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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 including HACCP and risk analysis
• Understand and explain the standards and regulations in hygienic design of food processing facilities
Student Effort Type | Hours |
---|---|
Lectures | 24 |
Specified Learning Activities | 75 |
Autonomous Student Learning | 26 |
Total | 125 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Examination: End of semester written examination | Coursework (End of Trimester) | No | Alternative linear conversion grade scale 40% | No | 40 |
Continuous Assessment: MCQ throughout the Trimester | Throughout the Trimester | n/a | Alternative linear conversion grade scale 40% | No | 20 |
Assignment: Assignment throughout the Trimester | Throughout the Trimester | n/a | Alternative linear conversion grade scale 40% | No | 40 |
Remediation Type | Remediation Timing |
---|---|
In-Module Resit | Prior to relevant Programme Exam Board |
• Feedback individually to students, on an activity or draft prior to summative assessment
• Feedback individually to students, post-assessment
• Online automated feedback
Not yet recorded.