2014/15 Undergraduate Programme Catalogue
BEng Food Process Engineering
Programme code: | BEN-FPE | UCAS 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:
FOOD1010 | Food: Origins and Form | 10 credits | Semester 1 (Sep to Jan) | |
FOOD1040 | Key Industrial Processing Operations for Food | 20 credits | Semester 2 (Jan to Jun) | |
FOOD1130 | Traditional Alcoholic Beverages | 10 credits | Semester 1 (Sep to Jan) | |
MICR1125 | Introductory Microbiology | 10 credits | Semester 1 (Sep to Jan) | |
PEME1000 | Technical Skills and Applications | 20 credits | Semester 1 (Sep to Jan) | |
PEME1025 | Engineering Science 1 | 30 credits | Semester 2 (Jan to Jun) | |
PEME1040 | Mathematical Techniques 1 | 10 credits | Semester 2 (Jan to Jun) |
Optional modules:
Candidates will be required to study 10 credits from the following optional modules:
LUBS1170 | Introduction to Management | 10 credits | Semester 1 (Sep to Jan) | |
PEME1050 | Foundation Mathematics | 10 credits | Semester 1 (Sep to Jan) | |
PEME1060 | Fundamentals of Process Chemistry | 10 credits | Semester 1 (Sep to Jan) | |
PEME1070 | Foundation Engineering Physics | 10 credits | Semester 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:
FOOD2031 | Molecules Controlling Sensory and Nutritional Properties | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
FOOD2135 | Microbiological and Chemical Food Safety | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
PEME2000 | Mathematical Techniques 2 | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
PEME2210 | Engineering Science 2 | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
PEME2220 | Process Systems and Applications | 20 credits | Semesters 1 & 2 (Sep to Jun) | |
PEME2230 | Process Modelling and Thermodynamics | 20 credits | Semesters 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:
FOOD3010 | Food Processing: from Farm to Shop | 10 credits | Semester 1 (Sep to Jan) | |
FOOD3041 | How Ingredients Interact in Foods | 20 credits | Semester 2 (Jan to Jun) | |
FOOD3100 | Biotechnology: Traditional and Leading Edge | 10 credits | Semester 2 (Jan to Jun) | |
FOOD3400 | Innovation and Design Principles for Foods | 10 credits | Semester 1 (Sep to Jan) | |
PEME3200 | Design Project (BEng) | 40 credits | Semesters 1 & 2 (Sep to Jun) | |
PEME3800 |
Last updated: 17/01/2014
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