Short Title:Food Processing Operations
Full Title:Food Processing Operations
Module Code:FOOD H1000
 
Credits: 10
NFQ Level:8
Field of Study:Food processing
Module Delivered in 1 programme(s)
Reviewed By:JOHN BEHAN
Module Author:ED CAREY
Module Description:This module aims to provide students with the knowledge of key physical operations used in the processing and packaging of foods and beverages.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Describe the food industry, history and future direction.
LO2 List and interpret the critical operational parameters for a selection of unit operations used in food manufacturing.
LO3 Correctly evaluate and select the appropriate equipment for unit operations.
LO4 Appraise and evaluate the strengths and weaknesses for different equipment used in packaging and labeling operations.
LO5 Recognise the effects of processing and its impact on the quality of food products.
Pre-requisite learning
Co-requisite Modules
No Co-requisite modules listed
 

Module Content & Assessment

Content (The percentage workload breakdown is inidcative and subject to change) %
Evolution of the modern food processing industry
Historical profile of the food supply chain from self sufficiency model to the modern food processing model. Mapping significant steps along the way and looking at emerging trends and projections
15.00%
Properties of food processing and processing theory
Organoleptic, kinaesthetic, hydration, surface binding, structural, rheological, enzymatic, antioxidant
20.00%
Principle of operation for a range of equipment
Milling, blending, grinding, filling, separation, preservation, pasteurisation, sterilization, emulsification, homogenization, drying, high pressure processing, cooking, cooling, blast freezing and blast chilling
30.00%
Post processing operations
Packaging, filling, modified atmosphere packing and sealing of containers
20.00%
Effects of processing on foods
Nutritional properties.colour, aroma and shelf life
15.00%
Assessment Breakdown%
Course Work50.00%
End of Module Formal Examination50.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Laboratory Lab based assignment 2,3,4 35.00 Sem 1 End
Continuous Assessment Assignment 1,2,3 15.00 Week 7
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 2,3,4,5 50.00 End-of-Semester
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.
Reassessment Description
Examination/Assignment repeat

IT Tallaght 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 Lecture based 3.00 Every Week 3.00
Laboratories Lab practical 2.00 Every Week 2.00
Assignment Continuous Assessment 2.00 Every Week 2.00
Independent Learning Self directed learning, preparation for exams, 6.00 Every Week 6.00
Total Weekly Learner Workload 13.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Lecture based 3.00 Every Week 3.00
Laboratories Lab practical 2.00 Every Week 2.00
Assignment Continuous Assessment 2.00 Every Week 2.00
Independent Learning Self directed learning, preparation for exams, 6.00 Every Week 6.00
Total Weekly Learner Workload 13.00
Total Weekly Contact Hours 5.00
 

Module Resources

Required Book Resources
  • P.J. Fellows, 2009, Food Processing Technology, Woodhead [ISBN: ISBN: 978-1-84569-216-2]
  • Fellows Peter, 2009, Food Processing Technology: Principles and Practice, third edition, Ed., Elsevier Press
  • Brennan James G 2006, Food Processing Handbook,, John Wiley and Sons
  • Coles and McDowell 2009, Food Packaging Technology, Wiley
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_SFSCT_HD Higher Diploma in Food Science and Technology 1 Mandatory