Module Details

Module Code: FOOD8006
Title: Food Processing for HE
Long Title: Food Processing for Home Economics
NFQ Level: Advanced
Valid From: Semester 2 - 2020/21 ( January 2021 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 1 programme(s)
Module Description: This module provides the students with knowledge of the 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 the food industry sector..
LO2 Explain the principles and applications of food biotechnology in food industries.
LO3 Critically evaluate the different preservation strategies employed in food processing.
LO4 Perform laboratory 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).
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
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.
Food Biotechnology
History, type of fermentation proceses, enzyme technology, modern biotechnology, genetic engineering.
Functions of Food Additves
Types and classifications of food additives. Functionality and practical applications of these additives in food and culinary applications. Regulation and control of food additives.
Food Production Systems
Cook-chill, cool-freeze, sous vide, blast chill, plate freeze, pickling, canning.
Food Preservation Techniques
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 packaging. Effects of preservation techniques on quality and nutritional value on food.
Sustainable Development Goals
This module meets SDG 2 Zero Hunger: End hunger, achieve food security and improved nutrition and promote sustainable agriculture; SDG 3 Good Health & Well-being: Ensure healthy lives and promote well-being for all, at all ages; SDG 12 Responsible Consumption and Production: Ensure sustainable consumption and production patterns
Laboratory Practical Sessions
Laboratory practical sessions relating to the subject area
Module Content & Assessment
Assessment Breakdown%
Coursework40.00%
End of Module Formal Examination60.00%

Assessments

Coursework
Assessment Type Multiple Choice Questions % of Total Mark 20
Timing Week 6 Learning Outcomes 1,2,3
Assessment Description
Food Processing and Technology
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Timing Every Week Learning Outcomes 4
Assessment Description
Evaluation of Practical Skills
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 60
Timing End-of-Semester Learning Outcomes 1,2,3
Assessment Description
End-of-Semester 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 2.00 2
Lab Contact Science based laboratory sessions Every Second Week 1.00 2
Independent & Directed Learning (Non-contact) Non Contact Reading, study and related assignments Every Week 4.00 4
Total Hours 8.00
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 2.00 2
Lab Contact Practical Analysis Every Second Week 1.00 2
Independent & Directed Learning (Non-contact) Non Contact Reading, study and assignments Every Week 4.00 4
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Fellows, P.J.. (2016), Food Processing Technology, 4th revised. Woodhead Publishing Ltd, [ISBN: 9780081019078].
Supplementary Book Resources
  • Clark, S., Jung, S. and Lamsal, B.. (2014), Food Processing: Principles and Applications, 2nd. Wiley, Somerset GB, [ISBN: 9781118846292].
  • Campbell-Platt, G.. (2017), Food Science and Technology, 2nd. Wiley Blackwell, [ISBN: 9780470673423].
Recommended Article/Paper Resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_FHEBU_8 Bachelor of Arts (Honours) in Home Economics and Business 5 Mandatory