Module Details

Module Code: AGRI S6015
Full Title: Food Processing and Operations Management
Valid From:: Semester 1 - 2019/20 ( June 2019 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 5
Module Owner:: Siobhan Keenan
Departments: Unknown
Module Description: The aim of this module is to outline the various manufacturing operations involved in primary food processing and factory management. The students will also be introduced to the concepts of Operations Management and shown how the application of these concepts can help food businesses achieve a competitive advantage.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Apply the basic food technology and production management techniques used in the manufacture of quality assured food products.
MLO2 Outline the principles of Operation Management and Lean Manufacturing.
MLO3 Demonstrate and apply the theory involved in the various unit operations used in food processing.
MLO4 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
Production Management
Production management key performance indicators (KPI); Introduction to Lean Manufacturing and Waste Elimination.
Understanding Operations Management
The Operations Function; Operation Managements Contribution to Strategy.
Food Technology
Manufacture of liquid milk, cheese, and yogurt. Primary processing of beef and poultry carcasses.
Unit Operations
Separation; Concentration; Drying; Pasteurisation; Homogenisation; Packaging; Refrigeration and Freezing.
Food Product Development
Concept to Industrial scale production; Packaging; Regulations; Safety; Traceability and Labeling.
Consumer Assurance
Food Law; ISO; HACCP; Quality Assurance Schemes at factory and farm level.
Module Assessment
Assessment Breakdown%
Course Work100.00%
Module Special Regulation
 

Assessments

Part-time

Course Work
Assessment Type Continuous Assessment % of Total Mark 50
Marks Out Of 100 Pass Mark 40
Timing n/a Learning Outcome 1,2,3,4
Duration in minutes 0
Assessment Description
Online Quizzes.
Assessment Type Essay % of Total Mark 50
Marks Out Of 100 Pass Mark 40
Timing n/a Learning Outcome 1,2,3,4
Duration in minutes 0
Assessment Description
Written report on food production and operational management.
No Project
No Practical
No Final 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 Online lectures, case studies, quizzes, discussion groups, supplementary reading. Every Week 2.00 2
Lecture Contact Face to Face Lectures (2 hours twice per semester) Twice per semester 0.27 2
Independent Study Non Contact No Description Every Week 1.00 1
Total Weekly Learner Workload 3.27
Total Weekly Contact Hours 2.27
 
Module Resources
Recommended Book Resources
  • Lawrie, R.A., Toldra F.. (2017), Lawrie's Meat Science, 8th. Woodhead Publishing Series in Food Science, Technology and Nutrition, Sweden, [ISBN: 978-008100694].
  • Kirk, R.S. and Sawyor R.. (1991), Pearson's Composition and Analysis of Foods, Longman Group, UK, [ISBN: 978-058240910].
  • Taiichi O.. (2013), Taiichi Ohnos Workplace Management, McGraw-Hill Education, [ISBN: 978-007180801].
  • Bylund, G.. (2015), Dairy Processing Handbook, Tetra Pak, Sweden, [ISBN: 9789176111321].
Supplementary Book Resources
  • Lewis M.J.. (1990), Physical Properties of Foods and Food Processing Systems, Woodhead Publishing Series in Food Science, Technology and Nutrition, [ISBN: 978-1-85573-2].
  • Oakland, J.S.. (2014), Total Quality Management and Operational Excellence, 4th. Routledge, [ISBN: 978-041563550].
This module does not have any article/paper resources
Other Resources