FBMMPD-Sustainable Food Manufacturing and Process Design

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:7
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2019/0

Module Convenor: Dr Afroditi Chatzifragkou

Email: a.chatzifragkou@reading.ac.uk

Type of module:

Summary module description:

This module will provide you with a systematic understanding of food manufacturing processes. You will be familiarised with the basic concepts of food processing and the application of individual unit operations in the context of food commodities. At the end of the module you will be able to integrate these concepts into designing sustainable and efficient food processes. You will also benefit from hands on pilot plant experience.


Aims:

The aim of the module is to ensure students develop the knowledge underpinning the principles of basic unit operations that are required for the safe, sustainable and efficient manufacture of food. In addition, it aims to explore how unit operations and processes are integrated during commercial food manufacture and to identify ways of thinking laterally across different subject areas and develop practical and problem-solving skills in the area of food manufacturing.


Assessable learning outcomes:

On successful completion of this module, students should be able to:




  • Describe the principles of basic unit operations that are used in the manufacture of food.

  • Evaluate factors for the selection of specific processes and equipment for individual food applications

  • Quantitatively evaluate parameters of process control and optimisation during food manufacture

  • Demonstrate how unit operations and processes are integrated during commercial food manufacture

  • Critically evaluate processing parameters that affect the design, sustainability and operation of food manufacturing systems


Additional outcomes:

Students should be able to carry out small-scale food processing operations and associated laboratory-based test methods safely.


Outline content:

The module offers detailed study of the following aspects of food processing: Principles of fluid flow properties and heat transfer mechanism; Raw material properties in relation to processing; Application of individual unit operations in commodities (dairy, meat, cereals, fruit and vegetables); Thermal preservation (pasteurisation, UHT processing, sterilisation); Food concentration and dehydration; Minimal processing principles and novel food processing; Cleaning and hygiene; Sustainable food processes; Life Cycle Analysis; Process simulation and operation design.


Brief description of teaching and learning methods:

The content of the module will be delivered through lectures, tutorials, workshops, practical classes and individual projects. The core material will be covered through lectures, supported by online material (screencasts) and the learning outcomes that are linked to it will be evaluated through group tutorials/ workshops. Practical classes will enable students to put the learned theory into practice and create a technical note linked to their practical class topic. Workshops will aid at students’ training on software that will allow the design of conceptual food manufacturing processes and will be linked with individual projects. Ultimately, students will produce a process design in the form of a written report.


Contact hours:
  Autumn Spring Summer
Lectures 10
Tutorials 5
Practicals classes and workshops 12
Supervised time in studio/workshop 12
Guided independent study:      
    Wider reading (independent) 26
    Wider reading (directed) 30
    Advance preparation for classes 25
    Preparation for tutorials 20
    Completion of formative assessment tasks 8
    Revision and preparation 2
    Essay preparation 50
       
Total hours by term 200 0 0
       
Total hours for module 200

Summative Assessment Methods:
Method Percentage
Written exam 40
Written assignment including essay 60

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

A report on process design (460% module mark) and final exam (40%)Assignment deadline:  Process design report on last week of Autumn term; final exam on second week of Spring term.


Formative assessment methods:

Formative self-assessment will be available through online tests after covering each section of the online material. Formative practical skills assessment to be handed in during practical classes.


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

Assessment requirements for a pass:

50% overall


Reassessment arrangements:

Exam in May-June examination period


Additional Costs (specified where applicable):

Printing and binding £2.50


Last updated: 14 May 2019

THE INFORMATION CONTAINED IN THIS MODULE DESCRIPTION DOES NOT FORM ANY PART OF A STUDENT'S CONTRACT.

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