CSIRO developed an inaugural Introduction to Food Engineering course at the Food Innovation Centre at Werribee where 18 students participated.
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.
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This short course aimed 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.
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Throughout the course, practical examples and case studies related to food engineering were used to illustrate the concepts being taught.
This three day course was 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.
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The program combines the practical experience and in-depth technical knowledge of industry professionals, universities and CSIRO.
The AIP Education Coordinator, Ralph Moyle FAIP, CPP was the guest lecturer on packaging within the course.
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According to Deb Krause BSc, Senior Research Consultant, Agriculture and Food, CSIRO’s food innovation centre, “Ralph’s presentation was well received by all. He is a fabulous presenter and a wealth of knowledge.”
