Course coordinator
Dr Alberto Baldelli
Consultation is by appointment. To make an appointment, please email.
Course overview
- Study period
- Semester 2, 2025 (28/07/2025 - 22/11/2025)
- Study level
- Undergraduate
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 2
- Administrative campus
- St Lucia
- Coordinating unit
- Agriculture and Food Sustainability School
Advanced knowledge and understanding of process and engineering principles of various methods of heating, cooling freezing, drying of foods, crystallisation and membrane separation. Water relations in foods and kinetics of physico-chemical changes during processing.
To develop advanced knowledge and understanding of process engineering principles of spray drying of foods, food powder properties, crystallisation, extrusion, emulsification and rice processing technologies. In addition, to provide an understanding of the water activity prediction of food. The course will be conducted via lectures, tutorials and lab practicals.
This course is co-taught with FOOD7020.
At the School of Agriculture and Food Sustainability, we are committed to creating an inclusive and empowering learning environment for all students. We value and respect the diverse range of experiences our students bring to their education, and we believe that this diversity is crucial for fostering a rich culture of knowledge-sharing and meaningful exploration. We hold students and staff accountable for actively contributing to establishing a respectful and supportive learning environment.
Bullying, harassment, and discrimination in any form are strictly against our principles and againstﾠUQ Policy,ﾠand will not be tolerated. If you have any concerns about your experience in this course, we encourage you to tell a member of the course teaching team. Your well-being and a positive learning atmosphere are of utmost importance to us.
Course requirements
Assumed background
ﾠStudents are expected to have a basic understanding of food engineering, food processing, food chemistry and food microbiology.
Recommended prerequisites
We recommend completing the following courses before enrolling in this one:
FOOD3023
Incompatible
You can't enrol in this course if you've already completed the following:
FOOD7020 (co-taught)
Course contact
Course staff
Lecturer
Dr Alberto Baldelli
Timetable
The timetable for this course is available on the UQ Public Timetable.
Additional timetable information
ﾠ
Aims and outcomes
To develop an advanced knowledge and understanding of process engineering principles of heating, cooling, cereal processing, drying, powder properties, extrusion, crystallisation, emulsification and water activity control in food. To provide an understanding of the water relations in foods and kinetics of physico-chemical changes during processing and storage.
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Examination |
In-Semester Examination
|
20% |
5/09/2025 3:00 pm
Exam on lectures/tutorials (weeks 1 to 5) |
| Presentation |
Group Practical Presentation 1
|
20% |
16/09/2025 5:00 pm |
| Presentation |
Group Practical Presentation 2
|
20% |
21/10/2025 5:00 pm |
| Examination |
End of Semester Examination
|
40% |
End of Semester Exam Period 8/11/2025 - 22/11/2025
Exam on lectures/tutorials (weeks 6 to 12) |
A hurdle is an assessment requirement that must be satisfied in order to receive a specific grade for the course. Check the assessment details for more information about hurdle requirements.
Assessment details
In-Semester Examination
- Hurdle
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 20%
- Due date
5/09/2025 3:00 pm
Exam on lectures/tutorials (weeks 1 to 5)
- Learning outcomes
- L01, L02
Task description
This assessment will examine students on their theoretical knowledge from lectures and tutorials in weeks 1 to 5.
Scheduled outside of weekly lecture timeslot.
Students will be provided a formula reference sheet for the exam.
This assessment task is to be completed in-person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Hurdle requirements
Refer to Course Grading and Assessment Hurdles in Additional course grading information.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 60 minutes |
| Calculator options | (In person) Casio FX82 series only or UQ approved and labelled calculator |
| Open/closed book | Closed book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
This is an in-person exam with a fixed schedule.
Deferral or extension
You may be able to defer this exam.
Group Practical Presentation 1
- Team or group-based
- Online
- Mode
- Oral
- Category
- Presentation
- Weight
- 20%
- Due date
16/09/2025 5:00 pm
- Learning outcomes
- L03, L04
Task description
Practical presentation on each of the following topics: Water activity, Extrusion, and Homogenization
A practical presentation (group of students) for each project is to be prepared in an online format and submitted by the due date.
