Programme And Module Handbook
Course Details in 2021/22 Session

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Module Title LM Food Processing and Manufacture (thermal processing)
SchoolChemical Engineering
Department Chemical Engineering
Module Code 04 32832
Module Lead Madeleine Smith / Abdullah Al Marshed
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-21 hours
Practical Classes and workshops-6 hours
Guided independent study-73 hours
Total: 100 hours
Description The principles of food manufacturing and processing will be explained, highlighting core processing unit operations common the food industry and the equipment used to deliver such processes. The main focus will be on thermal processing which is an important and commonly used technique in most sectors of 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 common processes, particularly thermal processes, used in food manufacture and the food safety and hygiene issues relating to these.
  • Discuss the methods utilised for food preservation and the food safety issues relating to these.
  • Explain the generic issues influencing food safety and spoilage such as hygienic process and equipment design, process control, fouling and cleaning.
  • Describe and evaluate the major types of filling system and their integration with food packaging available including traditional and innovative packaging ideas.
Assessment 32832-01 : 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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