Module manager: Dr Mahmood Akhtar
Email: M.Akhtar@food.leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2025/26
FOOD2046
This module is not approved as a discovery module
This module will include the processing of food including the significance of raw materials and equipment. The unit operations in industrial food processing systems will be discussed identifying the impact of critical food safety parameters and processing conditions on the physical, chemical and biochemical changes in food. The module is proposed to include scientific and complex calculations.
To develop students' understanding on physical principles of food processing including the preservation and conversion of raw materials. Thermodynamical principles and fluid properties will also be covered. and gain awareness of associated measurement techniques.
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
1. Learn physicochemical principles of food processing unit operations
2. Describe the effects of food processing on shelf life and sustainable food production
3. Distinguish the complete processing activities and their specification in terms of hazard analysis
Skills Learning Outcomes
4. Critical thinking skills: Students will demonstrate effective arguments on applying different processing techniques and their impact on food
5. Practical skills: Students will be engaged in laboratory practicals in applying food processing methods
6. Information searching skills: Students will have enhanced skills on searching/recording scientific data and technical report writing
Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lecture | 18 | 2 | 36 |
| Practical | 4 | 2 | 8 |
| Private study hours | 156 | ||
| Total Contact hours | 44 | ||
| Total hours (100hr per 10 credits) | 200 | ||
In course MCQ to check understanding at weekly or bi-weekly intervals.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Coursework | 25 |
| Coursework | Online Time-Limited Assessment | 75 |
| Total percentage (Assessment Coursework) | 100 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
The reading list is available from the Library website
Last updated: 30/04/2025
Errors, omissions, failed links etc should be notified to the Catalogue Team