Short Title:Food Formulations
Full Title:Food Formulations
Module Code:FOOD H1001
 
Credits: 10
Field of Study:Food processing
Module Delivered in 1 programme(s)
Reviewed By:JOHN BEHAN
Module Author:ED CAREY
Module Description:This course will help to demonstrate the understanding of the behaviours and nutritional values of food materials as well as physical properties of a wide range of foods. The module focuses on food ingredients of greatest commercial interest in the current marketplace. Factors affecting the functions and applications of these ingredients in food products will be examined.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Describe the functions of ingredients of commercial interest in food production.
LO2 Evaluate the functional properties of various food components and/or ingredients
LO3 Evaluate the impact of processing and end product environment on the functionality of selected ingredients
LO4 Evaluate different food ingredients, processing aids, additives and the effects of processing in relation to the texture, colour, flavour and quality of a range of products.
LO5 Describe the interactions of food components and the effects of processing and end product environment on the organoleptic and nutrition properties of a range of food products
LO6 Design formulations for a range of value-added food products
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Laboratory Application of key ingredients and exploration of the effects of processing 1,3 15.00 Week 10
Continuous Assessment In-class or online quizzes; Project & project presentation 1,3 35.00 Week 6
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,2,3,4,5,6 50.00 End-of-Semester

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 Theory around food ingredients and formulations 3.00 Every Week 3.00
Laboratories Application of key ingredients and exploration of the effects of processing 8.00 Twice per semester 1.07
Independent Learning Study and additional reading to build on lecture-derived material; Developing knowledge of commercial food products through manufacturer websites and retail studies. Research and preparation of project; Reading recommended research articles to inform understanding; Study for in-class or online CAs; Exam study. The information covered in this module should be correlated with information studied in related modules (Food Processing; Food Safety; Product Development) 9.50 Every Week 9.50
Total Weekly Learner Workload 13.57
Total Weekly Contact Hours 4.07
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory around food ingredients and formulations 3.00 Every Week 3.00
Laboratories Application of key ingredients and exploration of the effects of processing 8.00 Twice per semester 1.07
Independent Learning Study and additional reading to build on lecture-derived material; Developing knowledge of commercial food products through manufacturer websites and retail studies. Research and preparation of project; Reading recommended research articles to inform understanding; Study for in-class or online CAs; Exam study. The information covered in this module should be correlated with information studied in related modules (Food Processing; Food Safety; Product Development) 9.50 Every Week 9.50
Total Weekly Learner Workload 13.57
Total Weekly Contact Hours 4.07
 

Module Resources

Required Book Resources
  • Hui Y. H 2012, Handbook of Meat and Meat Processing, Second Edition, CPC Press
  • Shewy P.R., Lazzeri P.A., Edwards K. J 2001, Botanical Research, Biotechnology of Cereals, Volume 34, Volume 34, Academic Press
  • Sinha Kirmal K, Handbook of Vegetable and Vegetable Processing, First Edition, Wiley-Blackwell
  • Damodaran, S., Parkin, K.L. and Fennema, O.R 2007, Fennema‚Äôs Food Chemistry, 4th Ed., CRC Press
Required Article/Paper Resources
  • n/a, Selected current relevant articles from Trends in Food Science and Technology and Food Research International.
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_SFSCT_HD Higher Diploma in Food Science and Technology 1 Mandatory