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2019/20 Undergraduate Module Catalogue

FOOD1040 Key Industrial Processing Operations for Food

20 creditsClass Size: 150

Module manager: Dr Mel Holmes

Taught: Semester 2 View Timetable

Year running 2019/20

Pre-requisite qualifications

The entry requirement for BSc Food Science programmes or for Certificate in HE in Food Science (for part time students)

This module is not approved as a discovery module


To give an understanding of the principles underlying industrial methods of food preservation and conversion, together with a review of the associated technology.

Skills outcomes
Essential food processing laboratory skills, recording scientific data, technical report writing, numeracy skills, use of library for retreval of information.


The objectives and context of industrial food processing. Specialised requirements of food processing plant and factory design. Principles underlying the major preservation and conversion methods and associated technology. Ancillary operations in food processing.

Teaching methods

Delivery typeNumberLength hoursStudent hours
Private study hours165.00
Total Contact hours35.00
Total hours (100hr per 10 credits)200.00

Private study

Reading for lectures and directed reading - 59 hours
Reading for and writing of laboratory reports - 66 hours
Preparation, revision and exams - 25 hours

Opportunities for Formative Feedback

Progress will be monitored through practical reports handed in during the semester.

Methods of assessment

Assessment typeNotes% of formal assessment
PracticalPractical and online MCq's20.00
Total percentage (Assessment Coursework)20.00

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

Exam typeExam duration% of formal assessment
Standard exam (closed essays, MCQs etc)2 hr 00 mins80.00
Total percentage (Assessment Exams)80.00

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: 10/01/2020


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