FBMMPD-Sustainable Food Manufacturing and Process Design

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:7
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2023/4

Module Convenor: Dr Afroditi Chatzifragkou
Email: a.chatzifragkou@reading.ac.uk

Module Co-convenor: Dr Colette Catherine Fagan
Email: c.c.fagan@reading.ac.uk

Type of module:

Summary module description:

This module will provide you with a systematic understanding of food manufacturing processes. You will be familiarised with the basic concepts of food processing and the application of individual unit operations in the context of food commodities. At the end of the module you will be able to integrate these concepts into designing sustainable and efficient food processes. You will also benefit from hands on pilot plant experience.

Aims:

The aim of the module is to ensure students develop the knowledge underpinning the principles of basic unit operations that are required for the safe, sustainable and efficient manufacture of food. In addition, it aims to explore how unit operations and processes are integrated during commercial food manufacture and to identify ways of thinking laterally across different subject areas and develop practical and problem-solving skills in the area of food manufacturing.

Assessable learning outcomes:

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

• Describe the principles of basic unit operations that are used in the manufacture of food.


• Evaluate factors for the selection of specific processes and equipment for individual food applications


• Quantitatively evaluate parameters of process control and optimisation during food manufacture


• Demonstrate how unit operations and processes are integrated during commercial food manufacture


• Critically evaluate processing parameters that affect the design, sustainability and operation of food manufacturing systems

Additional outcomes:

Students should be able to carry out small-scale food processing operations and associated laboratory-based test methods safely.

Outline content:

The module offers detailed study of the following aspects of food processing: Principles of fluid flow properties and heat transfer mechanism; Raw material properties in relation to processing; Application of individual unit operations in commodities (dairy, meat, cereals, fruit and vegetables); Thermal preservation (pasteurisation, UHT processing, sterilisation); Food concentration and dehydration; Minimal processing principles and novel food processing; Cleaning and hygiene; Sustainable food processes; Life Cycle Analysis; Process simulation and operation design.

Brief description of teaching and learning methods:

The content of the module will be delivered through lectures, tutorials, workshops, practical classes and individual projects. The core material will be covered through lectures, supported by online material (screencasts) and the learning outcomes that are linked to it will be evaluated through group tutorials/ workshops. Practical classes will enable students to put the learned theory into practice and create a technical note linked to their practical class topic. Workshops will aid at stude nts’ training on software that will allow the design of conceptual food manufacturing processes and will be linked with individual projects. Ultimately, students will produce a process design in the form of a written report.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	10
Tutorials	5
Practicals classes and workshops	12
Supervised time in studio/workshop	12
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (independent)	26
Ìý Ìý Wider reading (directed)	30
Ìý Ìý Advance preparation for classes	25
Ìý Ìý Preparation for tutorials	20
Ìý Ìý Completion of formative assessment tasks	8
Ìý Ìý Revision and preparation	2
Ìý Ìý Essay preparation	50
Ìý	Ìý	Ìý	Ìý
Total hours by term		0	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written exam	40
Written assignment including essay	60

Summative assessment- Examinations:

One exam (2 h).

Summative assessment- Coursework and in-class tests:

A report on process design (60% module mark). Assignment deadline: ÌýProcess design report on last week of Autumn term.

Formative assessment methods:

Formative self-assessment will be available through online tests after covering each section of the online material. Formative practical skills assessment to be handed in during practical classes.

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 courseworkÌý

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£2.50

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 30 March 2023