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:
  • Explain the role and need for food processing in the food industry.
  • Select the most suitable separation process for a selected food. Differentiate mixing systems and be familiar with stabilising systems in food.
  • Identify and critically evaluate the main food preservation techniques.
  • Discuss the theory of heat exchange and its application to food processes.
  • Explain the theory of High Pressure Processing and describe its role in creating a unique product.
  • Describe the role of concentration and drying technologies in the food industry. Outline the steps in creating a functional powdered product.
  • Apply the rules of food labelling legislation to a packaged product.
  • Explain the role and impact of food safety authorities in the industry.
  • Evaluate the impact of a product recall.
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.

University College Cork

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