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CHNG5606: Advanced Food Processing (2020 - Semester 2)

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Unit: CHNG5606: Advanced Food Processing (6 CP)
Mode: Normal-Day
On Offer: Yes
Level: Postgraduate
Faculty/School: School of Chemical and Biomolecular Engineering
Unit Coordinator/s: Prof Langrish, Timothy
Session options: Semester 2
Versions for this Unit:
Campus: Camperdown/Darlington
Pre-Requisites: None.
Brief Handbook Description: Working at an advanced level in the food processing industry requires an ability to independently familiarise yourself with new and emerging challenges and technologies, to recognise the potential and limitations of new tools and methods, and to devise innovative solutions. Students in this unit will critically examine a range of issues and technologies in food processing technologies particularly in the areas of product design, process design and mathematical modelling. The unit will be delivered through seminars and projects in three parts. In the first part, students will design and evaluate cleaning-in-place technologies. In the second part, students will investigate standardization as a processing approach. In the third part of this unit of study, students will be tasked with applying advanced mathematical modelling techniques to a typical food processing situation.

The aim of this unit of study is the study, in depth, of the design and analysis of chemical and process engineering for food engineering systems. Chemical engineers often work in the food industry, and many of the same ideas of mass and energy balances and fluid mechanics, heat and mass transfer and reaction engineering, process control, material selection, corrosion, and project management still apply. There are some additional considerations that apply to the food engineering situation, including (but not limited to) sanitary design, cleaning-in-place systems, and materials selection (stainless steel).
Assumed Knowledge: (CHNG2801 OR AMME2261 OR AMME2200 OR CIVL2611 OR CIVL3612 OR CIVL9612) AND (CHNG2802 OR AMME2000 OR MATH2011 OR MATH2061 OR MATH2921).
Additional Notes: This unit of study is for Masters students and can be selected as an elective by 4th year students.
Lecturer/s: Dr Ghadi, Amirali
Tutor/s: Mahmudul Hasan,
Timetable: CHNG5606 Timetable
Time Commitment:
# Activity Name Hours per Week Sessions per Week Weeks per Semester
1 Lecture 2.00 1 13
2 Tutorial 3.00 1 13
3 Project Work - own time 4.00 1 13
T&L Activities: Lectures; Interactive lectures will be used to introduce concepts, mathematical and computational methods and approaches to solving problems.

Project Work - in class: Group projects will be used to develop skills and knowledge in Advanced Food Processing. In class group sessions will help focus on the project assigned.

Project Work - own time: Students are expected to work on the project during the week independently of in class sessions.

Learning outcomes are the key abilities and knowledge that will be assessed in this unit. They are listed according to the course goal supported by each. See Assessment Tab for details how each outcome is assessed.

(7) Project and Team Skills (Level 4)
1. Students will work in teams to design food products and processes.
(4) Design (Level 4)
2. Students will be able to design food industry processes and equipment, including considerations of product quality and safety.
3. Students will be able to design food products
(2) Engineering/ IT Specialisation (Level 4)
4. Students will develop expertise in the analysis of new and existing food processes.
Assessment Methods:
# Name Group Weight Due Week Outcomes
1 Design of a cleaning in place system Yes 25.00 Week 5 1, 2, 4,
2 Quiz No 25.00 Week 7 3, 4,
3 Standardization for the production of casein gel Yes 25.00 Week 8 1, 3, 4,
4 Mathematical modelling of spray drying for milk Yes 25.00 Week 13 1, 2, 3, 4,
Assessment Description: Students will undertake three group projects and an individual quiz. The projects will be on assigned problems covering the design and advanced mathematical analysis of food engineering and processing.

