Module Details

Module Code: BIOL7004
Title: Bioprocessing
Long Title: Bioprocessing
NFQ Level: Intermediate
Valid From: Semester 1 - 2011/12 ( September 2011 )
Duration: 1 Semester
Credits: 5
Field of Study: 4211 - Biochemistry & Cell Biology
Module Delivered in: 1 programme(s)
Module Description: This module describes the different processes and services required for the manufacture of food, healthcare and biopharmaceutical products.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe the principles and applications of unit operations common to all bioprocessing sectors
LO2 Recognise the requisite services common to all bioprocessing sectors
LO3 Describe the principal processing techniques and products associated with these operations
LO4 Construct supply chain flow diagrams
LO5 Formulate and analyse consumer products, collate data, interpret results and write scientific reports.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Unit Operations
Separation methods (dialysis, filtration, ultrafiltration, reverse osmosis, demineralisation, ion exchange), Evaporation, drying (roller, spray, freeze, fluidised bed), freezing, irradiation.
Services in Processing Plants
Plant design, fluid flow control, heat exchangers, pasteurisation, U.H.T., sterilisation, boiler operations, water supply, refrigeration, compressed air, cleaning regimes.
Food & Healthcare Products
Food Products: meat, fish, milk, cereals, fruits, vegetables and their by products; extrusion products, confectionery, water processing, soft drinks. Healthcare products: anitmicrobials, prophylactics, medicinal foods, herbal remedies, supplements, parenterals, topicals, cosmetics.
Product & Process Formulation & Control
Raw materials, recipies, formulations, ingredient functionality, packaging storage, transport & display, supply chain flow-diagrams, product life-cycle.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 6 Learning Outcomes 1,2,3,4,5
Assessment Description
on material outlined in the module descriptor
Assessment Type Written Report % of Total Mark 20
Timing Every Second Week Learning Outcomes 1,2,3,5
Assessment Description
Industrial site visits
Assessment Type Essay % of Total Mark 10
Timing Week 10 Learning Outcomes 1,2,3
Assessment Description
on prescribed topics of the module descriptor
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4,5
Assessment Description
End-of-Semester Final Examination

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact on topics outlined in syllabus Every Week 3.00 3
Lab Contact practical aspects of syllabus Every Second Week 1.00 2
Independent & Directed Learning (Non-contact) Non Contact No Description Every Week 3.00 3
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Fellowes, P.J.. (2000), Food Processing Technology, Second. Woodhead Publishing, [ISBN: 13-9781855735330].
  • Ramaswamyh, H. and Marcotte, M.. (2006), Food Processing: Principles and Applications, CRC Press, Florida, [ISBN: 13-9781587160080].
  • Potter, N.N. and Hotchkiss, J.H.. (1999), Food Science, Fifth. Aspen, [ISBN: 13-9780834212657].
  • Alfa Laval/Tetra Pack. (1995), The Dairy Processing Handbook, Tetra Pack Processing Systems, S221, Lund Sweden.
This module does not have any article/paper resources
This module does not have any other resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_BAGRI_7 Bachelor of Science in Agriculture 5 Elective