AP0620 - Food Processing and Preservation

What will I learn on this module?

You will learn the principles and practices involved in the food processing with emphasis to food preservation. Food processing operations are central to food quality, safety and product shelf life and via participation in the module you will learn about the relationship between processes and product quality and safety as well as appreciate how food processing may change the organoleptic and nutritional characteristics of food substances in addition to the effects on storage life.
You will learn the principles and applications of the most frequently used food processing operations within the food industry such as freezing drying and thermal processing i.e. pasteurisation and sterilization.
You will be introduced in more advanced food processing operations such as membrane processing, high pressure processing and ohmic heating. These novel food processes are securing significant product quality improvements over conventional methods and thus have already found their way into food industry practises.
The module is designed to enable you understand the combined effects of ingredients and processing on the quality of processed products and teach you how to apply knowledge of micro-organisms to an understanding of the principles of food preservation.
You will also learn how to conduct numerical calculations needed to understand the basis of processes and use necessary numerical calculations and/or formulae and graphical methods to assess the efficiency of a process.

How will I learn on this module?

You will learn through lectures, laboratory sessions, IT sessions, seminars, tutorials, fieldtrip and guided independent learning. The lectures will provide the knowledge required for you to understand the theoretical and practical aspects of the specialist subjects that will enable you to put into practice these concepts and techniques during the laboratory, seminars and IT sessions. You will work on these during hands-on sessions in Northumbria’s labs, which are fully equipped with modern industry relevant process equipment and ancillaries.
Demonstrations of food manufacturing concepts using audio visual aids and seminars will be used to encourage further reading and application of knowledge.
Directed learning will support the material delivered during taught, laboratory, seminars and tutorial sessions and will allow you to consolidate your knowledge and understanding of the subject matter and support your transition to independent learning and critical analysis.

How will I be supported academically on this module?

The module tutor will provide you with academic material to support taught sessions on the respective module sites using the eLP. Material to support lectures will be uploaded in advance of lectures and practicals and the module tutor is able to provide you with guidance about the module content. You will also have the opportunity to attend tutorials, seminars and revision sessions to discuss module content and receive guidance on the assessments.
In terms of wider university support, the library has a comprehensive portfolio of short courses, structured help, and leaflets to help you with issues such as, the English language, academic writing, basic mathematics, software programmes such as Microsoft Excel, statistics, critical thinking, laboratory report writing, and more general information such as “how to find a book or journal”, or “how to order an Inter-Library loan”. These can be accessed at the help desk in the library itself or online (www.northumbria.ac.uk/skillsplus).

What will I be expected to read on this module?

All modules at Northumbria include a range of reading materials that students are expected to engage with. Online reading lists (provided after enrolment) give you access to your reading material for your modules. The Library works in partnership with your module tutors to ensure you have access to the material that you need.

What will I be expected to achieve?

Knowledge & Understanding:
1. Learn the principles and practices involved in the food processing with emphasis to food preservation.
2. Learn how to conduct numerical calculations needed to understand the basis of processes and assess their efficiencies

Intellectual / Professional skills & abilities:
1. Learn about the relationship between processes and product quality and safety.
2. Understand the combined effects of ingredients and processing on the quality of processed products

Personal Values Attributes (Global / Cultural awareness, Ethics, Curiosity) (PVA):
1. Work and communicate effectively as part of a team

How will I be assessed?

The assessment will be split between a two hours (plus 10 minutes reading time) written exam (50%) and a group coursework assignment based on the laboratory sessions (50%).

Written feedback provided on Exam.
Marking scheme provided for coursework assignment.

MLOs assessed for Exam: KU1-2, IPSA1
MLOs assessed for Coursework: KU2, IPSA1-2, PVA1.

Pre-requisite(s)

AP0410 - Food Science
AP0523 - Analytical and Food Chemistry
AP0524 - Food Microbiology
AP0521 - Nutrition Through the Lifecycle

Co-requisite(s)

N/A

Module abstract

The ‘Food Processing and Preservation’ is designed to provide you with an understanding of the principles and practices involved in the food processing with emphasis to food preservation.
Food Processing operations are central to food quality, safety and product shelf life and as such an understanding of the main processes and principles that are involved in food processing is of paramount importance to the food scientist. Therefore knowledge and in depth understanding of the content provided as part of ‘Food Processing and Preservation’ is envisaged to be a key strength in your employability within the food industry.

Course info

Credits 20

Level of Study Undergraduate

Mode of Study 1 year Full time or 2 Years Part time

School Geography and Natural Sciences

Location Hong Kong

City Hong Kong

Start September

Fee Information

Module Information

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All information is accurate at the time of sharing.

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Full time Courses are primarily delivered via on-campus face to face learning but could include elements of online learning.

Changes to your course

Most courses run as described on our website and in our marketing materials. Occasionally we may need to make changes, for example due to a change in the law or regulatory requirements, requirements of a Professional, Statutory or Regulatory Body, or our quality assurance processes. Where a change is significant (in line with the Competition and Markets Authority's guidance on "substantial changes"), we will consult with affected students in advance where the change is being decided, and will explain the reason for the change and inform you at the earliest opportunity.

If we make a significant variation to your programme, you are entitled to: request a transfer to an alternative, appropriate programme; withdraw and have your tuition fees adjusted; or raise a complaint through the Student Complaints Procedure.

Optional modules listed on course pages may be subject to change depending on uptake numbers each year. Where a module you selected is withdrawn, the options above apply.

Contact time

Contact time is subject to increase or decrease in line with possible restrictions imposed by the government or the University in the interest of maintaining the health and safety and wellbeing of students, staff, and visitors if this is deemed necessary in future.

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The photography and video on this page are used for illustration. They may have been taken at different times and in different parts of the University, and may show facilities, equipment, staff, students or activities that are not part of this course. They are not a guarantee of the specific facilities or equipment you will use.

The course content, entry requirements and fees sections of this page, together with the Programme Specification, set out what this course includes. Our facilities are updated over time and may change during your studies.

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Accuracy of information

All information is accurate at the time of sharing.

How your course is delivered

Full time Courses are primarily delivered via on-campus face to face learning but could include elements of online learning.

Changes to your course

Most courses run as described on our website and in our marketing materials. Occasionally we may need to make changes, for example due to a change in the law or regulatory requirements, requirements of a Professional, Statutory or Regulatory Body, or our quality assurance processes. Where a change is significant (in line with the Competition and Markets Authority's guidance on "substantial changes"), we will consult with affected students in advance where the change is being decided, and will explain the reason for the change and inform you at the earliest opportunity.

If we make a significant variation to your programme, you are entitled to: request a transfer to an alternative, appropriate programme; withdraw and have your tuition fees adjusted; or raise a complaint through the Student Complaints Procedure.

Optional modules listed on course pages may be subject to change depending on uptake numbers each year. Where a module you selected is withdrawn, the options above apply.

Contact time

Contact time is subject to increase or decrease in line with possible restrictions imposed by the government or the University in the interest of maintaining the health and safety and wellbeing of students, staff, and visitors if this is deemed necessary in future.

Images and video

The photography and video on this page are used for illustration. They may have been taken at different times and in different parts of the University, and may show facilities, equipment, staff, students or activities that are not part of this course. They are not a guarantee of the specific facilities or equipment you will use.

The course content, entry requirements and fees sections of this page, together with the Programme Specification, set out what this course includes. Our facilities are updated over time and may change during your studies.

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