics (6 UOC)

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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.