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2022/23 Taught Postgraduate Module Catalogue

FOOD5055M Food Processing

20 creditsClass Size: 150

Module manager: Dr Amin Sadeghpour

Taught: Semesters 1 & 2 (Sep to Jun) View Timetable

Year running 2022/23

Pre-requisite qualifications

Acceptance onto MSc or PG Diploma scheme

Module replaces


This 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 leader


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


- 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 typeNumberLength hoursStudent hours
On-line Learning11.001.00
In Course Assessment71.007.00
Class tests, exams and assessment11.001.00
Class tests, exams and assessment12.002.00
Private study hours136.00
Total Contact hours64.00
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

Assessment typeNotes% of formal assessment
ReportMCQ's for practical25.00
Total percentage (Assessment Coursework)25.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Exam typeExam duration% of formal assessment
Online Time-Limited assessment2 hr 00 mins60.00
Online Time-Limited assessment1 hr 00 mins15.00
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 website

Last updated: 29/04/2022 15:32:04


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