FBMFP-Food Processing

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:7
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Module version for: 2017/8

Module Convenor: Dr Colette Catherine Fagan

Email: c.c.fagan@reading.ac.uk

Summary module description:
The module provides sufficient information to understand the fundamentals of food processing including hands on pilot plant experience.

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 a practical understanding of food processing operations and how they interact with the safety and quality of foods. 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:
• 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

Global context:
It forms an important part of food science and food technology QA degrees, providing students with an insight into the commercial manufacture of foods.

Brief description of teaching and learning methods:
In the Autumn Term there will be a series of lectures. Practical classes will be scheduled in the Spring Term, together with the remaining lectures. Quantitative aspects will be developed further by setting problem sheets. The practical reports will require private study.

Contact hours:
  Autumn Spring Summer
Lectures 24 20
Practicals classes and workshops 24
Guided independent study 40 50 42
       
Total hours by term 64.00 94.00 42.00
       
Total hours for module 200.00

Summative Assessment Methods:
Method Percentage
Written exam 70
Written assignment including essay 30

Other information on summative assessment:

Summastive assessment is related to the practical classes. written assignments will include two written reports and two blackboard tests.


Formative assessment methods:

You will recieve written formative assessment through submission of one practical report in Spring term. There will also be one formative blackboard test. You will receive verbal formative feedback through activities in lectures and in practical classes. You can also receive self-assessed formative feedback through completing practical class assessment sheets and blackboard worksheets.


Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Length of examination:
2 hours

Requirements for a pass:
50% overall

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: Students are required to print and bring their practical handbook to practical class: estimated cost £2.50 (~50 pages). 5) Computers and devices with a particular specification: 6) Travel, accommodation and subsistence:


Last updated: 31 March 2017

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