Module Details
| Module Code: |
FOOD8002 |
| Title: |
Food Processing & Technology
|
|
Long Title:
|
Food Processing & Technology
|
| NFQ Level: |
Advanced |
| Valid From: |
Semester 1 - 2018/19 ( September 2018 ) |
| Field of Study: |
5410 - Food Processing
|
| Module Description: |
This module provides students with knowledge of different food processing and technology principles applicable to production of products in food and culinary industries.
|
| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Describe the different processing techniques employed in food and culinary industries. |
| LO2 |
Explain the principles and applications of Food Biotechnology. |
| LO3 |
Evaluate the methods of preservation and their food processing and culinary applications. |
| LO4 |
Assess the functions of additives in the food and culinary industries. |
| LO5 |
Perform practical analysis of food products, interpret results and write reports on the findings. |
| 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).
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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 |
|
Processing Techniques in Food and Culinary Industries.
Principles of Fluid Flow. Principles of Heat transfer - theory and applications. Unit Operations in Food and Culinary Applications: Separation Processes - Filtration, Reverse Osmosis, Ion Exchange, Centrifugation. Mixing Processes. Size Reduction, Homogenisation, Extrusion. Evaporation
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Food Biotechnology
History, type of fermentation proceses, enzyme technology, modern biotechnology, genetic engineering.
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Food Preservation applications in Food and Culinary Industries
Functions of food preservation. Methods of preservation - blanching, canning and bottling, pasteurisation and sterilisation, low temperature preservation, drying and water activity, irradiation, high pressure processing, ohmic heating, biopreservation. Types and functions of packaging, modified atmosphere pachaging. Effects of preservation techniques on quality and nutritional value on food.
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Functions of food additves in food and culinary applications.
Types and classifications of food additives. Functionality and practical applications of these additives in food and culinary applications. Regulation and control of food additives.
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Module Content & Assessment
|
| Assessment Breakdown | % |
|---|
| Coursework | 100.00% |
Assessments
| 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 |
Theory |
Every Week |
1.50 |
1.5 |
| Lab |
Contact |
Practical Analysis of Food |
Every Week |
1.50 |
1.5 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Reading, study and related assignments |
Every Week |
4.00 |
4 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.00 |
| Workload: Part Time |
| Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
| Lecture |
Contact |
Theory |
Every Week |
1.50 |
1.5 |
| Lab |
Contact |
Practical Analysis of Food |
Every Week |
1.50 |
1.5 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Reading, study and assignments |
Every Week |
4.00 |
4 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.00 |
|
Module Resources
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| Recommended Book Resources |
|---|
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Campbell-Platt, Geoffrey. (2009), Food science and technology, Wiley Blackwell, [ISBN: 9780632064212].
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McGee, Harold. (2004), On Food and Cooking: The science and lore of the kitchen, Scribner, New York, [ISBN: 9780340831496].
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Clark, S., Jung, S. and Lamsal, B.. (2014), Food Processing: Principles and Applications, 2nd. Wiley, Somerset GB, [ISBN: 9781118846292].
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Brennan, J.G., Grandison, A.S. eds.. (2011), Food Processing Handbook, 2nd. Wiley-VCH, Hoboken, DE, [ISBN: 978352763385].
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Fellows, P.J.. (2016), Food Processing Technology, 4th revised. Woodhead Publishing Ltd, [ISBN: 9780081019078].
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Ramaswamy, Hosahalli S.. (2006), Food processing : principles and applications, CRC Press, [ISBN: 9780203485248].
| | This module does not have any article/paper resources |
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| This module does not have any other resources |
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