Module Code - Title:
FT4375
-
FOOD PROCESSING OPERATIONS
Year Last Offered:
2025/6
Hours Per Week:
Grading Type:
N
Prerequisite Modules:
FT4204
Rationale and Purpose of the Module:
to provide students with a direct link between the theoretical aspects of different food processing operations with the practical aspects of processing of specific consumer foods
Syllabus:
A detailed overview of the major unit operations used to convert raw materials into foods merged with specific practical sessions on dairy processing, such as in the manufacture of cheese and yoghurt. Basic principles of evaporation, spray drying, refrigeration, freeze drying, membrane separation technologies (ultrafiltration, microfiltration, reverse osmosis, electrodialysis), canning, freezing and irradiation. Basic principles of mechanical and phase separations. Microbiological, chemical and physical effects of processing on foods. Practical examples of the application of different unit operations in the manufacture of safe and nutritious consumer foods such as cheese, yoghurt and emulsified food products.
Learning Outcomes:
Cognitive (Knowledge, Understanding, Application, Analysis, Evaluation, Synthesis)
On completion the student should be able to: Understand the principles of the different unit operations used during food processing. Describe the principles and applications of technologies such as evaporation, spray-drying, freeze drying, membrane separation technologies, canning, freezing and irradiation. Integrate the above information in understanding the microbiological, chemical and physical changes occurring in foods when using the above processing options. Students will have been introduced to key steps in the manufacture of specific processed foods. Student will have observed and assimilated the different options used in the packaging of consumer foods. Students will have exposure to practical sessions involving,for example, emulsion formation and characterisation, rennet coagulation, cheesemaking and youghut manufacture.
Affective (Attitudes and Values)
Demonstrate an appreciation and familiarity with the range of processing options available at industrial scale for the manufacture of high quality, safe and nutritious foods. Demonstrate an ability to integrate knowledge of food engineering unit operations with practical examples of the key quality indices of processed consumer foods.
Psychomotor (Physical Skills)
N/A
How the Module will be Taught and what will be the Learning Experiences of the Students:
Lectures, laboratory sessions and tutorials. The lecturers involved are research active in areas associated with this module, this will inform and influence the delivery of this module and will ensure exposure to most recent developments in the field. This will contribute to the development of graduates who are connected, pioneering and impactful in their subsequent working lives in line with UL graduate attributes.
Research Findings Incorporated in to the Syllabus (If Relevant):
Prime Texts:
Singh, R.P.& Heldman, D.R. (2013)
Introduction to Food Engineering (5th edition)
, Academic Press
Fellows, P. (2009)
Food Processing Technology: Principles & Practice
, Woodhead Publishing
Bylund, G. (2003)
Dairy Processing Handbook
, Tetra Pak Processing Systems AB.
Other Relevant Texts:
Chandran, R.C., Kilara, A. & Shah, N.P. (2015)
Dairy Processing & Quality Assurance (2nd ed)
, Wiley Blackwell
Saravacos, G. D. & Maroulis, Z. B. (2011)
Food Process Engineering Operations
, CRC Press (Taylor & Francis Group)
Programme(s) in which this Module is Offered:
BSFSHEUFA - FOOD SCIENCE AND HEALTH
Semester(s) Module is Offered:
Autumn
Module Leader:
farhad.garavand@ul.ie