Programme And Module Handbook
Course Details in 2021/22 Session

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Module Title LM Novel Food Processing
SchoolChemical Engineering
Department Chemical Engineering
Module Code 04 32831
Module Lead Madeleine Smith
Level Masters Level
Credits 10
Semester Semester 2
Restrictions The School is committed to ensuring an inclusive curriculum and actively promotes equality of opportunity to all. The School adheres to all Student Support agreements.
Contact Hours Lecture-26 hours
Guided independent study-74 hours
Total: 100 hours
Description This module is an examination and reflection of the novel food processing which are becoming more sophisticated and diverse in response to the growing demand for food safety, food quality and healthy food. The principles of novel processing will be explained and compared with traditional food processing, highlighting the advantage and disadvantages of the processes and possible applications in the food industry.
Learning Outcomes By the end of the module students should be able to:
  • Describe in detail, apply and discuss the core principles of the novel food processes used or could be used in food manufacture and the food safety and hygiene issues relating to these.
  • Critically compare novel food processing methods with the traditional food processing system.
  • Discuss the potential use of novel methods to be utilised for food preservation and the food safety issues and legislation relating to these.
  • Describe, discuss and evaluate the advantage and disadvantages of the novel processes.
Assessment 32831-01 : Coursework : Coursework (100%)
Assessment Methods & Exceptions Assessment:
100% course work equivalent to a 3000 word essay.

Students will get the opportunity to submit any failed assignments as a second attempt in line with the University’s regulations
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