FDSC40040 Food Process Technology II

Academic Year 2021/2022

This module will give Food Science students foundation knowledge of key non preservative physical operations used in the processing of foods. The module is intended to 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 considers the theory and equipment used in the main separation (e.g. evaporation, crystallisation, filtration and centrifugation) and combination (e.g. mixing and emulsification) operations used in food processing.

This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in Food Science
• 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, 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 evaporation, centrifugation, filtration, crystallisation & emulsification 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 productscalculate the correct answer and units following relatively complex mathematical calculations representative of those which they might be required to perform in an industrial environment

Indicative Module Content:

Student Effort Hours: 
Student Effort Type Hours
Lectures

30

Practical

4

Specified Learning Activities

8

Autonomous Student Learning

83

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, FDSC40010 - Fermented Foods, FDSC40060 - Fresh&Processed Meat Products, FDSC40080 - Milk and Dairy Products

Additional Information:
Pre-requisite: BSEN30010 Co-requisites: BSEN30190 OR FDSC40010 and FDSC40060 and FDSC40080


 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Examination: End of semester written examination (2 hours) 2 hour End of Trimester Exam No Graded No

60

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

5

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

5

Continuous Assessment: Short answer examinations Week 12 n/a Alternative linear conversion grade scale 40% No

5

Continuous Assessment: Short answer examinations Week 6 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


Carry forward of passed components
Yes
 
Resit In Terminal Exam
Summer 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
Ms Mary Flood Tutor
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 
Spring
     
Lecture Offering 1 Week(s) - 19, 20, 21, 22, 23, 24, 25, 28, 30, 31, 32 Mon 09:00 - 09:50
Lecture Offering 1 Week(s) - 19, 20, 21, 22, 23, 24, 25, 28, 30, 31, 32 Mon 10:00 - 10:50
Lecture Offering 1 Week(s) - 22, 32 Tues 11:00 - 12:50
Lecture Offering 1 Week(s) - 19, 20, 21, 22, 23, 24, 25, 28, 29, 30, 31, 32 Wed 09:00 - 09:50
Spring