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Curricular information is subject to change
On completion of the module, the students should be able have a broad knowledge of major plant product groups along with the basic biology, chemistry, economics and current trends as well as future challenges. A major outcome would be the ability to analyse information pertaining to these topics and communicating their ideas and conclusions effectively using widely accepted terminology.Indicative Module Content:
The module will cover the following topics: Cereals; Gluten free psuedocereals; Breakfast cereals; Pastas and extrusion; Pulses; Vegetables; Fruits; Beverages and Chocolate. Additionally, general processing such as extrusion, milling, bread making, malting, brewing, storage and transport will be discussed.
|Student Effort Type
Not applicable to this module.
|% of Final Grade
|Multiple Choice Questionnaire (Short): A Short MCQ covering the first four lectures
|Assignment: A report covering the application of various concepts taught during the module. The report topic will be released in during lecture 9.
|Coursework (End of Trimester)
|Multiple Choice Questionnaire (Short): A short MCQ covering lectures 5-10
|Prior to relevant Programme Exam Board
• Online automated feedback
Not yet recorded.
|Ms Laura Rice