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Curricular information is subject to change
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.
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
-FOOD SAFETY and MICROBIOLOGY:
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.
-FOOD PROCESSING and ENGINEERING:
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
- SUCCESS SKILLS
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 Type||Hours|
|Seminar (or Webinar)||
|Autonomous Student Learning||
- 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.
|Description||Timing||Component Scale||% 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||
|Remediation Type||Remediation Timing|
|In-Module Resit||Prior to relevant Programme Exam Board|
• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment
• Peer review activities
• Self-assessment activities
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.
|Ms Rachel Kelly||Tutor|
|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|