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2021/22 Undergraduate Module Catalogue

FOOD1040 Key Industrial Processing Operations for Food

20 creditsClass Size: 150

Module manager: Dr Mel Holmes
Email: prcmjh@leeds.ac.uk

Taught: Semesters 1 & 2 (Sep to Jun) View Timetable

Year running 2021/22

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

Module summary

To give an understanding of the principles underlying industrial methods of food preservation and conversion, together with a review of the associated technology. To become acquainted with the main food processing unit operations and understand their respective advantages and disadvantages. To understand the physical principles underlying food processing operations and understand their applications in relation to the modification of food structure and form, increasing shelf-life, retaining nutrients and in promoting product formats. Be familiar with quantitative calculations of the operations considered.

Objectives

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

Learning outcomes
1. Learn essential food processing unit operations
2. Enhance numeracy skills
3. Learn food processing methods and associated laboratory skills
4. Understand the potential effects of food processing on food

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


Syllabus

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

Teaching methods

Due to COVID-19, teaching and assessment activities are being kept under review - see module enrolment pages for information

Delivery typeNumberLength hoursStudent hours
Laboratory63.0018.00
Lecture191.0019.00
Private study hours163.00
Total Contact hours37.00
Total hours (100hr per 10 credits)200.00

Private study

It is expected that students review lecture material to ensure comprehension of the principles and associated theory and that these can be applied to experimental data to make the necessary calculations. Private study will also complement laboratory experimental sessions where additional material is supplied and which gives practical context and integration of theory.

Opportunities for Formative Feedback

Students are supplied with example questions of similar format to the examination i.e. short answer 4 mark questions and longer descriptive/numerical questions at 20 Marks. Students are encouraged to contact Academics should clarification or additional explanation be required.

Methods of assessment

Due to COVID-19, teaching and assessment activities are being kept under review - see module enrolment pages for information


Coursework
Assessment typeNotes% of formal assessment
In-course MCQ6 in-course, on-line MCQ’s associated with laboratory practical sessions20.00
Total percentage (Assessment Coursework)20.00

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


Exams
Exam typeExam duration% of formal assessment
Online Time-Limited assessment2 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: 30/06/2021 16:21:40

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