FBMAQS-Applied Food Quality and Safety

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:7
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2023/4

Module Convenor: Dr Kimon-Andreas Karatzas
Email: k.karatzas@reading.ac.uk

Module Co-convenor: Prof Bob Rastall
Email: r.a.rastall@reading.ac.uk

Type of module:

Summary module description:

This module gives students a multidimensional understanding of the problem solving involved in the industrial development and production of food. The module allows students to apply scientific concepts to an industry scenario, problem solving both quality and safety issues in a food product. Students will apply their understanding of food chemistry and HACCP to improve the physical properties of a food product, and identify critical control points in the production to discuss a HACCP plan.Ìý

Aims:

This module aims to develop the critical evaluation skills of students through problem solving tasks to prepare students to work in industrial roles involving food development and production. Students will:

• Learn and apply HACCP principles to a case study, by critically evaluating a given scenario and identifying potential microbiological hazards.


• Evaluate the effect of different chemical compounds on components of the food product provided in the case study, and conceive a strategy to improve the quality of the product based on chemical knowledge.Ìý

Assessable learning outcomes:

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

• Discuss safe food production and management


• Evaluate a food process to identify critical control points and discuss a HACCP plan


• Identify and evaluate the factors causing quality issues in a food product


• Design a plan to change the chemical processes involved in causing the quality issues and improve the overall quality of the product


• Be able to draw on information from multiple disciplines and integrate this knowledge to be applied to a case study problem

Additional outcomes:

Students will also have the opportunity to develop teamwork skills. Students learn how to analyse problems within the food industry and present their findings and improvement plan in a detailed written communication.

Outline content:

The module is structured as a case study around a given food process, applying knowledge from both HACCP and food chemistry to improve the process of producing the product and the impact on the quality of the final product. This focuses around:

• Microbiological risks involved in food processing


• Hazard Analysis Critical Control Points: undertaking HACCP analysis.


• Chemicals and reactions responsible for food characteristics influencing quality


• Changes to chemical composition and reactions used to improve quality

Global context:

The issues covered in this module have international application and the different components will be relevant and can be applied in the food industry in any country in the world.

Brief description of teaching and learning methods:

This module centres around a case study giving a range of problems with the safety of the production and quality of the final product. Students will learn about safety and HACCP planning through lectures and seminars and apply these principles to the case study. Issues with quality will be evaluated formal learning (lectures and seminars) as well as explorative methods including practical work and online learning. Ìý

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		6
Seminars		5
Practicals classes and workshops		9
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Advance preparation for classes		5
Ìý Ìý Preparation of practical report		10
Ìý Ìý Completion of formative assessment tasks		10
Ìý Ìý Essay preparation		35
Ìý Ìý Reflection		20
Ìý	Ìý	Ìý	Ìý
Total hours by term	0		0
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Report	100

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

A technical report will be submitted in week 1 in Summer term (100%)

Formative assessment methods:

Formative assessment will include an interim presentation which will feed into technical reportÌý

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: 30 March 2023