FBMTOO-Taints and Off-odours: Industrial Challenges

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:7
Terms in which taught: Spring term module
Pre-requisites: FBMC20 Food Chemistry: Structure, Flavour and Colour
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Dr Jane Parker
Email: j.k.parker@reading.ac.uk

Module Co-convenor: Dr Dimitris Balagiannis
Email: d.balagiannis@reading.ac.uk

Type of module:

Summary module description:

In this module you will tackle a real industrial challenge through a series of problem-solving exercises. Taints and off-odours continue to cause concern for the food industry, often leading to product withdrawal, loss of loyal customers and substantial financial loss. You will look at reported incidences of taints and off-notes in the food industry, and discuss how they were identified, solved and mitigated. With lectures and guidance, you will then plan your own investigation into a recently reported taint problem. Data will be provided, and you will produce a detailed report for the technical director.

Aims:

To work in a team to research, organise and implement strategies to:

• Identify the problem


• Understand the underlying cause


• Mitigate the problem

And to prepare an individual report for the technical director describing the problem, and making recommendations to control the process and prevent reoccurrence, backed up by the experimental evidence.

Assessable learning outcomes:

• Use of resources to identify common sources of taints in the food industry


• Presentation skills


• Selection of appropriate analytical techniques


• Strategies for identifying unknown taints and their origins


• Experimental approach and design


• Review and evaluation of data, abstraction of salient points to present to non-specialised audience

Additional outcomes:

• Data interpretation, numeracy


• Team work, collaboration


• Communication skills


• Resourcefulness and perseverance (!)


• Independent inquiry

Outline content:

The following will be covered in lectures and group work:

• Structure and aroma of typical taints and off notes


• Common sources of taints in the food industry


• Case histories from the food industry


• Techniques for analysing taints


• Strategy for selecting appropriate techniques


• Efficient and effective use of the scientific databases

A case study will be undertaken, where the learnings from the first part of the module will be put into practice in order to produce a strategy for solving a real problem. This will include:

• Development of an overall strategy for solving the problem


• Selection of appropriate analytical techniques for identification of the taint


• Strategies for determining origin of taints - microbial and chemical


• Mitigation strategies

Global context:

The case study will be based on a real case identified by a multinational company exporting goods internationally.

Brief description of teaching and learning methods:

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		2
Supervised time in studio/workshop		18
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (independent)		10
Ìý Ìý Wider reading (directed)		5
Ìý Ìý Advance preparation for classes		5
Ìý Ìý Preparation for presentations		10
Ìý Ìý Preparation for seminars		10
Ìý Ìý Preparation of practical report		20
Ìý Ìý Completion of formative assessment tasks		5
Ìý Ìý Group study tasks		15
Ìý	Ìý	Ìý	Ìý
Total hours by term	0		0
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	85
Oral assessment and presentation	15

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

1. Group presentation (8-10Ìý mins total) of literature exercise (in class week 7) 15%

2. Final assignment (Week 1 Summer term) 85%

Formative assessment methods:

To be handed in during the workshops:

1. Plan for identifying taint (one per group)


2. Plans to investigate origin of taint (one per group)

Penalties for late submission:

The below information applies to students on taught programmes except those on Postgraduate Flexible programmes. Penalties for late submission, and the associated procedures, which apply to Postgraduate Flexible programmes are specified in the policy £Penalties for late submission for Postgraduate Flexible programmes£, which can be found here: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmissionpgflexible.pdf
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: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
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:

50% overall

Reassessment arrangements:

Resubmission of coursework

Additional Costs (specified where applicable):

1) Required text books:Ìý

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:Ìý

4) Printing and binding:Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 22 September 2022