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Curricular information is subject to change
• Understand and critically assess the impacts of food processing on the environment
• Develop an understanding of the rationale and drivers for emerging technologies in sustainable food processing
• Gain a basic knowledge of the principles and mechanisms of selected thermal and non-thermal emerging technologies applied to food processing operations
• Compare and contrast the effects of different emerging processing technologies on the safety and quality of foods and on the environment.
• Integrate and apply knowledge of key emerging technologies in sustainable food processing
• Develop the ability to identify and propose appropriate technologies for a specific product or process using research skills
As above
Student Effort Type | Hours |
---|---|
Lectures | 30 |
Specified Learning Activities | 15 |
Autonomous Student Learning | 80 |
Total | 125 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Assignment: Group assignment | Throughout the Trimester | n/a | Alternative linear conversion grade scale 40% | No | 20 |
Examination: End of semester written examination (2 hours) | 2 hour End of Trimester Exam | No | Graded | No | 60 |
Continuous Assessment: MCQ 1 | Throughout the Trimester | n/a | Alternative linear conversion grade scale 40% | No | 10 |
Continuous Assessment: MCQ 2 | Throughout the Trimester | n/a | Alternative linear conversion grade scale 40% | No | 10 |
Remediation Type | Remediation Timing |
---|---|
In-Module Resit | Prior to relevant Programme Exam Board |
• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment
• Online automated feedback
Not yet recorded.
Name | Role |
---|---|
Dr Tesfaye Bedane | Lecturer / Co-Lecturer |