FOOD8001 - Food Processes

Module Details

Module Code: FOOD8001
Title: Food Processes
Long Title: Food Processes
NFQ Level: Advanced
Valid From: Semester 1 - 2016/17 ( September 2016 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 1 programme(s)
Module Description: This module allows the student to select, design and construct a detailed plan to source raw materials, produce a product and place it on the market.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Choose a product for which there is a consumer demand.
LO2 Design a supply chain for the product from raw material to consumer.
LO3 Design a process for the manufacture and placing of the product on the market.
LO4 Design a plant and detailed technical process instructions for the production of the product.
LO5 Design a set of procedures to show how relevant regulatory compliance will be achieved and customer requirements will be met.
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
Choose a product for which there is a consumer demand.
By market research and knowledge of local markets, choose a product which could form the basis of a new venture which might be set up by the learner.
Design a supply chain from raw material to the consumer.
Conscious of cost management and efficiency, design a business model to acquire raw materials, process the product and deliver the product to the consumer as efficiently as possible.
Design a process for the manufacture of the product.
Using knowledge of the product components and manufacturing, devise an efficient and practical process for the manufacture and packaging of the product.
Design a plant and process for the production of the product.
Design a premises to accommodate the equipment which can be used to safely and effectively manufacture the product in a cost effective manner.
Ensure regulatory compliance.
Design and produce a set of procedures which will verify that the product being manufactured meets regulatory requirements regarding composition, safety, labelling and customer satisfaction.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Reflective Journal % of Total Mark 50
Timing Every Second Week Learning Outcomes 1,2,3,4,5
Assessment Description
Produce a record of the process undertaken, the learning achieved, the obstacles encountered and how they were overcome.
Assessment Type Presentation % of Total Mark 15
Timing Week 10 Learning Outcomes 2,3,4,5
Assessment Description
Make a media rich presentation on the design of the plant and production process selected to produce the product.
Assessment Type Presentation % of Total Mark 15
Timing Week 8 Learning Outcomes 1,2,3,4,5
Assessment Description
Make a media rich presentation of advertising material to convey product and company information to relevant stakeholders (suppliers, employees, customers, retailers, consumers)
Assessment Type Project % of Total Mark 20
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
produce a project portfolio which includes and integrates all project elements. The project shall be presented as a request for venture capital funding for the proposed enterprise
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
Lecture Contact Class lecture and direction Every Week 2.00 2
Lecturer-Supervised Learning (Contact) Contact Formative feedback on ongoing student submissions. Every Week 2.00 2
Lecturer Supervised Learning (Non-contact) Non Contact Completion of assignment and project tasks Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.
 
Module Resources
Supplementary Book Resources
  • Robert B. Mellor. (2009), Entrepreneurship for Everybody, Sage, U.K., [ISBN: 978141294776].
  • Kaplen J.M & Warren A.C.. (2007), Patterns of Entrepreneurship, 2nd. Wiley, USA, [ISBN: 13978047173750].
  • Zeki Berk. (2013), Food Processes Engineering and Technology, Academic Press, [ISBN: 9780124159235].
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_BAGRI_8 Bachelor of Science (Honours) in Agriculture 1 Group Elective 2