Food Engineering

Chemical

Grow your knowledge of different properties of food, understanding heat transfer, thermodynamics, evaporation, dehydration, and relevance of engineering concepts in different food processing techniques.

NZ$1,004

inc GST

Enquire about international pricing


This course starts anytime

(15 Credits)


Blended study

This is a mix of online learning & face-to-face sessions

Lincoln University Campus, Lincoln

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Measurement systems and engineering concepts

Identify the measurement systems and engineering concepts employed in food engineering.

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Thermophysical properties

Recognise the key thermophysical properties of foods, service fluids (air and steam) and food equipment.

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Food rheology

Understand rheology of foods.

What You're Signing Up For

This course provides an understanding of the measurement systems and engineering concepts applied in food engineering. It covers key thermophysical properties of foods, fluids, and equipment; rheology of foods; major mechanisms of heat and mass transfer; engineering principles of food processing and storage; and calculations of processing parameters to ensure food quality during processing and preservation.

Course Content

  • Measurement systems in food engineering
  • Thermophysical properties of foods and service fluids (air, steam)
  • Food equipment properties
  • Rheology of foods
  • Mechanisms of heat transfer
  • Mechanisms of mass transfer
  • Engineering principles in food processing and storage
  • Calculations for food processing parameters to maintain quality

What you need to know first

Minimum 75 credit points from level 100, 200, or 300 courses

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What sort of industry will this job lead to

  • Food Engineering

  • Food Processing

  • Agriculture

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Future employment opportunities might be

  • Food Engineer

  • Process Engineer in Food Industry

  • Quality Assurance Engineer in Food Processing