FB2EFP-Food Processing

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:5
Terms in which taught: Autumn / Spring term module
Pre-requisites: FB1EP2 Introduction to Food Processing and Engineering
Non-modular pre-requisites:
Co-requisites:
Modules excluded: FB2EFA Food Processing A
Current from: 2022/3

Module Convenor: Dr Julia Rodriguez-Garcia
Email: j.rodriguezgarcia@reading.ac.uk

Type of module:

Summary module description:

This module is an introduction to the industrial manufacture of foods including theoretical and practical consideration of the major traditional, emerging and novel unit operations and processes used by the food industry; the effect of these operations on food product properties; and the impact of food processing plants in the environment, with a critical evaluation of possible solutions for this issue. Students will we working in the Food Processing Centre as part of the practical sessions, which offer them the opportunity to work with pilot plant equipment in a real-life working environment.Ìý

Aims:

To introduce students to both the theoretical and practical considerations in the application of processes Ìýfor the production of foods suitable for human consumption.

Assessable learning outcomes:

By the end of the module the student will be able to:

• Explain the principles of traditional, emerging and novel food processing operations and quantitatively evaluate and critically discuss the performance and efficiency of processing equipment.


• Describe how the unit operations interact and evaluate their effect on the quality and quantity of the process outcomes


• Discuss the impact of food processing plants in the environment and critically evaluate possible solutions for this issue


• Carry out small-scale food processing operations and associated laboratory-based test methods safely


• Describe the principles of hygienic design of food processing plants and equipment that ensure the safety and suitability of food at all stages of the food chain

Additional outcomes:

The student will develop awareness and appreciation of the role and impact of food processing on product nutritional composition, organoleptic quality, and safety.

Outline content:

Autumn term will contain the following content: material and energy balance, basic thermal processing, raw materials properties and storage conditions, principles of packaging. Several unit operations/processes will be studied such as: refrigeration, dehydration, evaporation. Environmental impact of food processing.Ìý

Spring term will contain: Separation, filtration, centrifugation, membrane processing. Advance thermal processing, advance refrigeration operations, advance packaging. Emerging and novel processes and technologies. Cleaning and hygienic design.

Global context:
It forms an important part of food science, food technology and food science with business degrees, providing students with an insight into the manufacture of foods.

Brief description of teaching and learning methods:

This module will be delivered using lectures linked to workshops and practical classes. Lectures will be used to provide key content that will be then applied in problems and case studies in the workshop sessions. Quantitative aspects will be developed further by setting problem sheets on Blackboard. Practical classes will be carried out to develop hands-on expertise on specific unit operations, processes, and analytical techniques.