FBMTOO-Taints and Off-odours: Industrial Challenges

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:7
Terms in which taught: Spring term module
Pre-requisites: FBMC20 Food Chemistry: Structure, Flavour and Colour
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2020/1

Email: j.k.parker@reading.ac.uk

Type of module:

Summary module description:

In this module you will tackle a real industrial challenge through a series of problem-solving exercises. Taints and off-odours continue to cause concern for the food industry, often leading to product withdrawal, loss of loyal customers and substantial financial loss. You will look at reported incidences of taints and off-notes in the food industry, and discuss how they were identified, solved and mitigated. With lectures and guidance, you will then plan your own investigation into a recently reported taint problem. Data will be provided, and you will produce a detailed report for the technical director.

Aims:

To work in a team to research, organise and implement strategies to:

• Identify the problem


• Understand the underlying cause


• Mitigate the problem

And to prepare an individual report for the technical director describing the problem, and making recommendations to control the process and prevent reoccurrence, backed up by the experimental evidence.

Assessable learning outcomes:

• Use of resources to identify common sources of taints in the food industry


• Presentation skills


• Selection of appropriate analytical techniques


• Strategies for identifying unknown taints and their origins


• Experimental approach and design


• Review and evaluation of data, abstraction of salient points to present to non-specialised audience

Additional outcomes:

• Data interpretation, numeracy


• Team work, collaboration


• Communication skills


• Resourcefulness and perseverance (!)


• Independent inquiry

Outline content:

The following will be covered in lectures and group work:

• Structure and aroma of typical taints and off notes


• Common sources of taints in the food industry


• Case histories from the food industry


• Techniques for analysing taints


• Strategy for selecting appropriate techniques


• Efficient and effective use of the scientific databases

Ìý

A case study will be undertaken, where the learnings from the first part of the module will be put into practice in order to produce a strategy for solving a real problem. This will include:

• Development of an overall strategy for solving the problem


• Selection of appropriate analytical techniques for identification of the taint


• Strategies for determining origin of taints - microbial and chemical
  
• Mitigation strategies

Global context:

The case study will be based on a real case identified by a multinational company exporting goods internationally.

Brief description of teaching and learning methods:

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

1. Group presentation (8-10Ìý mins total) of literature exercise (in class week 7) 15%

2. Final assignment (Week 1 Summer term) 85%

Formative assessment methods:

To be handed in during the workshops:

1. Plan for identifying taint (one per group)


2. Plans to investigate origin of taint (one per group)

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Assessment requirements for a pass:

50% overall

Reassessment arrangements:

Resubmission of coursework

Additional Costs (specified where applicable):

Last updated: 4 April 2020