ACE

FS1823: Food Processing Technology

Credit Weighting: 10
No. of Students: Min 10.
Pre-requisite(s): None.
Co-requisite(s): None.
Teaching Period(s): Semesters 1 or 2 or 3. (semester details for this module will be confirmed at the start of the programme).
Teaching Methods: 30hr(s) Lectures; 10hr(s) Workshops (blended learning)
Module Co-ordinator: Prof Alan Kelly, School of Food and Nutritional Sciences.
Lecturer(s): Staff, School of Food and Nutritional Sciences, and guest lecturers.
Module Objective: To provide essential scientific background in food processes and technology elements of food process technologies and plant hygiene and design.
Module Content: Main steps involved in food processes such as heating, cooling, fermentation etc. Principles of production of the main commodity food products, such as dairy, cereals, meat products etc., in terms of conversion of raw materials to finished products. Design, construction and layout of food premises and how these influence product hygiene.
Learning Outcome: On successful completion of this module, students should be able to:
  • Describe the basic principles of how the main processing operations are applied to food products including dairy, meats and cereals.
  • Distinguish between the major families of cheese.
  • Describe the principal steps in the manufacture and ripening of some common cheese varieties.
  • Describe how the quality and safety of foods are influenced by the processes applied.
  • Apply their understanding of processing to the design and/or control of food processes to yield high-quality safe food products.
  • Outline the legal and customer requirements of plant design.
  • Outline the link between plant design and GMP (Good Manufacturing Practices).
  • Describe how plant design is incorporated into a food safety management system and technical knowledge of good plant design features.
Assessment: Total Marks 200: Continuous Assessment 200 marks (FPT I: Long question, 30 marks; 7 short questions, 10 marks each;. .FPT II: Plant design case study, 42.5 marks; Meat technology assessment, 15 marks; Cereal technology assessment, 42.5 marks).
Compulsory Elements: Continuous Assessment.
Penalties (for late submission of course/project work etc.): None.
Pass Standard and any Special Requirements for Passing Module: 40%.
End of Year Written Examination Profile: No Formal Written Examination.
Requirements for Supplemental Examination: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

University College Cork

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