FDSC40030

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Academic Year 2025/2026

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Food Process Technology I (FDSC40030)

Subject: : Food Science

College: : Health & Agricultural Sciences

School: : Agriculture & Food Science

Level: : 4 (Masters)

Credits: : 5

Module Coordinator: : Professor James Lyng

Trimester: : Autumn

Mode of Delivery: : On Campus

Internship Module: : No

How will I be graded? : Letter grades

Curricular information is subject to change.

This module will give students a foundation knowledge of key physical operations used in the preservation of foods. The module will underpin other commodity-based modules in the Food Science programme (i.e. Food Ingredients, Fresh and Processed Meat Products I, Milk and Dairy Products and Fermented Foods), which largely focus on chemical aspects of food products and their processing. The module examines the theory behind and equipment used in conventional (e.g. heat processing, freezing, dehydration) and alternative (e.g. electro heating) physical food preservation methods.\ \ This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in Food Science\ • Food Chemistry and analysis (with particular reference to chemistry of changes occurring during processing, storage and utilization)\ • Food safety and microbiology (with particular reference to Pathogenic and spoilage microorganisms in foods, Influence of the food system on the growth and survival of microorganisms, Control of microorganisms, Principles of food preservation including low and high temperature processes, water activity, etc.)\ • Food processing and engineering (with particular reference to Engineering principles including mass and energy balances, thermodynamics, fluid flow, and heat and mass transfer, Principles of food processing techniques, such as drying, high pressure, aseptic processing, etc., Cleaning and sanitation)\ • Applied food science (with particular reference to Integration and application of food science principles (food chemistry, microbiology, engineering/processing, etc.), Computer skills, Current issues in food science)\ • Success skills (with particular reference to Communication skills (i.e., oral and written communication, listening, etc.), Interaction skills (i.e., teamwork, interpersonal skills, etc.), Information acquisition skills (i.e., written and electronic searches, databases, Internet, etc.), Organizational skills (e.g. time management))\

About this Module

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What will I learn?

Learning Outcomes:

On completion of this module students should be able to:explain the principles behind heat processing, freezing and dehydration operations examine the principle of operation of a range of equipment for each unit operation apply knowledge to select the most suitable equipment for specific products or situations compare and contrast various items of equipment suitable for processing specific products calculate the correct answer and units following relatively complex mathematical calculations representative of those which they might be required to perform in an industrial environment

How will I learn?

Student Effort Hours:

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Approaches to Teaching and Learning:

The key teaching and learning approaches used in this module are\ Lectures\ Enquiry and Problem based learning\ Active/task-based learning\ Lab work\

Am I eligible to take this module?

Requirements, Exclusions and Recommendations

Not applicable to this module.

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Module Requisites and Incompatibles

Pre-requisite:\ BSEN30010 - Bioprocess Eng Principles, BSEN30010 - Bioprocess Eng Principles\ \ Co-requisite:\ BSEN30190 - Agri Mech:Hydraulics&Component, FDSC40060 - Fresh&Processed Meat Products, FDSC40080 - Milk and Dairy Products\ \ Additional Information:\ Pre-requisite: BSEN30010 Co-requisites: FDSC40060 and FDSC40080 OR BSEN30190\ \ \  \

How will I be assessed?

Assessment Strategy

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Carry forward of passed components

Yes

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What happens if I fail?

Please see Student Jargon Buster for more information about remediation types and timing. \

Assessment feedback

Feedback Strategy/Strategies

• Online automated feedback\

How will my Feedback be Delivered?

Regarding Continuous assessment (5% each on Weeks 3, 6, 9 and 12), students get online automated feedback immediately on submitting the assessment. Regarding the practical examination (20%) this consists of a number of problem sets which the students submit online at intervals throughout the semester and again get online automated feedback as all of these assessments are numeric.

Associated Staff

When is this module offered?

Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.

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