| Credit Weighting: |
5
|
| No. of Students: |
Min 8.
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| Pre-requisite(s): |
None.
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| Co-requisite(s): |
None.
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| Teaching Period(s): |
Semester 2.
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| Teaching Methods: |
30hr(s) Lectures
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| Module Co-ordinator: |
Dr Maurice O'Sullivan, School of Food and Nutritional Sciences.
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| 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.
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| Module Objective: |
To provide students with an understanding of the basic principles of food engineering and food processing technology.
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| 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.
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| Learning Outcome: |
On successful completion of this module, students should be able to:- Describe quality considerations for selection and acceptance of dairy, meat and cereal products.
- Describe the main steps in the production of a range of dairy, meat, baked and brewed products.
- Identify the stages which can influence characteristics and outcomes of production.
- Detect potential defects and understand their causes.
- Discuss challenges facing the food sector and opportunities for the future.
- Discuss environmental legislation and IPPC licensing.
- Describe systems used for air pollution control.
- Describe the main methods used in the treatment of water.
- Outline the main steps involved in the treatment of wastewater.
Outline the design and operation of process instrumentation and control.
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| Assessment: |
Total Marks 100: Continuous Assessment 100 marks (online / in-class test).
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| Compulsory Elements: |
Continuous Assessment.
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| Penalties (for late submission of course/project work etc.): |
None.
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| Pass Standard and any Special Requirements for Passing Module: |
40%.
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| End of Year Written Examination Profile: |
No Formal Written Examination.
|
| Requirements for Supplemental Examination: |
In-class test.
|
