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2024/25 Taught Postgraduate Module Catalogue

FOOD5056M Food Processing

15 creditsClass Size: 250

Module manager: Dr Amin Sadeghpour

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2024/25

This module is mutually exclusive with

FOOD2046Food 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.


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 technologies

Learning 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


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

Teaching methods

Delivery typeNumberLength hoursStudent hours
Private study hours122.00
Total Contact hours28.00
Total hours (100hr per 10 credits)150.00

Opportunities for Formative Feedback

Formative feedback would be provided through lab practicals and discussion during lectures

Methods of assessment

Assessment typeNotes% of formal assessment
AssignmentLaboratory practice in group and MCQ assessment40.00
Total percentage (Assessment Coursework)40.00

Resit offered through MCQ assessment

Exam typeExam duration% of formal assessment
Online Time-Limited assessment1 hr 30 mins60.00
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 website

Last updated: 20/05/2024


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