Skip to main content

Module

CME8130 : Food Processing

  • Offered for Year: 2022/23
  • 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

1.       To provide an understanding of the challenges involved with food processing, which typically consists of handling complex and heterogenous systems, leading to different design approaches for e.g. pumping and heat transfer
2.       To provide knowledge on particle characterisation and powder handling
3.       To explain contamination prevention methods and demonstrate calculations to determine required processing time for microbial mitigation
4.       To describe unit operations widely used in food processes, and explain how unit selection is made
5.       To explain considerations required when developing or adapting a formulation to meet consumer/market requirements

Outline Of Syllabus

1.       Engineering science of foods: rheology of pastes, foams, gels & emulsions, pumping viscous & complex fluids, heat transfer in foods
2.       Particle properties & powder handling: size distribution, strength, flowability, influence of moisture content, hopper design
3.       Food quality & spoilage: control of microbial, chemical and physical contaminants, hygienic equipment design, cleaning
4.       Unit operations: spray drying, freeze drying, mixing & homogenization, size reduction of droplets & particles, extrusion, unit operation selection
5.       Formulated product design: for reduction/replacement of salt, fat and sugar

Teaching Methods

Teaching Activities
Category Activity Number Length Student Hours Comment
Scheduled Learning And Teaching ActivitiesLecture201:0020:00PiP lectures covering core material (plan B: synchronous online sessions)
Guided Independent StudyAssessment preparation and completion144:0044:00Preparation and completion of coursework and exam revision
Scheduled Learning And Teaching ActivitiesSmall group teaching41:004:00PiP Tutorials (plan B: synchronous online sessions)
Guided Independent StudyIndependent study321:0032:00Preparation for tutorials and reviewing lecture material
Total100:00
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 Examination901A100N/A
Formative Assessments
Description Semester When Set Comment
Written exercise1MFormulated product case study – limit 1000 words
Assessment Rationale And Relationship

The examination will allow the opportunity for the student to demonstrate achievement of module learning outcomes.

The formative assessment will focus on decisions around formulation design and equipment selection.

Reading Lists

Timetable