MODULE TITLE
Food Technology
Module Code
Semester of Delivery
State whether module is
Mandatory, Elective or
Option
Level (4/5/6/7)
Credit Points
Assessment Pattern:
Components & Weighting
Pre-Requisite Modules (if
applicable)
Breakdown of Student
Learning Hours by Type*
19-5F10-00L
1 and 2
Mandatory/ Elective: According to route
Module Leader & School
Module Banding
Will Module be offered via
Blackboard?
Date of Original Approval
Date of Next Review
1
5
20
50% Coursework
50% Exam
Food Composition and Safety
60 hours direct contact
40 hours directed / supported open learning
100 hours personal private study
Keith Proudlove
School of Sport and Leisure Management
C
Yes
RATIONALE
This module provides a foundation in food technology on which the
food industry is based. The appropriate to studying (food technology)
involves consideration of module questions and preservation
processes. Relationships will be established between processes and
product quality. The module is designed to enable the student to
appreciate how food processing may change the organoleptic and
nutritional characteristics of food substances in addition to the effects
on storage life. The module will apply the principle and practice of food
technology in practical laboratory based exercises.
2
SUMMARY OF AIMS
The aim of the module is to introduce students to the objectives and
principles of food processing, enabling them to experience the use of
experimental pilot plant. Various parameters involved in food
processing and preservation will be investigated and their influence on
product quality.
3
ANTICIPATED LEARNING OUTCOMES
On successful completion of the module students will be able to:
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demonstrate an understanding of the main module operations used
in food processing (KU);
select relevant module operations to design appropriate processing
lines for food products (C);
undertake numerical calculations needed to understand the basis
of processes. Use necessary numerical calculations, formulae and
graphical methods to assess the efficiency of a process (K);
apply knowledge of micro-organisms to an understanding of the
principles of food presentation (S);
assess the effects of processing on the quality of processed
products (K);
use necessary numerical calculations, formulae and graphical
methods to assess the efficiency of a process. Undertake
numerical calculations needed to understand the basis of
processes (C);
develop an ability to produce food products using pilot plant
equipment (S);
Select an appropriate experimental design to investigate effects of
processing conditions. Select or design appropriate sensory
techniques, analyse sensory data and present results effectively
(C).
LEARNING AND TEACHING STRATEGY AND METHODS,
INCLUDING RESOURCES
Strategy
The learning and teaching strategy is designed to promote the learning
of food module operations and preservation techniques and an ability
to assemble module operations into a processing line to produce a food
product on a commercial basis. The strategy recognises individual
differences in the rate at which practical processes can be assimilated
and used in a practical environment.
Methods
Lectures and tutorials
Will be read to develop an understanding of all the necessary module
operations and food preservation operations. The use and application
of numerical methods to the understanding of fundamental processes
will be developed during the tutorials.
Supported Open Learning
Students are guided to a set textbook and reading is required as
preparation for each lecture. Students are also given a handbook to
help with the development of their technical skills required for the
module tutors to assist when requested to do so.
Self-Directed Learning
Students are required to direct their own learning to the assessments
on the module. Drop in sessions are available should they be needed.
Laboratory practical sessions
Laboratory experiments will be executed over 4 (activities) sessions:
planning, practical exercises, evaluation of products or results and
analysis of results (e.g. using SPSS). There will be a series of 5 linked
laboratory exercises covering the experimental production of food, the
analysis of the process and sensory testing of the products.
Resources
The modules will make use of pilot-scale equipment, sensory suite and
ICT facilities.
5
ASSESSMENT AND FEEDBACK STRATEGY AND METHODS
Assessment Strategy
The module will be assessed by coursework (50%) and examination
(50%). The coursework will comprise of three laboratory reports based
on the practical sessions.
6
SPECIFIC ASSESSMENT CRITERIA
Students achieving a pass in this module will demonstrate:
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an understanding of the principles of food processing questions
and food processes;
the ability to carry out food calculations;
the ability to design experiments and report the results correctly;
selection and design of appropriate sensory analytical techniques
and analyse the results correctly.
INDICATIVE CONTENTS, READING LIST AND RESOURCES
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Module operations used in food processing; cleaning, sorting,
grading, size reduction, mixing and blanching.
Principles of food preservation, industrial practice, critical aspects
for food safety and quality parameters. Processes to be covered:
heat sterilisation, pasteurisation, chilling, freezing, drying,
preservation using sugar or salt, and irradiation.
Application of sensory techniques in assessing food products. Use
of relevant statistical techniques for the analysis of sensory data.
Indicative Reading
Proudlove R. K., (2001), The Science & Technology of Foods, Forbes
Publications, London.
Fellows P., (1988), Food Processing Technology: Principles and
Practice, Ellis Horwood.
Brennan, Butters, Colwell & Lilley, (1990), Food Engineering
Operations 3rd ed. Elsevier.
Fennema O. E. (Ed), (1975), Principles of Food Science Part 2:
Physical Principles of Food Preservation, Marcel Dekker.
H J Heinz Company (1993), Principles and Practices for the Safe
Processing of Foods, D. A. Shapton & N. F. Shapton
Butterworth/Heinemann.
Bender A. E., (1999), Dictionary of Nutrition and Food Technology 7th
ed., Woodhead.
Gould W. A., (1996), Unit operations for the food industries CTI Pub.
Baltimore.
Rosenthal A. J., (1999), Food Texture, Aspen Pub.
Main website for most food topics: http://www.ifst.org
8
MODULE BANDING OTHER THAN A
C