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2014/15 Undergraduate Programme Catalogue

BEng Food Process Engineering

Programme code:BEN-FPEUCAS code:H737
Duration:3 Years Method of Attendance: Full Time
Programme manager:Dr C Poole Contact address:c.poole@leeds.ac.uk

Total credits: 360

Entry requirements:

Normally 3 A-levels (or equivalent) at grades AAA including mathematics and physics or chemistry. GCSEs or equivalent in English, mathematics, physics and chemistry are required if not offered at A- or AS-level. Alternative qualifications (eg. IB, Foundation or Access course, Scottish Advanced Highers, etc) at a comparable level will also be considered.

School/Unit responsible for the parenting of students and programme:

School of Process, Environmental and Materials Engineering

Examination board through which the programme will be considered:

School of Process, Environmental and Materials Engineering

Relevant QAA Subject Benchmark Groups:

Engineering

Programme specification:

On completion of the programme, students should have provided evidence of being able to:

- Understand basic and detailed scientific and engineering concepts relevant to the food processing and related industries;
- Be familiar with the science underpinning a range of food processing concepts;
- Use accurate standards of analysis and enquiry relevant to the food processing industries;
- Develop and evaluate a range of engineering solutions to a range of basic and complex problems encountered within food processing;
- Demonstrate a range of technical competencies relevant to the industry;
- Present their work in a range of ways, written and verbal, understandable to the industry;
- Use a range of knowledge, abilities and skills to pursue a successful career in the food processing and related industries.

The programme will:

- Enable students to benefit from high-quality, research-informed teaching as a result of a unique collaboration between two very research-active schools;
- Provide students with a comprehensive knowledge base and skills in food process engineering;
- Provide students with the opportunity to acquire a range of practical skills from laboratory classes in SPEME and SFSN;
- Provide students with a range of transferable and communication skills necessary for pursuing a successful career in the food processing and related industries;
- Enable students to visit a variety of food processing plants, so that they gain an insight into real-world problems and processes within the food processing industries;
- Allow students to benefit from the Faculty of Engineering Employablity Unit’s expertise in organising work placements in the food processing industries;
- Allow students to gain significant industrial experience by transferring to the Industry variant of the programme at the end of year 2 and undertake a one-year placement in the sector.


Year1 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment, Learning Context]

Compulsory modules:

Candidates will be required to study the following compulsory modules:

FOOD1010Food: Origins and Form10 creditsSemester 1 (Sep to Jan)
FOOD1040Key Industrial Processing Operations for Food20 creditsSemester 2 (Jan to Jun)
FOOD1130Traditional Alcoholic Beverages10 creditsSemester 1 (Sep to Jan)
MICR1125Introductory Microbiology10 creditsSemester 1 (Sep to Jan)
PEME1000Technical Skills and Applications20 creditsSemester 1 (Sep to Jan)
PEME1025Engineering Science 130 creditsSemester 2 (Jan to Jun)
PEME1040Mathematical Techniques 110 creditsSemester 2 (Jan to Jun)

Optional modules:

Candidates will be required to study 10 credits from the following optional modules:

LUBS1170Introduction to Management10 creditsSemester 1 (Sep to Jan)
PEME1050Foundation Mathematics10 creditsSemester 1 (Sep to Jan)
PEME1060Fundamentals of Process Chemistry10 creditsSemester 1 (Sep to Jan)
PEME1070Foundation Engineering Physics10 creditsSemester 1 (Sep to Jan)

Other modules approved by DoSE.

This list also includes any Modern European Language modules with prefix FLTU.


Year2 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment, Learning Context]

Compulsory modules:

Candidates will be required to study the following compulsory modules:

FOOD2031Molecules Controlling Sensory and Nutritional Properties20 creditsSemesters 1 & 2 (Sep to Jun)
FOOD2135Microbiological and Chemical Food Safety20 creditsSemesters 1 & 2 (Sep to Jun)
PEME2000Mathematical Techniques 220 creditsSemesters 1 & 2 (Sep to Jun)
PEME2210Engineering Science 220 creditsSemesters 1 & 2 (Sep to Jun)
PEME2220Process Systems and Applications20 creditsSemesters 1 & 2 (Sep to Jun)
PEME2230Process Modelling and Thermodynamics20 creditsSemesters 1 & 2 (Sep to Jun)


Year3 - View timetable

[Learning Outcomes, Transferable (Key) Skills, Assessment, Learning Context]

Compulsory modules:

Candidates will be required to study the following compulsory modules:

FOOD3010Food Processing: from Farm to Shop10 creditsSemester 1 (Sep to Jan)
FOOD3041How Ingredients Interact in Foods20 creditsSemester 2 (Jan to Jun)
FOOD3100Biotechnology: Traditional and Leading Edge10 creditsSemester 2 (Jan to Jun)
FOOD3400Innovation and Design Principles for Foods10 creditsSemester 1 (Sep to Jan)
PEME3200Design Project (BEng)40 creditsSemesters 1 & 2 (Sep to Jun)
PEME3800   

Last updated: 17/01/2014

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