SHN6622 - Food Production and Manufacture

Objectives:

On completion of the module students will be able to:

(1) demonstrate an understanding of the value of science and technology in food production;
(2) demonstrate an awareness of key considerations in the formulation and safe production in manufactured food;
(3) evaluate ingredients and technologies with regard to appropriateness, safety, consequences and to make suggestions for alternatives;
(4) recognise the methodology used in the development of new products.

Content:

New techniques in food production and preservation. Food hygiene issues. Production of baked goods and dairy products. Processing techniques for fruit and vegetables. Determination 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 sports foods and drinks. Food marketing considerations.

Learning and Teaching Information:

Lectures
Contact Hours:30
Number of Groups:1
Practicals
Contact Hours:12
Number of Groups: 1
Including visits
Contact Hours:2
Numer of Groups:1

Assessment:

001 Laboratory practical file 1 x 2500 words 40%
002 Unseen paper 1 x 2 hours end of semester 2 60%


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