Master of Engineering Science (Food Process Engineering)

Program Overview

The Master of Engineering Science in Food Process Engineering is a two-year postgraduate program that provides students with in-depth knowledge and skills in food processing and manufacturing. The program combines coursework, research projects, and practical training to equip graduates with the technical expertise and practical experience necessary to succeed in the food industry. Graduates are well-prepared for careers in various roles, including food engineer, process engineer, and quality control manager. The program also prepares graduates for further study in doctoral programs, leading to careers in academia or research.

Program Outline

Degree Overview:

The Master of Engineering Science in Food Process Engineering is a two-year postgraduate degree program designed to provide students with in-depth knowledge and skills in food processing and manufacturing. The program aims to equip graduates with the technical expertise and practical experience necessary to succeed in the food industry. Students will gain a comprehensive understanding of food engineering principles, processing technologies, product quality control, food safety, and food packaging. The program also emphasizes the latest advancements in the field, enabling graduates to stay at the forefront of the rapidly evolving food industry.

Outline:

The Master of Engineering Science in Food Process Engineering program comprises a combination of coursework, research projects, and practical training. Students will complete a total of 96 units of credit, including:

• Disciplinary Courses (4 units): These courses provide a foundation in the core principles of food process engineering, covering topics such as thermodynamics, fluid mechanics, mass transfer, and heat transfer.
• Advanced Disciplinary Courses (4 units): These courses delve deeper into specialized areas of food process engineering, allowing students to focus on specific areas of interest.
Examples of advanced disciplinary courses include food microbiology, food chemistry, and food process optimization.
• Engineering and Technical Management Courses (1 unit): These courses develop students' skills in project management, communication, and decision-making.
They also provide an understanding of the business and regulatory aspects of the food industry.
• Enquiry-based Courses (3 units): These courses involve a combination of coursework and research, culminating in a capstone project.
Students will work on real-world problems, developing their research and problem-solving skills.
• Elective Courses (4 units): Students can choose elective courses from a wide range of topics related to food process engineering, including food safety, food packaging, and product development.
The program structure allows for flexibility, enabling students to tailor their studies to their individual interests and career aspirations.

Assessment:

The Master of Engineering Science in Food Process Engineering program utilizes a variety of assessment methods to evaluate student learning. These methods include:

• Assignments: Students will complete regular assignments throughout the program, demonstrating their understanding of course material and ability to apply concepts to real-world problems.
• Exams: Midterm and final exams will assess students' knowledge and comprehension of the material covered in each course.
• Projects: Students will undertake individual and group projects, allowing them to demonstrate their research and problem-solving skills.
• Presentations: Students will present their research findings and project results to their peers and faculty, developing their communication and presentation skills.
• Capstone Project: The capstone project is a major research project that students complete in their final semester.
The project involves the application of food process engineering principles to solve a real-world problem.

Teaching:

The Master of Engineering Science in Food Process Engineering program is taught by a team of highly experienced faculty members who are actively involved in research and industry. The program utilizes a combination of teaching methods, including:

• Lectures: Traditional lectures provide students with the foundational knowledge and concepts in each course.
• Tutorials: Small-group tutorials allow students to engage with faculty and peers, ask questions, and reinforce their understanding of course material.
• Laboratory Work: Hands-on laboratory sessions provide students with practical experience in food process engineering techniques and equipment.
• Field Trips: Students will participate in field trips to food processing plants and research facilities, gaining exposure to real-world applications of food process engineering.
• Guest Lectures: Industry professionals and leading researchers are invited to share their expertise and insights with students.

Careers:

Graduates of the Master of Engineering Science in Food Process Engineering program are in high demand within the food industry. They are well-prepared for careers in various roles, including:

• Food Engineer
• Process Engineer
• Product Development Engineer
• Quality Control Manager
• Food Safety Specialist
• Research and Development Scientist
• Plant Manager
Graduates can find employment in a wide range of organizations, including food processing companies, food packaging companies, government agencies, and research institutions. The program also prepares graduates for further study in doctoral programs, leading to careers in academia or research.