FB3SFP-Sustainable Food Processing

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:6
Terms in which taught: Autumn / Spring term module
Pre-requisites: FB2EFP Food Processing
Non-modular pre-requisites: this module is only available to the Food and Nutritional Science Department
Co-requisites:
Modules excluded:
Current from: 2020/1

Module Convenor: Dr Afroditi Chatzifragkou

Email: a.chatzifragkou@reading.ac.uk

Type of module:

Summary module description:

The module integrates the main aspects of food processing: from how individual unit operations and processes are integrated during commercial food manufacture, through process economics and project management, to the environmental aspects of processing.

The module encompasses two learning exercises: lectures and tutorials. This combination allow us to develop the module as a guided self-learning exercise; it is designed to encourage students to think laterally across different modules and subject areas in order to develop the student’s understanding of real life commercial food manufacture.

Aims:

The primary aim is to develop understanding of how individual operations and processes are integrated during commercial food manufacture. The module will further enhance understanding on ways and means of making manufacturing processes sustainable through waste treatment and recovery.

In addition, the module will also encourage the integration of previous and acquire knowledge from other disciplines and years, employing critical thinking and developing practical and problem-solving skills in the area of food processing.

Assessable learning outcomes:

On completion of the module, students should be able to:

LO1. Analyse and design processes in the food industry

LO2. Solve numerical problems related to food production processes.

LO3. Characterise industrial wastewaters, and evaluate methods to treat waste streams.

LO4. Critically assess sustainability aspects of processing plants and offer examples of clean technologies and waste minimisation.

LO5. Apply a structured methodology to process operations management including: project management and process economics

Additional outcomes:

LO6. Translate and apply core knowledge of different subjects (food processing, chemistry, microbiology, economics, food safety and hygiene) in a real world project.

LO7. Critically analyse results, collect and arrange the information and produce a clear and informative report/presentation.

LO8. Identify and use different sources of information to reinforce their knowledge and support their discussion.

LO9. Develop self-awareness about their strength and areas to develop, and focus their efforts on continue reflection and improvement.

LO10. Time management skills

Outline content:

The module involves detailed study of food processing:

• Unit operations involved in a process and flow diagrams design.


• Equipment: type and functionality.


• Raw material characteristics and storage conditions


• Mass balance: ingredient, waste streams and product composition and yields.


• Global environmental systems and pollution problems.


• Design & maintenance of processing environmen ts.


• Water management, supply and effluent control.


• Integrated waste management.


• Operations Management Batch vs Continuous, Factory layout


• Process Economics: process viability, economic constraints, process yield


• Project Management: gantt charts, controlling resources, critical path analysis

The module draws on all aspects of the food technology and science course. In particular it wil l involve detailed study of food processing.

Global context:

The module aims to develop the students’ understanding of real life commercial food manufacture; from how individual operations and processes are integrated during commercial food manufacture to the design of safe and efficient processes.

In addition, this module will enable students to appreciate factors determining the viability of processing operations employed food businesses across the world. It will also enable students to appreciate global and regional issues relating to the environmental impact of processing operations.

Brief description of teaching and learning methods:

The module will be based on lectures and individual projects. The core material will be covered by a series of lectures that will be reinforced by problems. Moreover, each student will be issued with a problem based on manufacture of a food. They will carry out literature research and develop possible solutions. Theoretical and practical aspects will be cover in lectures and discussed in tutorial sessions. In addition, students will have access to the pilot plant to test their ideas and gathe r processing data. Ultimately they will present a design scheme for their product as a written report. They will also have the opportunity to reflect on their learning journey through the tutorial session and in a final oral presentation. Finally, they will have a summer examination which tests their ability to handle unfamiliar problems.Ìý

Contact hours:

Ìý	Autumn	Spring	Summer
Seminars	20	20
Tutorials	15	15
Practicals classes and workshops		15
Guided independent study:	50	65
Ìý	Ìý	Ìý	Ìý
Total hours by term	85	115
Ìý	Ìý	Ìý	Ìý
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written exam	40
Written assignment including essay	40
Set exercise	20

Summative assessment- Examinations:

A two hour examination on a food processing case study.

Summative assessment- Coursework and in-class tests:

Written assignment: 40%

Problem on critical path method: 10%

Problem on process economics: 10%

Formative assessment methods:

Personal tutorials arranged through the module.

Outline of experimental design.

Pilot plant practical.

Penalties for late submission:

The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at:
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:
overall mark of 40%

Reassessment arrangements:

Written examination during the UniversityÌý re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.

Additional Costs (specified where applicable):
1) Required text books:
2) Specialist equipment or materials:
3) Specialist clothing, footwear or headgear:
4) Printing and binding:
5) Computers and devices with a particular specification:
6) Travel, accommodation and subsistence:

Last updated: 12 February 2021