Programme And Module Handbook
Course Details in 2021/22 Session

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Module Title Sustainability in the Food Industry
SchoolChemical Engineering
Department Chemical Engineering
Module Code 04 26437
Module Lead Daniel Edwards
Level Masters Level
Credits 10
Semester Semester 1
Restrictions None
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