Module Details

Module Code: BIOL7011
Title: Food Processing
Long Title: Food Processing
NFQ Level: Intermediate
Valid From: Semester 1 - 2016/17 ( September 2016 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 1 programme(s)
Module Description: This module is designed to give learners an understanding of the operations which are carried out on food plants and animal products to process them and prepare them for sale or supply to consumers.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe the post production preparation and processing of foods.
LO2 Discuss the concepts and practicalities of the modern food chain.
LO3 Demonstrate and investigate the methods used to preserve foods and select appropriate preservation techniques for food preservation applications.
LO4 Perform data analysis on laboratory and case study results and report on the significance of the findings.
LO5 Describe the expectations of consumers and understand the roles of persons at each link in the food chain in ensuring food safety and customer satisfaction.
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.
The roles of nutrients, water, processing aids and additives in food science. The preparation and processing of foods post harvest to produce consumer products.
Food Preservation
Preservation of foods by drying, change in composition (salt, sugar, acid), heat treatment, freezing or chilling or by chemical preservation. The role of packaging.
Food Microbiology
Food fermentations. Production of silage, beer, wine, cheese, yogurt, bread and fermented meats. Food spoilage and its control. Food borne illnesses and their control.
The safe food chain.
Managing food safety, quality and traceability into the production of food products.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 25
Timing Sem End Learning Outcomes 1,2,3
Assessment Description
Development and description of farm based food processing or similar enterprise.
Assessment Type Practical/Skills Evaluation % of Total Mark 25
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Laboratory Skills, Case Studies and Presentations
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
Lecture Contact Class based lectures Every Week 2.00 2
Lab Contact Laboratory Analysis, Demonstrations, Case Studies, Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Self Directed Learning Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • R.K. Proudlove. (2009), The Science and Technology of Foods, 5th. Forbes Publications Ltd., [ISBN: 1899527087].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_BAGRI_7 Bachelor of Science in Agriculture 5 Elective