Module Details
Module Code: |
AGRI S7006 |
Full Title:
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Food Processing & Production Management
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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 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.
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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 |
Demonstrate and apply the theory involved in the various unit operations used in food processing. |
MLO2 |
Apply the basic food technology and production management techniques used in the manufacture of quality assured, safe food products. |
MLO3 |
Discuss the concepts and associated stages involved in the development of new food products. |
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
Size reduction, separation, concentration, drying, milk assembly, pasteurisation, homogenisation, packaging, refrigeration and freezing.
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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.
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Food Product Development
Packaging, regulations, safety,traceability and labelling requirements for existing and new food products, including genetically modified products.
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Consumer Assurance
Food law, ISO, HACCP, quality assurance schemes at factory and farm level.
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Industrial Visit
To familiarise the student with practical food processing and analysis techniques in a modern food plant.
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Module Assessment
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Assessment Breakdown | % |
Course Work | 50.00% |
Final Examination | 50.00% |
Module Special Regulation |
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AssessmentsFull Time
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.
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Reassessment Description Repeat examination
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DKIT reserves the right to alter the nature and timings of assessment
Module Workload
This module has no Full Time workload. |
Workload: Part Time |
Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
Online Contact |
Contact |
No Description |
Every Second Week |
2.00 |
4 |
Lecture |
Contact |
No Description |
Every Second Week |
2.00 |
4 |
Directed Reading |
Non Contact |
No Description |
Every Week |
2.00 |
2 |
Independent Study |
Non Contact |
No Description |
Every Week |
2.00 |
2 |
Total Weekly Learner Workload |
8.00 |
Total Weekly Contact Hours |
4.00 |
Module Resources
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Recommended Book Resources |
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Tetra Pak. (2009), Dairy Processing Handbook (3rd Ed) revised, 3rd. Alfa LLaval/ Tetra Pak, Lund, Sweden.
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Food Safety Autority of Ireland. (2007), The Labelling of Food in Ireland, 2nd. FSAI, Dublin, [ISBN: 1-904465-52-8].
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Lawrie, R.A, Ledward,D.A.. (2006), Meat Science.(6th Ed), 7th. Woodhead Publishing Ltd, Lund, Sweden, [ISBN: 978-1-84569-159-2].
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Kirk, R.S. and Sawyor. R.. (1991), Pearson’s Composition and Analysis of Food, 2nd. Blackwell Synergy, [ISBN: 10:047021693X].
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Taiichi, O., Miller, J. (2007), Workplace Management, Mc Graw Hill.
| Supplementary Book Resources |
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Roberts,D. Greenwood, M. (2002), Practical Food Microbiology. Blackwell Publishing, 2nd. Blackwell Publishing Ltd, [ISBN: 978-1-4051-0075-5].
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Oakland, J.S. (2003) Total Quality Management (3rd Ed). Elsevier..
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Department of Agriculture (2001) The Safe Food Chain………….Every Link is Vital..
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Food Safety Authority of Ireland (1999) Food Safety and Genetically Modified Food..
| This module does not have any article/paper resources |
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Other Resources |
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[Website], Teagasc. (2013),
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[Website], Bord Bia. (2013),
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[Website], Irish Dairy Board. (2013),
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[Website], Dept. of Agriculture, Food & the
Marine. (2013),
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[Link], Library Catalogue,
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