Overview

Food engineering is a multidisciplinary field that combines principles from various branches of science and engineering for the production, processing, preservation, packaging, and distribution of food products. It plays a crucial role in the food industry that helps ensure the availability of safe and high-quality food for consumers while also addressing environmental and sustainability aims.

This short course aims to provide a comprehensive introduction to engineering concepts with a specific focus on the chemical and physical attributes of food, various food processing technologies, process analysis tools, the relationship between process parameters and product quality, and an overview of emerging technologies and digital tools. Throughout the course, practical examples and case studies related to food engineering may be used to illustrate the concepts being taught.

This three day course is designed to cater to individuals with varying levels of prior knowledge in engineering, making it accessible to both non-engineers and graduate engineers seeking to refresh their understanding of engineering concepts in the context of the food industry.

The program combines the practical experience and in-depth technical knowledge of industry professionals, universities and CSIRO.

For more information including program and speaker details, please visit CSIRO's website. 

Learning outcomes

• Introduce the basic concepts of engineering to non-engineers and graduate engineers
• focus on the chemical / physical attributes of food
• provide foundational information on various processing technologies
• provide tools for basic process analysis
• showcase how process parameters relate to product quality
• introduction to emerging technologies and digital tools.