Course code
Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.
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).
Credits
Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.
Subject
Course planning information
Course notes
Students must achieve at least a 50% mark in the Design Reports and Design Test assessment items.
Prerequisite courses
You need to complete the above course or courses before moving onto this one.
Restrictions
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 Use a formal, systematic process to successfully design an innovative factory-scale food manufacturing process based on a product specification.
- 2 Select, assemble, and operate pilot scale food processing equipment, including the sourcing and ordering of raw materials and ensuring food safety.
- 3 Systematically design a factory-scale unit operation for use in a food manufacturing process to meet a food product specification, using mathematical modelling tools and empirical data where appropriate.
- 4 Specify the utilities, instrumentation, process control, and related requirements of a factory-scale food manufacturing facility.
- 5 Prepare a comprehensive business case for a food manufacturing process that includes estimates of capital and operating cost, food safety, risk analysis, and commissioning guidelines.
- 6 Critically evaluate whether a food processing design is fit for purpose, including food safety aspects, and conformation to professional standards that encompass consideration and critique of ethical, legal, social, and environmental impacts.
- 7 Demonstrate working skills in problem definition, organization and planning, team working, reporting and presentation.
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 7 | 5% |
Written Assignment | 1 4 7 | 15% |
Oral/Performance/Presentation | 7 | 5% |
Written Assignment | 1 2 3 4 | 20% |
Oral/Performance/Presentation | 7 | 5% |
Written Assignment | 1 2 3 4 5 6 7 | 20% |
Oral/Performance/Presentation | 7 | 5% |
Test | 1 2 3 4 5 6 | 25% |
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.