Factory Design and Operations for Food Production
| Code | School | Level | Credits | Semesters |
| BIOS4095 | Biosciences | 4 | 20 | Full Year UK |
- Code
- BIOS4095
- School
- Biosciences
- Level
- 4
- Credits
- 20
- Semesters
- Full Year UK
Summary
The influence of hygiene, quality and legislation on the manufacture of food will be addressed up to factory scale. Design and layout of factories for low and high-risk foods will be explained with examples of Good Manufacturing Practice. Cleaning practices will be explained. The provision of services like steam and water (of the required quality) will be explained along with automation, particularly control using feedback loops. The legal constraints on food producers will be explained with reference to law. Insight into how Brands are made and work will be provided, along with understanding specifications and audit requirements. Intellectual property rights and patent application process will be introduced, as well as foundations of the patent structure and patent search databases. Students will learn about packaging and sustainability.
A product-development project (NPD) where students will work as part of a team will provide opportunities to put these skills into practice. The NPD project includes
• Interaction with industry partners through regular discussions and project update meetings
• Co-development with the industry partner a brief for the new products and preparation for the live presentation
• Practical Execution in the Food Processing Facility
• Preparation of a written portfolio and a manned stall at the showcase (including posters)
Target Students
Food Production Management
Classes
- One 2-hour practicum each week for 12 weeks
- One 4-hour practicum each week for 12 weeks
- One 4-hour lecture each week for 12 weeks
44 hours of formal lectures, 48 hours are allocated for students to work in groups on a product development brief supervised by a member of staff. This culminates with the presentation of the product at the Product Development Exhibition and submission of a technical report. 50 hours reading, coursework and revision.
Assessment
- 17% Coursework 1: Group presentation at the end of Autumn Term
- 50% Coursework 2: Group portfolio and Showcase at the end of Spring Term
- 32% Exam 1 (2-hour): ExamSys multiple choice - end of Autumn term
Assessed in both autumn & spring semest
Educational Aims
To make the student aware of a range of operations used in food manufacturing. Emphasis will be placed on the hygienic and legal requirements for the production of foods. The student, when working in a food factory, should have sufficient understanding to contribute, at managerial level, to a production team. The student should be able to contribute to the development of novel food products under factory time scales and limitations.Learning Outcomes
• To identify the key features required for the safe and profitable operation of food factories (factory design, services and legislation)
• To compare design features and choose appropriate production approaches for the safe and profitable operation of food factories
• To design a new food product and process in response to a defined brief within a short time frame
• To appreciate and apply fundamentals of intellectual property and foundations of patent law (Knowledge)
• To develop skills to negotiate with and present to a wide range of external stakeholders including industry partners (Prof Skills)"
Conveners
- Professor Ian Fisk
- Gleb Yakubov