USQ Logo
The current and official versions of the course specifications are available on the web at
Please consult the web for updates that may occur during the year.

BIO3810 Food Processing

Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Agriculture and Environmental Science
Student contribution band : Band 2
Grading basis : Graded
Version produced : 24 May 2022


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.

Course offers

Semester Mode Campus
Semester 1, 2022 External
Semester 1, 2022 On-campus Toowoomba
Date printed 24 May 2022