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BIO3810 Food Processing

Semester 1, 2021 On-campus Toowoomba
Short Description: Food Processing
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Sciences
Student contribution band : Band 2
ASCED code : 019905 - Food Science and Biotechnology
Grading basis : Graded


Examiner: Polly Burey

Other requisites

Recommended: BIO2810 and CHE2810 and CHE2820


Graduates seeking employment in the food and agricultural industries need an awareness of modern approaches to food processing and preservation. Such knowledge will ensure high quality and health-beneficial foods reach the marketplace. In addition, it is critical that such food products are produced in a sustainable way to minimise environmental impacts. Finally, knowledge of contemporary food processing procedures is essential to manufacture products that are safe from biological, chemical and physical threats.


This course outlines the main methods of processing primary food ingredients into high quality, nutritious, sustainable and safe food products. The science behind food processing approaches and their analysis are outlined. Food process unit operations are outlined and analysed including movement of food through a process (mass balance, fluid flow, rheology and pumping), thermal processing and storage (energy balance, heat transfer, drying, freezing, canning, refrigeration). The course also looks at the advantages, disadvantages, safety and environmental implications of contemporary food processing technologies.

This course contains a highly recommended Residential School where students will be working with students from other courses, and will involve factory tours.


On successful completion of this course students should be able to:

  1. Demonstrate sound knowledge and understanding of the basic principles of food processing unit operations
  2. Generate process flow diagrams for food manufacturing processes;
  3. Determine appropriate processing equipment choices to produce food products;
  4. Mathematical analysis of the material, energy and cost requirements to produce food products;
  5. Apply expertise in modern food preservation approaches.


Description Weighting(%)
1. Introduction, Units and Dimensions 10.00
2. Mass and energy Balance and thermodynamics in food processing 10.00
3. Mechanical energy, rheology and fluid flow in food processing 20.00
4. Heat transfer and heat exchange in food processing 20.00
5. Industrial food process analysis: Drying, Refrigeration, Evaporation, Separation and Size Reduction 40.00

Text and materials required to be purchased or accessed

ALL textbooks and materials available to be purchased can be sourced from USQ's Online Bookshop (unless otherwise stated). (

Please contact us for alternative purchase options from USQ Bookshop. (

Earle, R.L. and Earle, M.D 1983, Unit Operations in Food Processing - the Web edition,

Reference materials

Reference materials are materials that, if accessed by students, may improve their knowledge and understanding of the material in the course and enrich their learning experience.
Clark S, Jung s and Lamsal B 2014, Food Processing: Principles & Applications, 2nd edn, Wiley Blackwell, New York.
Fellowes, P.J 2016, Food Processing Technology: Principles and Practice, 4th edn, Woodhead Publishing.

Student workload expectations

Activity Hours
Examinations 3.00
Lectures 26.00
Private Study 85.00
Residential Schools 32.00
Tutorials 13.00

Assessment details

Description Marks out of Wtg (%) Due Date Notes
Problem Solving & Plant Flow 100 20 22 Mar 2021 (see note 1)
Food Processing Experiment Rpt 100 20 27 Apr 2021 (see note 2)
Food Processing Factory Design 100 20 24 May 2021 (see note 3)
Open Examination - Online 100 40 End S1 (see note 4)

  1. Examiner to advise or confirm due date of Problem Solving and Plant Flow Design Assignment 1
  2. Examiner to advise or confirm due dates of Food Processing Experimental Report. The Residential School is highly recommended as the data collected is used in the completion of this report and the Factory Design assignment. The dates of the residential school are available from the Residential School Timetable (
  3. Examiner to advise due date of Food Process Factory Design Assignment 2. The Residential School is highly recommended as the data collected is used in the completion of this assignment and also allows direct industry exposure and networking through factory tours.
  4. This will be an online exam. Students will be provided further instruction regarding the exam by their course examiner via StudyDesk. The examination date will be available via UConnect when the Alternate Assessment Schedule has been released.

Important assessment information

  1. Attendance requirements:
    It is the students' responsibility to attend and participate appropriately in all activities scheduled for them, and to study all material provided to them or required to be accessed by them to maximise their chance of meeting the objectives of the course and to be informed of course-related activities and administration.

  2. Requirements for students to complete each assessment item satisfactorily:
    To complete each of the assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item.

  3. Penalties for late submission of required work:
    Students should refer to the Assessment Procedure (point 4.2.4)

  4. Requirements for student to be awarded a passing grade in the course:
    Due to COVID-19 the requirements for S1 2021 are:
    To be assured of receiving a passing grade a student must achieve at least 50% of the total weighted marks available for the course.

    Requirements after S1 2021:
    To be assured of receiving a passing grade a student must obtain at least 50% of the total weighted marks available for the course (i.e. the Primary Hurdle), and have satisfied the Secondary Hurdle (Supervised), i.e. the end of semester examination by achieving at least 40% of the weighted marks available for that assessment item.

    Supplementary assessment may be offered where a student has undertaken all of the required summative assessment items and has passed the Primary Hurdle but failed to satisfy the Secondary Hurdle (Supervised), or has satisfied the Secondary Hurdle (Supervised) but failed to achieve a passing Final Grade by 5% or less of the total weighted Marks.

    To be awarded a passing grade for a supplementary assessment item (if applicable), a student must achieve at least 50% of the available marks for the supplementary assessment item as per the Assessment Procedure (point 4.4.2).

  5. Method used to combine assessment results to attain final grade:
    The final grades for students will be assigned on the basis of the weighted aggregate of the marks obtained for each of the summative assessment items in the course.

  6. Examination information:
    Due to COVID-19 the requirements for S1 2021 are:
    An Open Examination is one in which candidates may have access to any printed or written material and a calculator during the examination.

    Requirements after S1 2021:
    In a Closed Examination, candidates are allowed to bring only writing and drawing instruments into the examination.

  7. Examination period when Deferred/Supplementary examinations will be held:
    Normally Deferred and Supplementary Examinations are held in the next Examination period. In S1 2021 selected courses will pilot an early Deferred and Supplementary Examination period held within 30 business days of results release. The list of courses involved can be found at

  8. University Student Policies:
    Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene University policies and practices. These policies can be found at

Assessment notes

  1. Harvard (AGPS) is the referencing system required in this course. Students should use Harvard (AGPS) style in their thesis to format details of the information sources they have cited in their work. The Harvard (AGPS) style to be used is defined by the USQ Library's referencing guide.

Evaluation and benchmarking

In meeting the University’s aims to establish quality learning and teaching for all programs, this course monitors and ensures quality assurance and improvements in at least two ways. This course:
1. conforms to the USQ Policy on Evaluation of Teaching, Courses and Programs to ensure ongoing monitoring and systematic improvement.
2. forms part of the Bachelor of Science (BSCI) and is benchmarked against the internal USQ accreditation/reaccreditation processes which include (i) stringent standards in the independent accreditation of its academic programs, (ii) close integration between business and academic planning, and (iii) regular and rigorous review.

Date printed 18 June 2021