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BSEN30320

Academic Year 2024/2025

Food Process Engineering (BSEN30320)

Subject:
Biosystems Engineering
College:
Engineering & Architecture
School:
Biosystems & Food Engineering
Level:
3 (Degree)
Credits:
5
Module Coordinator:
Dr Ronald Halim
Trimester:
Spring
Mode of Delivery:
Blended
Internship Module:
No
How will I be graded?
Letter grades

Curricular information is subject to change.

In this module, you will study the application of heat and mass transfer, and reaction kinetic principles to a range of unit operations employed in the processing and preservation of food products. Specific topics covered will include drying, pasteurisation, aseptic processing, process analytical technology and process simulations (Matlab) for solving food-engineering problems. New and emerging technologies for the non-thermal processing of foods and bioproducts will be reviewed. Physical and chemical changes as well as risks of microbiological safety which occur in foods during processing will also be assessed. Specific case studies in the dairy system will be used to illustrate the application of processing systems presented in this module. The module will involve laboratory sessions in food processing and site visits to a pilot-scale food processing centre to enhance learning experience and synthesis of critical thinking/investigative skills. Students will need to complete relevant risk assessments prior to laboratory experiments and site visit.

About this Module

Learning Outcomes:

On completion of this module, students should be able to:

- Learning Outcome 1 (LO1): Analyse the effect of thermal and non-thermal processing technologies on the physical and chemical properties of food products, microbiological safety and risks, and the translation of these technologies in the design of food preservation.

- LO2: Demonstrate an understanding of the application of heat and mass transfer, and reaction kinetic principles in the design of a range of unit operations employed in the processing of food products, including drying, psychometrics, and aseptic processing.

- LO3: Apply the operating principles of Process Analytical Technology (PAT) and the roles of sensors in food processing and quality control.

- LO4: Apply appropriate engineering tools and methods, including simulations software such as Matlab, to solve numerical problems related to unit operations in food process engineering.

- LO5: Review the design of a dairy manufacturing process as a case study.

Indicative Module Content:

Indicative module content:

1. Novel Food Processing Technologies:
- Principles of high-pressure processing
- Effect of high-pressure processing on chemical and physical properties of food
- Microbiological risk and safety in food processing

2. Process Analytical Technologies (PAT):
- Analysis of PAT in food processing
- Spectroscopic sensors
- Inline monitoring and instrumentation

3. Psychrometrics and Drying:
- Psychrometrics principles and properties of air-vapour mixture
- Psychrometrics chart to solve heat transfer and drying problems
- Drying principles, mass balance, and energy balance
- Comparison of different drying units (e.g. freeze dryer, spray dryer)

4. Matlab Simulations:
- Numerical operations, vectors and matrices, graphing, mathematical functions
- Using Matlab to solve food engineering problems

5. Dairy Manufacturing:
- Design of dairy manufacturing
- Applications of novel processing technologies, PAT and drying systems to ensure quality and safety

6. Laboratory Session in Food Processing and Site Visit

Student Effort Hours:
Student Effort Type Hours
Lectures

24
Tutorial

4
Practical

8
Field Trip/External Visits

4
Specified Learning Activities

24
Autonomous Student Learning

48
Total

112

Approaches to Teaching and Learning:
Delivery:
In-person lectures

Assessments:
Directed learning for assignments
Groupwork and problem-based learning for laboratory sessions and lab reports
Final written exam

All communications and materials uploaded via Brightspace

Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Incompatibles:
BSEN40020 - Advanced Food Process Eng


 

Assessment Strategy  
Description Timing Component Scale Must Pass Component % of Final Grade In Module Component Repeat Offered
Assignment(Including Essay): 3 technical assignments on food processing and Matlab simulations. Week 3, Week 5, Week 11 Graded No

30

 No
Report(s): Lab reports for two food-process engineering laboratory sessions Week 7, Week 9 Graded No

20

 No
Exam (In-person): Final Written Exam End of trimester
Duration:
2 hr(s)
 Graded No

50

 No

Carry forward of passed components
Yes
 

Resit In Terminal Exam
Autumn Yes - 2 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 

Feedback Strategy/Strategies

• Feedback individually to students, post-assessment

How will my Feedback be Delivered?

Formative feedback after the completion of each assignment

Recommended textbook: R. Paul Singh and Dennis R. Heldman. Introduction to Food Engineering. 5th Edition.

Name Role
Dr Gerard Downey Lecturer / Co-Lecturer
Professor Colm O'Donnell Lecturer / Co-Lecturer
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