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 2019,
Sem 1 2020

Course Coordinator: Tuyen Truong

Course Coordinator Phone: +61 3 9925 7242

Course Coordinator Email:

Course Coordinator Location: 223.01.006A

Course Coordinator Availability: By appointment, by email

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 processing, food ingredients and food microbiology developed in courses such as Thermal Food Processing, Food Chemistry and Food Microbiology.

Course Description

This course will cover food processing methods that do not use heat to retain quality attributes of food while ensuring food safety and functionality of the product. The course deals with key concepts and industrial applications of emerging non-thermal food processing technologies such as high hydrostatic pressure, ultrasound, magnetic electric field, gamma irradiation, cold plasma, pulsed light and membrane processing. Along with lectures, tutorials and online discussions, practical sessions in the laboratory and pilot plant are intended to provide hands-on practice in operating representative equipment used in non-thermal food processing as well as collecting, analysing and interpreting actual food engineering data.

Objectives/Learning Outcomes/Capability Development

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

  1. Demonstrate 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. Operate selected equipment used in non-thermal food processing with an understanding of the working parameters on food properties
  3. Critically analyse scientific and technological literature related to innovative and emerging non-thermal food processing technologies
  4. 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. Application of mathematical equations and graphs, statistical tools to quantitatively evaluate the data obtained from practical work, assignments and data provided during lecture.
  4. Self-directed study where you will review the material presented in class and made available through the Canvas.


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
  • Group and/or individual literature research assignment
  • 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 Canvas (accessible through myRMIT). There is no single textbook that adequately covers entire materials used in this course.

Overview of Assessment

Note: 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% (10% each practical session x3)

This assessment task supports CLOs 1 to 4


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

Submission of a substantial assignment where you have researched the technological aspect and industrial applications of a non-thermal food manufacturing process

Weighting: 20% of written assignment

This assessment task supports CLOs 1 to 4


Assessment Task 3: Online Quizzes

Two online quizzes

Weighting: 10% (5% each test)

This assessment task supports CLOs 1 to 3


Assessment Task 4: Final examination

A two-hour closed-book examination

Weighting: 40%

This assessment task supports CLOs 1 to