Study-Unit Description

Study-Unit Description


TITLE Food Technology

LEVEL 01 - Year 1 in Modular Undergraduate Course


DEPARTMENT Food Sciences and Nutrition

DESCRIPTION This study-unit will introduce the students to various fundamental aspects of food technology. The principles of thermal technoloiges (blanching, pasteurisation, sterilisation, drying) as well as freezing and refrigeration will be introduced and the estimation of their efficacy will be discussed. The study-unit will address issues related to the impact of chemistry and microbiology of food materials on the manufacture of safe and high-quality end products. Additionally, current trends in non-thermal and mild food preservation technologies will be presented.

Study-Unit Aims:

The main aim of this study-unit is for students to be introduced to basic technologies of thermal and non-thermal processing in order to be able to interpret their impact on food properties, shelf life and food safety.

This study-unit also aims to give students the opportunity to learn how to assess the efficacy of food technologies and to identify important criteria for food process optimisation.

Learning Outcomes:

1. Knowledge & Understanding:

By the end of the study-unit the student will be able to:

- Analyze how food technologies can contribute to food safety and preservation;
- List the appropriate technologies for extended the shelf life and durability of food products;
- Demonstrate an understanding of principles of thermal and non-thermal food technologies; and
- Explain the criteria for choosing appropriate technologies according to the food properties.

2. Skills:

By the end of the study-unit the student will be able to:

- Demonstrate theoretical skills for Food Technology taking into account the principles of food safety and preservation;
- Analyze and evaluate the appropriateness of different food technologies in relation to the food process applications; and
- Report results of the calculations of the efficacy of food technologies in a clear, structured and concise form.

Main Text/s and any supplementary readings:

- Campbell-Platt, G. 2009. Food Science and Technology, Wilet-Blackwell,Chichester, West Sussex, UK.
- Cullen, P.J., Tiwari, B.T., Valdramidis, V.P. 2012, Novel Thermal and Non-Thermal Technologies for Fluid Foods, Elsevier, Amsterdam, NL.

STUDY-UNIT TYPE Lecture, Independent Study and Group Learning

Assessment Component/s Assessment Due Resit Availability Weighting
Presentation (10 Minutes) SEM1 No 20%
Examination (2 Hours) SEM1 Yes 80%

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.