Module Details

Module Code: AGRI S7020
Full Title: Food Processing
Valid From: Semester 2 - 2021/22 ( January 2022 )
Language of Instruction:English
Duration: 1 Semester
Credits: 5
Module Owner::
  • Breda Brennan
  • Joe McKeever
Departments: Agriculture, Food and Animal Health
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 sustainable food products.
MLO4 Perform and record laboratory tests on ingredients and final products
MLO5 Interpret and report the results for chemical, sensory, and microbiological tests.
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
Brief introduction to size reduction, separation etc with respect to milk assembly.
Food Technology
Manufacture of butter, cream, liquid milk, cheese, yogurt & ice cream. Primary processing of beef. Introduction to fermentation.
Production Management
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.
Introduction to Food Analysis
Brief overview of traditional food & instrumental methods of analysis. Traditional anlaysis such pH, density, soxhlet etc. Brief introduction to instrumental methods of analysis eg UV spectroscopy, HPLC etc. Brief introduction to micro analysis.
Laboratory Testing and Food Analysis
Some of the following may be used: Proximate analysis of food, for moisture, dry matter, crude protein, fat, carbohydrate. Milk tests for butterfat, total solids, solids non-fat, acidity, pH, and antibiotics. Organoleptic assessment and taste panel analysis of existing and new food products. Microbiological tests; Total Bacterial Count (TBC), coliform, E. coli, yeast and moulds, Staphylococcus aureus.
Module Assessment
Assessment Breakdown%
Course Work30.00%
Practical20.00%
Final Examination50.00%
Module Special Regulation
 

Assessments

Part Time

Course Work
Assessment Type Written Report % of Total Mark 30
Marks Out Of 0 Pass Mark 0
Timing Week 10 Learning Outcome 1,2,3
Duration in minutes 0
Assessment Description
Written report on food production and operational management.
No Project
Practical
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Marks Out Of 0 Pass Mark 40
Timing n/a Learning Outcome 4,5
Duration in minutes 0
Assessment Description
Food technology and food analysis practicals and/or industrial visits.
Final Examination
Assessment Type Formal Exam % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,3,5
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
Resubmit assignments/ reattend practical if necessary/ repeat exam as decided by the Exam Board.

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
Lecture Contact Face to Face Every Week 1.00 1
Lecture Contact Online Lecture Every Week 1.00 1
Practical Contact Food manufacture and analysis Every Week 0.50 0.5
Online Contact Contact Online supported activity Every Second Week 0.50 1
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 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Stephanie Clark. (2014), Food Processing, 2nd. John Wiley & Sons, p.592, [ISBN: 9780470671146].
  • TETRA PAK INTERNATIONAL S.A.. (2015), Dairy Processing Handbook, 3rd. TETRA PAK INTERNATIONAL S.A., [ISBN: 9789176111321].
  • Norman N. Potter. (1995), Food science, Springer, p.608, [ISBN: 0412064510].
  • 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.
  • S. Suzanne Nielsen. (2017), Food Analysis, Springer, p.649, [ISBN: 978-3-319-45776-5].
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. Department of Agriculture (2001) The Safe Food Chain………….Every Link is Vital..
  • Food Safety Authority of Ireland. Food Safety Authority of Ireland (1999) Food Safety and Genetically Modified Food..
Recommended Article/Paper Resources
  • KENNETH MARSH AND BETTY BUGUSU. (2007), Food Packaging—Roles, Materials, and Environmental Issues, JOURNAL OF FOOD SCIENCE, Vol. 72, Nr. 3, 2007.
Other Resources