Course coordinator
Consultation is by appointment. To make an appointment, please email.
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.
ᅠStudents are expected to have a basic understanding of food engineering, food processing, food chemistry and food microbiology.
We recommend completing the following courses before enrolling in this one:
FOOD3023
You can't enrol in this course if you've already completed the following:
FOOD7020 (co-taught)
Consultation is by appointment. To make an appointment, please email.
The timetable for this course is available on the UQ Public Timetable.
ᅠ
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.
After successfully completing this course you should be able to:
LO1.
Describe the theoretical process engineering principles of unit operations in various food manufacturing processes
LO2.
Apply engineering principles in various food engineering processes: crystallisation, rice processing, emulsification, spray drying, extrusion and water activity prediction
LO3.
Undertake experiments related to food process engineering to determine both qualitative and quantitative outcomes
LO4.
Interact effectively with others and work towards a common outcome
Category | Assessment task | Weight | Due date |
---|---|---|---|
Examination |
In-Semester exam
|
25% |
29/08/2024 12:00 pm
exam on lectures and tutorials 1 to 5 |
Presentation |
Group Practical Presentation 1
|
20% |
17/09/2024 12:00 pm
presentation of water activity and homogenization practical sessions |
Presentation |
Group Practical Presentation 2
|
20% |
22/10/2024 12:00 pm
presentation of spray drying, rice processing and extrusion practicals |
Examination |
End of Semester Examination
|
35% |
End of Semester Exam Period 2/11/2024 - 16/11/2024
exam on lectures and tutorials 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.
29/08/2024 12:00 pm
exam on lectures and tutorials 1 to 5
This assessment will examine students on their theoretical knowledge from lectures and tutorials in weeks 1 to 5.
You will be allocated 60 minutes during the lecture time to complete the exam.
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.
Planning time | no planning time minutes |
---|---|
Duration | 60 minutes |
Calculator options | (In person) Casio FX82 series or UQ approved , labelled calculator only |
Open/closed book | Closed Book examination - no written materials permitted |
Exam platform | Paper based |
Invigilation | Invigilated in person |
This is an in-person exam with a fixed schedule.
You may be able to defer this exam.
17/09/2024 12:00 pm
presentation of water activity and homogenization practical sessions
Practical presentation on each of the following topics: Water activity and Homogenization
A brief group practical presentation (group of 2 to 3 students) for each project is to be prepared in a stapled format and submitted by the due date.
The presentation should be 30 minutes duration. Longer presentations will not incur a penalty.
The following format should be used for the reports:
Background
Discussion of practical
Reference study (optional)
This assessment can be submitted per group of 2 to 3 students, each student needs to talk in the presentation.
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.
You may be able to apply for an extension.
Submission of an Extension of Assessment Due Date (EADD) should be completed online through your My Requests tab via https://portal.my.uq.edu.au/#/dashboard before the due date of the assessment item.
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.
Assessment deadlines are firm and must be met. Late submission without permission or non-submission of assessable work will result in penalties being applied. Late submission of assessment will only be granted for documented medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL). See 6.1 Assessment Related Policies & Guidelines for links to the University Guidelines and Applications for Extensions.
If an extension of due date is required, one representative of the group can apply on behalf of the group before the due date of the assessment item, online via the My Requests tab https://portal.my.uq.edu.au/#/dashboard.
22/10/2024 12:00 pm
presentation of spray drying, rice processing and extrusion practicals
Practical presentations on each of the following topics: Spray Drying, Rice processing, and Extrusion.
A brief group practical presentation (group of 2 to 3 students) for each project is to be prepared in a stapled format and submitted by the due date.
The presentation should be 30 minutes in length. Longer presentations will not incur a penalty.
The following format should be used for the reports:
Background
Discussion of practical
Reference study (optional)
This assessment can be submitted per group of 2 to 3 students, each student needs to talk in the presentation.
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.
You may be able to apply for an extension.
Submission of an Extension of Assessment Due Date (EADD) should be completed online through your My Requests tab via https://portal.my.uq.edu.au/#/dashboard before the due date of the assessment item.
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.
Assessment deadlines are firm and must be met. Late submission without permission or non-submission of assessable work will result in penalties being applied. Late submission of assessment will only be granted for documented medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL). See 6.1 Assessment Related Policies & Guidelines for links to the University Guidelines and Applications for Extensions.
