Core Skills and Technologies of Food Manufacture
| Code | School | Level | Credits | Semesters |
| BIOS4172 | Biosciences | 4 | 30 | Full Year UK |
- Code
- BIOS4172
- School
- Biosciences
- Level
- 4
- Credits
- 30
- Semesters
- Full Year UK
Summary
This module ensures that students from different scientific and engineering backgrounds secure the core skills and knowledge required for roles in the Food Industry. This module covers:
- Food ingredient functionality including the physical and chemical properties of the materials as well as the functionality of each ingredient to create the final product.
- Manufacture processing including operations required to transform the materials to a food product as well as the effect of these operations on each ingredient.
- Food preservation including techniques to extend shelf life of products and major food preservation techniques, e.g. thermal sterilisation, pasteurisation, drying, freezing and hurdle technology.
- Food analysis including physical and chemical quality, safety and sensory evaluation of food.
- Project skills gained by completing a practical-based miniature version of the Research Project (literature searching, planning and designing experiments, collection, interpretation and presentation of data).
Target Students
Available for PGT OR PGR OR Food Production Management students.
Assessment
- 20% Coursework 1: Report on practical
- 30% Coursework 2: Report on mini project
- 30% Oral: Demonstrate an understanding of and the ability to link science-based concepts taught so far in the module.
- 20% Exam 1 (2-hour): Based on food preservation
Assessed in both autumn & spring semest
Educational Aims
The aim of this module is to equip MSc students with a wide range of skills and knowledge necessary to seek employment as Master graduates in this sector. This module covers how the ingredients and manufacturing process impact the final food product and ensure the food quality and safety. Students will develop the practical skills of key methods used in the food factory.Learning Outcomes
Understand the function and structures of key food ingredients and how the ingredients and manufacturing process impact the final food product.
Understand and gain the practical skills of key methods of measurement of food components, food quality and safety control and food preservation methods, including detailed understanding of their advantages and limitations.
Understand the context of a problem in order to write a testable hypothesis, plan a research project and support the outcome of the hypothesis with suitable evidence. Interpret data systematically and present these appropriately.
Conveners
- Dr Angelina Swali
- Dr Jian Jia