The presentation should be 20 minutes duration. Longer presentations will not incur a penalty.
The following format should be used for the reports:
Marking criteria:
Clarity of Communication (15%)
Demonstrates a strong understanding of both practical sessions and related theory. Concepts are explained clearly and confidently, using accurate terminology. Speech is engaging, avoids reading from a script, and maintains audience attention. Uses appropriate analogies or examples where necessary to aid understanding.
Presentation Structure and Flow (15%)
Presentation is logically structured, progressing clearly from introduction to conclusion. Transitions between sections are smooth and purposeful. Each part builds on the last, contributing to a coherent narrative. A clear beginning (aim/objective), middle (methods/results), and end (conclusions/implications) are evident.
Quality and Relevance of Visuals (15%)
Visual aids (e.g., slides, graphs, schematics) are well-designed, legible, and directly support the spoken content. Proper plots are used (e.g., labeled axes, units, legends), and visuals are referenced clearly during the presentation. Avoids clutter and enhances rather than distracts. Equations and theoretical content are properly formatted and explained visually where appropriate.
Accuracy and Explanation of Calculations (25%)
All equations are relevant to the topic and used correctly. Calculations are accurate and thoroughly explained, showing clear links between theoretical principles and practical applications. Students demonstrate an understanding of what the calculations represent and how they inform their conclusions. Any assumptions or simplifications are acknowledged and justified.
Connection to Lecture Topics (25%)
Presentation shows strong alignment with core course content and lecture material. Uses proper terminology, references specific theories, principles, or models discussed in class. Reinforces key takeaways from the practicals and connects them to broader course objectives.
Timing and Length Management (5%)
Presentation fits within the allocated time, delivering all essential content without rushing or exceeding the limit. Pacing is appropriate, with time dedicated proportionally to each section. Speaker remains calm, composed, and in control of the presentation flow.
This assessment can be submitted per group of students; each student needs to talk in the presentation.
This task has been designed to be challenging, authentic and complex. Whilst students may use Artificial Intelligence (AI) and/or Machine Translation (MT) tools, successful completion of assessment in this course will require students to critically engage in specific contexts and tasks for which AI or MT will provide only limited support and guidance. A failure to reference generative AI or MT use may constitute student misconduct under the Student Code of Conduct. To pass this assessment, students will be required to demonstrate detailed comprehension of their written submission independent of AI and MT tools.
The use of AI or MT must be acknowledged appropriately. Please see assessment guidelines in blackboard course site for specific instructions.
Submission guidelines
You must submit your Assessment task, in Blackboard, via the Turnitin link by the submission deadline. You should also retain an electronic copy of every piece of assessment you submit.
Legal Declaration:
By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (https://policies.uq.edu.au/document/view-current.php?id=149) and understand its implications.
Deferral or extension
You may be able to apply for an extension.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Group Practical Presentation 2
- Team or group-based
- Online
- Mode
- Oral
- Category
- Presentation
- Weight
- 20%
- Due date
21/10/2025 5:00 pm
- Learning outcomes
- L03, L04
Task description
Practical presentations on each of the following topics: Spray Drying, and Rice processing.
A brief group practical presentation (group of students) for each project is to be prepared in an online format and submitted by the due date.
The presentation should be 20 minutes in length. Longer presentations will not incur a penalty.
The following format should be used for the reports:
Marking criteria:
Clarity of Communication (15%)
Demonstrates a strong understanding of both practical sessions and related theory. Concepts are explained clearly and confidently, using accurate terminology. Speech is engaging, avoids reading from a script, and maintains audience attention. Uses appropriate analogies or examples where necessary to aid understanding.
Presentation Structure and Flow (15%)
Presentation is logically structured, progressing clearly from introduction to conclusion. Transitions between sections are smooth and purposeful. Each part builds on the last, contributing to a coherent narrative. A clear beginning (aim/objective), middle (methods/results), and end (conclusions/implications) are evident.
Quality and Relevance of Visuals (15%)
Visual aids (e.g., slides, graphs, schematics) are well-designed, legible, and directly support the spoken content. Proper plots are used (e.g., labeled axes, units, legends), and visuals are referenced clearly during the presentation. Avoids clutter and enhances rather than distracts. Equations and theoretical content are properly formatted and explained visually where appropriate.
