ENG210 Food and Beverage Engineering (8)

Food & Beverage Engineering introduces the core concepts of food process engineering relevant to practitioners in the wine and other food beverage industries.  Topics studied include: units and symbols; mass and energy balances; fluid and solids handling; solid-liquid separations; heat transfer, including refrigeration; motors, drives, sensors and control; and the principles of hygienic design and operation of beverage and food plants.


* Offering has a residential school. Please view following information for further details.

Session 2 (60)
Online *
Wagga Wagga Campus

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

Grading System



One session


School of Agricultural and Wine Sciences

Assumed Knowledge

ENG210 assumes an introductory knowledge of industrial wine making practices.  Prior practical work experience in a winery or other food or beverage manufacturing plant will be advantageous.

Learning Outcomes

Upon successful completion of this subject, students should:
  • Be able to assign correct units to engineering quantities and convert between different systems of units
  • Be able to perform simple mass and energy balances relevant to food and beverage processing operations
  • Be able to explain, based on theory and practical experience, the principles of operation of equipment used in food and beverage processing for fluid and solids handling, solid-fluid separations, and heat transfer, and recommend appropriate equipment for a specific application
  • Be able to competently perform engineering calculations relevant to the design, selection and operation of food and beverage manufacturing processes
  • Be able to describe the operating principles of motors, drives and sensors used in food processing
  • Be able to explain the principles of automated control of food processing operations
  • Be able to explain and apply the principles of hygienic design and the sanitary operation of food and beverage plants


This subject will cover the following topics:
  • Symbols, units and dimensions used in engineering
  • Material and energy balances.
  • Fluid handling theory and calculations
  • Applications and selection of pumps and fluid handling equipment used in the food and winemaking industries.
  • Theory and applications of solid-liquid separation in beverage processing
  • Heat transfer theory and the selection of heat exchangers.
  • Refrigeration fundamentals and its application in beverage industries
  • The application of motors, drives and sensors in food and beverage manufacturing
  • The principles of automated control of food processing operations
  • Principles of hygienic design and operation of beverage and food plants

Residential School

This subject contains a 3 day Compulsory Residential School.

The objectives of the residential school are to:

  1. Enable students to safely operate food and beverage processing equipment to scaffold their study of the theory and enhance their understanding of how changes in operating conditions affect the operation of different processes, considering aspects such as energy and other resource use, and cost and quality impacts.
  2. Learn how to safely and accurately take measurements from operating processing equipment and use these to characterise the performance of the process.
  3. Enable students to better observe and understand the construction and operating principles of selected examples of food and beverage manufacturing equipment.

Data collected during the residential school will be used in subsequent assessments and the lab reports form a significant proportion of the total marks for the subject.

Practical lab exercises undertaken may include:

  • Investigation of the engineering properties of fluids and solids
  • Analysis of fluid flow in pipes, valves and venturis
  • Analysis of centrifugal pump performance
  • Analysis of heat transfer equipment performance
  • Investigation of refrigeration equipment performance

Special Resources

This subject has a residential school. Students will need to cover the cost of travel to campus and accommodation on campus. All students are required to have a lab coat, safety glasses and covered footwear for lab based practicals.


For further information about courses and subjects outlined in the CSU handbook please contact:

Current students

Future students

The information contained in the CSU Handbook was accurate at the date of publication: May 2019. The University reserves the right to vary the information at any time without notice.