The projects will be conducted in groups, and you will treat your group as an engineering team that will work together to solve the required problems. These problems resemble industrial and commercialisation challenges, and you are highly encouraged to participate, as all members of the team may not be awarded the same mark. A quiz will also be used to assess individual performance.
Assessment Feedback: Formative and summative feedback will be given for all the projects.
Grade Type Description
Standards Based Assessment Final grades in this unit are awarded at levels of HD for High Distinction, DI (previously D) for Distinction, CR for Credit, PS (previously P) for Pass and FA (previously F) for Fail as defined by University of Sydney Assessment Policy. Details of the Assessment Policy are available on the Policies website at . Standards for grades in individual assessment tasks and the summative method for obtaining a final mark in the unit will be set out in a marking guide supplied by the unit coordinator.
Policies & Procedures: See the policies page of the faculty website at for information regarding university policies and local provisions and procedures within the Faculty of Engineering and Information Technologies.
Recommended Reference/s: Note: References are provided for guidance purposes only. Students are advised to consult these books in the university library. Purchase is not required.

Note that the "Weeks" referred to in this Schedule are those of the official university semester calendar

Week Description
Week 1 Lecture/Tutorial: Course introduction and design considerations in food engineering; liquid systems
Week 2 Lecture/Tutorial: Cleaning in place systems for liquid processing
Week 3 Lecture/Tutorial: Sanitary design in food engineering
Week 4 Lecture/Tutorial: Materials and cleaning systems for food engineering systems
Week 5 Lecture/Tutorial: Standardisation to address biological variability in food processing
Assessment Due: Design of a cleaning in place system
Week 6 Lecture/Tutorial: New product design in particle food processing
Week 7 Lecture/Tutorial: Design of tailored food particles
Assessment Due: Quiz
Week 8 Lecture/Tutorial: Mathematical modelling of spray drying processes
Assessment Due: Standardization for the production of casein gel
Week 9 Lecture/Tutorial: The application of mass and energy balances, heat and mass transfer and drying kinetics for particles, in spray drying
Week 10 Lecture/Tutorial: Safety hazards of food processing e.g. dust explosions.
Week 11 Lecture/Tutorial: Gas-particle separation in food processing
Week 12 Lecture/Tutorial: HACCP and other risk based methods.
Week 13 Lecture/Tutorial: Course Revision
Assessment Due: Mathematical modelling of spray drying for milk

Course Relations

The following is a list of courses which have added this Unit to their structure.

Course Year(s) Offered
Chemical & Biomolecular 2018, 2019, 2020, 2021, 2016, 2017
Chemical & Biomolecular Mid-Year 2021, 2016, 2017, 2018, 2019, 2020
Chemical & Biomolecular / Arts 2015, 2016, 2017
Chemical & Biomolecular / Commerce 2015
Chemical & Biomolecular / Medical Science 2015, 2016, 2017
Chemical & Biomolecular / Project Management 2015, 2016, 2017, 2018
Chemical & Biomolecular / Science 2015, 2016, 2017, 2018, 2019, 2020
Chemical & Biomolecular/Science (Health) 2018, 2019, 2020
Chemical & Biomolecular / Law 2015
Chemical & Biomolecular/ Project Management 2019, 2020
Chemical & Biomolecular/Science (Medical Science Stream) 2018, 2019, 2020
Master of Engineering 2016, 2017, 2018, 2019, 2020
Master of Professional Engineering (Accelerated) (Chemical & Biomolecular) 2019, 2020
Master of Professional Engineering (Chemical & Biomolecular) 2015, 2016, 2017, 2018, 2019, 2020
Biomedical Mid-Year 2020
Biomedical 2020

Course Goals

This unit contributes to the achievement of the following course goals:

Attribute Practiced Assessed
(7) Project and Team Skills (Level 4) No 18.75%
(4) Design (Level 4) No 50%
(2) Engineering/ IT Specialisation (Level 4) No 31.25%

These goals are selected from Engineering & IT Graduate Outcomes Table 2018 which defines overall goals for courses where this unit is primarily offered. See Engineering & IT Graduate Outcomes Table 2018 for details of the attributes and levels to be developed in the course as a whole. Percentage figures alongside each course goal provide a rough indication of their relative weighting in assessment for this unit. Note that not all goals are necessarily part of assessment. Some may be more about practice activity. See Learning outcomes for details of what is assessed in relation to each goal and Assessment for details of how the outcome is assessed. See Attributes for details of practice provided for each goal.