FDSC40010 Fermented Foods

Academic Year 2021/2022

This module will be taken in stage 4 of the Food Science degree programme.
Access to a laptop during class is required for in-class activities.
Attendance during scheduled contact time is a REQUIREMENT.
Much of the work/ activities done during class time will be graded and those absent will not receive a grade for the work done during a graded session.
The module uses a project-led Problem Based Learning approach with a significant group work element. The students will be given a substantial 'real world' group challenge in which they will examine in detail the fermentation processes exploited in selected food systems, the processing steps involved and the impact of processing parameters and raw material components on the quality of the finished fermented products.

The teaching content is delivered as a blended Flipped classroom in which students are given access to the lecture material to study and then class time is spent undertaking group and individual assignments to determine the efficacy of autonomous learning. In addition to in-class group work, there will be a weekly group 'pub quiz' in which short questions will be aurally delivered to the class. The groups will answer the questions as a team and submit the quiz sheets at the end of the round. Feedback will take the form of the correct answers being delivered on the day. In the event that on-campus facilities are not available, these weekly quizzes will revert to individual Brightspace assignments.

The development of detailed mindmaps with complete propositions is a key freature of the assessment of the written content of this module. Scientific writing will be assessed as individual sections of a group report. This will allow the module coordinator to assess the individual's ability to plan, resource and write an excellent essay using Scientific Writing Style, using the Rubric provided in class.

This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in Food Science


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Curricular information is subject to change

Learning Outcomes:

On completion of this module students should be able to:
1. Work in a team setting to identify individual and group learning issues and to resolve those learning issues autonomously.
2. Curate, analyse and evaluate peer-reviewed articles and other appropriate resources and employ this material to address authentic problems in the fermented food industry, from a national and international perspective.
3. Effectively communicate the results of their research to their peers, the public and academic staff through a choice of media. Specifically, the students will create concept maps and develop Scientific Writing Skills.
4. Critically evaluate their own performance and that of their peers fairly and accurately.
5. Determine the appropriate process to produce safe fermented foods and evaluate how changes in raw materials, process parameters, and microflora affect the final quality of this product.

Indicative Module Content:

This module will look at the production of fermented food, investigating how raw materials, process parameters, microflora and intrinsic and extrinsic factors affect product quality. The module content is complex and will require you to bring knowledge of Food Microbiology, Food Chemistry and Food Process Technology from other modules on your programme; specifically

This module will allow students explore the use of beneficial microorganisms in food systems, and determine the influence of the food system characteristics and processing parameters on the growth survival and control of microorganisms. In particular they will study the principles involving food preservation using fermentation processes, understand the intrinsic and extrinsic factors that affect the growth response of microorganisms in selected fermented food systems.

This module requires the student to integrate knowledge gained from other course modules and apply it to a fermented food context. In this way students are expected to understand the variability inherent in raw materials and how they impact the production and quality of fermented foods. They should know the principles that make a fermented food product safe to consume and will explore the specific processing techniques and effect of processing parameters on the fermented product quality. The group project will provide scope for the students to explore the use packaging cleaning and sanitation and waste management in the production of a selected fermented food. T

This module will take a multimedia approach to develop students written and oral communication skills. Students will demonstrate Scientific writing skills, produce technical reports and communicate technical information to a non-technical audience using a variety of media platforms.
Students will have an opportunity to develop critical thinking and problem solving skills through the problem based learning group project. The group work skills will ensure students begin to practice skills that will allow them work effectively with others, in a professional manner in an environment of mutual respect, provide leadership, deal with conflict, use library resources effectively and screen appropriate on-line resources, manage time effectively and multitask efficiently.

Student Effort Hours: 
Student Effort Type Hours
Small Group


Seminar (or Webinar)


Autonomous Student Learning


Online Learning




Approaches to Teaching and Learning:
The teaching and learning strategy on this module is designed to facilitate a range of learning styles.
This module will approach the dissemination of discipline knowledge using a flipped-class approach coupled with Face-to-Face Question and Answer sessions so that students have the opportunity to ask questions and get answers rapidly to promote engagement with and understanding of module content.
Task-based learning will help develop Teamwork skills in a structured way, with a number of in-class activities coupled with self and peer assessment.
Problem-based learning assignments will enable the students to design learning material working as a team.
The following structure is typically applied to group work in this module.
a. Familiarisation with the chosen subject area (discipline knowledge).
b. Finding a theme/ focus/ question within the problem area.
c. Resourcing materials to address the specific area chosen.
d. Sharing information within the group.
e. Integrating the materials as a group.
f. Producing a written report.
g. Presenting findings to the class.
h. self and peer assessment.
Requirements, Exclusions and Recommendations
Learning Recommendations:

- You will access to a laptop for this module.

- This module requires considerable student synthesis of discipline knowledge from across your programme, in addition to the material provided within the module. It will be important for students to access information from relevant modules to support their learning.

- The list of pre-requisite modules addresses some key requirements but is not exhaustive.

Module Requisites and Incompatibles
FDSC30040 - Food Chemistry I, FDSC40030 - Food Process Technology I, FDSC40080 - Milk and Dairy Products, MICR20010 - Agricultural Microbiology

FDSC20110 - Food Diet and Health II

Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Continuous Assessment: A mix of individual and group activities which may include quizzes, review, reflective journal, and a project and related Peer assessment: Varies over the Trimester n/a Graded No


Carry forward of passed components
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
• Peer review activities
• Self-assessment activities

How will my Feedback be Delivered?

Feedback is a key tool for successful learning. PubQuiz feedback will be delivered, after collection of scripts, in the form of the correct answers, students will self assess their likely outcome based on their comparison of answers given and answers expected. In the case where campus facilities are not accessible, Individual Bright space quiz assignment will replace the pub quiz. Post -assessment feedback ( where no further similar assessment is scheduled) will take the form of feedback comments indicating areas for improvement. Students may make an appointment to discuss assessment grades at a time convenient to both Module Co-ordinator and the student. More important, however is feed-forward insights on your learning. This module has a scheduled series of low-stakes in-class assessments designed to promote team building and develop scientific writing skills. Feedback will be given during the session and prior to completing the next task so that the feedback can feed-forward to inform improved performance in subsequent tasks. These tasks then build to a similar higher-stakes individual task to assess your individual competency later in the module.

Name Role
Ms Rachel Kelly Tutor
Matthew Marmion Tutor
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
Lecture Offering 1 Week(s) - 19, 21, 22, 23, 24, 25, 28, 29, 30, 31, 32 Thurs 11:00 - 12:50
Lecture Offering 1 Week(s) - 20 Thurs 11:00 - 12:50
Lecture Offering 1 Week(s) - 19, 20, 21, 22, 23, 24, 25, 28, 29, 30, 31, 32 Wed 12:00 - 12:50