# BSEN40410

**Source**: https://hub.ucd.ie/usis/!W_HU_MENU.P_PUBLISH?p_tag=MODULE&MODULE=BSEN40410&TERMCODE=202500&ACYR=2026
**Parent**: https://hub.ucd.ie/usis/!W_HU_MENU.P_PUBLISH?p_tag=COURSE&MAJR=CPS1&AUDIENCE=

Academic Year 2025/2026

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#### Food Chain Integrity (BSEN40410)

Subject:
:   Biosystems Engineering

College:
:   Engineering & Architecture

School:
:   Biosystems & Food Engineering

Level:
:   4 (Masters)

Credits:
:   5

Module Coordinator:
:   Professor Colm O'Donnell

Trimester:
:   Autumn

Mode of Delivery:
:   On Campus

Internship Module:
:   No

How will I be graded?
:   Letter grades

Curricular information is subject to change.

In this module you will study legislation, standards and codes of practice relating to maintaining the integrity of the total chain in food and bioprocessing industries. Topics covered include ethical and safe food processing, quality systems standards, HACCP, traceability, risk analysis, hygienic design of food and bioprocessing facilities, hygiene legislation, principles of cleaning and its assurance.

## About this Module

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### What will I learn?

###### Learning Outcomes:

On completion of this module:\
- Students should have good conceptual knowledge on the principles underpinning food chain integrity and apply that knowledge to critically analyse issues across the food chain . \
- Students should be able to apply the knowledge and understanding gained on how to produce safe food across the whole gambit of food production both nationally and globally, including in the regulatory context.\
- Students will demonstrate the food safety processing and handling skills that allow them continue their professional development in this area in a largely self- directed capacity.

###### Indicative Module Content:

Topics covered include:\
- Ethical and safe food processing. \
- Quality systems standards. \
- HACCP and its implementation.\
- Traceability and food security cross the food chain.\
- Food risk analysis.\
- Hygienic design of food and bio-processing facilities.\
- Hygiene legislation.\
- Principles of cleaning and its assurance.

### How will I learn?

###### Student Effort Hours:

| Student Effort Type | Hours |
| --- | --- |
| Specified Learning Activities | 28 |
| Autonomous Student Learning | 52 |
| Lectures | 22 |
|  |  |
| --- | --- |
| Total | 102 |

\

###### Approaches to Teaching and Learning:

Lectures and class work

### Am I eligible to take this module?

###### Requirements, Exclusions and Recommendations

Not applicable to this module.

\

###### Module Requisites and Incompatibles

**Incompatibles:**\
BSEN30120 - *Food Quality &Safety Assurance*\
\
\
 \

### How will I be assessed?

###### Assessment Strategy

| Description | Timing | Component Scale | Must Pass Component | % of Final Grade | In Module Component Repeat Offered |
| --- | --- | --- | --- | --- | --- |
| Assignment(Including Essay): Assignment reports | Week 4, Week 8, Week 12 | Graded | No | 30 | No |
| Exam (In-person): End of trimester exam | End of trimester  Duration:  2 hr(s) | Graded | No | 70 | No |

\

###### Carry forward of passed components

Yes

\

### What happens if I fail?

| Resit In | Terminal Exam |
| --- | --- |
| Spring | No |

*Please see [Student Jargon Buster](https://www.ucd.ie/students/services/ucdstudentjargonbuster/) for more information about remediation types and timing.* \

### Assessment feedback

###### Feedback Strategy/Strategies

• Group/class feedback, post-assessment\

###### How will my Feedback be Delivered?

Periodically

### Reading List

Food chain integrity: a holistic approach to food traceability, safety, quality, and authenticity\
by Hoorfar, J\
Woodhead Publishing in food science, technology, and nutrition, 2011\

### Associated Staff

| Name | Role |
| --- | --- |
| Dr Dimitrios Argyropoulos | Lecturer / Co-Lecturer |
| Dr Rajat Nag | Lecturer / Co-Lecturer |
| Assoc Professor Junli Xu | Lecturer / Co-Lecturer |
| Ms Annette Patchett | 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.**

|  |  |  |  |  |
| --- | --- | --- | --- | --- |
| Autumn | Lecture | Offering 1 | Week(s) - Autumn: All Weeks | Thurs 11:00 - 12:50 |

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