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FOOD8007 - App Food Pres & Food Science

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Title:App Food Pres & Food Science
Long Title:App Food Pres & Food Science
Module Code:FOOD8007
 
Duration:1 Semester
Credits: 10
NFQ Level:Advanced
Field of Study: Food Processing
Valid From: Semester 2 - 2021/22 ( January 2022 )
Module Delivered in 2 programme(s)
Module Coordinator: Noel Murray
Module Author: Siobhan Gough
Module Description: This module allows students to further develop their scientific knowledge and culinary skills regarding the functional properties of various food commodities. During this module students will investigate and apply principles of food processing, food preservation and principles of sensory sciences; examined with a theoretical and practical lens ensuring consolidated learning.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Analyse the different processing techniques employed domestically and in the food industry sector.
LO2 Investigate the factors related to the growth, survival and death of microorganisms.
LO3 Evaluate the role of food additives.
LO4 Examine and critically apply a range of preservation strategies employed in food processing.
LO5 Critically demonstrate scientific principles underpinning functional and fundamental processes in the preparation, storage and cooking of various food commodities.
LO6 Demonstrate principles of sensory science in the undertaking of sensory 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 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
Processing techniques
Methods of preservation - blanching, canning and bottling, pasteurisation and sterilisation, low temperature preservation, drying and water activity, irradiation. Types and functions of packaging, modified atmosphere packaging. Effects of preservation techniques on quality and nutritional value of food.
Principles of Food Spoilage and Food Poisoning
Fundamental knowledge of high-risk foods, the signs of food spoilage and how to prevent it. Causes and signs of food poisoning. Characteristics of bacteria, moulds, yeasts, viruses and microbial growth. Food poisoning organisms; food borne diseases.
Food Additives
Types and classifications of food additives. Functionality and practical applications of these additives. Regulation and control of food additives.
Application of Preservation Techniques
Sugar, salt, pH in the preparation of chutneys, pickles, marmalades, jams and preserves. Application of freezing; ice-cream and sorbets, blanching and freezing. All underpinned by key factors, underlying scientific principles and where appropriate working principle e.g. ice-cream maker. Advantages/strengths and limitations, packaging and labelling.
Applied Scientific Principles
Denaturation and coagulation of proteins, synersis, Maillard Reaction, rancidity of fats, foam formation, emulsions, gelatinisation of starch, gel formation, dextrinisation of sugar, carmelisation of sugars, fermentation, osmosis, raising agents.
Sensory Science:
Sensory Evaluation, physiology of the senses, application of sensory analysis vocabulary, categories of sensory methods; analytical (discrimination, descriptive) and affective (preference, hedonic) methods, presentation of results; Quantitative Descriptive Analysis Spider graph, sensory analysis conditions, application of sensory tests and uses of sensory analysis.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Project Create a product using a processing technique covered in class. Undertake shelf life testing. Organise, run and write up sensory analysis tests on the product. 4,5,6 40.0 Week 9
Written Report Write a report (5000 words) to accompany the product detailing the scientific principles underpinning functional and fundamental processes in the preparation, storage and cooking of the chosen product. 1,2,3 60.0 Sem End
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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
Lab Kitchen and lab based practical 3.0 Every Week 3.00
Lecture Theory 2.0 Every Week 2.00
Independent Learning Research and reading 9.0 Every Week 9.00
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Kitchen and lab based practical 3.0 Every Week 3.00
Lecture Theory 2.0 Every Week 2.00
Independent Learning Research and Reading 9.0 Every Week 9.00
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 5.00
 

Module Resources

Recommended Book Resources
  • Gill, R. 2018, Larder: From Pantry to Plate, 1st Ed., Absolute Press [ISBN: 9781472948540]
  • Nosrat, S. 2017, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, Canongate Book [ISBN: 9781782112303]
  • Rahman, M.S 2020, Handbook of Food Preservation, 3rd Ed., CRC Press New York [ISBN: 9781498740487]
  • Nak-Eon, C., & Jung, H. 2015, How Flavour Works, Wiley Blackwell [ISBN: 978111886547]
  • McGee, Harold 2004, On Food and Cooking, Scribner [ISBN: 06484800012]
  • Walden, H. 1999, Sensational Preserves, Conran [ISBN: 10:1840910585]
  • Fellows, P.J. 2016, Food Processing Technology, 4th revised Ed., Woodhead Publishing Ltd. [ISBN: 9780081019078]
  • Juneja, V.K., Dwivedi, H.P. and Sofos, J.N. 2019, Microbial Control and Food Preservation: Theory and Practice, Springer New York [ISBN: 9781493975563]
  • Saint-Denis, C.Y. 2018, Consumer and Sensory Evaluation Techniques: How to Sense Successful Products, Wiley New Jersey [ISBN: 9781119405542]
  • Stone, H., Bleibaum, R.N. and Thomas, H.A. 2020, Sensory Evaluation Practices, Elsevier Science & Technology San Diego [ISBN: 9780128153345]
  • Tortora, G., Funke, B.R., Case, C.L., Weber, D. and Bair, W.B. 2018, Microbiology: An Introduction, 13th Ed., Benjamin/Cummings [ISBN: 9780134774305]
  • Varzakas, T. and Tzia, C. (eds.) 2015, Handbook of food processing, CRC Press [ISBN: 9780429157370]
Supplementary Book Resources
  • Clark, S., Jung, S. and Lamsal, B. 2014, Food Processing: Principles and Applications, 2nd Ed., Wiley Somerset GB [ISBN: 9781118846292]
  • Campbell-Platt, G. 2017, Food Science and Technology, 2nd Ed., Wiley Blackwell [ISBN: 9780470673423]
Recommended Article/Paper Resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_FHOEC_8 Professional Diploma in Education - Home Economics 3 Group Elective 1
CR_FHOEC_8 Professional Diploma in Education - Home Economics 4 Group Elective 1

Cork Institute of Technology
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