CME8130 : Food Processing
- Offered for Year: 2023/24
- Module Leader(s): Dr Colin Hare
- Owning School: Engineering
- Teaching Location: Newcastle City Campus
Semesters
| Semester 1 Credit Value: | 10 |
| ECTS Credits: | 5.0 |
Aims
To outline the challenges involved with food processing, including:
- Handling complex fluids such as suspensions and emulsions
- Characterising particles and handling powders
- Preventing contamination and maintaining a sanitary process
Outline Of Syllabus
The module will first focus on rheology and processing implications of dispersions. Classification of dispersions (e.g. suspensions, foams and emulsions) will be explained, followed by a detailed examination of the interaction forces that control the flow behaviour (rheology) of these complex fluids. The focus here will be on suspensions and emulsions with relevant food examples discussed.
Particle properties such as size and strength will be explained, including how these can be characterized and how to account for the distribution in a powder. Problems of powder handling such as segregation and poor flowability will be outlined, including how to design a hopper to ensure reliable flow, taking account of the stresses in the powder bed.
The causes of contamination, cleaning practices and guidelines for hygienic equipment design will be discussed. Specific unit operations often encountered in foods industries, such as spray drying, fluid mixing and homogenisation will also be explained, accompanied by design equations.
Consideration will be given to how a food manufacturer can manipulate the formulation of the product to achieve desirable properties for the consumer.
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Guided Independent Study | Assessment preparation and completion | 1 | 44:00 | 44:00 | Preparation and completion of computer assessment and exam revision |
| Scheduled Learning And Teaching Activities | Lecture | 20 | 1:00 | 20:00 | PiP lectures covering core material |
| Scheduled Learning And Teaching Activities | Small group teaching | 4 | 1:00 | 4:00 | PiP Tutorials |
| Guided Independent Study | Independent study | 32 | 1:00 | 32:00 | Preparation for tutorials and reviewing lecture material |
| Total | 100:00 |
Teaching Rationale And Relationship
Key concepts are introduced and developed in lectures, supported by analysis of complex problems in tutorials.
Tutorials are used to examine practical cases for each section of the syllabus.
Assessment Methods
The format of resits will be determined by the Board of Examiners
Exams
| Description | Length | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|---|
| Written Examination | 90 | 1 | A | 100 | N/A |
Formative Assessments
| Description | Semester | When Set | Comment |
|---|---|---|---|
| Computer assessment | 1 | M | Canvas quiz covering aspects of each section of the syllabus |
Assessment Rationale And Relationship
The examination and formative assessment will allow the opportunity for the student to demonstrate achievement of module learning outcomes.
Reading Lists
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- CME8130's Timetable