| CODE | FEH2001 | ||||||||
| TITLE | Food Production Systems and Safety | ||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||
| MQF LEVEL | 5 | ||||||||
| ECTS CREDITS | 6 | ||||||||
| DEPARTMENT | Food Sciences and Nutrition | ||||||||
| DESCRIPTION | This study-unit will review current trends in food process technology. The reassembly and utilisation of traditional knowledge to recoup and redevelop traditional products will be discussed. The use of modern technology from kitchen to pilot-plant to full scale up also will be discussed in this context. The major technologies will be reviewed with added information on hygienic design and safety management. The latter part of the unit will include a discussion of the effect of strategic Research and Development on the production of safe, healthy and nutritious foods. Study-unit Aims: The unit aims to: - introduce the student to the fundamental principles and practices which control and regulate food production; - review the major traditional food production processes; - discuss the changing trends in food production; - discuss and address various principles of food safety, including HACCP principles. Learning Outcomes: 1. Knowledge & Understanding By the end of the study-unit the student will be able to: - recall the major principles and practices of food production; - demonstrate and describe the salient properties of foods and discuss the changes that manufacture and elaboration have on the final product; - apply knowledge of food production to the design of production systems. 2. Skills By the end of the study-unit the student will be able to: - review and utilize current technology; - identify issues in present production systems; - utilize traditional and novel knowledge to organize, and build scenarios to solve production line issues associated with food manufacture. Main Text/s and any supplementary readings: - Coles, R. B., McDowell, D., & Kirwan, M. J. (Eds.). (2003). Food packaging technology Blackwell. - Fellows, P. (2000). Food processing technology : Principles and practice (2nd ed.) Woodhead. - Food technology (2003). Longman. - Henry, C. J. K. i. b., & Chapman, C. (Eds.). (2002). The nutrition handbook for food processors CRC. - Hester, R. E. i., Harrison, R. M., & Royal Society of Chemistry (Eds.). (2001). Food safety and food quality Royal Society of Chemistry. - Hui, Y. H. (Ed.). (2003). Food plant sanitation Dekker. - Irudayaraj, J. B. (2001). Food processing operations modeling : Design and analysis Dekker. - Karel, M., & Lund, D. B. (2003). Physical principles of food preservation. - 2ed., rev. and expanded Dekker. - Lelieveld, H. L. M. i. b. (Ed.). (2003). Hygiene in food processing CRC. - Tull, A. (2002). Food technology : An introduction. Oxford U.P. - Food Safety: A Practical and Case Study Approach, Anna McElhatton & Richard Marshall (eds) Springer Verlag 2007. |
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| STUDY-UNIT TYPE | Lecture and Group Learning | ||||||||
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
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