2019/20 Undergraduate Module Catalogue
FOOD2046 Food Processing: From Farm to Shop
10 creditsClass Size: 150
Module manager: Dr Elena Simone
Taught: Semester 1 View Timetable
Year running 2019/20
Pre-requisite qualificationsCompletion of year 1 BSc programme.
|FOOD1040||Key Industrial Processing Oper|
This module is mutually exclusive with
|FOOD3010||Food Processing: from Farm to Shop|
This module is not approved as a discovery module
Module summaryMost of the processed food products in the supermarket shelves are derived from plant and animal origin based farm products, such as grains, fruits, vegetables, meat, milk etc. The transformation of these agricultural products to finished food products by food and beverage industries involves a variety of steps including cleaning, separating, disintegrating, pumping, mixing, heating, cooling, freezing, evaporation, drying, acidification, fermentation etc. To facilitate the technological processing of a variety of food products at commercial levels, food processing professionals have developed unifying different food processing principles and unit operations in a planned series of steps.This module will allow students to gain knowledge and understanding of such unit operations in the order they appear in a real food processing plant. They will develop an understanding of how the selection of different processing operations and specific conditions is related to the physicochemical and biochemical changes in food during processing. The module will be comprised of lectures covering the processing and operational flow charts of different food products such as milk based products, instant coffee, fruit juice, snacks, meat based products etc. Knowledge will be assessed though a coursework assignment and exam.
ObjectivesUpon completion of the module, students should be able to:
The module aims to:
i) develop students’ understanding in food processing covering the value chain from raw materials to finished product;
ii) build on previous taught modules and explain how chemical, biochemical, physical changes in food dictates processing;
iii) develop students’ ability to choose optimum quality raw materials, right equipment, design appropriate flowchart and identify critical time-temperature conditions to achieve finished product in real-life food processing plants.
Upon completion of the module, students should be able to:
(i) demonstrate the importance of choosing raw materials and appropriate equipment to ensure the production of finished product of optimum quality;
(ii) design flow charts for food manufacturing plants by integrating key unit operations into complete process lines
(iii) identify the critical conditions for inactivation of pathogens or spoilage microorganisms as well as for producing the right texture and/or flavour
(iv) extrapolate optimal choice of processing procedures and conditions based on chemical, biochemical and physical changes in food
- Being aware of real-life industrial processing in small and large scale food industries
- Ability to think critically to select optimum processing conditions
- Ability to communicate food processing aspects
- Ability to build on previously gained knowledge and synthesize a variety of unit operations into a complete food processing line in a logical sequence
- Creative problem solving on identifying right critical conditions, and numerical skills (milk standardization)
- Food processing flowcharts
- Description of raw materials and equipment required for food manufacturing
- Operations involved in converting raw materials into food products, taking as examples meat, milk, fruit, coffee, snack and fat-derived products in a logical sequence.
- identifying critical conditions and role of time-temperature specifics in the manufacturing line to ensure microbiological and chemical safety
|Delivery type||Number||Length hours||Student hours|
|Independent online learning hours||32.00|
|Private study hours||52.00|
|Total Contact hours||16.00|
|Total hours (100hr per 10 credits)||100.00|
Private study- Independent online learning using materials from VLE: 32 hours
- Private study: 52 hours
• Additional reading/study: 36 hours
• Preparation and revision for exams: 16 hours
Opportunities for Formative Feedback- Attendance at lecture and VLE hits will be monitored at each lecture
- Formative feedback will be provided to the students based on in-class exercises (e.g. independent and group work in class, MCQ, white board exercises)
- Learning progress will be formally monitored by performance in written coursework (summative assessment).
- General feedback will be posted on the VLE on the submitted coursework, while individual written feedback will also be provided upon marking of the coursework.
- Feedback from the coursework will help students to prepare for the final exam at the end of the module.
Methods of assessment
|Exam type||Exam duration||% of formal assessment|
|Standard exam (closed essays, MCQs etc)||2 hr 00 mins||100.00|
|Total percentage (Assessment Exams)||100.00|
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Reading listThe reading list is available from the Library website
Last updated: 09/01/2020
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