Module Details

Module Code: FOOD8007
Title: App Food Pres & Food Science
Long Title: App Food Pres & Food Science
NFQ Level: Advanced
Valid From: Semester 1 - 2023/24 ( September 2023 )
Duration: 1 Semester
Credits: 10
Field of Study: 5410 - Food Processing
Module Delivered in: 2 programme(s)
Module Description: This module allows students to further develop their scientific knowledge and culinary skills regarding the functional properties of various food commodities. During this module students will investigate and apply principles of food processing, food preservation and principles of sensory sciences; examined with a theoretical and practical lens ensuring consolidated learning.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Analyse the different processing techniques employed domestically and in the food industry sector.
LO2 Investigate the factors related to the growth, survival and death of microorganisms.
LO3 Evaluate the role of food additives.
LO4 Examine and critically apply a range of preservation strategies employed in food processing.
LO5 Critically demonstrate scientific principles underpinning functional and fundamental processes in the preparation, storage and cooking of various food commodities.
LO6 Demonstrate principles of sensory science in the undertaking of sensory tests.
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
Methods of preservation - blanching, canning and bottling, pasteurisation and sterilisation, low temperature preservation, drying and water activity, irradiation. Types and functions of packaging, modified atmosphere packaging. Effects of preservation techniques on quality and nutritional value of food.
Principles of Food Spoilage and Food Poisoning
Fundamental knowledge of high-risk foods, the signs of food spoilage and how to prevent it. Causes and signs of food poisoning. Characteristics of bacteria, moulds, yeasts, viruses and microbial growth. Food poisoning organisms; food borne diseases.
Food Additives
Types and classifications of food additives. Functionality and practical applications of these additives. Regulation and control of food additives.
Application of Preservation Techniques
Sugar, salt, pH in the preparation of chutneys, pickles, marmalades, jams and preserves. Application of freezing; ice-cream and sorbets, blanching and freezing. All underpinned by key factors, underlying scientific principles and where appropriate working principle e.g. ice-cream maker. Advantages/strengths and limitations, packaging and labelling.
Applied Scientific Principles
Denaturation and coagulation of proteins, synersis, Maillard Reaction, rancidity of fats, foam formation, emulsions, gelatinisation of starch, gel formation, dextrinisation of sugar, carmelisation of sugars, fermentation, osmosis, raising agents.
Sensory Science:
Sensory Evaluation, physiology of the senses, application of sensory analysis vocabulary, categories of sensory methods; analytical (discrimination, descriptive) and affective (preference, hedonic) methods, presentation of results; Quantitative Descriptive Analysis Spider graph, sensory analysis conditions, application of sensory tests and uses of sensory analysis.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Written Report % of Total Mark 20
Timing Week 7 Learning Outcomes 1,4
Assessment Description
Application of culinary knowledge and skills to written reports
Assessment Type Written Report % of Total Mark 50
Timing Week 11 Learning Outcomes 1,2,3,4
Assessment Description
Critique a food processing/preservation technique (approx. 2,200 words)
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing Week 13 Learning Outcomes 5,6
Assessment Description
Produce a product. Organise, conduct and write up sensory analysis reports on the product.
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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
Lab Contact Kitchen and lab based practical Every Week 3.00 3
Lecture Contact Theory Every Week 2.00 2
Independent Learning Non Contact Research and reading Every Week 9.00 9
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Kitchen and lab based practical Every Week 3.00 3
Lecture Contact Theory Every Week 2.00 2
Independent Learning Non Contact Research and Reading Every Week 9.00 9
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 5.00
 
Module Resources
Recommended Book Resources
  • Gill, R.. (2018), Larder: From Pantry to Plate, 1st. Absolute Press, [ISBN: 9781472948540].
  • Nosrat, S.. (2017), Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, Canongate Book, [ISBN: 9781782112303].
  • Rahman, M.S. (2020), Handbook of Food Preservation, 3rd. CRC Press, New York, [ISBN: 9781498740487].
  • Nak-Eon, C., & Jung, H.. (2015), How Flavour Works, Wiley Blackwell, [ISBN: 978111886547].
  • McGee, Harold. (2004), On Food and Cooking, Scribner, [ISBN: 06484800012].
  • Walden, H.. (1999), Sensational Preserves, Conran, [ISBN: 10:1840910585].
  • Fellows, P.J.. (2016), Food Processing Technology, 4th revised. Woodhead Publishing Ltd., [ISBN: 9780081019078].
  • Juneja, V.K., Dwivedi, H.P. and Sofos, J.N.. (2019), Microbial Control and Food Preservation: Theory and Practice, Springer, New York, [ISBN: 9781493975563].
  • Saint-Denis, C.Y.. (2018), Consumer and Sensory Evaluation Techniques: How to Sense Successful Products, Wiley, New Jersey, [ISBN: 9781119405542].
  • Stone, H., Bleibaum, R.N. and Thomas, H.A.. (2020), Sensory Evaluation Practices, Elsevier Science & Technology, San Diego, [ISBN: 9780128153345].
  • Tortora, G., Funke, B.R., Case, C.L., Weber, D. and Bair, W.B.. (2018), Microbiology: An Introduction, 13th. Benjamin/Cummings, [ISBN: 9780134774305].
  • Varzakas, T. and Tzia, C. (eds.). (2015), Handbook of food processing, CRC Press, [ISBN: 9780429157370].
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_FHOEC_8 Professional Diploma in Education - Home Economics 4 Group Elective 1
CR_FHOEC_8 Professional Diploma in Education - Home Economics 3 Group Elective 1