HSN315 - Food Manufacturing and Process Innovation
Unit details
| Year | 2025 unit information |
|---|---|
| Enrolment modes: | Trimester 1: Burwood (Melbourne) |
| Credit point(s): | 1 |
| EFTSL value: | 0.125 |
| Unit Chair: | Trimester 1: Shirani Gamlath |
| Cohort rule: | This unit is only available to students enrolled in H315, H318 or Other students who would like to enrol in this unit must submit their request to Student Adviser in Student Central. Enrolment quotas apply. |
| Prerequisite: | HSN204 |
| Corequisite: | Must be enrolled in or have previously successfully completed HSN010 |
| Incompatible with: | HSN306 |
| Educator-facilitated (scheduled) learning activities - on-campus unit enrolment: | 1 x 2 hour lecture (11 weeks) |
| Typical study commitment: | Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit. This will include educator guided online learning activities within the unit site. |
Content
This unit covers basic principles of food processing (e.g. mass balance, fluid flow and heat transfer) and commercial scale processing techniques such as low temperature and thermal processing, drying and concentration, extrusion technology and irradiation. The unit also addresses the principles behind the latest food processing technologies such as minimal processing, high pressure, ultrasonic, pulsed electric field processing and their applications in nutritional retention and functional product development. Throughout the unit, the importance of food safety, quality control and environmental impact will be stressed.
Learning Outcomes
| ULO | These are the Unit Learning Outcomes (ULOs) for this unit. At the completion of this unit, successful students can: | Alignment to Deakin Graduate Learning Outcomes (GLOs) |
|---|---|---|
| ULO1 | Explain principles and applications of food manufacturing technologies for different food commodities. | GLO1: Discipline-specific knowledge and capabilities |
| ULO2 | Compare and contract different processing technologies and their applications in commercial food manufacturing. | GLO1: Discipline-specific knowledge and capabilities |
| ULO3 | Recognise the importance of food innovation and latest developments in local and global food industry. | GLO1: Discipline-specific knowledge and capabilities |
| ULO4 | Recommend the most suitable conventional and innovative technologies or combinations to retain nutrients and functional components in foods. | GLO1: Discipline-specific knowledge and capabilities |
| ULO5 | Measure important food characteristics related to food preservation and solve problems in material or ingredient balancing at laboratory and commercial scale food manufacturing. | GLO1: Discipline-specific knowledge and capabilities |
| ULO6 | Apply knowledge and practical experience gained on food manufacturing in a range of careers in the food industry. | GLO1: Discipline-specific knowledge and capabilities |
Assessment
Trimester 1:| Assessment description | Student output | Grading and weighting (% total mark for unit) | Indicative due week |
|---|---|---|---|
| Assessment 1: Online MCQ tests | 2 tests | 20% |
|
| Assessment 2: Individual practical reports | 2 reports, 1500 words | 30% |
|
| Assessment 3: End-of-Unit Assessment | 2 hours | 50% |
|
The assessment due weeks provided may change. The Unit Chair will clarify the exact assessment requirements, including the due date, at the start of the teaching period.
Learning resource
There is no prescribed text. Unit materials are provided via the unit site. This includes unit topic readings and references to further information.
Unit Fee Information
Fees and charges vary depending on the type of fee place you hold, your course, your commencement year, the units you choose to study and their study discipline, and your study load.
Tuition fees increase at the beginning of each calendar year and all fees quoted are in Australian dollars ($AUD). Tuition fees do not include textbooks, computer equipment or software, other equipment or costs such as mandatory checks, travel and stationery.
For further information regarding tuition fees, other fees and charges, invoice due dates, withdrawal dates, payment methods visit our Current Students website.