FDSC40040
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Academic Year 2025/2026
Food Process Technology II (FDSC40040)
Subject: : Food Science
College: : Health & Agricultural Sciences
School: : Agriculture & Food Science
Level: : 4 (Masters)
Credits: : 5
Module Coordinator: : Professor James Lyng
Trimester: : Spring
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 Food Science students foundation knowledge of key non preservative physical operations used in the processing of foods. The module is intended to 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 considers the theory and equipment used in the main separation (e.g. evaporation, crystallisation, filtration and centrifugation) and combination (e.g. mixing and emulsification) operations used in food processing.\ \ This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in Food Science\ • 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, 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 evaporation, centrifugation, filtration, crystallisation & emulsification 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 productscalculate the correct answer and units following relatively complex mathematical calculations representative of those which they might be required to perform in an industrial environment
Indicative Module Content:
How will I learn?
Student Effort Hours:
| Student Effort Type | Hours |
|---|---|
| Lectures | 30 |
| Practical | 4 |
| Specified Learning Activities | 8 |
| Autonomous Student Learning | 83 |
| --- | --- |
| Total | 125 |
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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.
\
Module Requisites and Incompatibles
Pre-requisite:\ BSEN30010 - Bioprocess Eng Principles, BSEN30010 - Bioprocess Eng Principles\ \ Co-requisite:\ BSEN30190 - Agri Mech:Hydraulics&Component, FDSC40010 - Fermented Foods, FDSC40060 - Fresh&Processed Meat Products, FDSC40080 - Milk and Dairy Products\ \ Additional Information:\ Pre-requisite: BSEN30010 Co-requisites: BSEN30190 OR FDSC40010 and FDSC40060 and FDSC40080\ \ \ \
How will I be assessed?
Assessment Strategy
| Description | Timing | Component Scale | Must Pass Component | % of Final Grade | In Module Component Repeat Offered |
|---|---|---|---|---|---|
| Exam (In-person): The examination will be 2 hours in duration. Candidates will be given 5 questions and are asked to complete 3. | End of trimester Duration: 2 hr(s) | Standard conversion grade scale 40% | No | 60 | No |
| Quizzes/Short Exercises: A series of 4 online problem solving tests will be available through Brightspace. These tests are designed to improve numeracy. The tests will not be proctered and 2 attempts are possible. | Week 5, Week 7, Week 9, Week 10 | Alternative linear conversion grade scale 40% | No | 20 | No |
| Quizzes/Short Exercises: A Series of 4 Short Answer Online Examinations. These examinations will be held in a computer laboratory on campus under proctored condutions. Each Examination will last 15 minutes. | Week 3, Week 6, Week 9, Week 12 | Alternative linear conversion grade scale 40% | No | 20 | No |
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Carry forward of passed components
Yes
\
What happens if I fail?
| Resit In | Terminal Exam |
|---|---|
| Summer | Yes - 2 Hour |
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
| Name | Role |
|---|---|
| Dr Tesfaye Bedane | Tutor |
| Ms Mary Flood | Tutor |
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.
| Spring | Lecture | Offering 1 | Week(s) - 20, 21, 22, 23, 24, 25, 26, 29, 31, 32, 33 | Mon 09:00 - 09:50 |
| Spring | Lecture | Offering 1 | Week(s) - 20, 21, 22, 23, 24, 25, 26, 29, 31, 32, 33 | Mon 10:00 - 10:50 |
| Spring | External & School Exams | Offering 1 | Week(s) - 22, 25, 30 | Thurs 13:00 - 13:50 |
| Spring | External & School Exams | Offering 1 | Week(s) - 31 | Thurs 13:00 - 13:50 |
| Spring | External & School Exams | Offering 1 | Week(s) - 21, 22, 24, 25 | Tues 11:00 - 11:50 |
| Spring | Practical | Offering 1 | Week(s) - 23, 33 | Tues 11:00 - 12:50 |
| Spring | Lecture | Offering 1 | Week(s) - 20, 21, 22, 23, 24, 25, 26, 29, 30, 31, 32, 33 | Wed 10:00 - 10:50 |