Process optimisation of individually wrapped slices and shreds to reduce overweights in packing (2016-17)

Project outcomes

Sponsored by Bega Cheese

This project is proudly funded and supported by The Gardiner Dairy Foundation


Project title: 
Process optimisation of individually wrapped slices and shreds to reduce overweights in packing
Description of the project: 

Strathmerton is one of the six Bega Cheese sites located in the Goulburn Valley region of Victoria. The Strathmerton site is a state of the art facility for cutting, slicing and shredding of the natural cheese and manufacturing of processed cheese in many formats. This site currently requires a process analysis and optimisation of their individually wrapped slices line and cheese shredding line to minimise the amount of overweights products. This project requires a review and analysis of product formulation as well as a process for root cause identification and to provide a solution strategy.

Project brief

Project brief

Sponsored by Bega Cheese

This project is proudly funded and supported by The Gardiner Dairy Foundation

Location: 
Strathmerton, Goulburn Valley, (Regional Victoria)
Description of the project: 

Strathmerton is one of the six Bega Cheese sites located in the Goulburn Valley region of Victoria. The Strathmerton site is a state of the art facility for cutting, slicing and shredding of the natural cheese and manufacturing of processed cheese in many formats. This site currently requires a process analysis and optimisation of their individually wrapped slices line and cheese shredding line to minimise the amount of overweights products. This project requires a review and analysis of product formulation as well as a process for root cause identification and to provide a solution strategy.

Project outcomes

This project has been closed
Faculty or Department: 
Engineering-Chemical
Engineering-Mechanical
Science
Disciplines: 
Chemical Engineering
Chemistry
Mechanical Engineering
Sector: 
Dairy
Manufacturing
Employment Type: 
Scholarship

Applications for this project are welcome from penultimate and subsequent year undergraduates, Masters and PhD students (coursework and research) who are enrolled full-time at Monash.

Selection Criteria: 

Your application will be reviewed by senior faculty members and assessed against the following criteria:

  • Quality of covering letter, resume and on-line application form including spelling & grammar
  • Relevance of your degree to the project(s) you select
  • Skills, ability, knowledge and experience relevant to the project (s) you apply for
  • Extra - curricular activities (i.e. sports/clubs & societies/memberships)
  • Career goals & ambitions
  • Academic performance
  • Successful completion of group activity
  • Successful interview with industry partner

 Please note:

  • Scope for MITI projects are determined by the industry partners, this includes student disciplines and whether they require students at undergraduate, Masters or PhD level.
  • The final selection of the MITI project team will be made by the industry partner.
  • Each industry project will run for 12 weeks over the summer vacation period that is December 2016 through to February 2017.
  • If selected you must be available and agree to commit for the entire 12 week period. 
Duration: 
12 weeks
Max number of recipients: 
4
Application process: 

Applications are submitted online via the MITI website and must include a cover letter (no more than one page) and current CV.

 Your cover letter should include the following information:

  • why the project is of particular interest to you
  • an outline of relevant experience either through vacation work, study or other extra curricula activities
  • what you can contribute as a member of the team

Prior to applying for this opportunity please consider the location of the project. Strathmerton is situated in the Goulburn Valley, (Regional Victoria) approximately 247kms from Melbourne CBD. You will be required to live away from home for the duration of the project therefore your own transport will be required. 

Bega Cheese

The Bega factory began production in 1900. As demand grew for the rich, creamy products made in the traditional way, successive expansion took place, the installation of an Alfomatic cheddaring machine, including in-line milk standardisation and upgraded milk separator capacity. This technology allows Bega Cheese to produce up to 20,000 tonnes of consistently high quality natural Bega cheddar cheese each year.

The natural cheese cutting and packing plant includes a high speed block cutting and packaging system which is the latest and fastest technology available in the world and also contains equipment for the grating of cheese, flow wrapping and vacuum packaging of cheese from 10g to 10Kg blocks, portion and string cheese packs. The Bega Cheese plant can produce packages of various sizes and shapes in line with consumer demands for both export and domestic markets.