FB3SFP-Sustainable Food Processing

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Terms in which taught: Autumn / Spring term module
Pre-requisites: FB2EFP Food Processing
Non-modular pre-requisites: this module is only available to the Food and Nutritional Science Department
Modules excluded:
Module version for: 2017/8

Module Convenor: Dr Julia Rodriguez-Garcia

Email: j.rodriguezgarcia@reading.ac.uk

Summary module description:
The module integrates the main aspects of food processing: from how individual unit operations and processes are integrated during commercial food manufacture, through process economics and project management, to the environmental aspects of processing.
The module encompasses two learning exercises: workshops/seminars and tutorials. This combination allow us to develop the module as a guided self-learning exercise; it is designed to encourage students to think laterally across different modules and subject areas in order to develop the student’s understanding of real life commercial food manufacture.

•To compare and discuss the principles of basic unit operations, equipment and raw materials required for the safe and efficient manufacture of food.
•To demonstrate how unit operations and processes are integrated during commercial food manufacture.
•To identify and illustrate major environmental issues in the food and biotechnology industries.
•To investigate methods/technologies to treat wastes, waste water and recover material/energy resources.
•To explore ways and means of making manufacturing processes sustainable
•To describe and explain the main issues in manufacturing economics, the management of projects and resource allocation, the potential applications of modern statistical techniques to good manufacturing practice and operations management of processes.
•To identify ways of thinking laterally across different modules and subject areas in order to employ critical thinking and develop practical and problem-solving skills in the area of food processing.

Assessable learning outcomes:
On completion of the module, students should be able to:
•Analyse and describe factory processes in the food industry
•Carry out a basic plant design on large scale batch and continuous processes.
•Solve numerical problems related to food production processes.
•Design and carry out pilot plant experiments intended to optimise these processes.
•Critically assess major pollution problems in the food and biotechnology industries.
•Characterise industrial wastewaters in terms of pollutant content, and evaluate methods to treat waste streams, and recover material and energy resources from such streams.
•Critically assess sustainability aspects of individual processing operations and overall plants.
•Critically discuss concepts relating to process viability and examples of clean technologies and waste minimisation.
•Apply a structured methodology to process operations management including: project management and process economics.
•Translate and apply core knowledge of different subjects (food processing, chemistry, microbiology, economics, food safety and hygiene) in a project design.
•Critically analyse results, collect and arrange the information and produce a clear and informative report and oral presentation.
•Identify and use different sources of information to reinforce their knowledge and support their discussion.

Additional outcomes:

Outline content:
The module involves detailed study of food processing:
•Unit operations involved in a process and flow diagrams design.
•Equipment: type and functionality.
•Raw material characteristics and storage conditions
•Mass balance: ingredient, waste streams and product composition and yields.
•Global environmental systems and pollution problems.
•Design & maintenance of processing environments.
•Water management, supply and effluent control.
•Integrated waste management.
•Operations Management Batch vs Continuous, Factory layout
•Process Economics: process viability, economic constraints, process yield
•Project Management: gantt charts, controlling resources, critical path analysis
The module draws on all aspects of the food technology and science course. In particular it will involve detailed study of food processing.

Global context:
The module aims to develop the students’ understanding of real life commercial food manufacture; from how individual operations and processes are integrated during commercial food manufacture to the design of safe and efficient processes.
In addition, this module will enable students to appreciate factors determining the viability of processing operations employed food businesses across the world. It will also enable students to appreciate global and regional issues relating to the environmental impact of processing operations.

Brief description of teaching and learning methods:
The module will be based on lectures and individual projects. The core material will be covered by a series of lectures that will be reinforce by problems and case. Moreover, 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 and practical aspects will be cover in lectures and discussed in tutorial sessions. In addition, 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 presentation and a written report. They will have a summer examination which tests their ability to handle unfamiliar problems.

Contact hours:
  Autumn Spring Summer
Seminars 20 20
Tutorials 15 15
Practicals classes and workshops 15
Guided independent study 50 65
Total hours by term 85.00 115.00
Total hours for module 200.00

Summative Assessment Methods:
Method Percentage
Written exam 40
Written assignment including essay 35
Oral assessment and presentation 5
Set exercise 20

Other information on summative assessment:

Project to be handed in week 27 (35%)

Oral presentation on week 30 (5%)

Problem on process economics (10%)

Problem on critical path method (10%)

Formative assessment methods:

Personal tutorials arranged through the module.

Outline of experimental design.

Pilot plant practical.

Penalties for late submission:
The Module Convenor will apply the following penalties for work submitted late, in accordance with the University policy.

  • 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 for each working day (or part thereof) following the deadline up to a total of five working days;
  • where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

  • The University policy statement on penalties for late submission can be found at: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
    You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

    Length of examination:
    2 hours

    Requirements for a pass:
    overall mark of 40%

    Reassessment arrangements:
    Written examination during the University re-examination period in August

    Additional Costs (specified where applicable):
    1) Required text books:
    2) Specialist equipment or materials:
    3) Specialist clothing, footwear or headgear:
    4) Printing and binding:
    5) Computers and devices with a particular specification:
    6) Travel, accommodation and subsistence:

    Last updated: 31 March 2017

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