Study-Unit Description

Study-Unit Description


TITLE Quantitative Tools for Sustainable Food and Energy in the Food Chain

LEVEL 05 - Postgraduate Modular Diploma or Degree Course


DEPARTMENT Food Sciences and Nutrition

DESCRIPTION This study-unit will cover the fundamentals and basic principles of predictive microbiology. Additionally, PBL pedagogical tools will be used in which students will work in groups to solve realistic multifaceted problems with the use of computer programming software. These problems will include the construction of experimental designs, model calibration, sensitivity analysis and safety risk scenarios and life cycle analysis.

Study-unit Aims:

The study unit aims are:
- to develop each participants capacity to design and generate informative experimental data;
- to understand model structure development and selection to describe quantitatively phenomena and develop capabilities for quantifying accurately the sources of stochasticity;
- to make participants familiar with optimisation software and model simulation in research, that can be exploited for developing decision-making and quantitative risk assessment tools; and
- to introduce participants to sustainability issues with the focus on environmental managements tools (e.g., LCA, carbon footprint) and energy optimization.

Learning Outcomes:

1. Knowledge & Understanding:

By the end of the study-unit the student will:
- have attained a fundamental understanding of the substantial body of applied modelling, statistics and recent developments in the field of Predictive Modelling and Quantitative Risk Assessment of foods, energy optimization and life cycle assessment;
- have exercised personal responsibility and autonomous initiative in solving complex food safety and spoilage problems that are solved in a rigorous and sound approach;
- have the ability to analyze food production and processes from a broader sustainability perspective taking into account life cycle thinking; and
- have exploited available software packages and quantitative approaches for enriching current studies in the field in order to communicate results and innovations of research to peers.

2. Skills:

By the end of the study-unit the student will be able to:
- Appreciate the impact of Risk Assessment in the area of Predictive Microbiology and Safety; and
- Develop Life Cycle thinking in order to assess the environmental impact of food industries.

Main Text/s and any supplementary readings:

- Modeling Microbial Responses in Food - CRC, edts Robin C. McKellar, Xuewen Lu , 2003.
- Quantitative Microbial Risk Assessment, 2nd Edition, edts Charles N. Haas, Joan B. Rose, Charles P. Gerba , ISBN: 978-1-118-14529-6, 2014.
- Life Cycle Assessment Handbook: A Guide for Environmentally Sustainable Products. Mary Ann Curran (Editor), ISBN: 978-1-118-09972-8, 2012.

STUDY-UNIT TYPE Lecture, Independent Study and Practical

Assessment Component/s Assessment Due Resit Availability Weighting
Presentation (20 Minutes) SEM2 No 30%
Practical SEM2 No 70%

LECTURER/S Vasileios Valdramidis

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 2020/1. It may be subject to change in subsequent years.