2024/25 Taught Postgraduate Module Catalogue
FOOD5056M Food Processing
15 creditsClass Size: 250
Module manager: Siavash Soltanahmadi
Email: S.Soltanahmadi@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2024/25
This module is mutually exclusive with
| FOOD2046 | Food Processing: From Farm to Shop |
Module replaces
Food Processing (FOOD5055)This module is not approved as an Elective
Module summary
In this module student will learn about food processing including the significance of raw materials and equipment. The unit operations in industrial food processing systems will be discussed identifying the impact of critical food safety parameters and processing conditions on the physical, chemical and biochemical changes in food. The module is proposed to include scientific and complex calculations.Objectives
To develop students' understanding on physical principles of food processes including the preservation and conversion and develop students’ professional skills in design and applying associated technologiesLearning outcomes
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
1. Explain physicochemical principles of food processing unit operations
2. Explain the effects of food processing on shelf life and sustainable food production
3. Create independent evaluation of complete processing activities and their specification in terms of hazard analysis
Skills learning outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
4. critical thinking and system planning skills: Students will demonstrate effective arguments on applying different processing techniques and their impact on food
5. Practical skills: Students will be engaged in laboratory practicals in applying food processing methods
6. Information management skills: Students will have enhanced skills on searching/recording scientific data and technical report writing
7. Communication skills: Students will improve interpersonal skills and engagement in teamwork
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 | 22 | 1.00 | 22.00 |
| Practicals | 8 | 8.00 | 8.00 |
| Private study hours | 120.00 | ||
| Total Contact hours | 30.00 | ||
| Total hours (100hr per 10 credits) | 150.00 | ||
Opportunities for Formative Feedback
Formative feedback would be provided through lab practicals and discussion during lecturesMethods of assessment
Coursework
| Assessment type | Notes | % of formal assessment |
| Assignment | Laboratory practice in group and MCQ assessment | 40.00 |
| Total percentage (Assessment Coursework) | 40.00 | |
Resit offered through MCQ assessment
Exams
| Exam type | Exam duration | % of formal assessment |
| Online Time-Limited assessment | 1 hr 30 mins | 60.00 |
| Total percentage (Assessment Exams) | 60.00 | |
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: 08/08/2024
Browse Other Catalogues
- Undergraduate module catalogue
- Taught Postgraduate module catalogue
- Undergraduate programme catalogue
- Taught Postgraduate programme catalogue
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