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Curricular information is subject to change
On completion of this module, the students should be able to:
• Explain the principles behind food preservation, heat processing, separation operations and other combination of unit operations in the processing of food
• Understand and apply knowledge of the principles of each unit operation to select suitable equipment for a specific product and operation
• Understand and explain the impacts of food processing on the quality and safety of food products
• Compare and contrast various items of equipment that would be suitable for processing specific products
• Apply mathematical calculations to determine basic parameters required in food processing, such as Z-value, D-value, F0, freezing time and others.
Student Effort Type | Hours |
---|---|
Lectures | 24 |
Specified Learning Activities | 16 |
Autonomous Student Learning | 85 |
Total | 125 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Quizzes/Short Exercises: Quizzes ( including MCQs and short questions) | Week 4, Week 8, Week 12 | Alternative linear conversion grade scale 40% | No | 30 |
No |
Assignment(Including Essay): Problem solving individual assignment | Week 6 | Alternative linear conversion grade scale 40% | No | 20 |
No |
Exam (In-person): End of Trimester Exam | End of trimester Duration: 2 hr(s) |
Alternative linear conversion grade scale 40% | No | 50 |
No |
Remediation Type | Remediation Timing |
---|---|
In-Module Resit | Prior to relevant Programme Exam Board |
• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment
• Online automated feedback
Not yet recorded.
Name | Role |
---|---|
Professor James Lyng | Lecturer / Co-Lecturer |