Module and Programme Catalogue

Search site

Find information on

2021/22 Undergraduate Module Catalogue

FOOD3010 Food Processing: From Farm to Shop

10 creditsClass Size: 150

Module manager: Dr Mahmood Akhtar
Email: M.Akhtar@food.leeds.ac.uk

Taught: Semester 1 (Sep to Jan) View Timetable

Year running 2021/22

Pre-requisite qualifications

Completion of BSc year 2 programme

Co-requisites

FOOD1040Key Industrial Processing Oper

This module is mutually exclusive with

FOOD2046Food Processing: From Farm to Shop

This module is not approved as a discovery module

Module summary

Most of the processed food products in the supermarket shelves are derived from plant and animal origin 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 rational sequence. 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 properties of raw materials as well as 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.

Objectives

Upon 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.

Learning outcomes
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

Skills outcomes
- 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

Skills outcomes
- 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)


Syllabus

- Food processing flowcharts: determination of correct sequence of unit operations to produce specific products
- 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

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
Lecture151.0015.00
Seminar11.001.00
Tutorial21.002.00
Independent online learning hours30.00
Private study hours52.00
Total Contact hours18.00
Total hours (100hr per 10 credits)100.00

Private study

Private study
- Independent online learning using materials from VLE (e.g., research papers, book chapters, lecture capture): 32 hours

- Private study: 52 hours:
• Revision of notes and videos from lecture slides (20 hours);
• Consultation of recommended book chapters from reading lists and lecture slides (32 hours).

Opportunities for Formative Feedback

- Attendance at lecture and VLE hits will be monitored for each lecture;
- Formative feedback will be provided to the students based on exercises and open questions during remote lectures or on online forums;
- Formative feedback on practice exam questions will be provided during revision lectures.

Methods of assessment

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


Exams
Exam typeExam duration% of formal assessment
Online Time-Limited assessment2 hr 00 mins100.00
Total percentage (Assessment Exams)100.00

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: 25/10/2021 11:58:49

Disclaimer

Browse Other Catalogues

Errors, omissions, failed links etc should be notified to the Catalogue Team.PROD

© Copyright Leeds 2019