Learning Outcomes:
On completion of this module students should be able to: work effectively as a member of a product development team; source information from reliable sources using library and web resources; conceptualize and formulate a new food product; determine processing and packaging requirements for the product; prepare product specifications and labeling for the product; contribute to the writing of a technical report; make an effective presentation.
Indicative Module Content:
This module will contribute to the development of your understanding of the following areas that are considered core to your development as a professional in Food Science.
Food chemistry and analysis: Structure and properties of food components; Chemistry of changes occurring during processing, storage and utilization of foods; Principles, methods, and techniques of qualitative and quantitative physical and chemical, analyses of food and food ingredients.
Food processing and engineering: Characteristics of raw food material; Principles of food preservation; Principles of food engineering; Principles of food processing techniques; Food Packaging.
Success skills: Oral and written communication skills; Critical thinking/problem solving skills; Professionalism skills; Life-long learning skills; Interaction/teamwork skills; Information acquisition skills (i.e., written and electronic searches, databases, Internet, etc.); Time management and project management skills.
Applied food science: Integration and application of food science principles to real product situations; Computer skills; Quality assurance; Sensory analysis of foods; Food laws and regulations.
Food safety and microbiology: Influence of the food system on the growth and survival of microorganisms; Control of microorganisms in foods.