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.
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
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 and 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
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
Teaching and Learning Work Loads
|Teaching and Learning Method||Hours|
SCQF Level - The Scottish Credit and Qualifications Framework provides an indication of the complexity of award qualifications and associated learning and operates on an ascending numeric scale from Levels 1-12 with SCQF Level 10 equating to a Scottish undergraduate Honours degree.
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 2021/22 , and may be subject to change for future years.