ACE
FT2800: Food Process Technology
| Credit Weighting: | 5 |
|---|---|
| No. of Students: | Min 8. |
| Pre-requisite(s): | None. |
| Co-requisite(s): | None. |
| Teaching Period(s): | Semester 2. |
| Teaching Methods: | 30hr(s) Lectures |
| Module Co-ordinator: | Dr Maurice O'Sullivan, School of Food and Nutritional Sciences. |
| Lecturer(s): | Dr John Fitzpatrick, Department of Process and Chemical Engineering; Mr David Waldron, School of Food and Nutritional Sciences; Dr Denis Ring, Department of Process and Chemical Engineering. |
| Module Objective: | To provide students with an understanding of the basic principles of food engineering and food processing technology. |
| Module Content: | An exploration of food production methods in the dairy, muscle foods (meat, poultry and aquaculture) and cereals (baking, brewing and distilling) sectors; raw material selection and acceptance, formulation, procuction steps that influence characteristics and quality, identification of defects and causes. Environmental legislation and IPPC licensing, air pollution control, water treatment, wastewater treatment, process instrumentation and control. |
| Learning Outcome: |
On successful completion of this module, students should be able to:
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| 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: | In-class test. |