Module Details

Module Code: FOOD7004
Title: Principles of Food Processing
Long Title: Principles of Food Processing
NFQ Level: Intermediate
Valid From: Semester 1 - 2019/20 ( September 2019 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 2 programme(s)
Module Description: This module describes the different processes and services required for the manufacture of food products.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe the principles and applications of unit operations in food processing plants.
LO2 Explain the requisite services common to all food processing plants.
LO3 Discuss the main primary product groups of the food industry and their associated processing techniques.
LO4 Explore the applications of product formulation and process control in the food industry.
LO5 Investigate food processing techniques and their applications and write scientific reports on these observations.
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
Unit Operations
Separation and Concentration Methods (dialysis, filtration, ultrafiltration, nanofiltration, reverse osmosis, demineralisation, ion exchange, centrifugation) Heat Transfer, Evaporation, Drying Theory and Methods, Freezing, Irradiation, Size Reduction (homogenisaiton, emulsification)
Services in Food Processing Plants
Plant Design, Fluid-Flow Control, Heat Exchangers, Thermal Processing (Pasteurisation, Sterilisation, UHT), Water Supply, Boiler Operations, Compressed Air, Refrigeraiton, Cleaning Regimes.
Processing of Food Products
Primary Processing to final product: Meat, Fish, Dairy, Cereals, Fruits, Vegetables, Water Processing, Confectionary, Soft Drinks, Fermented Products, Extruded Products. Impact of food production and processing on chemical composition and nutritional quality of food.
Product and Process Formulation and Process Control
Raw Materials, Recipe Formulation, Functionality of Ingredients, Process Control (measurement of process parameters, control systems, process control applications), supply chain flow diagrams.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 6 Learning Outcomes 1,2
Assessment Description
on material outlined in course
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing Every Second Week Learning Outcomes 5
Assessment Description
Reports on Site Visits or Laboratory Practicals and Reflective logs for site visits
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
on material outlined in course
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 on topics outlined in course Every Week 2.00 2
Lab Contact Site Visits and/or laboratory practicals Every Second Week 2.00 4
Independent & Directed Learning (Non-contact) Non Contact No Description Every Week 3.00 3
Total Hours 9.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Brennan, J.G., and Grandison, A.S. eds.. (2012), Food Processing Handbook, 2nd. Wiley-VCH, Hoboken, DE, [ISBN: 9783527634385].
  • Clark, S., Jung, S., and Lamsal, B. eds.. (2014), Food Processing: Principles and Applications, 2nd. Wiley, Somerset, GB, [ISBN: 9781118846292].
  • Fellows, P.J.. (2009), Food Processing Technology: Principles and Practice, 3rd. CRC Press, [ISBN: 9781439808214].
This module does not have any article/paper resources
This module does not have any other resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 5 Mandatory
CR_SFSTE_7 Bachelor of Science in Food and Health Science 5 Mandatory