Course Details in 2024/25 Session

Module Title	LI Food Technology
School	Chemical Engineering
Department	Chemical Engineering
Module Code	03 14431
Module Lead	Iain Ferris
Level	Intermediate Level
Credits	10
Semester	Semester 2
Pre-requisites
Co-requisites	LI Hygienic Management - (03 14428) Food Microbiology - (03 14426) LI Food Legislation - (03 14427)
Restrictions	None
Contact Hours	Lecture-19 hours Practical Classes and workshops-26 hours Guided independent study-55 hours Total: 100 hours
Exclusions
Description	Module will cover the basic principles of food production and preservation, including packaging. The emphasis in this module will be on the control of hazards by examining how these processes impact on food safety and consumer protection.
Learning Outcomes	By the end of the module students should be able to: Have an understanding of some the common processes used in food manufacture, including canning, fermentation, cook-chill and dehydration Be able to apply the principles of pathogen control, hazard analysis and food law to practical situations in food production Be able to demonstrate an understanding of the principles of food preservation and apply these principles in terms of food safety Be aware of the methods used to detect and identify foreign objects that may contaminate food as a result of the manufacturing process Appreciate the different types of food packaging and the implications for food safety, including systems that combine packaging with food preservation such as Modified Atmosphere Packaging.
Assessment	14431-01 : Case Study : Coursework (100%)
Assessment Methods & Exceptions	Assessments: 100% case studies. Candidates will be expected to achieve a minimum of 40% on all parts of the assessment. Reassessment: resubmit failed assessment
Other
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