Ingredients to Product: Processing and Safety
| Code | School | Level | Credits | Semesters |
| BIOS2124 | Biosciences | 2 | 30 | Autumn UK |
- Code
- BIOS2124
- School
- Biosciences
- Level
- 2
- Credits
- 30
- Semesters
- Autumn UK
Summary
Ingredients to Product: Processing and safety module will cover the manufacture of a range of food products. The manufacture of food products is evaluated from four perspectives:
- Material functionality: the physiochemical properties of the ingredients as well as the functionality of each ingredient in creating the final food product microstructure and quality attributes.
- Manufacturing process: the unit operations required to transform the ingredients into a food product as well as the effect of these operations on each ingredient.
- Risk of potential foodborne illness and spoilage microorganisms ubiquitous in the food chain and how processing can reduce the risk. Techniques of food preservation (thermal sterilization, HTST, drying, freezing, MAP, hurdle technology) that target production of commercially viable foods will be taught.
- Quality of the final product to include physical, chemical, and microbiological analysis.
Target Students
UG Food Science / Food Science & Nutrition students.
Classes
- One 3-hour tutorial each week for 11 weeks
- One 3-hour practicum each week for 11 weeks
- One 3-hour lecture each week for 11 weeks
Assessment
- 20% Coursework 1: Data analysis and presentation 1000 words
- 40% Viva Voce: Individual viva voce
- 40% Exam 1 (2-hour): Food safety
Assessed by end of autumn semester
Educational Aims
The aim of this module is to review how the ingredients and manufacturing process impact product microstructure, quality, and functionality. Starting with the fundamental and practical principles of food safety and continuing with detailed analysis of food preservation techniques. Learners will understand and recognise key aspects of foodborne illnesses and associated risk factors during manufacturing, packaging, distribution and point-of-use. Key physicochemical properties of ingredients before, during and after processing, and the role these ingredients and their transformations play in product characteristics. Evaluate advantages and limitations of key unit operations and food preservation methods required to manufacture safe food products.Learning Outcomes
Develop knowledge of the ingredients required to produce manufactured food products.
Explain the conversion process of ingredients to products with appropriate justification for the function of each ingredient and processing step required to the create the product microstructure.
Quantify the impact of food preservation technologies (thermal sterilization, HTST, drying, freezing, MAP, hurdle technology) on microbial activity and risk reduction.
Identify analytical measurements to measure the quality of manufactured food products.
Transferable/Key Skills - the ability to: verbally communicate the scientific principles and concepts behind the manufacture of a range of food products in a group presentation and individual viva voce.