Course Title: Thermal Food Processing

Part A: Course Overview

Course Title: Thermal Food Processing

Credit Points: 12.00


Course Code




Learning Mode

Teaching Period(s)


Bundoora Campus


171H School of Science


Sem 2 2017,
Sem 2 2018,
Sem 2 2019,
Sem 2 2020,
Sem 2 2021,
Sem 2 2022,
Sem 2 2023

Course Coordinator: Prof. Benu Adhikhari and Dr. Mina Dokouhaki

Course Coordinator Phone: +61 3 9925

Course Coordinator Email: and

Course Coordinator Availability: By appointment, by email

Pre-requisite Courses and Assumed Knowledge and Capabilities

Required Prior Study

You should have satisfactorily completed coursesbefore you commence this course.

Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.

Contact your course coordinator if you think you may be eligible for recognition of prior learning. 

Course Description

This course examines the processes employed in the manufacture of food products, with a particular focus on thermal processing technologies. Fundamental concepts such as units and dimensions, mass and energy balance, fluid flow, homogenisation, and heat transfer will be covered. Commonly used preservation technologies based on thermal processing such pasteurisation, sterilisation, concentration (evaporation, membrane concentration), drying, canning and refrigeration will be discussed. Some representative unit operations will be taught through practical sessions carried out in the laboratory/ pilot plant with particular reference to the processing equipment.

Objectives/Learning Outcomes/Capability Development

Upon successful completion of this course you will be able to:

  1. Apply units and dimensions to common physical parameters encountered in food processing;
  2. Apply the concepts of mass and heat transfer, and fluid flow in food processing operations;
  3. Examine the major processes used in food production such as homogenisation, concentration (evaporation, membrane concentration), drying, and freezing/refrigeration;
  4. Appraise working principles and important features of commonly used food processing equipment including pumps, heat exchangers, dryers, refrigerators and membranes;
  5. Differentiate preservation mechanisms of thermal processing operations (pasteurisation, sterilisation, concentration, drying and freezing);
  6. Communicate the scientific and technological information, work effectively in a group 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
3.3 You will demonstrate the ability to apply appropriate critical and analytical thought to issues related to food technology and/or nutrition.

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
5.2 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. Face-to-face 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 (on-campus or online), 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. Private study where you will review the material presented in class and made available through the Canvas.

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.

Overview of Assessment

This course has no hurdle requirements

Assessment Tasks

Assessment Task 1: Practical Activities
Weighting 40%
This assessment task supports CLOs 1 to 6

Assessment Task 2: Food Thermal Process Equipment Survey
Weighting: 25%
This assessment task supports CLOs 1 to 6

Assessment Task 3: Online Tests
Weighting 15%
This assessment task supports CLOs 1 to 5

Assessment Task 4: Take-home, authentic, discipline-based assignment
Weighting: 20%
This assessment task supports CLOs 1 to 5