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Curricular information is subject to change
On completion of this module students should be able to:
1) explain the principles behind the production of plant-based food commodities
2) examine the principles of processing these commodities into a range of foods
3) apply knowledge to select the most important quality criteria in the production of food commodities
4) compare and contrast different food commodities and their food applications
Student Effort Type | Hours |
---|---|
Lectures | 24 |
Specified Learning Activities | 26 |
Autonomous Student Learning | 75 |
Total | 125 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Multiple Choice Questionnaire: MCQ1: A Multiple Choice Question test covering lectures 1-4 | Unspecified | n/a | Standard conversion grade scale 40% | No | 30 |
Multiple Choice Questionnaire: MCQ2: A multiple choice quiz covering lectures 5-10 | Unspecified | n/a | Standard conversion grade scale 40% | No | 30 |
Examination: Final examination where students demonstrate their understanding, apply their learnings and synthesise a proposed solution for a scenario. | Week 12 | Yes | Standard conversion grade scale 40% | No | 40 |
Remediation Type | Remediation Timing |
---|---|
In-Module Resit | Prior to relevant Programme Exam Board |
• Group/class feedback, post-assessment
• Online automated feedback
• Self-assessment activities
Not yet recorded.
Name | Role |
---|---|
Dr Aleksandra Konic Ristic | Tutor |