HSN315 - Food Manufacturing and Process Innovation


2024 unit information

Enrolment modes: Trimester 1: Burwood (Melbourne)
Credit point(s): 1
EFTSL value: 0.125
Cohort rule:

This unit is only available to students enrolled in H315, H318 or
D304, D311, D321, D331, D391, H300, S320 students completing Food Studies (MJ-H000003 or MN-H000003) or Food Science major (MJ-S000098).

Other students who would like to enrol in this unit must submit their request to Student Adviser in Student Central. Enrolment quotas apply.




Must be enrolled in or have previously successfully completed HSN010

Incompatible with:


Study commitment

Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit.

This will include educator guided online learning activities within the unit site.

Scheduled learning activities - campus

1 x 2 hour lecture (11 weeks)
1 x 3 hour practical experience (laboratory) (6 weeks). 
Students are required to attend 80% of practicals (hurdle requirement).


This unit covers basic principles of food processing (e.g. mass balance, fluid flow and heat transfer) and commercial scale processing techniques such as low temperature and thermal processing, drying and concentration, extrusion technology and irradiation. The unit also addresses the principles behind the latest food processing technologies such as minimal processing, high pressure, ultrasonic, pulsed electric field processing and their applications in nutritional retention and functional product development. Throughout the unit, the importance of food safety, quality control and environmental impact will be stressed.

Unit Fee Information

Fees and charges vary depending on the type of fee place you hold, your course, your commencement year, the units you choose to study and their study discipline, and your study load.

Tuition fees increase at the beginning of each calendar year and all fees quoted are in Australian dollars ($AUD). Tuition fees do not include textbooks, computer equipment or software, other equipment or costs such as mandatory checks, travel and stationery.

Use the Fee estimator to see course and unit fees applicable to your course and type of place.

For further information regarding tuition fees, other fees and charges, invoice due dates, withdrawal dates, payment methods visit our Current Students website.