Accuracy and Explanation of Calculations (25%)
All equations are relevant to the topic and used correctly. Calculations are accurate and thoroughly explained, showing clear links between theoretical principles and practical applications. Students demonstrate an understanding of what the calculations represent and how they inform their conclusions. Any assumptions or simplifications are acknowledged and justified.
Connection to Lecture Topics (25%)
Presentation shows strong alignment with core course content and lecture material. Uses proper terminology, references specific theories, principles, or models discussed in class. Reinforces key takeaways from the practicals and connects them to broader course objectives.
Timing and Length Management (5%)
Presentation fits within the allocated time, delivering all essential content without rushing or exceeding the limit. Pacing is appropriate, with time dedicated proportionally to each section. Speaker remains calm, composed, and in control of the presentation flow.
This assessment can be submitted per group of students; each student needs to talk in the presentation.
This task has been designed to be challenging, authentic and complex. Whilst students may use Artificial Intelligence (AI) and/or Machine Translation (MT) tools, successful completion of assessment in this course will require students to critically engage in specific contexts and tasks for which AI or MT will provide only limited support and guidance. A failure to reference generative AI or MT use may constitute student misconduct under the Student Code of Conduct. To pass this assessment, students will be required to demonstrate detailed comprehension of their written submission independent of AI and MT tools.
The use of AI or MT must be acknowledged appropriately. Please see assessment guidelines in blackboard course site for specific instructions.
Submission guidelines
You must submit your Assessment task, in Blackboard, via the Turnitin link by the submission deadline. You should also retain an electronic copy of every piece of assessment you submit.
Legal Declaration:
By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (https://policies.uq.edu.au/document/view-current.php?id=149) and understand its implications.
Deferral or extension
You may be able to apply for an extension.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
End of Semester Examination
- Hurdle
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 40%
- Due date
End of Semester Exam Period
8/11/2025 - 22/11/2025
Exam on lectures/tutorials (weeks 6 to 12)
- Learning outcomes
- L01, L02
Task description
The final exam will consist mainly of questions related to food processing operations covered in the lectures and tutorials from week 6 to 12, and will directly test understanding or food engineering principles and the ability to relate fundamental theory to practical situations encountered in industry.
Students will be provided a formula reference sheet for the exam.
The exam will be an on-campus exam. Have your UQ student ID card available for your exam.
This assessment task is to be completed in-person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Hurdle requirements
Refer to Course Grading and Assessment Hurdles in Additional course grading information.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 60 minutes |
| Calculator options | (In person) Casio FX82 series only or UQ approved and labelled calculator |
| Open/closed book | Closed book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You may be able to defer this exam.
Course grading
Full criteria for each grade is available in the Assessment Procedure.
| Grade | Description |
|---|---|
| 1 (Low Fail) |
Absence of evidence of achievement of course learning outcomes. Course grade description: 0 - 34% |
| 2 (Fail) |
Minimal evidence of achievement of course learning outcomes. Course grade description: 35% - 46% |
| 3 (Marginal Fail) |
Demonstrated evidence of developing achievement of course learning outcomes Course grade description: 47% - 49% |
| 4 (Pass) |
Demonstrated evidence of functional achievement of course learning outcomes. Course grade description: 50% - 64% |
| 5 (Credit) |
Demonstrated evidence of proficient achievement of course learning outcomes. Course grade description: 65% - 74% |
| 6 (Distinction) |
Demonstrated evidence of advanced achievement of course learning outcomes. Course grade description: 75% - 84% |
| 7 (High Distinction) |
Demonstrated evidence of exceptional achievement of course learning outcomes. Course grade description: 85% - 100% |
Additional course grading information
COURSE GRADING AND ASSESSMENT HURDLES
Students must achieve an average pass mark (50% or above) taking into account their score for both In-semester and End-of-semester exams, in order to pass this course.
In other words, if students get below 50% for either of the In-semester or End-of-semester exams, but the average of the combined marks of both In-semester and End-of-semester exams are 50% or above, the student will pass this course assessment hurdle.
