Food Processing A

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:5
Terms in which taught: Autumn term module
Pre-requisites: FB1EP2 Introduction to Food Processing and Engineering
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FB2EFP Food Processing
Module version for: 2016/7

Summary module description:
An introduction to the industrial manufacture of foods including theoretical and practical consideration of some of the major unit operations and processes used by the industry.

Aims:
To introduce students to both the theoretical and practical considerations in the application of process plant for the production of foods suitable for consumption.

Assessable learning outcomes:
The student will have knowledge of the principles of some of the main food processing operations and their interactions with foodstuffs. The student will be able to quantitatively evaluate the performance of food processing equipment.

Additional outcomes:
The student should be able to carry out small-scale food processing operations and associated laboratory-based test methods safely.

Outline content:
Raw materials properties in relation to processing
- Heat Transfer: mechanisms and processes
- Heat exchangers, heat treatment processes and kinetics
- A limited number of other unit operations/processes
Brief description of teaching and learning methods:
In the Autumn Term there will be a series of lectures linked to short (2h) practical classes in the pilot plant on related topics. The latter will include hands-on operation of food processing plant.

Contact hours:
Lectures 24
Practicals classes and workshops 12
Guided independent study 30

Total hours by term 66.00

Summative Assessment Methods:
Method Percentage
Written exam 70
Written assignment including essay 30
Other information on summative assessment:
Written assessment based on 2 practical reports and 3 blackboard tests - Reports are to be submitted within 2 term weeks of carrying out the work.

Formative assessment methods:
You will submit a practical report for written formative assessment. You will also receive verbal formative feedback through activities in lectures and in practical classes. You can also receive self-assessed formative feedback through completing practical class assessment sheets and blackboard worksheets.

Length of examination:
1 Hour

Requirements for a pass:
overall mark of 40%

Reassessment arrangements:
Written examination during the University re-examination period of August.