Module Details
Module Code: |
AGRI S8Z12 |
Full Title:
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Applied Food Processing
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Valid From:: |
Semester 1 - 2019/20 ( June 2019 ) |
Language of Instruction: | English |
Module Owner:: |
Joe McKeever
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Module Description: |
This module will teach the student about technology and processing in the dairy, meat, fruit & vegetable, cereal and oil/lipid processing industries. The student will gain a understanding of the fundamentals of engineering principles used to develop such processes. He/she will learn about more innovative technologies used in the food industry and will get an insight into what it would be like to work in the food processing industry.
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Module Learning Outcome |
On successful completion of this module the learner will be able to: |
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Module Learning Outcome Description |
MLO1 |
Evaluate the principles of food unit operations and applications thereof. |
MLO2 |
Critically appraise the main processes and technologies of fresh meat, dairy, fruit and vegetable processing, lipid processing and cereal production. |
MLO3 |
Crtitique the effect of processing on maintenance or improvement of quality of food products. |
MLO4 |
Discuss and evaluate innovative technologies in food processing. |
Pre-requisite learning |
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
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No recommendations listed |
Module Indicative Content |
Unit Operations
Advanced introduction to food engineering principles divided into the unit operations and applications of fluid flow, heat transfer, properties of steam, humidity, refrigeration, size reduction, drying, factory hygiene etc.
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Dairy Processing
Liquid milk manufacture; Batch and HTST pasteurisers; Milk separation and homogenisation; Cream processing; Butter and ice cream manufacture; Yogurt manufacture, stirred, set and drink types; Cheese manufacture, soft, semi, hard types; Milk powder and casein manufacture; Effect of processing/handling/storage on quality of dairy products.
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Meat Processing
Slaughtering of cattle, pigs and poultry; Tenderisation/aging; Boning/cutting; Manufacture of fresh meat - steaks, joints; Production of processed meat products - sausages, burgers, bacon/ham etc.; Effect of processing/handling/storage on quality of fresh meat/meat product manufacture. Overview of the seafood processing industry.
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Fruit and Vegetable Processing
Preparation of fruit and vegetables for processing, bottling/canning, heat processing and parameters, fruit and vegetable products; Effect of processing/handling/storage on quality of fruit and vegetable production.
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Cereal Technology
Cereal preparation, manufacture of baked products and cereal products; Effect of processing/handling/storage on quality of cereal products manufacture.
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Lipid/Oil Processing
Extraction, refining, manufacture of lipid/oil products; Effect of processing/handling/storage on quality of lipid/oil product production.
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Innovative/emerging technologies
An introduction to equipment/processing technologies such as high hydrostatic pressure, pulsed electric field, high intensity light, ultrasound etc. will be covered with applications and relevant food products.
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Module Assessment
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Assessment Breakdown | % |
Course Work | 40.00% |
Final Examination | 60.00% |
Module Special Regulation |
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AssessmentsFull Time On Campus
DKIT reserves the right to alter the nature and timings of assessment
Module Workload
Workload: Full Time On Campus |
Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
Lecture |
Contact |
No Description |
Every Week |
5.00 |
5 |
Practical |
Contact |
Industrial visit to two factories |
Every Week |
1.00 |
1 |
Directed Reading |
Non Contact |
No Description |
Every Week |
1.00 |
1 |
Independent Study |
Non Contact |
No Description |
Every Week |
1.00 |
1 |
Total Weekly Learner Workload |
8.00 |
Total Weekly Contact Hours |
6.00 |
This module has no Part Time On Campus workload. |
Module Resources
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Recommended Book Resources |
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Alfa Laval. (2004), Dairy Processing Handbook, 3. Alfa Laval, [ISBN: 9163134276].
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Boziaris, I.S.. (2014), Seafood processing: Technology,Quality and Safety, Jonh Wiley and Sons Inc., Chicester, West Sussex, UK, [ISBN: 978-1-118-346].
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Campbell-Platt, G.. (2009), Food Science and Technology, Wiley Blackwell, Chicester, West Susses. England., [ISBN: 9780632064218].
| Supplementary Book Resources |
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Fellows, P.. (2000), Food Processing Technology: Principles and Practice, Woodhead Publishing, Cambridge, England, [ISBN: 1855735334].
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Jongen, W.. (2002), Fruit and Vegetable Processing: Improving Quality, CRC Press, Boca Raton, Florida., [ISBN: 1855735482].
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Khetarpaul, N., Grewal, R.B. and Jood, S.. (2005), Bakery Science and Cereal Technology, Daya Publishing House, Dehli, India, [ISBN: 8170353505].
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Shahidi, F.. (2005), Bailey’s Industrial Oil and Fat Products, 6. John Wiley and Sons Inc., New York, [ISBN: 9780471384].
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Toldra, Fidel. (2010), Handbook of Meat Processing, Blackwell Publishing, Iowa, USA, [ISBN: 0813821827].
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Ohlsson, T. and Bengtsson, N.. (2002), Minimal processing technologies in the food industry, Woodhead Publishing, Cambridge, England, UK., [ISBN: 1855735474].
| This module does not have any article/paper resources |
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Other Resources |
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Website, Bord Bia,
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Website, Food processing - Information source for
food and beverage manufacturers,
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Website, Food On-Line - Safe processing and
packaging,
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Website, Meat and Poultry on-line,
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Website, Journal of Food Processing &
Technology,
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