FB2EFP-Food Processing

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:5
Terms in which taught: Autumn, Spring and Summer
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FB2EBP Bioprocess Engineering
Module version for: 2012/3

Module Convenor: Dr Alistair Grandison

Email: a.s.grandison@reading.ac.uk

Aims:
To introduce students to both the theoretical and practical considerations in the application of process plant for the production of foods suitable for consumption.

Assessable learning outcomes:
The student will have knowledge of the principles of the main food processing operations and their interactions with foodstuffs. The student will be able to quantitatively evaluate the performance of food processing equipment.

Additional outcomes:
The student should be able to carry out small-scale food processing operations and associated laboratory-based test methods safely.

Outline content:
Outline content:
•Raw material properties in relation to processing
•Heat Transfer: mechanisms and processes
•Heat exchangers, heat treatment processes and kinetics
•Evaporation
•Dehydration, including mass transfer considerations
•Separation processes
•Packaging
•Electromagnetic and novel processes
•Cleaning and hygiene

Brief description of teaching and learning methods:
In the Autumn Term there will be a series of lectures linked to short practical classes. Those practical excercises requiring a longer time will be scheduled in the Spring Term, together with the remaining lectures. Quantitative aspects will be developed further by setting problem sheets on Blackboard. The practical reports will require private study.

Contact hours:
  Autumn Spring Summer
Lectures 24 18
Seminars 3
Practicals classes and workshops 12 18
Guided independent study 30 50 45
       
Total hours by term 66 86 48
       
Total hours for module 200

Summative Assessment Methods:

Method Percentage
Written exam 60
Written assignment including essay 40

Other information on summative assessment:
Written assessment based on 3 practical reports in autumn term plus 4 in spring term

Formative assessment methods:

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy.
The following penalties will be applied to coursework which is submitted after the deadline for submission:

  • where the piece of work is submitted up to one calendar week after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark;
  • where the piece of work is submitted more than one calendar week after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

  • You are strongly advised to ensure that coursework is submitted by the relevant deadine. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.
    (Please refer to the Undergraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guideUG.aspx)

    Length of examination:
    2 hours

    Requirements for a pass:
    40% overall

    Reassessment arrangements:
    Written examination during the University re-examination period (late August / early September

    Last updated: 7 May 2012

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