141791

Advanced Food Technology

An integrative study of food systems. Individual and group problem-based learning is used to understand political, economic, societal and technological forces shaping the global food industry. Additional aspects of the course focus on interactive project-based activities aimed at honing market awareness, product development and food production skills and competencies. Proficiency in the selection and application of appropriate tools and methodologies for quality assurance and evaluation will also be developed.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.

141791

Level

The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).

700-level

Credits

Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.

15

Subject

Food Technology

Course planning information

Course notes

To pass the course students must complete all assignments and achieve a minimum of 50% in each assessment.

Prerequisite courses

Complete first
((141311 or 141393), (141312 or 141330), 141362, 141395, (141458 or 141358), (228371 or 228340), (280371 or 280391), and (280372 or 280392)) or Appraisal Required

You need to complete the above course or courses before moving onto this one.

Restrictions

Similar content
141491

You cannot enrol in this course if you have passed (or are enrolled in) any of the course(s) above as these courses have similar content or content at a higher level.

General progression requirements

You may enrol in a postgraduate course (that is a 700-, 800- or 900-level course) if you meet the prerequisites for that course and have been admitted to a qualification which lists the course in its schedule.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Display awareness of the effects of market forces, global megatrends and societal influences on the production and manufacture of food.
  • 2 Critically appraise the development of innovative technologies emerging in the contemporary food industry.
  • 3 Apply expertise in optimization and utilization of ingredient systems, preservation techniques, processing, and packaging techniques to successfully market and manufacture food products with specified desired attributes of shelf life, functionality, safety, nutritive value, convenience, attractiveness and cost.
  • 4 Determine and apply appropriate characterization methodologies required for enabling quality assurance assessment of a manufactured food product.
  • 5 Demonstrate capability in a range of individual and group-based competencies including: self-management and organization; project management/ team-working/accountability; time- and record-keeping; communications skills; interaction and negotiation with third parties; reasoning and analytical skills; and presentation skills.

Learning outcomes can change before the start of the semester you are studying the course in.

Assessments

Assessment Learning outcomes assessed Weighting
Written Assignment 1 2 5 30%
Written Assignment 1 2 5 20%
Written Assignment 2 4 5 30%
Written Assignment 2 4 5 20%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
Participation
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Portfolio
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Simulation
Technology-based or experience-based simulations.
Test
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.

Textbooks needed

There are no set texts for this course.