AGRI07002 2016 Food Processing

General Details

Full Title
Food Processing
Transcript Title
Food Process
N/A %
Subject Area
AGRI - Agriculture
ESCI - Environmental Science
07 - NFQ Level 7
10 - 10 Credits
Start Term
2016 - Full Academic Year 2016-17
End Term
9999 - The End of Time
Uma Tiwari
Programme Membership
SG_SAGRI_B07 201800 Bachelor of Science in Science in Agri-Food Science SG_SAGRI_H08 201800 Bachelor of Science (Honours) in Science in Agri-Food Science

The module aims to give students knowledge of new developments in food processing operations and an understanding of the principles, benefits and limitations thereof. It will also give them an understanding of roles of food processing operations in preserving the qualities of processed foods. The module integrates the main aspects of food processing starting from unit operation, processing technologies including preservation, drying, reaction kinetics, food packaging and storage.

Learning Outcomes

On completion of this module the learner will/should be able to;


To understand the different quality consideration in food processing.


To able to apply principles of food processing (thermal and non-thermal) and preservation to selected food.


To understand the aspects of heat and cold preservation process.


To gain in depth knowledge on drying technology.


To be able to learn the principles of non-Newtonian fluid flow.


To analyse and discuss the kinetics of food processing and understand the importance of food shelf life.


To understand lean manufacturing principles in food processing.

Teaching and Learning Strategies

This module will be delivered by lectures, enquiry based learning sessions and laboratory activities.

Module Assessment Strategies

Laboratory technique and report-writing ability are assessed as part of the practical work performed during the module.

Regular summative tests are used to encourage engagement with the module, monitor progress and provide feedback.

This approach enables the student to take timely corrective action, in the event of failure to achieve the required standard, before the results significantly impact on the final grade.

Repeat Assessments

Repeat final theory examinations will be available as well repeat CA.

Indicative Syllabus


Quality Considerations in Food Processing
Principle of food processing (thermal and non-thermal) of selected food.
Preservation Processes (Pasteurisation and Sterilisation, refrigeration system and freezing of Foods)
Hot Air Drying of Foods or Other Drying Processes
Non-Newtonian fluid flow
Food kinetics
Food Packaging and Shelf Life
Lean manufacturing


Texture analyser for food, Key aspects of food processing (thermal processing, freezing, drying and shelf-life of selected foods), Non-Newtonian fluid.

Coursework & Assessment Breakdown

Coursework & Continuous Assessment
50 %
End of Semester / Year Formal Exam
50 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Theory Continuous Assessment Multiple Choice 20 % OnGoing 1,2,4,5,7
2 Theory Continuous Assessment Group Project 5 % Week 20 3,6
3 Laboratory Practical Written Report 20 % OnGoing
4 Field Trip Practical Written Report 5 % Week 22

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Final Theory Final Exam Closed Book Exam 50 % End of Semester  

Full Time Mode Workload

Type Location Description Hours Frequency Avg Workload
Lecture Tiered Classroom Theory 3 Weekly 3.00
Laboratory Practical Science Laboratory Laboratory 3 Weekly 3.00
Total Full Time Average Weekly Learner Contact Time 6.00 Hours

Required & Recommended Book List

Recommended Reading
1998-07-13 Physical Properties of Foods and Food Processing Systems (Woodhead Publishing Series in Food Science, Technology and Nutrition) CRC Press
ISBN 1855732726 ISBN-13 9781855732728

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Recommended Reading
2013-04-01 Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction Wiley-Blackwell
ISBN 1444338102 ISBN-13 9781444338102

Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances.

The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects.  Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals.

With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.

Recommended Reading
2013-04-15 Principles of Food Processing (Food Science Text Series) Springer
ISBN 1461358701 ISBN-13 9781461358701

The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.

Recommended Reading
1996-12-27 Food Canning Technology Wiley-VCH
ISBN 0471186104 ISBN-13 9780471186106

Food Canning Technology Edited By Jean Larousse Bruce E. Brown
* This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations.
* It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods.
* Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.

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