FB3IFP-Integrated Food Processing

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:6
Terms in which taught: Spring and Summer
Pre-requisites: FB2EFP Food Processing
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Module version for: 2012/3

Module Convenor: Dr Alistair Grandison

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

Aims:
The primary aim is to develop understanding of how individual unit operations and processes are integrated during commercial food manufacture. It will also encourage students to think laterally across different modules and subject areas.
In addition, the module will further enhance understanding of some of the basic unit operations and processes required for the safe and efficient manufacture of foods, and develop appropriate associated practical skills.

Assessable learning outcomes:
On completion of the module, students should be able to:
• analyse and understand factory processes in the food industry
• solve numerical problems related to these processes
• design and carry out pilot plant experiments intended to optimise these processes
• critically analyse the results and produce a clear and informative report and oral presentation.
Students will develop the confidence and awareness to operate processing equipment

Additional outcomes:

Outline content:
The module draws on all aspects of the food technology course. In particular it will involve detailed study of food processing. While each individual will concentrate on their own special topic, the tutorial sessions will raise their awareness of the food processing industry as a whole.

Global context:
In addition to the 95 contact hours in the Spring term there will be 5 additional seminars in the Summer term. This makes the total contact hours for the module 100.

Brief description of teaching and learning methods:
The course will be based on mini projects given to individual students. Each student will be issued with a problem based on manufacture of a food. They will carry out literature research and develop possible solutions. Theoretical aspects will be discussed in tutorial sessions, while students will have access to the pilot plant to test their ideas and gather processing data. Ultimately they will present a design scheme for their product both as an oral seminar and a written report. They will have a summer examination which tests their ability to handle unfamiliar problems.

Contact hours:
  Autumn Spring Summer
Seminars 5
Tutorials 20
Practicals classes and workshops 20
Guided independent study 55
       
Total hours by term 0 95 5
       
Total hours for module 100

Summative Assessment Methods:

Method Percentage
Written exam 50
Written assignment including essay 50

Other information on summative assessment:
Mini-project to be handed in 1st week of summer 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:
    An overall mark of 40%

    Reassessment arrangements:
    Examination in August/September

    Last updated: 7 May 2012

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