SHN6132 - Food Production and Manufacture

Objectives:

On successful completion of the module, students will be able to:

Demonstrate an understanding of the value of science and technology in food production.
Demonstrate an awareness of key considerations in the formulation and safe production in manufactured food.
Evaluate ingredients and technologies with regard to appropriateness, safety, consequences and to make suggestions for alternatives.
Evaluate the related scientific, health and legal issues in novel and functional food production.

Content:

Production of baked goods and dairy products. New techniques in food production and manufacture. Evaluation of food quality and nutritional value. Consideration of the use of enzymes, food additives, and biotechnological innovations. Use of novel ingredients. Formulation and manufacture of functional food products and nutraceuticals.

Learning and Teaching Information:

Two hour lectures per week supported with 1 hour practical in the food and nutrition laboratory.

Lectures
Contact hours: 40
Intended group size: 30

Practicals
Contact hours: 20

Guided independent study
Hours: 140

Assessment: