Full Title:Food Processing, Analysis & Production Management
Module Code:SCIA S7002
Credits: 5
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 2 programme(s)
Module Description:This module outlines the various manufacturing operations involved in primary food processing and factory management.The various primary unit food processing operations for milk and meat products can be evaluated by the student.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Demonstrate and apply the theory involved in the various unit operations used in food processing.
  2. Apply the basic food technology and production management techniques used in the manufacture of quality assured, safe food products.
  3. Discuss the concepts and associated stages involved in the development of new food products.
  4. Implement safe laboratory procedures and correct disposal of lab waste
  5. Perform and record laboratory tests on ingredients and final products
  6. Interpret and report the results for chemical, sensory, and microbiological tests.

Module Content & Assessment

Indicative Content
Unit Operations
Size reduction, separation, concentration, drying, milk assembly, pasteurisation, homogenisation, packaging, refrigeration and freezing.
Food Technology and Production Management
Manufacture of butter, dairspread, cream, liquid milk, cheese, yogurt, milk powder, ice cream. Primary processing of beef, sheep, pig and poultry carcases. Production management including key performance indicators (KPI) such as unit cost reduction, net margin, profit, overall equipment efficiency (OEE), yield. Introduction to Lean Manufacture, Waste Elimination and Six Sigma Production.
Food Product Development
Packaging, regulations, safety,traceability and labelling requirements for existing and new food products, including genetically modified products.
Consumer Assurance
Food law, ISO, HACCP, quality assurance schemes at factory and farm level.
Safety Considerations in Food Processing and Laboratory Analysis
Safe handling and disposal of chemicals, glassware, and processing waste
Laboratory Testing and Food Analysis
Proximate analysis of food, for moisture, dry matter, crude protein, fat, carbohydrate. Milk tests for butterfat, total solids, solids non-fat, acidity, pH, and antibiotics. Organoleptic assessment and taste panel analysis of existing and new food products. Microbiological tests; Total Bacterial Count (TBC), coliform, E. coli, yeast and moulds, Staphylococcus aureus.
Industrial Visit
To familiarise the student with practical food processing and analysis techniques in a modern food plant.
Assessment Breakdown%
Course Work50.00%
End of Module Formal Examination50.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Practical/Skills Evaluation Food technology and food analysis practicals. 4,5,6 50.00 0 0 Every Week 0
No Project
No Practical
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Formal Exam End-of-Semester Final Examination 1,2,3 50.00 0 0 End-of-Semester 0
Reassessment Requirement
A 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
Repeat examination

DKIT reserves the right to alter the nature and timings of assessment


Module Workload & Resources

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Food processing and management 2.00 Every Week 2.00
Practical Food manufacture and analysis 2.00 Every Week 2.00
Directed Reading No Description 2.00 Every Week 2.00
Independent Study No Description 2.00 Every Week 2.00
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 4.00
This course has no Part Time workload.
Recommended Book Resources
  • Tetra Pak 2009, Dairy Processing Handbook (3rd Ed) revised, 3rd Ed., Alfa LLaval/ Tetra Pak Lund, Sweden
  • Food Safety Autority of Ireland 2007, The Labelling of Food in Ireland, 2nd Ed., FSAI Dublin [ISBN: 1-904465-52-8]
  • Lawrie, R.A, Ledward,D.A. 2006, Meat Science.(6th Ed), 7th Ed., Woodhead Publishing Ltd Lund, Sweden [ISBN: 978-1-84569-159-2]
  • Kirk, R.S. and Sawyor. R. 1991, Pearson’s Composition and Analysis of Food, 2nd Ed., Blackwell Synergy [ISBN: 10:047021693X]
  • Taiichi, O., Miller, J 2007, Workplace Management, Mc Graw Hill
Supplementary Book Resources
  • Roberts,D. Greenwood, M 2002, Practical Food Microbiology. Blackwell Publishing, 2nd Ed., Blackwell Publishing Ltd [ISBN: 978-1-4051-0075-5]
  • Oakland, J.S. (2003) Total Quality Management (3rd Ed). Elsevier., n/a
  • Department of Agriculture (2001) The Safe Food Chain………….Every Link is Vital.
  • Food Safety Authority of Ireland (1999) Food Safety and Genetically Modified Food.
This module does not have any article/paper resources
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
DK_SAGRI_8 Bachelor of Science (Honours) in Agriculture 5 Mandatory
DK_SAGRI_7 Bachelor of Science in Agriculture 1 Mandatory