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BSEN40730

Academic Year 2026/2027

Innovative Food Proc & Tech (BSEN40730)

Subject:
Biosystems Engineering
College:
Engineering & Architecture
School:
Biosystems & Food Engineering
Level:
4 (Masters)
Credits:
10
Module Coordinator:
Professor Paula Bourke
Trimester:
Autumn
Mode of Delivery:
On Campus
Internship Module:
No
How will I be graded?
Letter grades

Curricular information is subject to change.

The aim of this module is to provide a comprehensive understanding of emerging technologies and the rationale for adopting them in sustainable food processing.
This module is designed for learners to become critically aware of the principles and applications of innovative and emerging food and bio-resource processing, and technologies that meet the demands for sustainable and safe food systems.
A series of lectures, tutorials, practical and virtual laboratories, webinars and seminars will inform learners of both thermal and non thermal technologies.
Specific case studies with inputs from researchers on recent and ongoing research projects will be used to illustrate potential applications, regulatory aspects and the role of emerging technologies and processing in the circular bio-economy.
Indicative Syllabus:
The rationale and drivers for adopting novel process technologies.
Principles of key novel processing technologies, their preservation mechanisms, their effects on food quality characteristics will be emphasised.
Principle areas of focus will be on Innovations and current research in both Thermal and Non-thermal processing technologies promoting sustainable food systems at different stages along the food chain.
Indicative topics can include Microwave, High pressure processing, Pulsed Electric Field, Light such as UV, LED and photo-sensitization approaches as well as advanced oxidative technologies such as Cold Plasma, Ultrasound, Enzymatic processes as well as Continuous separation technologies and green chemical interventions.
Emerging food engineering processes of importance for the circular bioeconomy include the integration of microalgae technology as a waste valorization and co-product development strategy as well as microencapsulation, extrusion and 3dprinting with a focus on alternative proteins.
Process technologies can allow all 4S aspects to be achieved with food or food waste streams.
Integration with existing processes, advantages and limitations by comparison with traditional technologies will promote critical evaluation and reflection on selection and adoption of appropriate process design.

About this Module

Learning Outcomes:

On completion of this module student will:

1. Develop an understanding of the rationale and drivers for innovations in sustainable food processing and preservation

2. Gain an understanding of the innovative technology principles and their mechanisms of action on quality, functional parameters and relevant risks

3. Apply appropriate methods to process and interpret numerical data related to these technologies and their application

4. Learners will develop an ability to critically reflect on appropriate technologies for specific foods and waste streams using research skills and case studies.

Indicative Module Content:

Indicative Syllabus:
The rationale and drivers for adopting novel process technologies.
Principles of key novel processing technologies, their preservation mechanisms, their effects on food quality characteristics will be emphasised.
Principle areas of focus will be on Innovations and current research in both Thermal and Non-thermal processing technologies promoting sustainable food systems at different stages along the food chain.
Indicative topics can include Microwave, High pressure processing, Pulsed Electric Field, Light such as UV, LED and photo-sensitization approaches as well as advanced oxidative technologies such as Cold Plasma, Ultrasound, Enzymatic processes as well as Continuous separation technologies and green chemical interventions.
Emerging food engineering processes of importance for the circular bioeconomy include the integration of microalgae technology as a waste valorization and co-product development strategy as well as microencapsulation, extrusion and 3dprinting with a focus on alternative proteins.
Process technologies can allow all 4S aspects to be achieved with food or food waste streams.
Integration with existing processes, advantages and limitations by comparison with traditional technologies will promote critical evaluation and reflection on selection and adoption of appropriate process design.

