#REQUEST.pageInfo.pagedescription#

Site Navigation

FOOD8004 - Advanced Food Processing

banner1
Title:Advanced Food Processing
Long Title:Advanced Food Processing
Module Code:FOOD8004
 
Duration:1 Semester
Credits: 5
NFQ Level:Advanced
Field of Study: Food Processing
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 2 programme(s)
Module Coordinator: Brigid Lucey
Module Author: Maire Begley
Module Description: This module provides a comprehensive overview of the preservation, sensory analysis and packaging of foods. Lectures will primarily focus on peer-reviewed studies published in the field.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Critically evaluate technologies used to process/preserve foods.
LO2 Explore the combination of different processing methods.
LO3 Describe sensory evaluation principles/practices and apply them to the development of new food products.
LO4 Describe the use of active and intelligent packaging systems for 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 MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed
 

Module Content & Assessment

Indicative Content
Food processing/preservation
Novel processing technologies (high pressure processing, high pressure carbon dioxide inactivation, pulsed electric field processing). Food-grade antimicrobials (bacteriocins). Hurdle technology. Predictive Microbiology.
Sensory Analysis
Design of a sensory lab. Sensory test methods. Sources of error in sensory testing.
Food Packaging
Innovative food packaging solutions. Edible food packaging. Active food packaging (e.g. modified atmosphere packaging, antimicrobial packaging). Intelligent food packaging (e.g. sensors, indicators).
Assessment Breakdown%
Course Work40.00%
End of Module Formal Examination60.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Multiple Choice Questions MCQ assessment on material covered in lectures (i.e. food processing/preservation). 1,2 40.0 Week 8
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End of semester final examination 1,2,3,4 60.0 End-of-Semester
Reassessment Requirement
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.

The institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Class based instruction 3.0 Every Week 3.00
Independent & Directed Learning (Non-contact) No Description 4.0 Every Week 4.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 

Module Resources

Recommended Book Resources
  • Clark, Stephanie; Jung, Stephanie; Lamsal, Buddhi. 2014, Food Processing: Principles and Applications, Wiley-Blackwell [ISBN: 9781118846292]
Supplementary Book Resources
  • Datta, Nivedita and Tomasula, Peggy M . 2015, Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry, Wiley-Blackwell [ISBN: 9781118560532]
Recommended Article/Paper Resources
  • Considine KM, Kelly AL, Fitzgerald GF, Hill C, Sleator RD. 2008, High-pressure processing - effects on microbial food safety and food quality., FEMS Microbiol Lett., 281(1), 1
  • Guinane CM, Cotter PD, Hill C, Ross RP. 2005, Microbial solutions to microbial problems; lactococcal bacteriocins for the control of undesirable biota in food., J Appl Microbiol., 98(6), 1316
  • Leistner L. 2000, Basic aspects of food preservation by hurdle technology., Int J Food Microbiol, 55, 181
  • Kerry JP, O'Grady MN, Hogan SA. 2006, Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review., Meat Sci, 74(1), 113
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_SHERB_8 Bachelor of Science (Honours) in Herbal Science 7 Mandatory
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 7 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie