Fdsc in Food Manufacture (Process and Business Improvement)




НазваниеFdsc in Food Manufacture (Process and Business Improvement)
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Module Synopsis

This project is an individual investigation of a specific topic normally of direct relevance to an individual’s employment and Process and Business Improvement. The project research will normally be undertaken at the student place of work under the supervision of both an employer mentor and academic tutor.

The nature of the parameters of the project will be identified through negotiation between employer, the student and project tutor. The project seek to develop skills in independent learning through the researching, evaluating and presenting of information and to foster communication and co-operation between the student, their employer and project tutor. Statistical and analytical skills will be used to interpret primary data researched during the project work.








Outline syllabus


Students will receive an introduction in the first work based module to research skills that will enable them to carry out research as part of their project work. They will also receive the necessary statistics and mathematical skills to carry out analysis in the second transferable skills module .

The project is linked to the Work Based Project and will be assessed through a project report. The research work will take place at the student’s place of employment under the supervision of an academic and employer mentor.





Learning outcomes

By the end of this module the students will be able to:


  1. Identify through consultation and appropriate subject for research in the area of Packaging and Innovation.

  2. Identify planned outcomes and objective to justify the research.

  3. Plan a research project to achieve objective through the most effective and efficient means.

  4. Identify, analyse, evaluate and summarise relevant information appropriately and accurately

  5. Draw logical conclusions and make recommendations based on the project work undertaken.

  6. Produce a structured written report using an appropriate format with referencing.







Teaching and Learning Strategy/Methods

Teaching methods and learning strategy will include: lectures, seminars, tutorials, group and individual study, and where appropriate within the subject, visits to appropriate food manufacturing sites or companies and invited speakers on specialist topics.

Supported distance learning students will have access to learning materials via the virtual learning network. This network will provide the student with collaborative group work, lecture notes, presentations, exercises, assessments and tutor feedback. Tutor support and access will be via telephone and/or e.mail. Study weeks will provide more formal contact with peer group members and tutors





Assessment strategy

Outcomes assessed

Assessment type

Percentage weighting

1-6

Research Project

100%







Indicative reading


Supervisors will suggest appropriate indicative reading and key references that will be unique to each student.


Dawson, C. (2005) A Practical Guide to Research Methods: A User-Friendly Manual for Mastering Research Techniques and Projects, How to Books






Relationship to Professional Body


None





Module Specification


Module Title


Food Process Engineering

Faculty


Faculty of Media, Humanities and Technology

Department/Subject


Riseholme College/Food Manufacture

Programme(s) in which this Module appears:

BSc (Hons) in Food Manufacture (Process and Business Improvement)

FDSc in Food Manufacture (Process and Business Improvement).

Code:


Will be allocated by Academic Registry once module is approved

Credit Rating:


15

Level:


Level 2

Pre-requisites:


None

Co-requisites:


None

Barred Combinations:


None

Module Co-ordinator:


Mike Dudbridge




Module synopsis

The module will allow the student to develop their knowledge of basic food processing techniques by the detailed study of food processing machinery design.

Hygienic design and fitness for use of a machine will be assessed and as a result the principles of machinery design will be revealed.

The linking of different food processes will be reviewed and the issues around a process line will be explored.

Process control technology will be studied and implications of poor process control systems will be explored.

An overview of the engineering support requirements of a modern food processing company will be studied




Outline syllabus

The module will cover:


  1. The operating principles of a variety of food processing machinery;

(i) Basic food processing module operations: size reduction, heating, cooling and freezing, mixing, extrusion, drying.

  1. The hygienic design of a piece of food processing machinery;

(i) Principles of hygienic design, materials of construction, microbial risks, physical contamination risks.

  1. The control requirements of a process and the 3 term process control module;

(i) Process requirement of the food with tolerances, control of the process variable, the mathematics of control, the automatic control of a process variable, the use of set point and tolerance controls in food processing.

  1. The issues that are likely in a complex production line with respect to the linking of process equipment and their information requirements;

(i) Linking complex control and the chance of instability. Advantages of a linked line.

  1. The decision process involved in assessing if a processing machine is fit for use in a particular application;

(i) Selection of process machinery, operation modes, capacity, services requirements, risk to product quality.

  1. The engineering requirements of food manufacturing companies including PPM, autonomous maintenance and breakdown support and recovery;

(i) Engineering support and the cost effective way of delivering that support. Spare parts stockholding decision tree and risk analysis, engineering skills base, machinery care in food processing.

  1. Developing a contingency plan including the use of emergency operating procedures for use in out of control situations;

(i) Contingency planning for failure and breakdown of the standard process, what if? FMECA (Failure Modes, Effects and Criticality Analysis).




Learning outcomes

On completion of this module the student will be able to:

  1. Select and report on the design principles and suitability of a piece of food processing machinery to match a process requirement;

  2. Report on a range on engineering management tools to contribute to the improved performance of a food factory;

  3. Devise an emergency operating procedure to be used in the event of a failure in a food process.




Teaching and Learning Strategy/Methods

Teaching methods and learning strategy will include: lectures, seminars, tutorials, group and individual study, and where appropriate within the subject, visits to appropriate food manufacturing sites or companies and invited speakers on specialist topics.

Supported distance learning students will have access to learning materials via the virtual learning network. This network will provide the student with collaborative group work, lecture notes, presentations, exercises, assessments and tutor feedback. Tutor support and access will be via telephone and/or e.mail. Study weeks will provide more formal contact with peer group members and tutors.





Assessment strategy

This module will be assessed using 2 reports each worth 30% of the overall score. A final mini project will be used to bring the module knowledge together and allow the student the opportunity to apply the learning in a real situation at their place of work. The final report will be worth 40 %.


Outcome

Assessment

Duration

% Weighting

1

Report 1

2 weeks

30

2

Report 2

2 weeks

30

3

Report 3

2 weeks

40







Indicative reading

Parr, E.A. (2003) Programmable Controllers: An Engineer’s Guide, Newnes

Sharma, S. (1999) Food Process Engineering: Theory and Laboratory Experiments, John Wiley and Sons Inc

Smith, C. and Corripio, A.B. (2001) Principles and Practice of Automatic Process Control, John Wiley and Sons Inc.

Smith, P.G. (2003) Introduction to Food Process Engineering, Kluwer Academic and Plenum PublishersBottom of Form

Swift, K.G. and Booker J.D. (2003) Process Selection: From Design to Manufacture, Butterwork-Heinemann





Relationship to Professional Body

None




Module Specification


Module Title


Methods in Business Improvement

Faculty


Faculty of Media, Humanities and Technology

Department/Subject


Riseholme College/Food Manufacture

Programme(s) in which this Module appears:

BSc (Hons) in Food Manufacture (Process and Business Improvement)

FDSc in Food Manufacture (Process and Business Improvement)

Code:


Will be allocated by Academic Registry once module is approved

Credit Rating:


15

Level:


2

Pre-requisites:


None

Co-requisites:


None

Barred Combinations:


None

Module Co-ordinator:


Mike Dudbridge




Module synopsis

This module will allow the student to study, develop and apply Business Improvement Techniques. Initially simulations will be used to accelerate the learning but at the end of the module it is envisaged that the improvement tools learned will be applied to real business situations.
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