Course Title: Food Manufacture

Part A: Course Overview

Course Title: Food Manufacture

Credit Points: 12.00


Course Code




Learning Mode

Teaching Period(s)


City Campus


135H Applied Sciences


Sem 1 2014,
Sem 1 2015


Bundoora Campus


135H Applied Sciences


Sem 1 2016

Course Coordinator: Assoc. Prof. Benu Adhikari

Course Coordinator Phone: +61 3 9925 9940

Course Coordinator Email:

Course Coordinator Location: 03.02.22

Course Coordinator Availability: Monday to Friday by appointment

Pre-requisite Courses and Assumed Knowledge and Capabilities

The pre-requisite capabilities are those developed in Introduction to Food Industry (ONPS2137) and Food Preservation (ONPS2136) or an equivalent course/s, or a student may provide evidence of equivalent capabilities.

Course Description

This course gives you an appreciation of the physical processes involved in food manufacture and their integration in the context of a food factory. It will illustrate the physical processes involved in converting raw materials into a final product which will leave the factory for distribution. Examples include raw material receipt, storage, handling and cleaning, the various operations requiring size reduction, mixing, concentration forming through to the various packaging operations to the stage of palletisation and storage awaiting distribution. Although this course will focus upon the operations which have not been covered in depth in Food Preservation it will also seek to integrate these preservation processes into an overall factory context.

Complementing the lecture program will be a practical program which will demonstrate, via laboratory experiments, the necessity for some of the operations and the effects of varying processing parameters on product attributes. You may be taken on conducted tour(s) of food factories with a view to not only observing the processes, but also as groups to document and catalogue the operations to assist in developing your project in the course. 

Lectures, laboratories, factory visits, and assignments will be a major focus for your development as a food scientist. The assignments may include elements of Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Point (HACCP), Process Flow Charts/Diagrams, Regulation and Labelling, and Canning and Packaging.

Objectives/Learning Outcomes/Capability Development

Course Learning Outcomes: on successful completion of the course, you should be able to:

  • Break a physical process involved in food manufacture down into a series of discrete steps 
  • Draw process flow diagrams 
  • Develop basic HACCP plans for simple processes 
  • Select types of processing equipment required for steps in a process 
  • Identify and suggest solutions to environmental and energy conservation problems arising from food processing and subsequent consumer use 
  • Select appropriate packaging materials and packaging equipment for food products 
  • Describe the operations involved in food processing 
  • Reflect upon the dynamics and effectiveness of the team and the individuals contributions to the team 
  • Research issues relating to food production and prepare reports summarizing information for use by others

This course contributes to the development of the following Program Learning Outcomes:

  • PLO-1   Understanding Science: Demonstrate a coherent understanding of science
  • PLO-2   Scientific Knowledge: Exhibit breadth of scientific knowledge
  • PLO-4   Communication: Demonstrate effective communication
  • PLO-5   Personal and Proffessional Responsibility: Demonstrate accountability for your own learning and scientific work

Overview of Learning Activities

The learning activities included in this course are:

  • participation in a group project to foster team work skills 
  • attendance at lectures where syllabus material will be presented and explained and the subject will be illustrated with demonstrations and examples 
  • private study working through the course as presented in classes and learning materials and gaining practice at solving conceptual and numerical problems via active participation in laboratory exercises
  • a visit at least one food factory to gain insights into factory design and operation

Overview of Learning Resources

You will be provided with lists of relevant texts, library resources (including appropriate journals) and freely accessible internet sites for each topic. Other handout  material will be provided in class. There is no single textbook which covers the material for this course.  Students will be able to access course information and learning material through the Learning Hub (accessible through myRMIT).

Overview of Assessment

  1. An end of semester examination will test your comprehension of the concepts and materials presented in class, practical sessions and factory visits 
  2. Participation in individual or team reports on practical work 
  3. Factory design project (groups) and individual reflection on the project 
  4. Investigation reports (pairs).