2024/25 Undergraduate Module Catalogue

FOOD1041 Food Safety and Preservation

20 creditsClass Size: 120

Module manager: Amie Lister
Email: A.K.Lister@leeds.ac.uk

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2024/25

Module replaces

FOOD1040, FOOD1220

This module is not approved as a discovery module

Module summary

This module will introduce you to the fundamentals of Food Safety. You will explore methods used to check for and control various microbiological, chemical, and physical contaminants. Thematic areas that will be covered include good manufacturing practices, such as Hazard Analysis and Critical Control Points (HACCP), introducing food preservation (shelf life) and food preservation methods, such as thermal processes, fermentation, freezing, lowering water activity methods (freeze-drying, dehydration, concentration), canning, encapsulation, and the appreciation of different food processing methods for the nutritional quality of food products. This module will also introduce you to food allergens and the consequences of food-borne pathogens for human health. 

Objectives

The module aims to:

• Gain introduction to HACCP 
• Gain introduction to preservation methods  
• Become acquainted with food microbiology and its uses and risks 
• Include an overview of food allergen safety. 

Learning outcomes
On successful completion of the module students are expected to:

1. develop an understanding of basic HACCP process including understanding of allergen safety 
2. demonstrate an understanding of food preservation and basic methods 
3. apply fundamentals and practical skills of food microbiology 

Skills learning outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:

4.Work ready skills: critical thinking, i.e., the ability to gather information from a range of sources, analyse, and interpret data to aid understanding and anticipate problems. To use reasoning and judgement to identify needs, make decisions, solve problems, and respond with actions (WR9)
5. Sustainability skills: systems thinking, i.e., recognises and understands relationships; analyses complex systems (environmental, economic and social systems and interdependencies across these); considers how systems are embedded within different domains and scales; deals with uncertainty; uses analytical thinking (SS1)    
6. Academic skills: the ability to interpret and present other people's ideas and synthesise these ideas to support opinion, argument and theories (AS8)

Syllabus

Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module

Teaching methods

Delivery type	Number	Length hours	Student hours
Lectures	28	1.00	28.00
seminars	6	1.00	6.00
Practicals	3	2.00	6.00
Private study hours			160.00
Total Contact hours			40.00
Total hours (100hr per 10 credits)			200.00

Opportunities for Formative Feedback

Formative feedback will be provided to students during class lectures and using mid and final module evaluation exercise outputs.

Methods of assessment

Coursework

Assessment type	Notes	% of formal assessment
Assignment	.	70.00
Assignment	.	30.00
Total percentage (Assessment Coursework)		100.00

Resit will comprise of the same experimental design including aspects of HACCP. This assessment is to ensure that the basic design and safety issues are understood so a new topic area is not required.

Reading list

The reading list is available from the Library website

Last updated: 08/08/2024

Disclaimer

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