MSc Food Technology - Quality Assurance

Title:

Applied Food Quality and Safety

Code:

FBMAQS

Convenor:

DR Kimon-Andreas Karatzas

Summary:

This module gives students a multidimensional understanding of the problem solving involved in the industrial development and production of food. The module allows students to apply scientific concepts to an industry scenario, problem solving both quality and safety issues in a food product. Students will apply their understanding of food chemistry and HACCP to improve the physical properties of a food product, and identify critical control points in the production to discuss a HACCP plan. 

Assessment Method:

Report 100%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Food Composition and Quality

Code:

FBMC10

Convenor:

DR Qiaofen Cheng

Summary:

This module provides a summary of key aspects of food composition that influence food quality. The module covers the chemistry of major food components, i.e. proteins, carbohydrates and lipids with respect to their role in food structure and function, and therefore as determinants of food quality. The module further develops understanding of the practical application of food analysis methodologies to the characterisation of chemical composition of foods for the assessment of food quality and authenticity.

Assessment Method:

Assignment 60%, Report 20%, Class test 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Food Control Management

Code:

FBMFCM

Convenor:

DR Nikos Mavroudis

Summary:

The module aims to develop a comprehensive understanding as to how food control systems adopted by both food businesses (including key elements of quality management systems) and by national food control authorities (including legislation/standards and their management) provide consumers with safe and quality foods.

The main topics considered in detail in this module are:

• Quality management systems in the food supply system and, in particular, food manufacturing and retailing.
• Key components of food legislation and standards with particular focus on aspects relevant to the UK, the EU and international activities.
• National and international food control systems considering, in particular, the systems for enforcing food legislation and standards.
• Statistical methods in food quality assurance

Assessment Method:

Exam 80%, Assignment 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Research Project

Code:

FBMFPR

Convenor:

DR Emma Bennett

Summary:

The module provides you with the opportunity to undertake a detailed research project on an individual topic, which is usually linked to the current research activities in the department. Projects involve the collection and analysis of data and this can be undertaken in a laboratory, in the pilot plant, in the sensory suite, at a desk or in industry, depending upon the project you have been allocated to. Throughout the project you will work as an independent research scientist, helping to design the project, undertake the research and write up the analysis in the format of a research paper or business case.

Assessment Method:

Oral 10%, Dissertation 70%, Portfolio 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Risk Analysis in the Food Chain

Code:

FBMFRA

Convenor:

DR Nikos Mavroudis

Summary:

Using international guidance on the application of risk analysis to food, the module examines the separate components of risk analysis and how these have become incorporated into current food control systems. A major element of the module is a problem-based learning task in which groups of students apply risk analysis principles to a current food safety concern.

Assessment Method:

Oral 100%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Sustainable Food Manufacturing and Process Design

Code:

FBMMPD

Convenor:

DR Afroditi Chatzifragkou

Summary:

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.

Assessment Method:

Exam 40%, Assignment 60%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Microbes, Food Safety and Health

Code:

FBMMSH

Convenor:

DR Gemma Walton

Summary:

In this Autumn Term module, the fundamentals of microbiology are considered with a focus on aspects linked to the role of microorganisms in food and health. Topics covered include (a) general characteristics of microorganisms and microbial metabolism (b) the importance of microorganisms in food production (c) food spoilage (d) foodborne illness (e) molecular applications (f) techniques for microbial inactivation and (e) the role of the gut bacteria on human health and strategies to manipulate this intestinal community.

Assessment Method:

Exam 50%, Practical 10%, Set exercise 20%, Report 20%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Food Product Reformulation

Code:

FBMPRE

Convenor:

DR Julia Rodriguez-Garcia

Summary:

Detailed consideration of the interdisciplinary approach for food product reformulation. On completion of this module you will gain an understanding on the business catalysis for change and innovation, ingredient technological functionality, the evaluation of the product nutritional and quality attributes (taste, texture and microbial and chemical shelf life), the technological processes involved as well as considerations for any sustained health claims. Students will apply this core knowledge and will develop new employability skills through the module by working in multidisciplinary groups to solve a specific case study on product reformulation.

Assessment Method:

Oral 40%, Dissertation 50%, Project 10%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.

Title:

Research Skills and Professional Development

Code:

FBMRSD

Convenor:

DR Emma Bennett

Summary:

This module is designed to equip you with the necessary skills and tools for completing your research project by exploring some approaches to conducting research and describing the research process. In addition, the module provides the opportunity to enhance your self-awareness and personal effectiveness along with developing strategies to facilitate the decision making processes that will enhance your career development.

Assessment Method:

Assignment 50%, Report 50%

Disclaimer:

The modules described on this page are what we currently offer. Modules may change for your year of study as we regularly review our offerings to ensure they’re informed by the latest research and teaching methods.