Programme And Module Handbook
 
Course Details in 2021/22 Session


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Module Title LM Food Production (Vets)
SchoolChemical Engineering
Department Chemical Engineering
Module Code 04 31211
Module Lead Iain Ferris
Level Masters Level
Credits 10
Semester Semester 1
Pre-requisites
Co-requisites
Restrictions Available to VS’s wishing to complete an accredited route to the Higher Certificate in Food Control
Exclusions
Description In this module the principles of food manufacturing technology will be applied in case study format, highlighting core processing unit operations used by the industry and the equipment used to deliver such processes. There will also be a strong focus on those generic aspects of food processing that directly impact on consumer safety. These include food safety management systems, hygienic equipment and process design, process operation, control and cleaning.
Learning Outcomes By the end of the module students should be able to:
  • Understand the principles underpinning Hazard Analysis Critical Control Point (HACCP), describing, in detail, how it can be applied to different foodstuffs, at different points in their production and for different purposes, before exploring the means of communicating the responsibility of food business operators to undertake the analysis of hazards and assessment of risk.
  • Establish what is meant by a ‘food safety management system’ and how this forms a critical focus for food control.
  • Explain the methods used to control against the proliferation of pathogenic and spoilage organisms associated with food, including different types of bulk storage and food packaging used in conjunction with other forms of food preservation, demonstrating their effectiveness to safeguard health and extend ‘shelf-life’.
Assessment 31211-01 : Coursework : Coursework (100%)
Assessment Methods & Exceptions Assessments: 100% coursework
Reassessment:
Other
Reading List