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Curricular information is subject to change
On completion of this module, students will be able to:
• Explain the importance of local food production and SME processing of food
• Develop an understanding of the economic, social, and environmental impact of the local production and SME processing of food.
• Understand and apply conceptual knowledge of safe food processing
• Explore and discuss good manufacturing practices in processing of food
• Understand and explain the standards and regulations in hygienic design of food processing facilities
Student Effort Type | Hours |
---|---|
Lectures | 24 |
Seminar (or Webinar) | 2 |
Specified Learning Activities | 14 |
Autonomous Student Learning | 80 |
Total | 120 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Assignment: Group project/Assignment | Throughout the Trimester | n/a | Alternative linear conversion grade scale 40% | No | 30 |
Continuous Assessment: Continuous assessment throughout the trimester | Varies over the Trimester | n/a | Alternative linear conversion grade scale 40% | No | 20 |
Examination: End of semester written examination | Throughout the Trimester | No | Alternative linear conversion grade scale 40% | No | 50 |
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 |