Food Processing


This module introduces the student to the basic unit operations and food processing technologies used in food and drink manufacturing industry.


The aim of this Module is to provide the student with the necessary knowledge and skills to enable students to critically evaluate processing and preserving technologies used in the food and drink manufacturing industry.

Learning Outcomes

By the end of this module the student should be able to:

1.  Develop typical process flow diagrams for food products and have a comprehensive understanding of the unit operations employed

2.  Evaluate a range of food manufacturing and processing methods

3.  Critically discuss innovative technologies within the food industry

4.  Evaluate the steps involved in the commercial manufacture of complex food products

5.  Efficiently work in small teams (fully engaging in Peer teaching and learning) and understanding the key points of a given processing challenge

Indicative Content


Basic processing concepts for example: Heat transfer; thermal properties of food, modes of heat transfer, modes of heating; mass balance; flow of liquids; size reduction and mixing


Preservation processes, microbial survivor curves, thermal death time pasteurisation & sterilisation; concentration and evaporation; freezing; dehydration and freeze drying


Application of above concepts in select complex processes during laboratory practical sessions.


Guest speakers and/or industrial visits

Statement on Teaching, Learning and Assessment

The teaching and learning strategy used in this module is designed to promote and develop underpinning knowledge of the food processing operations employed within the food and drink manufacturing industry. This is achieved through a combination of lectures (where the fundamental concepts are being introduced), tutorials and practical sessions, ultimately leading to development of the ability of technical problem solving and team−working. This module also heavily relies on peer learning activities in which students must actively engage taking full responsibility for their own learning. During the group project exercise students are expected to apply technical knowledge to a project problem in addition to developing team−working and communication skills. A series of three laboratory practical exercises will be performed in groups of four or five students. Each laboratory experiment will be completed over a series of four weekly sessions Activities during practical Objective achieved Learning Outcomes Link to Abertay principles Process & Result sharing Science communication; teamwork 3,5 Helping students achieve their full potential. Peer learning, science communication, and Teamwork skills are all developed through this activity. Ability to build a flow diagrams Understanding the unit operations that make up a manufacturing process 1,2, 3, 4 Helping students use their acquired knowledge and expertise to have a positive impact on foods industries. Planning group’s duties for the lab practical Divide the duties among the group members 1,3,5 Helping students achieve their full potential. Science communication, and team leadership skills are all developed through this activity. There are frequent opportunities to participate in factory visits. The ability to apply numerical methods to better understand industrial operations is expected, and its development will be supported during lectures and tutorials. The learning experience is also enhan

Teaching and Learning Work Loads

Total 200
Lecture 20
Tutorial/Seminar 16
Supervised Practical Activity 12
Unsupervised Practical Activity 10
Assessment 50
Independent 92

Guidance notes

Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.


We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2019/10 , and may be subject to change for future years.