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HE Unit Template
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Food Processing Systems 1
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SCFST2023 - Food Processing Systems 1
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20250200
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2.2
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2026-09-10
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2026-09-10
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Science
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Institute of Innovation, Science & Sustainability
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Science
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Undergraduate
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15
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.125
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019905
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Food Science and Biotechnology
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019905 - Food Science and Biotechnology
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<a href="http://www.federation.edu.au/locate/unit/scfst2023">View unit fees</a>
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Graded (e.g. HD, D, C, etc)
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7
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Bachelor Degree
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1
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<p>The unit provides students with an advanced knowledge of technical aspects of food processing systems from handling of ingredients through to packaging of finished product in large scale food manufacturing. Students will also develop analytical and problem solving skills in industry-related scenarios, and learn to apply theoretical principles of science and technology in different scales and conditions of food processing.</p>
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<p>The unit is concerned with both theoretical and practical aspects of food processing.<br><br>
Topics may include:<br>
1.Food ingredients, additives and their functionality (eg, hydrocolloids)<br>
2.Food manufacturing utilities<br>
3.Physico-chemical properties (eg, emulsion, texture, colour, rheological and sensory parameters) as affected by processing<br>
4.Unit operations and unit processes (eg, thermal and non-thermal treatments)<br>
5.Fruit and vegetable processing industries<br>
6.Dairy industries (eg, liquid milk, powders, solid and semi-solid dairy products<br>
7.Other Industries focusing on regional resources and priorities</p>
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<p>Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment.</p>
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Semester
Semester
0200
Year
Year
2027
Current Year
2026
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SCFST2023 - Food Processing Systems 1
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SCFST2023 - Food Processing Systems 1
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Unit
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Semester
Semester 1
Semester 2
Summer Semester
Year
2027
2026
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Overview
Key information
Requisites
Learning outcomes
Assessment
FedTASK
Parent Region
Overview
Unit description
<p>The unit provides students with an advanced knowledge of technical aspects of food processing systems from handling of ingredients through to packaging of finished product in large scale food manufacturing. Students will also develop analytical and problem solving skills in industry-related scenarios, and learn to apply theoretical principles of science and technology in different scales and conditions of food processing.</p>
Unit content
<p>The unit is concerned with both theoretical and practical aspects of food processing.<br><br> Topics may include:<br> 1.Food ingredients, additives and their functionality (eg, hydrocolloids)<br> 2.Food manufacturing utilities<br> 3.Physico-chemical properties (eg, emulsion, texture, colour, rheological and sensory parameters) as affected by processing<br> 4.Unit operations and unit processes (eg, thermal and non-thermal treatments)<br> 5.Fruit and vegetable processing industries<br> 6.Dairy industries (eg, liquid milk, powders, solid and semi-solid dairy products<br> 7.Other Industries focusing on regional resources and priorities</p>
Key information
Institute / school:
Institute of Innovation, Science & Sustainability
Discipline:
Science
Study level:
Undergraduate
Credit points:
15
EFTSL:
0.125
Field of education:
019905 - Food Science and Biotechnology
Grade scheme:
Graded (e.g. HD, D, C, etc)
Placement component:
No
Fee information:
<a href="http://www.federation.edu.au/locate/unit/scfst2023">View unit fees</a>
Requisites
Prerequisite
<p>must have completed "<a href="/ords/r/curriculum/catalogue/course?p6_code=SCFST1022" target="_blank">SCFST1022</a>"</p>
Corequisite
None
Exclusion
None
Learning outcomes
Learning outcomes
<p>On successful completion of this unit, students are expected to gain the following [K]nowledge, [S]kills and [A]pplication of knowledge & skills</p>
Learning Outcomes
Ref
Outcome
K1
<p>Describe application of both traditional and innovative food processing techniques in food manufacturing.</p>
K2
<p>Recognise the important role food ingredients play in maintaining food quality</p>
K3
<p>Define and control interaction and functionality of ingredients</p>
K4
<p>Demonstrate the effect of processing methods and conditions on the physico-chemical and sensory properties of food.</p>
S1
<p>Apply fundamentals of science and technology to describe changes in processing and storage of food products.</p>
S2
<p>Apply fundamentals of science and technology to describe changes in processing and storage of food products.</p>
S3
<p>Demonstrate ability to apply technical principles in different settings and scale of food preparation without compromises to quality.</p>
S4
<p>Demonstrate the capacity to search and select best practices and innovative approaches to food processing.</p>
A1
<p>Measure and characterise various quality parameters in a laboratory setting</p>
A2
<p>Critically evaluate scientific data</p>
A3
<p>Prepare a written report in an acceptable format using appropriate scientific language.</p>
Assessment
Learning Tasks and Assessment
Ref
Learning task
Assessment type
Weighting
Learning outcomes assessed
1
<p>Practicals</p>
<p>Written report</p>
<p>30-50%</p>
K1, K2, K3, K4, S1, S2, S3, S4, A1, A2, A3
2
<p>Assignment</p>
<p>Written report</p>
<p>20-30%</p>
K1, K2, K3, S4, A2, A3
3
<p>Demonstrate and apply knowledge from course content in response to questions</p>
<p>Test</p>
<p>30-50%</p>
K1, K2, K3, S4, A2
Supplementary assessment available:
Yes
Supplementary assessment information:
<p>Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment.</p>
FedTASK
FedTASK
Description of FedTASK outcome
Level
FedTASK 1: Interpersonal
The ability to effectively communicate, interact and work with others both individually and in groups.
FedTASK 2: Leadership
The ability to apply professional skills and behaviours in leading others.
FedTASK 3: Critical Thinking and Creativity
The ability to work in complexity and ambiguity using imagination to create new ideas.
FedTASK 4: Digital Literacy
The ability to work fluently across a range of tools and applications to achieve a range of skills.
FedTASK 5: Sustainable and Ethical Mindset
The ability to consider and assess the consequences and impact of ideas and actions in enacting ethical and sustainable decisions.
FedTASK
<p>Federation University recognises that students require key transferable employability skills to prepare them for their future workplace and society. FedTASKs (<strong>T</strong>ransferable <strong>A</strong>ttributes <strong>S</strong>kills and <strong>K</strong>nowledge) provide a targeted focus on five key, transferable Attributes, Skills, and Knowledge that are embedded within curriculum, developed gradually towards successful measures and interlinked with cross-discipline and co-operative learning opportunities.</p>
Key information
Institute / school:
Institute of Innovation, Science & Sustainability
Discipline:
Science
Study level:
Undergraduate
Credit points:
15
EFTSL:
0.125
Field of education:
019905 - Food Science and Biotechnology
Grade scheme:
Graded (e.g. HD, D, C, etc)
Placement component:
No
Fee information:
<a href="http://www.federation.edu.au/locate/unit/scfst2023">View unit fees</a>
Additional information
Add Info Static Text
Internal reference: SCFST2023 - U2.2