If a student obtains an overall percentage greater than the cut-offs set to achieve a 4 or higher for the course based on marks from a combination of other assessments, the In-semester and End of semester exams, but the student does NOT score a passing mark in the combined In-semester and End of semester exams, they are unable to achieve a grade higher than a 3 (failing grade) for the course.
Practical Reports must be completed and submitted.
Supplementary assessment
Supplementary assessment is available for this course.
Additional assessment information
Assignment writing
You must not re-use past work from previous assessments in your assignments. You are encouraged to:
- read the instructions for assignments carefully and ensure that you address all the requirements,
- refer to references both in the readings and beyond, and cite references in the appropriate manner,
- reflect on your own experience and provide insight and critical thinking,
- write clearly and concisely.
All submitted written assessment must be your own work and all oral assessment (including presentations or narration) must use your own voice unless an alternative has been arranged as part of a Student Access Plan (SAP).
Turnitin Assignments
Assignments that are required to be submitted through Turnitin must only be uploaded to the assessment specific Turnitin link on the relevant course Blackboard site. If you submit any version of your assessment item to any other Turnitin link, this is considered cheating, and you will be held liable for this action.
Release of marks
Unless specifically indicated by the course coordinator, every attempt will be made to have the results for progressive assessment available within 3 weeks of submission. For items of assessment submitted in the last 2 weeks of the semester, the results will not be available until grades release day. Results and feedback availability will be advised to you by email or announced via the course Blackboard site.
Re-mark Applications – refer to the University's Re-mark Policy to check your eligibility.
Remark applications will not be considered without first having contacted your Course Co-ordinator.
Information for students can be found at: https://my.uq.edu.au/information-and-services/manage-my-program/exams-and-assessment/querying-result
Deferred and Supplementary assessment (including Deferred Examinations)
Deferred and Supplementary information can be located on the my.UQ website.
Learning resources
You'll need the following resources to successfully complete the course. We've indicated below if you need a personal copy of the reading materials or your own item.
Library resources
Find the required and recommended resources for this course on the UQ Library website.
Additional learning resources information
Lecture Material versus Practical Material: Due to the nature of this course it is NOT always possible for the lecturer to present material prior to those practical sessions that make use of such information.ﾠLectures are not the only means by which these concepts are taught and learnt.ﾠStudents are required to use library resources to prepare for practical exercises that use techniques and methods not covered in the lectures prior to the practical exercise. ﾠ
Learning activities
The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.
Filter activity type by
Please select
| Learning period | Activity type | Topic |
|---|---|---|
Multiple weeks From Week 1 To Week 13 |
Lecture |
Lectures Delivered lectures covering a range of core food engineering topics, including water activity, sorption property prediction, crystallisation, size reduction, homogenisation and emulsification, particle engineering, spray drying, powder property analysis, rice processing, encapsulation techniques, extrusion, packaging technologies, and alternative processing methods Learning outcomes: L01, L02 |
Tutorial |
Tutorials Facilitated tutorials involving group-based problem-solving exercises on key food engineering topics, including water activity, sorption isotherms, crystallisation mechanisms, size reduction principles, homogenisation and emulsification dynamics, particle design, spray drying operations, powder characterisation, rice milling, encapsulation strategies, extrusion processes, packaging systems, and alternative processing techniques. Learning outcomes: L02, L03 |
|
Practical |
Practicals Led hands-on practical sessions involving group-based experiments on key food processing techniques, including measurement and analysis of water activity and sorption properties, homogenisation of food emulsions, characterisation of powder properties, spray drying of model formulations, and rice milling and quality assessment. The extrusion process was demonstrated to illustrate principles and equipment operation. Learning outcomes: L01, L02, L03, L04 |
Policies and procedures
University policies and procedures apply to all aspects of student life. As a UQ student, you must comply with University-wide and program-specific requirements, including the:
- Student Code of Conduct Policy
- Student Integrity and Misconduct Policy and Procedure
- Assessment Procedure
- Examinations Procedure
- Reasonable Adjustments for Students Policy and Procedure
Learn more about UQ policies on my.UQ and the Policy and Procedure Library.