ACE
FT1800: Food Technology
| Credit Weighting: | 5 |
|---|---|
| No. of Students: | Min 8. |
| Pre-requisite(s): | None. |
| Co-requisite(s): | None. |
| Teaching Period(s): | Semester 2. |
| Teaching Methods: | 20hr(s) Lectures (plus field-trip visit to a food manufacturing plant) |
| Module Co-ordinator: | Dr Maurice O'Sullivan, School of Food and Nutritional Sciences. |
| Lecturer(s): | Mr David Waldron, School of Food and Nutritional Sciences. |
| Module Objective: | To provide students with an understanding of the basic principles of food processing technology. |
| Module Content: | An introduction to food technology. Product screening, selection and separation techniques. Food mixing and stabilizing systems. Unit operations in food processing and preservation, including heat treatments, chilling, evaporation, drying, fermentation and additives. Food labelling legislation and traceability. |
| Learning Outcome: |
On successful completion of this module, students should be able to:
|
| Assessment: | Total Marks 100: Continuous Assessment 100 marks (Online / in-class test). |
| 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: | Supplemental test. |