BSEN40250 Global Cold Chain Safety

Academic Year 2022/2023

Many foods require a cold chain (distribution, retailing, home storage) for product integrity. Topics covered include the cold chain, cold chain monitoring systems, hurdle technology, predictive microbiology and the fate of pathogens in the cold chain, freeze-chill & frozen cold chains; tracking & novel systems/applications; shelf life, safety & legislation.

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Curricular information is subject to change

Learning Outcomes:

On completion of this module students should be able to: Understand the effect of the cold chain on food product properties during distribution, retailing & storage at home; be familiar with predictive microbiology and how it relates to the cold chain.

Indicative Module Content:

Topics covered include the cold chain, cold chain monitoring systems, hurdle technology, predictive microbiology and the fate of pathogens in the cold chain, freeze-chill & frozen cold chains; tracking & novel systems/applications; shelf life, safety & legislation.

Student Effort Hours: 
Student Effort Type Hours
Specified Learning Activities

45

Autonomous Student Learning

35

Lectures

22

Practical

8

Total

110

Approaches to Teaching and Learning:
Lectures and group discussion 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Not applicable to this module.
 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Assignment: Assignments Throughout the Trimester n/a Graded No

100


Carry forward of passed components
Yes
 
Resit In Terminal Exam
Summer No
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Group/class feedback, post-assessment

How will my Feedback be Delivered?

Periodically

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, 22, 23, 24, 25, 26, 29, 30, 31, 32, 33 Tues 11:00 - 12:50