FOODSCI 306 : Principles of Food Processing


2020 Semester One (1203) (15 POINTS)

Course Prescription

The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. The fundamental areas of engineering relevant for food processing such as heat and mass transfer, are covered. Process impact on food safety, quality and preservation is also discussed.

Course Overview

This course has an advanced food processing component and overviews the various conventional and emerging non thermal food processing methods available to maximize the nutrition levels in the making of foods that are safe, high quality and with maximum shelf life and convenience. The course will give students an understanding of the advanced principles of food processing and how to choose a method of preservation in relation to food composition. Process impact on food safety, quality and preservation is an integral component of all coursework.

Course Requirements

Prerequisite: FOODSCI 202 Restriction: CHEMMAT 756

Capabilities Developed in this Course

Capability 1: Disciplinary Knowledge and Practice
Capability 2: Critical Thinking
Capability 3: Solution Seeking
Capability 4: Communication and Engagement
Capability 5: Independence and Integrity
Capability 6: Social and Environmental Responsibilities
Graduate Profile: Bachelor of Science

Learning Outcomes

By the end of this course, students will be able to:
  1. Understand basic principles of several food processing methods including thermal processing, freezing, dehydration, evaporation, membrane separation, and and irradiation. (Capability 1 and 2)
  2. Demonstrate and apply mass and energy balance in food processing (Capability 1 and 3)
  3. Understand the principles of operation, and the key process parameters for microbial safety and quality of juice and beverages and other food products. (Capability 1 and 2)
  4. Demonstrate the ability to work in teams (Capability 3, 4 and 5)
  5. Understand the role of engineering, chemistry, microbiology and other disciplines and their interdependence in food processing (Capability 1, 2 and 6)
  6. Apply quantitative analysis through problem solving and simulation (Capability 3, 4 and 5)


Assessment Type Percentage Classification
Assignments 15% Individual Coursework
Test 20% Individual Test
Final Exam 50% Individual Examination
Laboratories 15% Individual Coursework
Assessment Type Learning Outcome Addressed
1 2 3 4 5 6
Final Exam

Key Topics

  • Mass and energy balance
  • Principles of different methods of dehydration.
  • Principles of thermal processing
  • Principles of food freezing & chilling
  • Principles of evaporation
  • Principles of membrane separation
  • Principles of food irradiation

Learning Resources

Course materials are made available in a learning and collaboration tool called Canvas which also includes reading lists and lecture recordings (where available).

Special Requirements

Note that a pass is required in the theory (test and final exam) and the practical (assignment and laboratories) components of the paper.

Workload Expectations

This course is a standard 15 point course and students are expected to spend 10 hours per week involved in each 15 point course that they are enrolled in.

For this course, you can expect 24 hours of lectures, 12 hours of tutorial, 48 hours of reading and thinking about the content and 36 hours of work on assignments and/or test preparation.

Digital Resources

Course materials are made available in a learning and collaboration tool called Canvas which also includes reading lists and lecture recordings (where available).

Please remember that the recording of any class on a personal device requires the permission of the instructor.


The content and delivery of content in this course are protected by copyright. Material belonging to others may have been used in this course and copied by and solely for the educational purposes of the University under license.

You may copy the course content for the purposes of private study or research, but you may not upload onto any third party site, make a further copy or sell, alter or further reproduce or distribute any part of the course content to another person.

Academic Integrity

The University of Auckland will not tolerate cheating, or assisting others to cheat, and views cheating in coursework as a serious academic offence. The work that a student submits for grading must be the student's own work, reflecting their learning. Where work from other sources is used, it must be properly acknowledged and referenced. This requirement also applies to sources on the internet. A student's assessed work may be reviewed against online source material using computerised detection mechanisms.

Inclusive Learning

All students are asked to discuss any impairment related requirements privately, face to face and/or in written form with the course coordinator, lecturer or tutor.

Student Disability Services also provides support for students with a wide range of impairments, both visible and invisible, to succeed and excel at the University. For more information and contact details, please visit the Student Disability Services’ website at

Special Circumstances

If your ability to complete assessed coursework is affected by illness or other personal circumstances outside of your control, contact a member of teaching staff as soon as possible before the assessment is due.

If your personal circumstances significantly affect your performance, or preparation, for an exam or eligible written test, refer to the University’s aegrotat or compassionate consideration page:

This should be done as soon as possible and no later than seven days after the affected test or exam date.

Student Feedback

During the course Class Representatives in each class can take feedback to the staff responsible for the course and staff-student consultative committees.

At the end of the course students will be invited to give feedback on the course and teaching through a tool called SET or Qualtrics. The lecturers and course co-ordinators will consider all feedback.

Your feedback helps to improve the course and its delivery for all students.

Student Charter and Responsibilities

The Student Charter assumes and acknowledges that students are active participants in the learning process and that they have responsibilities to the institution and the international community of scholars. The University expects that students will act at all times in a way that demonstrates respect for the rights of other students and staff so that the learning environment is both safe and productive. For further information visit Student Charter (


Elements of this outline may be subject to change. The latest information about the course will be available for enrolled students in Canvas.

In this course you may be asked to submit your coursework assessments digitally. The University reserves the right to conduct scheduled tests and examinations for this course online or through the use of computers or other electronic devices. Where tests or examinations are conducted online remote invigilation arrangements may be used. The final decision on the completion mode for a test or examination, and remote invigilation arrangements where applicable, will be advised to students at least 10 days prior to the scheduled date of the assessment, or in the case of an examination when the examination timetable is published.

Published on 11/01/2020 03:01 p.m.