Study-Unit Description

Study-Unit Description


CODE FSN5102

 
TITLE Sustainable Intervention Technologies for Controlling Food Safety and Stability

 
LEVEL 05 - Postgraduate Modular Diploma or Degree Course

 
ECTS CREDITS 5

 
DEPARTMENT Food Sciences and Nutrition

 
DESCRIPTION This study-unit has been tailor-made for students following the M.Sc. (by Research) programme in order to introduce them to novel intervention technologies. Special focus will be given to process optimisation of thermal and non-thermal technologies, kinetic modelling of microbial and quality indices, legislation of novel technologies, knowledge transfer, public engagement and entrepreneurship.

Study-unit Aims:

The study-unit aims are:
- To make participants familiar will the potential of existing intervention technologies (i.e. cold atmospheric pressure plasma, high hydrostatic pressure, pulsed electric field, UV-light, microwave heating, ultrasound) which have been reported to be energy efficient, environmental friendly and can contribute to the production of high quality agricultural products to European markets;
- To develop each participants capacity to assess food safety and stability, use quantitative tools to assess product quality and safety, work on the harmonization of EU food safety regulations and legislation;
- To train participants on engaging with the public and assess the acceptability of novel food technologies. This will enable transfer of knowledge on efficient and effective novel processing technologies.

Learning Outcomes:

1. Knowledge & Understanding:

By the end of the study-unit the student will be able to:
- Describe the main principles, mode of action and current applications of a number of physical intervention technologies for controlling microorganisms and enzymatic activity;
- Build skills in setting-up these technologies at laboratory, pilot and industrial scale and identifying critical operating parameters;
- Learn from the transversal competences of the participating teachers to develop autonomous initiatives in problem based studies of complex food processes including the quantitative analysis of the microbial and enzymatic activity following the application of these technologies;
- Gain insight and familiarity with current legislation aspects;
- Gain awareness of the knowledge transfer strategies to implement these technologies in the European food industry; and
- Gain awareness of the public acceptance challenges, knowledge transfer strategies and entrepreneurial opportunities to implement these technologies in the European food industry.

2. Skills:

By the end of the study-unit the student will be able to:
- Critically assess the application of innovative technologies in the food industry;
- Develop quantitative methodologies for assessing the efficacy of innovative technologies in the food industry; and
- Develop knowledge transfer skills in order to contribute on public acceptance of food innovation.

Main Text/s and any supplementary readings:

Main Texts:

Ensuring Global Food Safety: Exploring Global Harmonization - eds Christine Boisrobert, Aleksandra Stjepanovic, ISBN: 9780080889306, Hardcover ISBN: 9780123748454 Imprint: Academic Press Published Date: 2nd November 2009.

Novel Thermal and Non-Thermal Technologies for Fluid Foods Editors: PJ Cullen Brijesh Tiwari Vasilis Valdramidis, eBook ISBN: 9780123814715, Imprint: Academic Press, Published Date: 17th August 2011.

Cold Plasma in Food and Agriculture, Fundamentals and Applications. Editors: NN Misra Oliver Schlüter PJ Cullen, eBook ISBN: 9780128014899. Paperback ISBN: 9780128013656, Imprint: Academic Press. Published Date: 19th July 2016, Page Count: 380.

Supplementary Readings:

Novel Food Preservation and Microbial Assessment Techniques. ed Ioannis S. Boziaris. ISBN: 9781466580756. CRC Press, Published 2014.

Quantitative Microbiology in Food Processing ed Anderson de Souza Sant'Ana. ISBN 9781118756423. Wiley.

 
STUDY-UNIT TYPE Independent Study, Lecture, Practical & Practicum

 
METHOD OF ASSESSMENT
Assessment Component/s Assessment Due Resit Availability Weighting
Presentation 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.

https://www.um.edu.mt/course/studyunit