FDSC40540 Food Process Technology

Academic Year 2023/2024

This module is for students taking the Graduate Certificate, Graduate Diploma or MSc in Food, Nutrition and Health.

This module will give students foundation knowledge of key physical operations used in the preservation of foods. The course will underpin other commodity-based modules in the online programme which largely focus on chemical aspects of food products and their processing.
The course will be delivered online and examines the theory behind and equipment used in conventional (e.g. heat processing, freezing, dehydration) and alternative (e.g. electro heating and other emerging methods) physical food preservation methods.

The module will be delivered through the UCD Brightspace system and will consist of:
• Audio/Video lectures and demonstrations by the lecturers
• Online assessed short answer/multiple choice quizzes
• Virtual classroom environments
• Asynchronous discussion threads
• Synchronous chat

Students are not required to attend lectures at the UCD campus as part of the course .Students are expected to spend a total 125 hours workload during the trimester consisting of:
• Lectures (audio/video) during the trimester: 24 hours
• Online Tutuorials/MCQs 24 hours
• Autonomous learning: 75 hours
• Exams: (60%): 2 hours

How will student be assessed?
• 4 x online MCQ/short answer examinations (5% each) - Total 20%
• 6 x online calculation problem sets (3.33% each) - Total 20%)
• 1 x online end of trimester examination (60%) - See Note below re Invigilation

Invigilation on the final examination: As an alternative to travelling to an invigilation centre to complete this examination, an arrangement has been made between UCD and and an independant online invigilation service called Remote Proctor NOW. The charge for this service, payable by students directly to Remote Proctor NOW, is approx $15. Students who dont have a webcam and microphone should borrow one for the duration of this examination. Further details will be provided during the module.


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Curricular information is subject to change

Learning Outcomes:

On successful completion of this module student will be able to
• describe the principles behind heatprocessing, freezing and dehydration operations
• describe 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
Autonomous Student Learning

75

Lectures

24

Online Learning

24

Total

123

Approaches to Teaching and Learning:
The key teaching and learning approaches used in this module are
Online Lectures
Enquiry and Problem based learning
Active/task-based learning
 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Pre-requisite:
FDSC40500 - Chemistry of Nutrients(O/L), FDSC40520 - Food Microbiology&Safety(O/L)

Co-requisite:
FDSC40510 - Food Chemistry (O/L)


 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Examination: End of Semester Exam 2 hour End of Trimester Exam No Graded No

60

Multiple Choice Questionnaire: Four MCQ Examinations Unspecified n/a Alternative linear conversion grade scale 40% No

20

Assignment: Six Calculation Problem Sets. Note this component is graded on the alternative linear conversion grade scale (40%). Unspecified 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
Dr Tesfaye Bedane Tutor
Ms Mary Flood Tutor
Dr Fiona Lalor Tutor
Dr Selene Pedros Garrido Tutor
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 

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