Module Details

Module Code: FOOD6003
Title: Food Processing
Long Title: Food Processing Technology
NFQ Level: Fundamental
Valid From: Semester 1 - 2014/15 ( September 2014 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 5 programme(s)
Module Description: This module introduces the student to the unit operations and technologies currently used in food manufacture. It covers topics such as processing, mass and heat transfer, preservation and packaging and hygiene design.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Create typical process flow diagrams for food manufacture and explain the principles of the key unit operations employed.
LO2 Identify and describe common heat and mass transfer technologies in food manufacturing.
LO3 Justify the selection of appropriate preservation technologies and corresponding packaging to extend the shelf life of food produce.
LO4 Incorporate hygiene design into unit operations and food facilities to enhance good manufacturing practise in compliance with revelvant regulations.
LO5 Conduct and report on a range of food processing unit operations.
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
Food Processing Unit Operations
Fermentation of beer, cheese and yogurt. Brewing. Thermal processing. Mixing. Whiskey distillation and maturation. Separation Technologies; sedimentation, centrifugation, chromatography; distillation and evaporation. Drying; roller, spray, freeze, fluidised bed and microwave. Filtration; depth and cross flow. Membrane processes; reverse osmosis, microfiltration, ultrafiltration and pervaporation.
Mass and Heat Transfer
Heating and cooling reactor units. Fluid flow, pumps, agitation and viscosity. The basics of mass and energy balances.
Preservation and Packaging
Dehydration, freezing, irradiation, sterilisation, high pressure processing, preservatives and additives. Purpose and types of packaging (e.g. oxygen adsorbers and modified atmosphere to extend shelf life). Food characteristics that influence packaging and shelf life considerations. Closure systems; tamper evidence and child resistant closures.
Hygiene Design and Cleaning
Physical cleaning, CIP/COP/SIP, cleaning chemistry and material compatibility. Utility preparation and consumption. Housekeeping, facility design and material handling.
Practical Programme
Site visits. Examples of laboratory practicals: Operation of a batch distillation column, batch fermentation, comparison of agitators for mixing, operation of a centrifugal pump, operation of a heat-exchanger, operation of a tray-dryer and a fluidised bed. Conservation of mass.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing Every Second Week Learning Outcomes 1,2,4,5
Assessment Description
Lab practicals and reports
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 6 Learning Outcomes 1,2
Assessment Description
Theory one hour examination
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4
Assessment Description
End-of-Semester Final Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

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
Lab Contact Practical Programme Every Second Week 1.00 2
Lecture Contact Class Lecture Every Week 3.00 3
Total Hours 5.00
Total Weekly Learner Workload 4.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Class Lecture Every Week 3.00 3
Lab Contact Practical Programme Every Second Week 1.00 2
Total Hours 5.00
Total Weekly Learner Workload 4.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • P. Fellows. (2009), Food processing technology, 3rd. [ISBN: 9781855735330].
  • Inge Russell (ed). (2003), Whisky: Technology, Production and Marketing, [ISBN: 978-0126692020].
  • Kirk-Othmer encyclopedia of chemical technology, 2004, Wiley-Interscience, Hoboken, N.J., [ISBN: 978-0-471-48496-7].
  • P. J. Fryer, D. L. Pyle and C. D. Reilly (ed). (1997), Chemical engineering for the food industry, Blackie Academic & Professional, London, [ISBN: 0412495007].
  • Mohammad Shafuir Rahman, Jasim Ahmed. (2012), Handbook of Food Process Design, [ISBN: 9781444330113].
  • K. Masters. (2004), Spray drying handbook, [ISBN: 0582062667].
  • Doug Peariso. (2006), Preventing foreign material contamination of foods, 1st. Blackwell Pub., Ames, Iowa, [ISBN: 9780813816395].
Supplementary Book Resources
  • Perry's chemical engineers' handbook, 8th Ed. [ISBN: 978-0071422949].
  • C.M. van 't Land. (2011), Drying in the Process Industry, [ISBN: 9780470131176].
This module does not have any article/paper resources
Other Resources
  • Website, www.teagasc.ie.
  • Website, http://www.codexalimentarius.org.
  • Website, http://www.fda.gov/Food/default.htm.
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_SGMPR_7 Bachelor of Science in Good Manufacturing Practice and Technology 1 Elective
CR_EEQMF_6 Certificate in Equipment Maintenance Fundamentals 2 Elective
CR_EFDMO_6 Certificate in Food Manufacturing Operations 2 Mandatory
CR_EFDPF_6 Certificate in Food Processing Fundamentals 2 Mandatory
CR_SGMPR_6 Higher Certificate in Science in Good Manufacturing Practice and Technology 3 Elective