FDSC40030 Food Process Technology I

Academic Year 2021/2022

This module will give students a foundation knowledge of key physical operations used in the preservation of foods. The module will underpin other commodity-based modules in the Food Science programme (i.e. Food Ingredients, Fresh and Processed Meat Products I, Milk and Dairy Products and Fermented Foods), which largely focus on chemical aspects of food products and their processing. The module examines the theory behind and equipment used in conventional (e.g. heat processing, freezing, dehydration) and alternative (e.g. electro heating) physical food preservation methods.

This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in Food Science
• Food Chemistry and analysis (with particular reference to chemistry of changes occurring during processing, storage and utilization)
• Food safety and microbiology (with particular reference to Pathogenic and spoilage microorganisms in foods, Influence of the food system on the growth and survival of microorganisms, Control of microorganisms, Principles of food preservation including low and high temperature processes, water activity, etc.)
• Food processing and engineering (with particular reference to Engineering principles including mass and energy balances, thermodynamics, fluid flow, and heat and mass transfer, Principles of food processing techniques, such as drying, high pressure, aseptic processing, etc., Cleaning and sanitation)
• Applied food science (with particular reference to Integration and application of food science principles (food chemistry, microbiology, engineering/processing, etc.), Computer skills, Current issues in food science)
• Success skills (with particular reference to Communication skills (i.e., oral and written communication, listening, etc.), Interaction skills (i.e., teamwork, interpersonal skills, etc.), Information acquisition skills (i.e., written and electronic searches, databases, Internet, etc.), Organizational skills (e.g. time management))

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Curricular information is subject to change

Learning Outcomes:

On completion of this module students should be able to:explain the principles behind heat processing, freezing and dehydration operations examine the principle of operation of a range of equipment for each unit operation apply knowledge to select the most suitable equipment for specific products or situations compare and contrast various items of equipment suitable for processing specific products calculate the correct answer and units following relatively complex mathematical calculations representative of those which they might be required to perform in an industrial environment

Student Effort Hours: 
Student Effort Type Hours
Lectures

30

Practical

6

Field Trip/External Visits

2

Specified Learning Activities

12

Autonomous Student Learning

75

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
Lab work
 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Pre-requisite:
BSEN30010 - Bioprocess Eng Principles, BSEN30010 - Bioprocess Eng Principles

Co-requisite:
BSEN30190 - Agri Mech:Hydraulics&Component, FDSC40060 - Fresh&Processed Meat Products, FDSC40080 - Milk and Dairy Products

Additional Information:
Pre-requisite: BSEN30010 Co-requisites: FDSC40060 and FDSC40080 OR BSEN30190


 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Continuous Assessment: Continuous Assessment Week 12 n/a Alternative linear conversion grade scale 40% No

5

Continuous Assessment: Continuous assessment examinations Week 6 n/a Alternative linear conversion grade scale 40% No

5

Continuous Assessment: Continuous assessment examinations Week 3 n/a Alternative linear conversion grade scale 40% No

5

Continuous Assessment: Continuous assessment examinations Week 9 n/a Alternative linear conversion grade scale 40% No

5

Practical Examination: Calculation/Problem Solving Exercises. Note this component is graded on the alternative linear conversion grade scale (40%). Throughout the Trimester n/a Alternative linear conversion grade scale 40% No

20

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

60


Carry forward of passed components
Yes
 
Resit In Terminal Exam
Spring Yes - 2 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Online automated feedback

How will my Feedback be Delivered?

Regarding Continuous assessment (5% each on Weeks 3, 6, 9 and 12), students get online automated feedback immediately on submitting the assessment. Regarding the practical examination (20%) this consists of a number of problem sets which the students submit online at intervals throughout the semester and again get online automated feedback as all of these assessments are numeric.

Name Role
Dr Cristina Arroyo Casabona Tutor
Mr Vincenzo Del Grippo Tutor
Mr Niall Dennehy Tutor
Dr Niamh Harbourne Tutor
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 
Autumn
     
Lecture Offering 1 Week(s) - Autumn: All Weeks Thurs 10:00 - 10:50
External & School Exams Offering 1 Week(s) - 3, 6, 9, 12 Thurs 13:00 - 13:50
Lecture Offering 1 Week(s) - Autumn: All Weeks Tues 09:00 - 10:50
Practical Offering 1 Week(s) - 4, 12 Tues 11:00 - 12:50
External & School Exams Offering 1 Week(s) - 11 Tues 11:00 - 13:50
Autumn