FB2EFP-Food Processing

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:5
Terms in which taught: Autumn / Spring / Summer module
Pre-requisites: FB1EP2 Introduction to Food Processing and Engineering
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FB2EFA Food Processing A
Current from: 2020/1

Module Convenor: Dr Julia Rodriguez-Garcia

Email: j.rodriguezgarcia@reading.ac.uk

Type of module:

Summary module description:

This module is an introduction to the industrial manufacture of foods including theoretical and practical consideration of the major traditional, emerging and novel unit operations and processes used by the food industry; the effect of these operations on food product properties; and the impact of food processing plants in the environment, with a critical evaluation of possible solutions for this issue. Students will we working in the Food Processing Centre as part of the practical sessions, which offer them the opportunity to work with pilot plant equipment in a real-life working environment. 

Aims:

To introduce students to both the theoretical and practical considerations in the application of processes  for the production of foods suitable for consumption.

Assessable learning outcomes:

By the end of the module the student will be able to:

• Explain the principles of traditional, emerging and novel food processing operations and quantitatively evaluate and critically discuss the performance and efficiency of processing equipment.


• Describe how the unit operations interact and evaluate their effect on the quality and quantity of the process outcomes


• Discuss the impact of food processing plants in the environment an d critically evaluate possible solutions for this issue


• Carry out small-scale food processing operations and associated laboratory-based test methods safely


• Design food processing plants and equipment that ensure the safety and suitability of food at all stages of the food chain

Additional outcomes:

The student will develop awareness and appreciation of the role and impact of food processing on product nutritional composition, organoleptic quality, and safety.

Outline content:

Autumn term will contain the following content: material and energy balance, basic thermal processing, raw materials properties and storage conditions, principles of packaging. Several unit operations/processes will be studied such as: refrigeration, dehydration, evaporation. Environmental impact of food processing. 

Spring term will contain: Separation, filtration, centrifugation, membrane processing. Advance thermal processing, advance refrigeration operations, adva nce packaging. Emerging and novel processes and technologies. Cleaning and hygienic design.

Global context:
It forms an important part of food science, food technology and food science with business degrees, providing students with an insight into the manufacture of foods.

Brief description of teaching and learning methods:
In the Autumn Term there will be a series of lectures linked to short practical classes. Those practical exercises requiring a longer time will be scheduled in the Spring Term, together with the remaining lectures. Quantitative aspects will be developed further by setting problem sheets on Blackboard. The practical reports will require private study.

Contact hours:

	Autumn	Spring	Summer
Lectures	22	23
Practicals classes and workshops	10	15
Guided independent study:	35	50	45
Total hours by term	67	88	45
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written exam	50
Report	30
Class test administered by School	20

Summative assessment- Examinations:

2 Hour 

Summative assessment- Coursework and in-class tests:

Written assessments are based on the practical classes. In Autumn term there will be one practical report. In Spring term there will be one class test.

Formative assessment methods:

In Autumn term you will submit a practical report for written formative assessment and you will also submit three formative blackboard test. In Spring term you will complete five formative backboard tests. You will also receive verbal formative feedback through activities in lectures and in practical classes. You can also receive self-assessed formative feedback through completing practical class assessment sheets and blackboard worksheets.

Penalties for late submission:

The Module Convenor will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day[1] (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:
overall mark of 40%

Reassessment arrangements:

Reassessment arrangements are in accordance with University policy. Reassessment of the written examination is held during the University administered re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.

Additional Costs (specified where applicable):
1) Required text books:
2) Specialist equipment or materials:
3) Specialist clothing, footwear or headgear:
4) Printing and binding: Students are required to print and bring their practical handbook to practical class: estimated cost £2.50 (~50 pages).
5) Computers and devices with a particular specification:
6) Travel, accommodation and subsistence:

Last updated: 4 April 2020