The purpose of this module is to give students a comprehensive understanding of food technologies, focusing on the classical and innovative processing of non-animal raw materials and foods (fruits, vegetables and their processed products, cereal/pseudo-cereals, legumes, oilseeds, roots and tubers), and raw materials and foods from animal origin (meat, poultry, eggs, milk and honey). The module also covers a range of food processing technologies and their effect on food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing More importantly, this module provides a foundation in food technology on which the food industry is based. Crucially, the content of this module will lead to understanding the foundational principles of food technology that underpin the entire food industry. Site visits and experimental classes in the laboratory will be used to exemplify some of the technologies used in the food industry, and students will be expected to actively participate and engage in the laboratory, giving students a practical understanding of the importance of food technology in the industry. The main purposes of the Food Technology module are: - To provide the students with knowledge on the technology platform in the food industry. - To promote the students with information on the technological challenges in the food industry to generate high-quality; - To enable students to develop their skills in food processing and food technology; - To prepare the students for employment in relevant roles in the food industry.

1. Classic and innovative technologies for the processing of non-animal raw materials and foods; 2. Classic and innovative technologies for the processing of animal-derived raw materials and foods; 3. Quality attributes and quality control of raw materials and end food products;

On successful completion of this module, students will be able to: 1) Evaluate the principles, benefits, and limitations of conventional and emerging technologies used in processing non-animal-based and animal-derived raw materials and food products; 2) Create detailed flow charts for the production of various food products, including cereals/pseudo-cereals, fruits and vegetables, roots and tubers, meat, poultry, eggs, milk, honey, pollen, and propolis; 3) Identify the main unit operations used in food processing, with examples relevant to different types of food products.

On successful completion of this module, students will be able to: 1) Engage cooperatively in group projects related to Food Technology, valuing diverse perspectives and shared responsibility.

On successful completion of this module, students will be able to: 1) Demonstrate active participation in practical laboratory sessions by accurately following procedures and applying food technologies to produce various food products; 2) Operate food processing equipment safely and effectively, following all protocols to minimise risks and ensure quality in food production.

The module will be delivered through a combination of lectures, tutorials, laboratory classes, and pilot-scale practical sessions, complemented by project-based assignments. Through interactive lectures and focused tutorials, students will gain theoretical knowledge and practical insights. Laboratory classes will provide hands-on experience with food technology processes and techniques, while pilot-scale practical will allow students to apply their learning in more complex, real-world scenarios. Project-based assignments will further enhance students' intra- and interpersonal skills by encouraging collaboration on certain assessments, which will be completed in groups. This collaborative approach will not only improve teamwork but also enable students to share diverse perspectives and problem-solving strategies. In addition to collaborative work, students will also engage in independent tasks that will empower them to develop and strengthen their professional skills. This combination of group and solo work will prepare students for diverse roles in the food technology industry, equipping them with both the technical expertise and the professional competencies required for success.