FDSC3024K Food Process Technology I SCAU

Academic Year 2023/2024

This module aims to provide the students with the necessary knowledge and skills of food processing operations currently used in the food industry. It is intended that this course will give students a foundation knowledge and basic understanding of principles of key unit operations and equipment used in the processing of foods from animal and plant sources. The module specifically examines the theory behind conventional processes and equipment used for preservation (e.g. heat processing, dehydration and freezing) and separation operations (e.g. evaporation, filtration and centrifugation, crystallization) and well as combinations of processes (e.g. mixing and emulsification, extrusion) that are used in food processing. In addition, this module provides an understanding of how individual unit operations or different unit operations are integrated for preserving and transforming food commodities into a range of products during commercial food production.

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Curricular information is subject to change

Learning Outcomes:

On completion of this module, the students should be able to:
• Explain the principles behind food preservation, heat processing, separation operations and other combination of unit operations in the processing of food
• Understand and apply knowledge of the principles of each unit operation to select suitable equipment for a specific product and operation
• Understand and explain the impacts of food processing on the quality and safety of food products
• Compare and contrast various items of equipment that would be suitable for processing specific products
• Apply mathematical calculations to determine basic parameters required in food processing, such as Z-value, D-value, F0, freezing time and others.

Student Effort Hours: 
Student Effort Type Hours
Lectures

30
Specified Learning Activities

15
Autonomous Student Learning

80
Total

125
Approaches to Teaching and Learning:
The key teaching and learning approaches used in this module are
Lectures
Enquiry and Problem based learning
Active/task-based learning
Online Lab demonstrations 
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
Continuous Assessment: Continuous Assessment Examination Week 7 n/a Alternative linear conversion grade scale 40% No

5
Assignment: Problem-solving assignment Throughout the Trimester n/a Alternative linear conversion grade scale 40% No

20
Continuous Assessment: Continuous Assessment Examination Week 10 n/a Alternative linear conversion grade scale 40% No

5
Examination: End of trimester written examination 2 hour End of Trimester Exam No Graded No

60
Continuous Assessment: Continuous Assessment Examination Week 4 n/a Alternative linear conversion grade scale 40% No

5
Continuous Assessment: Continuous Assessment examination Week 12 n/a Alternative linear conversion grade scale 40% No

5

Carry forward of passed components
Yes
 
Remediation Type Remediation Timing
In-Module Resit Prior to relevant Programme Exam Board
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment
• Online automated feedback

How will my Feedback be Delivered?

Not yet recorded.

Name Role
Professor James Lyng Lecturer / Co-Lecturer
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 

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