FB2EFA-Food Processing A

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:5
Terms in which taught: Autumn / Summer term module
Pre-requisites: FB1EP2 Introduction to Food Processing and Engineering
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FB2EFP Food Processing
Current from: 2023/4

Module Convenor: Dr Colette Catherine Fagan
Email: c.c.fagan@reading.ac.uk

Module Co-convenor: Dr Julia Rodriguez-Garcia
Email: j.rodriguezgarcia@reading.ac.uk

Type of module:

Summary module description:

This module is an introduction to the industrial manufacture of foods including theoretical and practical consideration of some of the major traditional, emerging and novel unit operations and processes used by the food industry; and the effect of these operations on food product properties. Students will we working in the Food Processing Centre as part of the practical sessions, which offer them the opportunity to work with pilot plant equipment in a real-life working environment.

Aims:

To introduce students to both the theoretical and practical considerations in the application of processes for the production of foods suitable for human consumption.

Assessable learning outcomes:

By the end of the module the student will be able to:

• Explain the principles of the main food processing operations and quantitatively evaluate and critically discuss the performance and efficiency of processing equipment.


• Describe how the unit operations interact and evaluate their effect on the quality and quantity of the process outcomes


• Discuss the impact of food processing plants in the environment and critically evaluate possible solutions for this issue


• Carry out small-scale food processing operations and associated laboratory-based test methods safely

Additional outcomes:

The student will develop awareness and appreciation of the role and impact of food processing on product nutritional composition, organoleptic quality, and safety.

Outline content:

• The main content of the module will be focused on material and energy balance, basic thermal processing, raw materials properties and storage conditions, principles of packaging. Several unit operations/processes will be studied such as: refrigeration, dehydration, evaporation. Environmental impact of food processing.ÌýÌý

Global context:

ÌýIt forms an important part of food science, food technology and food science with business degrees, providing students with an insight into the manufacture of foods.

Brief description of teaching and learning methods:

This module will be delivered using lectures linked to workshops and practical classes. Lectures will be used to provide key content that will be then applied in problems and case studies in the workshop sessions. Quantitative aspects will be developed further by setting problem sheets on Blackboard. Practical classes will be carried out to develop hands-on expertise on specific unit operations, processes, and analytical techniques. The practical reports will require independent learning.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	25
Seminars			3
Practicals classes and workshops	10
Guided independent study:	32		30
Ìý	Ìý	Ìý	Ìý
Total hours by term		0
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written exam	70
Report	30

Summative assessment- Examinations:

1 hour.

The examination for this module will require a narrowly defined time window and is likely to be held in a dedicated exam venue.

Summative assessment- Coursework and in-class tests:

Written assessments are based on the practical classes. In Autumn term there will be one practical report.

Formative assessment methods:

In Autumn term you will submit a practical report for written formative assessment and you will also submit one formative blackboard test. You will also receive verbal formative feedback through activities in lectures and in practical classes. You can also receive self-assessed formative feedback through completing practical class assessment sheets and blackboard worksheets.

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: /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:

Overall mark of 40%.

Reassessment arrangements:

Reassessment arrangements are in accordance with University policy. Reassessment of the written examination is held during the University administered 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:Ìý

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:Ìý

4) Printing and binding:ÌýStudents are required to print and bring their practical handbook to practical class: estimated cost £1.50 (~30 pages).Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 4 September 2023