2017/18 Undergraduate Module Catalogue

FOOD2045 Innovation and Design Principles for Foods

10 creditsClass Size: 150

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

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2017/18

Pre-requisite qualifications

Completion of year 1 of a BSc programme

This module is 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 oriented approach. Combined unsteady state heat and microwave transfer can be modelled for complex shapes and desktop experiments 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. The student can choose projects which are not necessarily food related, since the approach is quite generic. Whilst challenging and at the cutting edge of computer modelling, three 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 completeion of the module, students will:
- develop an 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
Skills in numeracy, computer design tools, design and problem solving.

Syllabus

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

Teaching methods

Delivery type	Number	Length hours	Student hours
Group learning	16	1.00	16.00
Lecture	13	1.00	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 - 25 hours.
Reading for lecture - 21 hours.
preparation and revision for exams - 25 hours

Opportunities for Formative Feedback

From continuous assessment at examples classes and computer classes.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
In-course Assessment	Continuous assessment of numerical examples	40.00
Total percentage (Assessment Coursework)		40.00

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	60.00
Total percentage (Assessment Exams)		60.00

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

Reading list

The reading list is available from the Library website

Last updated: 30/03/2016

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