Full Title:Value Added Agri-Food Products
Module Code:AGRI S8004
 
Credits: 7.5
Valid From:Semester 1 - 2016/17 ( September 2016 )
Module Delivered in 2 programme(s)
Module Description:This module aims to provide students with an appreciation of the food science and technological requirements needed for the production, processing and packaging of value added food products. It will also enable them to assess the legal and regulatory requirements for functional, artisan and organic food production.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Appraise the drivers of consumer demand in relation to value-added food products
  2. Identify and integrate scientific, commercial and technological knowledge needed in the manufacture of value added and artisan food products.
  3. Identify and interpret the various legal, quality assurance and safety regulations in relation to the manufacture and sale of value added food products.
  4. Evaluate the principles for the conversion and registration requirements needed in switching from conventional to organic farming.
  5. Formulate and manufacture pro-biotic and other functional value added products and ingredients under laboratory conditions.
 

Module Content & Assessment

Indicative Content
Drivers of consumer demand
Health and wellness; sustainable food production; animal welfare; food safety and quality;food traceability; convenience; lifestyle issues.
Food innovation
Concepts, market research, financial feasibility, ingredients sourcing, formulation, trial production, test marketing, batch production, industrial scale production
Value added food production
Preparation, production and packaging of chilled and frozen ready meals. Production of value added milk, meat, fruit, vegetable and bakery products. Production of low fat, low calorie, low salt products; dietary supplements and high energy sports’ drinks.
Functional foods and food ingredients
Effect of diet on obesity, cardiovascular disease, cancer, diabetes, anaemia and bone health. Probiotics, prebiotics, synbiotics and nutraceuticals: assessment of intake, bioavailability, mechanism of action, safety, methods of production and storage. Incorporation into food of the following functional ingredients: casein, whey protein concentrate, butteroil, Omega 3 and 6 fatty acids, emulsifiers, stabilisers, conjugated linoleic acid, phytosterols, soya protein, antioxidants, phytochemicals, Iron and folate.
Organic production and processing
EU Organic Production Standards. Inspection, certification and registration requirements needed by Organic Certification Bodies (OCBs): Irish Organic Farmers and Growers Association (IOFGA), Organic Trust Ltd., Demeter Standards and DAFM. Organic meat, fruit and vegetable processing.
Artisan food products
Role of small-scale food production for local markets in sustainable agriculture. Batch systems for production and packaging of various artisan products e.g. dairy, meat, preserves, baking and confectionary, fruit and veg.
Regulation and quality assurance
Hygiene, safety, quality assurance,traceability and labelling requirements at point of sale for various artisanal food products.
Site visit
Visit to an Organic farm, also visits to value added meat and milk processors e.g. Abbotts, Ryevalley, Liffey Meats/ ABP, TMC Ltd
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
Continuous Assessment Analysis of value added food products to incorporate industrial visits to meat, milk and artisan value added food processors 1,2,5 30.00 0 0 Every Second Week 0
Project Subsequent to an organic farm visit, carry out a case study on the statutory, regulatory and technical requirements for conversion of a conventional farm to an organic enterprise. Present findings. 4 10.00 0 0 Week 9 0
Class Test Mid Term CA exam 1,2,3 10.00 0 0 Week 6 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 2,3,4,5 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.

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 Relating to course content 3.00 Every Week 3.00
Practical Industrial visits 3.00 Every Third Week 1.00
Directed Reading No Description 3.00 Every Week 3.00
Independent Study No Description 4.00 Every Week 4.00
Total Weekly Learner Workload 11.00
Total Weekly Contact Hours 4.00
This course has no Part Time workload.
Resources
Recommended Book Resources
  • Bagcli,C. Lau,F.C. Ghosh,C.K. 2010, Biotechnology in Functional Foods and Neutraceuticals, 2nd Ed., CRC Press [ISBN: 9781420087116]
  • Wildman, E.C. 2006, Handbook of Neutraceuticals and Functional Foods- Concept to Product, 2nd Ed., CRC Press [ISBN: 9780849364099]
  • 2009, Organic Farming, Nova Science Publishers Inc [ISBN: 9781606928653]
  • Baker, A.V 2010, Science and Technology of Organic Farming, Taylor & Francis Inc [ISBN: 9781439816127]
Supplementary Book Resources
  • Teagasc 2002, Principles of Successful Organic Farming, Teagasc
  • Organic Centre Wales 2009, Organic Farm Management Handbook, University of Aberystwyth
  • Newton J. 2004, Profitable Organic Farming, Blackwell publishing
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 7 Mandatory
DK_SSUAG _8 Bachelor of Science (Honours) in Sustainable Agriculture 1 Mandatory