FDSC40030 Food Process Technology I

Academic Year 2020/2021

This module will give students a foundation knowledge of key physical operations used in the preservation of foods. The module will underpin other commodity-based modules in the Food Science programme (i.e. Food Ingredients, Fresh and Processed Meat Products I, Milk and Dairy Products and Fermented Foods), which largely focus on chemical aspects of food products and their processing. The module examines the theory behind and equipment used in conventional (e.g. heat processing, freezing, dehydration) and alternative (e.g. electro heating) physical food preservation methods.

This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in Food Science
• Food Chemistry and analysis (with particular reference to chemistry of changes occurring during processing, storage and utilization)
• Food safety and microbiology (with particular reference to Pathogenic and spoilage microorganisms in foods, Influence of the food system on the growth and survival of microorganisms, Control of microorganisms, Principles of food preservation including low and high temperature processes, water activity, etc.)
• Food processing and engineering (with particular reference to Engineering principles including mass and energy balances, thermodynamics, fluid flow, and heat and mass transfer, Principles of food processing techniques, such as drying, high pressure, aseptic processing, etc., Cleaning and sanitation)
• Applied food science (with particular reference to Integration and application of food science principles (food chemistry, microbiology, engineering/processing, etc.), Computer skills, Current issues in food science)
• Success skills (with particular reference to Communication skills (i.e., oral and written communication, listening, etc.), Interaction skills (i.e., teamwork, interpersonal skills, etc.), Information acquisition skills (i.e., written and electronic searches, databases, Internet, etc.), Organizational skills (e.g. time management))