Short Title:Manufacturing and Processing in the Food Industry
Full Title:Manufacturing and Processing in the Food Industry
Module Code:FOOD H1005
 
Credits: 10
Field of Study:Food processing
Module Delivered in 2 programme(s)
Reviewed By:JOHN BEHAN
Module Author:ED CAREY
Module Description:Introduces a the range of manufacturing processes/equipment used in industrial scale food production.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Describe the structure of the food industry in Ireland
LO2 Illustrate the processing steps involved in manufacture of commercial food items.
LO3 Demonstrate a detailed knowledge of the unit operations involved in the processing of food products.
LO4 Describe the equipment used in the food industry and its operation
LO5 Describe ancillary operations and services associated with the food industry
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Assignment In class CA or written assignment 1,3,4,5 30.00 n/a
Laboratory Plant operation 3,4,5 20.00 n/a
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,2,3,4,5 50.00 End-of-Semester

TU Dublin – Tallaght Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory, case studies 3.00 Every Week 3.00
Directed Learning Read assigned material 3.00 Every Week 3.00
Practical Practical workshop 1.00 Every Week 1.00
Independent Learning Independent study, preparation of assignments, preparatiion for final exam 6.00 Every Week 6.00
Other exercises/problems 1.00 Every Week 1.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 7.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory, case studies 3.00 Every Week 3.00
Directed Learning Read assigned material 3.00 Every Week 3.00
Practical Practical workshop 1.00 Every Week 1.00
Independent Learning Time Independent study, preparation of assignments, preparatiion for final exam 6.00 Every Week 6.00
Other exercises/problems 1.00 Every Week 1.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 7.00
 

Module Resources

Recommended Book Resources
  • J G Brennan 2012, Food Processing Handbook [ISBN: ISBN: 978-3-527-60720-4]
  • PJ Fellows 2009, Food Processing Technology –Principles and Practice, Woodhead Publishing [ISBN: ISBN:978-1-84569-216-2]
  • M Vieira, P Ho 2008, Experiments in Unit operations and Processing of Foods, Springer
  • P. Heldman, R. Hartel, Principles of Food Processing,, Food Science Text Series (1997
  • R. Roledo,, Fundamentals of Food Process Engineering,, Chapman and Hall (1997).
This module does not have any article/paper resources
This module does not have any other resources
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_SMAFC_C Certificate in Food Science and Technology Minor Award 1 Mandatory
TA_SPRTC_C Higher Certificate in Science in Process Technologies 1 Mandatory