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HE Unit Template
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Food Processing Systems 2
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SCFST2024 - Food Processing Systems 2
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20240200
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1.1
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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/scfst2024">View unit fees</a>
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Graded (e.g. HD, D, C, etc)
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Bachelor Degree
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<p>The course provides students with an advanced knowledge of principles of food engineering and their application in food processing systems. Students will also develop problem solving skills in industry-related scenarios, and learn to apply a mathematical approach, to mass and energy balances to develop and control processes in food manufacturing, including the unit operations of fluid flow, heat transfer, freezing, concentration, and drying.</p>
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<p>Topics may include:</p>
<p>1.Overview of unit operations in food processing</p>
<p>2.Mass and energy balance, units and dimensions</p>
<p>3.Fluid flow, pumps and flow measuring instruments</p>
<p>4.Heat transfer, heat exchangers and thermal processing</p>
<p>5.Evaporation and concentration</p>
<p>6.Dehydration and drying</p>
<p>7.Freezing and refrigeration</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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SCFST2024 - Food Processing Systems 2
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SCFST2024 - Food Processing Systems 2
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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 course provides students with an advanced knowledge of principles of food engineering and their application in food processing systems. Students will also develop problem solving skills in industry-related scenarios, and learn to apply a mathematical approach, to mass and energy balances to develop and control processes in food manufacturing, including the unit operations of fluid flow, heat transfer, freezing, concentration, and drying.</p>
Unit content
<p>Topics may include:</p> <p>1.Overview of unit operations in food processing</p> <p>2.Mass and energy balance, units and dimensions</p> <p>3.Fluid flow, pumps and flow measuring instruments</p> <p>4.Heat transfer, heat exchangers and thermal processing</p> <p>5.Evaporation and concentration</p> <p>6.Dehydration and drying</p> <p>7.Freezing and refrigeration</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/scfst2024">View unit fees</a>
Requisites
Prerequisite
<p> must have completed <a href="/ords/r/curriculum/catalogue/course?p6_code=SCFST2023" target="_blank">SCFST2023</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>Demonstrate knowledge of mathematics and fundamentals of engineering including mass and energy balances involved in food processing.</p>
K2
<p>Recognise Newtonian and non-Newtonian fluids and understand their importance in the food industry.</p>
K3
<p>Apply principles of fluid flow and heat transfer with a mathematical approach in food processing.</p>
K4
<p>Develop process conditions for various operations in food processing including thermal processes, evaporation, drying, and freezing.</p>
S1
<p>Define and develop process conditions using mathematics and engineering principles.</p>
S2
<p>Solve problems related to food formulation, energy and material.</p>
S3
<p>Measure and evaluate processing parameters involved in fluid flow, heat transfer, freezing, drying, concentration.</p>
A1
<p>Apply mathematical and engineering approaches to analyse and develop processes.</p>
A2
<p>Critically evaluate scientific data.</p>
A3
<p>Prepare written reports in an acceptable format using appropriate scientific language.</p>
A4
<p>Apply knowledge and practical skills to the completion of practical activities in a team environment.</p>
Assessment
Learning Tasks and Assessment
Ref
Learning task
Assessment type
Weighting
Learning outcomes assessed
1
<p>Practicals</p>
<p>Written report</p>
<p>30-40%</p>
K1, K2, K3, K4, S1, S2, S3, A1, A2, A3, A4
2
<p>Assignment/ Tutorials</p>
<p>Written report</p>
<p>10-20%</p>
K1, K2, K3, A2, A3
3
<p>Demonstrate and apply knowledge from course content in response to questions</p>
<p>Test</p>
<p>40-60%</p>
K1, K2, K3, K4, 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
<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>
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.
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/scfst2024">View unit fees</a>
Additional information
Cards Section - Non Research
Add Info Static Text
Internal reference: SCFST2024 - U1.1