Module Details

Module Code: AGRI S7007
Full Title: Value Added Food Products for the Food Industry
Valid From: Semester 1 - 2019/20 ( June 2019 )
Language of Instruction:English
Duration: 1 Semester
Credits: 5
Module Owner:: Edel Healy
Departments: Unknown
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.
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 Identify and integrate scientific, commercial and technological knowledge needed in the manufacture of value added and artisan food products.
MLO3 Identify and interpret 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 in switching from conventional to organic farming.
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 a selection of value added food products from the dairy, meat, fruit, vegetable and ready made meals industries.
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 or to value added food processors e.g. Abbotts, Ryevalley, Liffey Meats/ ABP, TMC Ltd
Module Assessment
Assessment Breakdown%
Course Work50.00%
Final Examination50.00%
Module Special Regulation


Full Time

Course Work
Assessment Type Continuous Assessment % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing Every Second Week Learning Outcome 1,2,3
Duration in minutes 0
Assessment Description
Factory visit based assignment (1500-2000 words)
No Project
No Practical
Final Examination
Assessment Type Formal Exam % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 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
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Relating to course content Every Second Week 1.50 3
Practical Contact Industry Visits Once per semester 1.00 15
Online Contact Contact No Description 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 6.00
Total Weekly Contact Hours 4.00
This module has no Part Time 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].
  • Brody, Aaron L Lord & John B.. (2000), Developing new food products for a changing marketplace, ,, Technomic Publications, [ISBN: ISBN: 1566767].
  • Fuller, Gordon W.,. (1994), New food product development : from concept to marketplace, CRC Press, [ISBN: ISBN: 0849380].
  • Gibson, Glenn R; Williams & Christine M.. (2000), Functional foods : concept to product, CRC Press Woodhead Publications, [ISBN: ISBN: 1855735].
  • Wildman, E.C.. (2006), Handbook of Neutraceuticals and Functional Foods- Concept to Product, 2nd. CRC Press, [ISBN: 9780849364099].
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