Module Details

Module Code: FOOD8004
Title: Advanced Food Processing
Long Title: Advanced Food Processing
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 provides a comprehensive overview of the preservation, sensory analysis and packaging of foods. Lectures will primarily focus on peer-reviewed studies published in the field.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Critically evaluate technologies used to process/preserve foods.
LO2 Explore the combination of different processing methods.
LO3 Describe sensory evaluation principles/practices and apply them to the development of new food products.
LO4 Describe the use of active and intelligent packaging systems for food products.
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/preservation
Novel processing technologies (high pressure processing, high pressure carbon dioxide inactivation, pulsed electric field processing). Food-grade antimicrobials (bacteriocins). Hurdle technology. Predictive Microbiology.
Sensory Analysis
Design of a sensory lab. Sensory test methods. Sources of error in sensory testing.
Food Packaging
Innovative food packaging solutions. Edible food packaging. Active food packaging (e.g. modified atmosphere packaging, antimicrobial packaging). Intelligent food packaging (e.g. sensors, indicators).
Module Content & Assessment
Assessment Breakdown%
Coursework40.00%
End of Module Formal Examination60.00%

Assessments

Coursework
Assessment Type Multiple Choice Questions % of Total Mark 40
Timing Week 8 Learning Outcomes 1,2
Assessment Description
MCQ assessment on material covered in lectures (i.e. food processing/preservation).
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 60
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 instruction Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact No Description 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
  • Clark, Stephanie; Jung, Stephanie; Lamsal, Buddhi.. (2014), Food Processing: Principles and Applications, Wiley-Blackwell, [ISBN: 9781118846292].
Supplementary Book Resources
  • Datta, Nivedita and Tomasula, Peggy M .. (2015), Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry, Wiley-Blackwell, [ISBN: 9781118560532].
Recommended Article/Paper Resources
  • Considine KM, Kelly AL, Fitzgerald GF, Hill C, Sleator RD.. (2008), High-pressure processing - effects on microbial food safety and food quality., FEMS Microbiol Lett., 281(1), p.1.
  • Guinane CM, Cotter PD, Hill C, Ross RP.. (2005), Microbial solutions to microbial problems; lactococcal bacteriocins for the control of undesirable biota in food., J Appl Microbiol., 98(6), p.1316.
  • Leistner L.. (2000), Basic aspects of food preservation by hurdle technology., Int J Food Microbiol, 55, p.181.
  • Kerry JP, O'Grady MN, Hogan SA.. (2006), Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review., Meat Sci, 74(1), p.113.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_SHERB_8 Bachelor of Science (Honours) in Herbal Science 7 Mandatory
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 7 Mandatory