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FDSC41040

Academic Year 2024/2025

Environmental Food Processing (FDSC41040)

Subject:
Food Science
College:
Health & Agricultural Sciences
School:
Agriculture & Food Science
Level:
4 (Masters)
Credits:
5
Module Coordinator:
Dr Tesfaye Bedane
Trimester:
Spring
Mode of Delivery:
Online
Internship Module:
No
How will I be graded?
Letter grades

Curricular information is subject to change.

The rapidly growing world population is continuously increasing the demand for safe, high-quality, and nutritious foods. To meet this demand, food production and processing operations often intensify, resulting in various environmental impacts.
The aim of this micro-credential is to provide a comprehensive understanding of the impacts of food processing on the environment as well as innovative solutions available to contribute to sustainable food systems using green technologies. The micro-credential is designed to provide you with the essential tools to assess environmental impact and critically examine the role of emerging food processing technologies in meeting current and future nutritional demands. It is also intended to provide basic principles of key emerging food processing technologies, mechanisms, and their effects on food quality characteristics as well as on the structural and physicochemical properties inherent to each processing approach. In addition, the micro-credential will enhance understanding of ways and means of making food processing sustainable through waste recovery.
Specific research-based case studies will be used to illustrate the knowledge and skills presented in this module.

About this Module

Learning Outcomes:

● Be able to understand and critically assess the impacts of food processing on the environment
● Have developed an understanding of the rationale and drivers for emerging technologies in sustainable food processing
● Gain a basic knowledge of the principles and mechanisms of selected thermal and non-thermal emerging technologies applied to food processing operations
● Be able to compare and contrast the effects of different emerging processing technologies on the safety and quality of foods and on the environment.
● Be able to Integrate and apply knowledge of key emerging technologies in sustainable food processing

Student Effort Hours:
Student Effort Type Hours
Specified Learning Activities

16
Autonomous Student Learning

85
Lectures

24
Total

125

Approaches to Teaching and Learning:
The module will be delivered entirely online.
Lectures will be recorded and uploaded weekly, and live tutorials will be held online throughout the trimester.

Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Not applicable to this module.
 

Assessment Strategy  
Description Timing Component Scale Must Pass Component % of Final Grade In Module Component Repeat Offered
Quizzes/Short Exercises: MCQs and short answer questions Week 3, Week 6, Week 9, Week 12 Alternative linear conversion grade scale 40% No

40

 No
Assignment(Including Essay): Various assignments throughout the Trimester Week 12 Alternative linear conversion grade scale 40% No

60

 No

Carry forward of passed components
Yes
 

Remediation Type Remediation Timing
In-Module Resit Prior to relevant Programme Exam Board
Please see Student Jargon Buster for more information about remediation types and timing. 

Feedback Strategy/Strategies

• Feedback individually to students, on an activity or draft prior to summative assessment
• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment
• Online automated feedback

How will my Feedback be Delivered?

Not yet recorded.

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