UNESCO highlights a set of key competencies that support individuals in their development and support society in achieving the UN Sustainable Development Goals (SDGs). UCD has adapted these competencies and is combining them with others to form a general framework of learning competencies. This module will help you develop the competencies below to the levels specified. 
Learning Competency Additional Information Level

Collaboration

 The ability to learn from others; to understand and respect the needs, perspectives and actions of others (empathy); to understand, relate to and be sensitive to others (empathic leadership); to deal with conflicts in a group; and to facilitate collaborative and participatory problem solving. Competent

Critical Thinking

 The ability to question norms, practices and opinions; to reflect on one’s own values, perceptions and actions. Competent

Systems Thinking

 The ability to recognize and understand relationships; to analyse complex systems; to think of how systems are embedded within different domains and different scales; and to deal with uncertainty. Competent

Strategic

 The ability to collectively develop and implement innovative actions that further sustainability at the local level and further afield. Competent

The United Nations identified seventeen Sustainable Development Goals (SDGs) as core to the 2030 Agenda for Sustainable Development, and UCD contributes in general to SDG 4 Quality Education. Further SDGs explored within this module if relevant are listed below. A scale of 1 - 5 indicates the extent to which the SDG is covered.


Goal Name Description Coverage

End hunger, achieve food security and improved nutrition and promote sustainable agriculture 1

Ensure sustainable consumption and production patterns 2
 

Student Effort Hours:
Student Effort Type Hours
Specified Learning Activities

58
Autonomous Student Learning

110
Lectures

30
Seminar (or Webinar)

10
Laboratories

12
Total

220

Approaches to Teaching and Learning:
This module is designed for learners to become critically aware of the principles and applications of innovative and emerging food processing and technologies that meet the demands for sustainable and safe food systems.
A series of lectures, tutorials, practical and virtual laboratories, seminars from current research projects and potential site visits to research Institutes and industry, will inform learners of innovative technology approaches in sustainable food systems.
Specific case studies and guest lectures from current and recent research projects will be used to illustrate potential applications, and the role of emerging technologies and processing in the circular bio-economy.
Pre-class activities, In-class discussion, Peer assisted learning will be used for group learning and as formative assessment.
Site visits to industry and research provider organisations will be incorporated when feasible.

Requirements, Exclusions and Recommendations
Learning Recommendations:

Participants should normally have completed Year 1 of the Food4S program, or equivalent modules will be considered on case by case basis.


Module Requisites and Incompatibles
Incompatibles:
BSEN40900 - Innovative Food Proc & Tech

Additional Information:
Participants should normally have completed Year 1 of the Food4S program, or equivalent modules will be considered on case by case basis.


 

Assessment Strategy
Description Timing Component Scale Must Pass Component % of Final Grade Component repeat (in-module) Offered
Assignment(Including Essay): Negotiated Topic: Critical Analysis of Innov Technologies for Sustainable Food Systems - 50%
Two components:
Topic Justification, Lit Rev, Structure
Review Report
Indicative submission W8 & W14		 Week 8, Week 14 Standard conversion grade scale 40% No
50
 Yes
Report(s): Lab Report: Summative assessment:
Lab Practical Reports - 50%
Indicative reports submission Weeks 6 and 10

Formative assessment
Pre-class activities, In-class discussion, PA		 Week 6, Week 10 Standard conversion grade scale 40% No
50
 Yes

As part of UCD's student support, under the Additional Consideration policy, extensions may be available for the following assessments in the module: Assignment (including essay/poster), Portfolio, Reflective Assignment, Report(s), and Individual Project.


Carry forward of passed components
Yes
 

Resit In Terminal Exam
Spring No
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
• Peer review activities

How will my Feedback be Delivered?

Not yet recorded.

Reading material to support learning assessment will be uploaded to Brightspace area as the module progresses as well as developed by the module participants as part of the self directed and group learning exercises.

Name Role
Assoc Professor Ronald Halim Lecturer / Co-Lecturer

Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
Autumn Seminar Offering 1 Week(s) - 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 Fri 14:00 - 14:50
Autumn Lecture Offering 1 Week(s) - 1, 2, 3, 4, 5, 6, 7, 9, 10, 11, 12 Mon 10:00 - 12:50
Autumn Laboratory Offering 1 Week(s) - 5, 6, 7, 8, 9, 10, 11, 12 Thurs 14:00 - 16:50
Autumn Laboratory Offering 1 Week(s) - 5, 6, 7, 8, 9, 10, 11, 12 Tues 14:00 - 16:50
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