| CODE | FSN2008 | ||||||||||||
| TITLE | Food Processing | ||||||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||||||||
| DESCRIPTION | This study-unit will present methods related to food processing which are important in food science. Both conventional and innovative technologies will be discussed, as well as their impact in the quality and safety of food products. The study-unit will also address issues related to the impact of chemistry and microbiology of food materials on the manufacture of safe and high-quality food products. Study-Unit Aims: This study-unit aims to introduce undergraduate students to the main processing technologies available today in Food Science; This study-unit also aims to give students the opportunity to learn how to assess the efficacy of food processing 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: - List the types of processing technologies currently available; - Discuss the advantages and the limitations of each of the examined processing methods; - Assess the technologies in relation to the food product being preserved/processed; - 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: - Compare the conventional methods in food processing with the novel methods currently being researched for their preservation potential; - Apply knowledge on food science to propose novel processing technologies. Main Text/s and any supplementary readings: - Campbell-Platt, G. Food Science and Technology. 2nd Edition, Wilet-Blackwell, 2017. ISBN 978-0-470-67342-3. - Cullen, P.J., Tiwari, B.T., Valdramidis, V.P. Novel Thermal and Non-Thermal Technologies for Fluid Foods. Elsevier, 2012. ISBN 0128103736. Other relevant updated links to websites and articles will be provided during the lectures. |
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| STUDY-UNIT TYPE | Lecture and Independent Study | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Foteini Pavli |
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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 2025/6. It may be subject to change in subsequent years. |
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