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Curricular information is subject to change
On completion of the module, the students should be able have a broad knowledge of major plant product groups along with the basic biology, chemistry, economics and current trends as well as future challenges. A major outcome would be the ability to analyse information pertaining to these topics and communicating their ideas and conclusions effectively using widely accepted terminology.
Indicative Module Content:The module will cover the following topics: Cereals; Gluten free psuedocereals; Breakfast cereals; Pastas and extrusion; Pulses; Vegetables; Fruits; Beverages and Chocolate. Additionally, general processing such as extrusion, milling, bread making, malting, brewing, storage and transport will be discussed.
Student Effort Type | Hours |
---|---|
Lectures | 0 |
Total | 0 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Multiple Choice Questionnaire (Short): A Short MCQ covering the first four lectures | Unspecified | n/a | Graded | No | 30 |
Assignment: A report covering the application of various concepts taught during the module. The report topic will be released in during lecture 9. | Unspecified | n/a | Graded | No | 40 |
Multiple Choice Questionnaire (Short): A short MCQ covering lectures 5-10 | Unspecified | n/a | Standard conversion grade scale 40% | No | 30 |
Remediation Type | Remediation Timing |
---|---|
In-Module Resit | Prior to relevant Programme Exam Board |
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