2021/22 Taught Postgraduate Module Catalogue
FOOD5055M Food Processing
20 creditsClass Size: 150
Module manager: Dr Amin Sadeghpour
Email: A.Sadeghpour@leeds.ac.uk
Taught: Semesters 1 & 2 (Sep to Jun) View Timetable
Year running 2021/22
Pre-requisite qualifications
Acceptance onto MSc or PG Diploma schemeModule replaces
FOOD5050MThis module is not approved as an Elective
Module summary
This module is a 20 credit taught postgraduate module running across semesters 1 and 2. The module aims to teach students the underlying unit processes that are important for modern food processing. The module will introduce different types of unit operations, the factors that control the process and give examples of how each technique is used. The module lectures will culminate with examples of how unit operations can be integrated to form important consumer products. The practical component of the course will enable students to get hands on experience with important unit operations. Any questions about the module should be directed to the module leaderObjectives
On completion of this module, students should be able to:a) understand the principles underlying industrial food processing for preservation and conversion of food commodities
b) understand relevant heat transfer and fluid flow theory
c) understand the theoretical basis and technology of the major food processing operations.
Learning outcomes
1. Ability to apply heat transfer theory to optimise relevant unit operations
2. Ability to apply fluid and mass transfer theory to optimise relevant unit operations
3. Understand how to integrate different unit operations to make specific products
4. Understand which unit operations are preservation techniques and the advantages and disadvantages of each
5. Understand hygienic design principles
Skills outcomes
Laboratory Skills
Syllabus
- Introduction to industrial food processing including operation of plants and preparation of foods for processing
- Unit operations (theory, technology and process control)
- Integration of unit operations to create products (ice-cream, yoghurt and margarine)
- Basic fluid flow and heat transfer theory
- Liquid/liquid and liquid/solid separation processes
- Size reduction processes
- Preservation by additives and the unit operations of preservation
- Packaging (including modified atmosphere and cryogenic gases)
- Food Safety and hygienic design principles
- Practice of food dehydration, freezing, chilling, concentration, thermal sterilisation, extrusion cooking, packaging
Teaching methods
Delivery type | Number | Length hours | Student hours |
On-line Learning | 1 | 1.00 | 1.00 |
In Course Assessment | 7 | 1.00 | 7.00 |
Class tests, exams and assessment | 1 | 1.00 | 1.00 |
Class tests, exams and assessment | 1 | 2.00 | 2.00 |
Lecture | 32 | 1.00 | 32.00 |
Practical | 7 | 3.00 | 21.00 |
Private study hours | 136.00 | ||
Total Contact hours | 64.00 | ||
Total hours (100hr per 10 credits) | 200.00 |
Private study
• Further research through the further reading links provided at the end of each lecture (64 hours)• Revision of lecture material (32 hours)
• Preparation for laboratory practicals: Familiarisation with experiments and relevant lecture material etc (7 hours)
• First Semester Summative Assessment preparation (11 hours)
• Exam preparation (22 hours)
Total = 136 hours
Opportunities for Formative Feedback
Prior to the summative assessment at the end of semester 1, an online unassessed MCQ of the same duration and with similar content is offered to the students so they can judge their level of understanding. Upon completion of the MCQ they are given feedback on each of their responses.Prior to the summative assessment at the end of semester 2, previous exam papers are made available to the students so they can assess their own level of understanding of the material
Methods of assessment
Coursework
Assessment type | Notes | % of formal assessment |
Report | MCQ's for practical | 25.00 |
Total percentage (Assessment Coursework) | 25.00 |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Exams
Exam type | Exam duration | % of formal assessment |
Online Time-Limited assessment | 2 hr 00 mins | 60.00 |
Online Time-Limited assessment | 1 hr 00 mins | 15.00 |
Total percentage (Assessment Exams) | 75.00 |
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 websiteLast updated: 30/06/2021 16:21:41
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- Undergraduate module catalogue
- Taught Postgraduate module catalogue
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- Taught Postgraduate programme catalogue
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