Module Details

Module Code: AGRI S7006
Full Title: Food Processing & Production Management
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 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.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# 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).
No recommendations listed
 
Module Indicative Content
Unit Operations
Size reduction, separation, concentration, drying, milk assembly, pasteurisation, homogenisation, packaging, refrigeration and freezing.
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.
Food Product Development
Packaging, regulations, safety,traceability and labelling requirements for existing and new food products, including genetically modified products.
Consumer Assurance
Food law, ISO, HACCP, quality assurance schemes at factory and farm level.
Industrial Visit
To familiarise the student with practical food processing and analysis techniques in a modern food plant.
Module Assessment
Assessment Breakdown%
Course Work50.00%
Final Examination50.00%
Module Special Regulation
 

Assessments

Full Time

Course Work
Assessment Type Written Report % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing Week 6 Learning Outcome 1,2,3
Duration in minutes 0
Assessment Description
Written Report on food processing/production management
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 1,2,3
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.
Reassessment Description
Repeat examination

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
Recommended Book Resources
  • Tetra Pak. (2009), Dairy Processing Handbook (3rd Ed) revised, 3rd. Alfa LLaval/ Tetra Pak, Lund, Sweden.
  • Food Safety Autority of Ireland. (2007), The Labelling of Food in Ireland, 2nd. FSAI, Dublin, [ISBN: 1-904465-52-8].
  • Lawrie, R.A, Ledward,D.A.. (2006), Meat Science.(6th Ed), 7th. Woodhead Publishing Ltd, Lund, Sweden, [ISBN: 978-1-84569-159-2].
  • Kirk, R.S. and Sawyor. R.. (1991), Pearson’s Composition and Analysis of Food, 2nd. Blackwell Synergy, [ISBN: 10:047021693X].
  • Taiichi, O., Miller, J. (2007), Workplace Management, Mc Graw Hill.
Supplementary Book Resources
  • Roberts,D. Greenwood, M. (2002), Practical Food Microbiology. Blackwell Publishing, 2nd. Blackwell Publishing Ltd, [ISBN: 978-1-4051-0075-5].
  • Oakland, J.S. (2003) Total Quality Management (3rd Ed). Elsevier..
  • Department of Agriculture (2001) The Safe Food Chain………….Every Link is Vital..
  • Food Safety Authority of Ireland (1999) Food Safety and Genetically Modified Food..
This module does not have any article/paper resources
Other Resources