Course Details in 2023/24 Session

Module Title	LM Food Processing and Manufacture (thermal processing)
School	Chemical Engineering
Department	Chemical Engineering
Module Code	04 32832
Module Lead	Madeleine Smith / Abdullah Al Marshed
Level	Masters Level
Credits	10
Semester	Semester 2
Pre-requisites
Co-requisites
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
Exclusions
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. Reassessment: 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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