FOOD TECHNOLOGY AND SAFETY - 2021/2

Module Overview

This module covers a variety of important aspects related to Food Technology and Safety. The first part of the module covers aspects related to Food Safety in particular in relation to chemically based toxic products present in some foods. The second part of the module is focussed on the processes used in food production and preservation (Food Technology). In particular, a variety of heat processes are covered in detail highlighting their role in the destruction of spoilage microorganisms. The final part of the module covers the role of refrigeration and freezing in food preservation as well as food packaging, including the safety considerations. This module builds on previous modules concerned with food science in terms of enhancing the understanding of potential toxic products present in foods and their risk assessment. Furthermore, a greater emphasis is placed at this level (6) on understanding the principles and application of different food processes. Learning is embedded by the use of videos of food processing as well as a trip to a Food Technology Hall in Semester 2.

Module provider

School of Biosciences and Medicine

Module Leader

GIACINTUCCI Veronica (Biosc & Med)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 6

Module cap (Maximum number of students): N/A

Module Availability

Semester 2

Module content

Indicative content includes:

Introduction and overview of the module
Food Preparation and Toxic Products
D-amino acids/lysinoalanine/toxic amino acids, lectins
Phytoestrogens, goitrogens and cyanogenic glycosides
Food additives  -  lipid oxidation and antioxidants
Contaminants - Pesticide residues
Principles of separation techniques for food production and  preservation
Filtration, ultrafiltration and reverse osmosis
Centrifugation
Role of heat processing in food production and preservation
Introduction, heating methods, dielectric and microwave heating, principles of heat transfer – conduction, convection and radiation
Pasteurisation, sterilisation and canning
High pressure, pulsed electric field  and their use in processing
Psychrometry and dehydration
Spray drying and freeze-drying
Calculations tutorial
Evaporation
Food extrusion
Role of refrigeration in food preservation
Freezing/frozen storage
Process of freezing/chilled storage/impact on microorganisms
Advances in food packaging
Packaging materials, biodegradable and smart packaging
Safety of food packaging materials
Risk Assessment
Revision Tutorials

 

 

Assessment pattern

Alternative Assessment

N/A

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate that they can describe, explain and understand the type of food toxicants that can cause disease. The assessment strategy is also designed to provide students with the opportunity to show that they understand the principles, role and applications of different food processes used to produce safe and palatable food. Furthermore, the calculation coursework allows students to show that they have the skills to characterise the adequacy of a variety of processes.

Thus, the summative assessment for this module consists of:

• Coursework 1 focusing on bioactive components or antinutrients (due around week 5-6)


• Coursework 2 focusing on processes and food safety aspects (due around week 11-12)

Formative assessment and feedback

Feedback will be given on the coursework essay through SurreyLearn. This will be also given verbally (in a generic way to the class) within one week of the hand in date for each piece of coursework. More detailed and individualised feedback will be provided on each student’s coursework which will be handed back within the marking timeframe. Students can also contact the module leader in order to gain further insight on their assignment. The module leader will organise drop-in sessions before the submission date in order to give further guidance on the CW title for those students who will need.

Module aims

• Provide a broad appreciation of the sources of potentially toxic substances in food and the relative risks associated with different classes
• Develop an appreciation of the effects of food preparation/cooking on the formation of, or contamination with, potentially toxic products
• Give an awareness of the major groups of endogenous toxicants in foods and their toxicity
• Give an introduction to the food safety issues concerning additives, contaminants and the migration of chemicals from packaging materials into food
• Provide an understanding of selected physical phenomena (e.g. heat transfer, fluid flow, psychometrics, freezing, etc.) and associated unit processes (canning, drying, freezing, concentration, extrusion, emulsification, etc) employed by the food industry
• Provide an understanding of the factors that determine the safety and acceptability of the foods so processed
• Provide the calculation skills required to characterise and/or estimate the adequacy of selected processes (e.g. canning, pasteurisation, drying, centrifugation, etc.)

Learning outcomes

Methods of Teaching / Learning

The learning and teaching strategy is designed to:

Build on students existing knowledge in the field of food science and to develop their appreciation and thorough understanding of the fundamental food safety issues as well as the technologies that facilitate in the production of safe, palatable and nutritious foods. This aligns with the programme strategy to help students acquire knowledge and develop a thorough understanding of food processing in food safety and acceptability.

The learning and teaching methods include:

• Lectures 2 hours of lectures or tutorials/seminars/discussions per week x 11 weeks
• Calculation tutorial to facilitate learning of the equations and charts used
• SurreyLearn video clips used, when relevant, on some aspects of the module

Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.

Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.

Reading list

https://readinglists.surrey.ac.uk
Upon accessing the reading list, please search for the module using the module code: BMS3070

Programmes this module appears in

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2021/2 academic year.