Module Details

Module Code: FOOD8005
Title: Food Regulation and Compliance
Long Title: Food Regulation and Compliance
NFQ Level: Advanced
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 2 programme(s)
Module Description: This module expands the student's knowledge of food legislation and quality standards and their ability to interpret and apply quality improvement methodologies in food and agricultural industries.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Evaluate the food legislative system and appraise its implications for food and agricultural industries.
LO2 Determine the essential components of current international quality standards and assess their importance for food and agricultural industries.
LO3 Examine the principles of modern quality improvement techniques and evaluate their applications in food and agricultural industries.
LO4 Evaluate the applications of process and method validation in food industries.
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
Quality and Food Legislative System
EU legislative system. EU food legislation, Irish food legislation. General food law. Legislation in areas of food information, food safety, nutrition & health claims, food for specific groups, novel foods, food additives, GM foods, food supplements. Competition and consumer protection law.
Quality Improvement Techniques
Lean Manufacturing in the food industry (Types of wastes in the food industry, Methods of measuring and quantifying performance (KPIs and SICs), TPM, OEE, JIT Manufacturing, Changeover Reduction, 6S, Kaizen. Six Sigma training and implementation in food industry. Advanced concepts of Statistical Process Control.
Total Quality Management Standards
ISO9000 series of standards, ISO22000 series of standards, BRC standards and Global Food Safety Initiative.
Process and Method Validation
Application of Process and Method Validation in food industries.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Essay % of Total Mark 30
Timing Week 6 Learning Outcomes 1,2
Assessment Description
This essay exam will consist of essay style questions which are designed to assess the learner's ability to synthesise information presented in the lecture series.
Assessment Type Written Report % of Total Mark 40
Timing Week 11 Learning Outcomes 1,2,3,4
Assessment Description
The learner will review a topic in the module material and will present their evaluation of this topic via a written report and a presentation.
Example of Title: An evaluation of the applications of lean manufacturing in the food industry.
Assessment Type Essay % of Total Mark 30
Timing Week 13 Learning Outcomes 3,4
Assessment Description
This essay exam will consist of essay style questions which are designed to assess the learner's ability to synthesise information presented in the lecture series.
No End of Module Formal 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 Lectures on Course Material Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Independent and Directed Learning Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Dunbridge Michael. (2011), Handbook of Lean Manufacturing in the Food Industry, Wiley-Blackwell, UK, [ISBN: 9781405183673].
  • Vasconellos, J.Andres. (2004), Quality Assurance for the Food Industry: A Practical Approach, CRC Press, Boca Raton Fl., [ISBN: 9780849319129].
  • Montgomery, Douglas, C.. (2008), Statistical Process Control: a modern introduction, 6th. John Wiley & Sons, Hoboken, N.J., [ISBN: 9780470233979].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_SAGBI_8 Bachelor of Science (Honours) in Agri-Biosciences 7 Mandatory
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 7 Mandatory