If an extension of due date is required, one representative of the group can apply on behalf of the group before the due date of the assessment item, online via the My Requests tab https://portal.my.uq.edu.au/#/dashboard.
End of Semester Exam Period
2/11/2024 - 16/11/2024
exam on lectures and tutorials 6 to 12
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.
Planning time | 10 minutes |
---|---|
Duration | 90 minutes |
Calculator options | (In person) Casio FX82 series or UQ approved , labelled calculator only |
Open/closed book | Closed Book examination - no written materials permitted |
Exam platform | Paper based |
Invigilation | Invigilated in person |
You may be able to defer this exam.
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% |
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 is available for this course.
Assignment writing
You must not re-use past work from previous assessments in your assignments.
You are encouraged to:
Artificial Intelligence (AI) tools
Students are not permitted to use artificial intelligence (AI) tools such as ChatGPT or text-to-speech (voice over) generators to produce any assessment material, including graphs, unless instructed to do so by the Course Coordinator. ᅠAll 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. ᅠIf 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
Where there is an end-of-semester exam in the course:
Unless specifically indicated by the lecturer involved, every attempt will be made to have the results for progressive assessment tasks available within 3 weeks of submission. ᅠFor items of assessment submitted in the last 2 weeks of the semester, the results will be available before the day of your end of semester examination in the course, unless otherwise indicated by the Course Coordinator. ᅠResults 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.
Before applying for a remark, students should consider the following:
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
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.
Find the required and recommended resources for this course on the UQ Library website.
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
The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.
Filter activity type by
Learning period | Activity type | Topic |
---|---|---|
Not scheduled |
Lecture |
Size reduction Learning outcomes: L01, L02 |
Not scheduled |
Tutorial |
Size reduction Learning outcomes: L02, L03 |
Not scheduled |
Lecture |
Rice processing Learning outcomes: L01, L02 |
Not scheduled |
Tutorial |
Rice processing Learning outcomes: L02, L03 |
Not scheduled |
Practical |
Rice processing Learning outcomes: L03, L04 |
Not scheduled |
Practical |
Extrusion technology Learning outcomes: L02, L03 |
Not scheduled |
Tutorial |
Extrusion technology Learning outcomes: L03, L04 |
Not scheduled |
Lecture |
Encapsulation Learning outcomes: L01, L02 |
Not scheduled |
Tutorial |
Encapsulation Learning outcomes: L02, L03 |
Not scheduled |
Lecture |
Preservation and packaging Learning outcomes: L01, L02 |
Not scheduled |
Tutorial |
Preservation and packaging Learning outcomes: L02, L03 |
Multiple weeks |
Lecture |
Water activity Learning outcomes: L01, L02 |
Lecture |
Sorption properties - prediction of water activity in dehydrated and intermediate moisture foods Learning outcomes: L01, L02 |
|
Practical |
Sorption properties Learning outcomes: L03, L04 |
|
Lecture |
Crystallisation of Food - crystallisation process applied to food Learning outcomes: L01, L02 |
|
Tutorial |
Crystallization of food Learning outcomes: L02, L03 |
|
Lecture |
Homogenization - rice processing unit operations Learning outcomes: L01, L02 |
|
Tutorial |
Homogenization Learning outcomes: L03, L04 |
|
Lecture |
Particle Engineering - principles of emulsification Learning outcomes: L01, L02 |
|
Lecture |
Spray Drying Learning outcomes: L01, L02 |
|
Practical |
Spray Drying - prediction of drying rate Learning outcomes: L02, L03 |
|
Lecture |
Powder properties Learning outcomes: L01, L02 |
|
Lecture |
Extrusion technology - use of extrusion processes in the food industry Learning outcomes: L01, L02 |
|
Tutorial |
Water activity Complete OHS Online Induction Learning outcomes: L02, L03 |
|
Tutorial |
Sorption properties Prediction of water activity of an Intermediate Moisture Food (IMF) Learning outcomes: L02, L03 |
|
Practical |
Homogenization Rice Milling Technology and Quality Evaluation Learning outcomes: L02, L03 |
|
Tutorial |
Particle Engineering Emulsification Technology Learning outcomes: L02, L03 |
|
Tutorial |
Spray Drying Spray Drying and Powder Properties Learning outcomes: L03, L04 |
|
Tutorial |
Powder properties Demonstration of Extrusion Technology (to be updated) Learning outcomes: L02, L03 |
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:
Learn more about UQ policies on my.UQ and the Policy and Procedure Library.