FB1SFM: Introduction to Sustainable Food Manufacturing

Module code: FB1SFM

Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy

Credits: 20

Level: Level 1 (Certificate)

When you'll be taught: Semester 2

Module convenor: Dr Colette Catherine Fagan, email: c.c.fagan@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s):

Pre-requisite or Co-requisite module(s):

Module(s) excluded:

Placement information: NA

Academic year: 2024/5

Available to visiting students: Yes

Talis reading list: Yes

Last updated: 21 May 2024

Overview

Module aims and purpose

Food manufacturing involves the transformation of raw materials into edible and safe food products. This module serves as an introduction to food manufacturing and the processes that underpin it. This module will introduce you to the scientific principles that are the foundation of industrial preservation and transformation of food materials. You will learn about relevant food processing operations and their impact on the quality and safety of food. This is complemented by practical hands-on experience in our extensive food processing pilot plant, where you will learn how food products are manufactured on an industrial scale while demonstrating appropriate food safety and hygiene practices.

Module learning outcomes

By the end of the module, it is expected that students will be able to:

1. Identify selected food operations and explain their role in producing safe products
2. Model and calculate basic parameters used in process design using SI and practical units
3. Design an experiment, record, analyse and present the data to enable conclusions to be drawn
4. Evaluate and discuss the physical properties of food and their impact on food processing systems

Module content

• Food safety and hygiene in food manufacturing
• Food processing operations
• Mathematical skills
• Physical Quantities & Wave Motion
• Mass and energy balances
• Texture and rheological properties
• Interfacial properties
• Optical, electrical and electromagnetic properties
• Food Processing practical classes

Structure

Teaching and learning methods

Students will acquire information from their lectures, online material and independent research. In workshops students will explore this information and discuss and practice it with their peers and their lecturers. In addition, practical classes and assessments will enable students to apply knowledge to solve real world challenges. This will be achieved through a combination on individual and group work to allow students to work with peers to develop their understanding.

Study hours

At least 30 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.

Please note the independent study hours above are notional numbers of hours; each student will approach studying in different ways. We would advise you to reflect on your learning and the number of hours you are allocating to these tasks.

Semester 1 The hours in this column may include hours during the Christmas holiday period.

Semester 2 The hours in this column may include hours during the Easter holiday period.

Summer The hours in this column will take place during the summer holidays and may be at the start and/or end of the module.

Assessment

Requirements for a pass

Students need to achieve an overall module mark of 40% to pass this module.

Summative assessment

Penalties for late submission of summative assessment

The Support Centres will apply the following penalties for work submitted late:

Assessments with numerical marks

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of three working days;
• the mark awarded due to the imposition of the penalty shall not fall below the threshold pass mark, namely 40% in the case of modules at Levels 4-6 (i.e. undergraduate modules for Parts 1-3) and 50% in the case of Level 7 modules offered as part of an Integrated Masters or taught postgraduate degree programme;
• where the piece of work is awarded a mark below the threshold pass mark prior to any penalty being imposed, and is submitted up to three working days after the original deadline (or any formally agreed extension to the deadline), no penalty shall be imposed;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

Assessments marked Pass/Fail

• where the piece of work is submitted within three working days of the deadline (or any formally agreed extension of the deadline): no penalty will be applied;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension of the deadline): a grade of Fail will be awarded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/qap/penaltiesforlatesubmission.pdf

You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Formative assessment

Formative assessment is any task or activity which creates feedback (or feedforward) for you about your learning, but which does not contribute towards your overall module mark.

Problem solving sessions will be done to evaluate understanding of basic mathematical skills. General feedback sessions and tutorials are offered to give oral feedback in the reports.

Reassessment

Additional costs