ENG210 Food and Beverage Engineering (8)


This subject provides the student with the engineering concepts relevant to the food and wine industries. The subject contains of four major themes: (1) Units used in engineering calculations; (2) Mechanical and mechanical power; (3) Separation processes including pressing, separation by density difference, filtration and common membrane separation processes such as reverse osmosis; (4) Liquid flow, including rheology of common types of liquids, the use of Bernoulli’s equation to understand liquid flow in pipes, friction losses from pipes and fittings, and the operating principles of different types of pump; (5) Temperature control which includes heat transfer mechanisms, the use of heat exchangers for temperature, and the basic refrigeration process.

+ Subject Availability Modes and Location

Session 2
Distance*Wagga Wagga Campus
*This subject offering contains a residential school. Please view following information for further details.
Continuing students should consult the SAL for current offering details: ENG210
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Agricultural and Wine Sciences

Learning Outcomes

Upon successful completion of this subject, students should:
  • Have a sound understanding of the units and symbols used in engineering
  • Be able to accurately describe the operating principle of common mechanical and electric components used in food processing
  • Be able to describe different types of separation processes and correctly perform engineering calculations relevant to separation processes
  • Be able to describe different liquid flow properties and the operating principles of different types of pump
  • Demonstrate a sound knowledge of heat transfer, with particular reference to heat exchangers, insulation and refrigeration
  • Be able to accurately perform engineering calculations that draw on the theory underlying one or more of the categories of process studied in this subject


The subject will cover the following topics:
  • Symbols, units and dimensions used in engineering. The need to understand both imperial and SI system of units, and the conversion from one to another.
  • Material and energy balances.
  • Electric motor principles and selection. Motor characteristics and applications to industry.
  • The transfer of power through chains, belts and gearboxes. Power transmission efficiencies.
  • Mechanics of Newtonian and non-Newtonian (viscous) fluid flow.
  • Pipe friction estimations.
  • Applications and selection of pumps used in the food and winemaking industries.
  • The use of different types of presses and the clarification of juices using sedimentation, flotation, centrifuges and filtration.
  • The transfer of heat through radiation, convection and conduction.
  • Heat transfer theory and the selection of heat exchangers.
  • Refrigeration fundamentals and selection. Use of appropriate primary and secondary refrigerants. Refrigeration loads from juice/wine cooling and fermentation.

Residential School

This subject contains a compulsory 3 day residential school. The objectives of the residential school are to:  
  1. Operate processing equipment and appreciate how changes in operating conditions affects process operation.
  2. Learn how to safely and accurately take measurements from operating processing equipment.
  3. Use membrane processing to adjust wine alcohol content, with subsequent student evaluation of modified and unmodified wines.
Data collected during the residential school will be used in subsequent assessments and forms a significant proportion of the total marks for the subject.


The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.