2015/16 Undergraduate Module Catalogue

FOOD3400 Innovation and Design Principles for Foods

10 creditsClass Size: 30

Module manager: Professor M Povey
Email: m.j.w.povey@leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2015/16

Pre-requisite qualifications

Successful completion of year 1 of a BSc programme, or equivalent qualification.

This module is mutually exclusive with

FOOD2045

Innovation and Design Principles for Foods

This module is not approved as a discovery module

Module summary

Computer-Aided Design for complex materials such as food products is within the reach of the product designer. This module teaches the basic principles of COMSOL Multiphysics using a practical, project-orientated approach. For example, combined unsteady state heat and microwave transfer can be modelled for complex shapes, and desktop experiments then conducted in order to optimise a design.The student will learn how to use the COMSOL Multiphysics modelling environment and apply it to interesting problems and challenges. An example from food is the design of a heating process for a battered chip which combines unsteady state heat transfer with mass transfer computation of the moisture changes in the chip. Whilst challenging and at the cutting edge of computer modelling, five years' experience of teaching the module to food scientists has shown that students from a wide variety of backgrounds can benefit from and enjoy this module. The learning outcome is the ability to evaluate and use the very latest computer modelling tool, a versatile and valuable skill for anyone interested in working in product and process development.

Objectives

To introduce principles underlying the analysis of food processing operations and their application to process and product design.

Learning outcomes
On completion of the module, students will:

Develop and awareness of the mathematics underpinning discretization giving confidence to tackle new problems and problem areas, and address industrially relevant problems through use of the modelling tool COMSOL Multiphysics;

Be able to adopt abstract, quantitative and mathematical understanding of complex problems in food processing operations.

Skills outcomes
Numeracy.
Computer-design tools.
Design, and problem solving.

Syllabus

Steady State heat transfer by conduction, convection and radiation.
Unsteady heat transfer.
Mass transfer analysis.
Application to sterilisation, heating, freezing and dehydration.

Teaching methods

Delivery type	Number	Length hours	Student hours
Group learning	16	16.00	16.00
Lecture	13	13.00	13.00
Private study hours			71.00
Total Contact hours			29.00
Total hours (100hr per 10 credits)			100.00

Private study

Directed reading, preparation for examples, computer classes and project - 30 hours.
Reading for lectures - 21 hours.
Preparation and revision for exams - 20 hours.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Problem Sheet	Continuous assessment of numerical examples	15.00
Project	Project assessment	30.00
Total percentage (Assessment Coursework)		45.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Exams

Exam type	Exam duration	% of formal assessment
Standard exam (closed essays, MCQs etc)	2 hr 00 mins	55.00
Total percentage (Assessment Exams)		55.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Reading list

There is no reading list for this module

Last updated: 08/03/2018

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