Course Details in 2021/22 Session

Module Title	Sustainability in the Food Industry
School	Chemical Engineering
Department	Chemical Engineering
Module Code	04 26437
Module Lead	Daniel Edwards
Level	Masters Level
Credits	10
Semester	Semester 1
Pre-requisites
Co-requisites
Restrictions	None
Exclusions
Description	Sustainability and the need to address environmental issues is a significant driver in the food industry. From “Farm to Fork” the Food Industry uses significant amounts of resources in agriculture, production, transport and other sectors; in addition, it generates many types of wastes. This module provides an overview of the main issues facing the food industry, including the economic, legislative and political contexts which influence the options available to industry to manage and minimise its environmental impact.
Learning Outcomes	By the end of the module students should be able to: Demonstrate an awareness of environmental issues related to food manufacture and be able to discuss their impact and possible controls; Assess the impact of energy use in the food industry, including the use of steam, electricity, refrigeration & compressed air and be able to discuss the political issues that relate to it (climate change, carbon footprint); Identify the extent and cost of water use in the food industry and discuss the environmental implications of this use, including sources of contamination, treatment and disposal; Analyse the issue of product wastage, including sources and options for reduction.
Assessment	26437-01 : Essay : Coursework (100%)
Assessment Methods & Exceptions	100% course work comprising one 3000 word essay or equivalent
Other	None
Reading List