Introduction to food engineering

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.

This short course aims 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. Throughout the course, practical examples and case studies related to food engineering may be used to illustrate the concepts being taught.

This three-day course is 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.

The program combines the practical experience and in-depth technical knowledge of industry professionals, universities and CSIRO.

Program outline

  • Physical and chemical properties of food
  • Food safety and stability
  • Dimensional analysis
  • Mass and energy balances, heat and mass transfer
  • Thermal processing, refrigeration and chilling technology
  • Size reduction technology
  • Fluids and solids mixing technologies
  • Drying technology
  • Separation technology
  • Dough mixing and handling
  • Frying and freezing technology
  • Food process scale-up
  • Packaging
  • Plant Design for food grade operations
  • Cleaning and sanitation
  • Process modelling and simulation
  • New and emerging technologies
  • Digital technologies
  • Demonstrations and pilot plant tour

Who should attend?

Product development technologists, process improvement technologists, process engineers, innovation managers, technology managers, product development managers, technical managers, quality assurance managers, food safety managers, entrepreneurial investors, equipment suppliers, retailers from the food manufacturing industries, procurement managers, consultants, universities, and government.


Registration: $2310

Date and Time:

13-15 May 2024

8.30am to 5.00pm AEST


CSIRO's Food Innovation Centre

671 Sneydes Road, Werribee VIC

Registration closes 3 May 2024

Enquire about our special rate (50% discount on early bird rate) for recent graduates who are Australian Food Engineers Association (AFEA) members. Get in quick, there are only four spaces available!

All fees include GST.

Morning tea, light lunch and refreshments are included.

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