Course Title: Non-Thermal Food Processing

Part A: Course Overview

Course Title: Non-Thermal Food Processing

Credit Points: 12.00


Course Code




Learning Mode

Teaching Period(s)


Bundoora Campus


171H School of Science


Sem 1 2017,
Sem 1 2018

Course Coordinator: Ms Elisabeth Gorczyca

Course Coordinator Phone: +61 3 9925 2624

Course Coordinator Email:

Course Coordinator Location: Bundoora Campus, Building 201, Level 6

Course Coordinator Availability: by appointment

Pre-requisite Courses and Assumed Knowledge and Capabilities

This course has no enforced prerequisite courses.

Non-thermal Food Processing is an advanced level undergraduate food technology course. It assumes knowledge of food ingredients developed in courses such as Food Chemistry and Food Ingredient Structure and Function, and processing such as developed in Thermal Food Processing.

Course Description

This course will cover newly developed science and technologies applied to processing, preservation, storage and transportation of foods. You will learn about novel non-thermal technologies (e.g. high hydrostatic pressure, UV and gamma irradiation, ultrasound, radio frequency) and novel hybrid technologies that combine both classical and novel technologies (e.g. ultrasound assisted freezing and thawing, radio frequency or microwave assisted drying). You will also learn about nanotechnology that is being applied in some food applications such as emulsions and packaging. By the end of this course you will have developed and appreciation of constantly evolving nature of technologies and will develop skills evaluating their impact on process efficiency, shelf-life extension and preservation of the natural qualities of food products.

Objectives/Learning Outcomes/Capability Development

Upon successful completion of the course, you should be able to:

  1. Have demonstrated understanding of science and technologies related to non-thermal process (e.g. high hydrostatic pressure, UV and gamma ray irradiation, ultrasound, pulse electric field etc.) and their applicability in industrial context.
  2. Have demonstrated understanding of hybrid technologies that integrate suitable non-thermal, novel-thermal technologies to conventional technologies and their applicability in industrial context.
  3. Have currency regarding the application of nanotechnology in food science including but not limited to emulsions and packaging
  4. Critically analyse scientific and technological literature related to innovative and emerging non-thermal food processing technologies
  5. Effectively work in team environment and take individual initiative

This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 7 in BP199 Bachelor of Science (Food Technology and Nutrition); BP289 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Business (Management); BH099 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Engineering (Chemical Engineering)(Hons)


1.0 Demonstrate a coherent understanding of science

1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.


2.0 Exhibit depth and breadth of scientific knowledge

2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.

2.2 You will demonstrate an ability to implement the principles and practices that underpins product development, food processing , ingredient interactions, and quality assurance.


3.0 Critically analyse and solve scientific problems

3.4 You will develop project and business management skills relevant to the food and nutrition industries, including designing a project to solve the problem, planning its implementation, collecting data, drawing valid conclusions and appropriately communicating results.


4.0 Demonstrate effective communication of science

4.1 You will able to effectively communicate about food and nutrition issues using oral, written and presentation skills.

4.2 You will demonstrate an ability to write technical and scientific reports.


5.0 Demonstrate accountability for your own learning and scientific work

5.1 You will demonstrate accountability for your own learning and professional conduct.

5.2 You will demonstrate initiative and independence.

5.3 You will demonstrate an ability to work responsibly, safely and ethically.

5.4 You will develop an ability to work collaboratively.

Overview of Learning Activities

The learning activities included in this course are:

  1. Lectures where course materials will be presented and explained and the subject will be illustrated with demonstration and examples
  2. Laboratory and food pilot plant activities, including report preparation, undertaken as part of a group as well as individually.
  3. Private study where you will review the material presented in class and made available through the Canvas.

Total study hours


The following is a guide to the time required to complete this course.


Lecturer, tutor or demonstrator guided learning activities (face-to-face) (approximately 60 hours in total):

  • Lectures and tutorials
  • Practical sessions


Independent study activities (approximately 60 hours in total):

  • Practical session report preparation
  • Process Design/Evaluation report (group and individual)
  • Preparation and presentation of design Design/Evaluation
  • Course content review
  • Test and examination preparation

Overview of Learning Resources

Students will be provided with a list of relevant reference books, book chapters and recent journal papers. Lecture slides and supporting materials will be provided through the Learning Hub (accessible through myRMIT). There is no single textbook that adequately covers entire materials used in this course.

Overview of Assessment

Note that:

This course has no hurdle requirements.


Assessment Tasks


Assessment Task 1: Practical Activities

Participate in practical (laboratory, pilot plant and/or plant visits) sessions, and submit scientific reports based on the practical activities.

Weighting 30%

This assessment task supports CLOs 1 to 5


Assessment Task 2: Non-thermal Food Process Design/Evaluation (major assignment)

Design/analyse a non-thermal food manufacturing process.

Weighting: 20%

This assessment task supports CLOs 1 to 5


Assessment Task 3: Group and/or Individual Presentation on Design/Process Evaluation

Weighing: 10%

This assessment task supports CLOs 1 to 5.


Assessment Task 4: Final Examination

A two hour closed book final examination.

Weighting: 40%

This assessment task supports CLOs 1 to 6