Module Details

Module Code: AGRIS8020
Full Title: Agri-Food Product Innovation
Valid From:: Semester 1 - 2019/20 ( June 2019 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 5
Module Owner:: Joe McKeever
Departments: Unknown
Module Description: This module aims to provide students with an appreciation of the food science and technological requirements needed for the production and processing of value added food products. It will also enable them to assess the legal and regulatory requirements for functional, artisan and organic food production.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Appraise the drivers of consumer demand in relation to value-added food products
MLO2 Synthesize scientific, commercial and technological knowledge needed in the manufacture of value added and artisan food products.
MLO3 Appraise the various legal, quality assurance and safety regulations in relation to the manufacture and sale of value added food products.
MLO4 Evaluate the principles for the conversion and registration requirements needed for a business to work in the organic sector.
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).
No recommendations listed
 
Module 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 and production 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 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
Module Assessment
Assessment Breakdown%
Course Work50.00%
Final Examination50.00%
Module Special Regulation
 

Assessments

Full Time On Campus

Course Work
Assessment Type Continuous Assessment % of Total Mark 20
Marks Out Of 0 Pass Mark 0
Timing S1 Week 9 Learning Outcome 4
Duration in minutes 0
Assessment Description
Subsequent to an organic farm/organic food business visit, carry out a case study on the statutory, regulatory and technical requirements for conversion of a conventional farm/business to an organic enterprise. Present findings.
No Project
Practical
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Marks Out Of 0 Pass Mark 0
Timing n/a Learning Outcome 2,3
Duration in minutes 0
Assessment Description
Manufacture and analysis of value added products under laboratory conditions including industrial visits to meat, milk and artisan value added food processors
Final Examination
Assessment Type Formal Exam % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,3,4
Duration in minutes 0
Assessment Description
End-of-Semester Final Examination
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

Workload: Full Time On Campus
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Relating to course content Every Week 2.00 2
Practical Contact Laboratory practicals /industrial visits Every Second Week 1.50 3
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 5.50
Total Weekly Contact Hours 3.50
This module has no Part Time On Campus workload.
 
Module Resources
Recommended Book Resources
  • Bagcli,C. Lau,F.C. Ghosh,C.K.. (2010), Biotechnology in Functional Foods and Neutraceuticals, 2nd. CRC Press, [ISBN: 9781420087116].
  • Wildman, E.C.. (2006), Handbook of Neutraceuticals and Functional Foods- Concept to Product, 2nd. 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