BSEN30320 Food Process Engineering

Academic Year 2023/2024

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, microwave and dielectric heating, crystallisation, evaporation, emulsification, process analytical technology and process simulations for equipment design. New and emerging technologies for the non-thermal processing of foods and bioproducts will be reviewed. Physical, chemical and microbiological changes which occur in foods during processing will also be studied. Specific case studies in the dairy system and juice production will be used to illustrate the processing technology presented in this module. The module will involve several laboratory sessions and site visits to a pilot-scale food processing centre to enhance learning experience and the development of critical thinking/investigative skills.

Show/hide contentOpenClose All

Curricular information is subject to change

Learning Outcomes:

On completion of this module, students should be able to:
- Learning Outcome 1 (LO1): Describe the effect of thermal and non-thermal processing technologies on the physical, chemical and microbiological properties of food products 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 to the design of a range of unit operations employed in the processing of food products, including drying, psychometrics, pasteurisation, aseptic processing, microwave and dielectric heating.
- LO3: Demonstrate knowledge of the operating principles of Process Analytical Technology and the roles that sensors play in food processing and quality control.
- LO4: Apply appropriate engineering tools and methods, including basic simulations software such as Matlab, to solve numerical problems related to unit operations in food process engineering.
- LO5: Describe the design of dairy manufacturing and juice production as case studies to demonstrate learning outcomes.

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:
To get the maximum out of this module students should attend all lectures and complete all assignments/practicals reports.
 
Requirements, Exclusions and Recommendations

Not applicable to this module.


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


 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Lab Report: Laboratory Pacticals Varies over the Trimester n/a Graded No

20
Assignment: Individual Assignments Varies over the Trimester n/a Graded No

30
Examination: End-of-Trimester Exam 2 hour End of Trimester Exam No Graded No

50

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?

Not yet recorded.

Name Role
Professor Paula Bourke Lecturer / Co-Lecturer
Dr Gerard Downey Lecturer / Co-Lecturer
Professor Colm O'Donnell Lecturer / Co-Lecturer
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 
Spring
      
Lecture Offering 1 Week(s) - 20, 21, 23, 24, 25, 26, 29, 31, 32, 33 Mon 11:00 - 11:50
Lecture Offering 1 Week(s) - 20, 21, 22, 23, 24, 25, 26, 29, 30, 31, 32, 33 Wed 11:00 - 11:50
Lecture Offering 1 Week(s) - 20, 21, 22, 23, 24, 25, 26, 29, 30, 31, 32, 33 Wed 12:00 - 12:50
Practical Offering 1 Week(s) - 22, 24, 26, 30, 32 Tues 14:00 - 16:50
Practical Offering 2 Week(s) - 23, 25, 29, 31, 33 Tues 14:00 - 16:50
Spring