Total Credits: 20
Level: Level 4
Target Students: Compulsory for students on the Master’s in Food Production Management course. There is a limited number of places on this module. Students are reminded that enrolments which are not agreed by the Offering School in advance may be cancelled without notice. There is a limited number of places on this module. Students are reminded that enrolments which are not agreed by the Offering School in advance may be cancelled without notice.
|Full Year||Assessed by end of Spring Semester|
Prerequisites: Acceptance for the Master’s in Food Production Management
Summary of Content: This module ensures that the core knowledge required for the Master’s course in Food Production Management is available to students with different scientific backgrounds. As such it will consider: • Appropriate use of data and statistics for quality management • Hygiene requirements within food factories • General laboratory skills • Written documentation used in food manufacture • Knowledge and use of appropriate terminology used in the manufacture of foods • An understanding and appropriate use of HACCP• Recognition of the key compounds used in food production
Method and Frequency of Class:
|Activity||Number Of Weeks||Number of sessions||Duration of a session|
|Lecture||23 weeks||1 per week||3 hours|
|Practical||23 weeks||1 per week||3 hours|
|Tutorial||23 weeks||1 per week||3 hours|
Method of Assessment:
|Coursework 1||30||Practical report written based on the practical (1,000 words)|
|Coursework 2||30||Scientific writing and SOP based making product practical (1,000 words)|
|Inclass Exam 1 (Written)||20||1 hour MCQ Hygiene and Sensory test (40 questions)|
|Inclass Exam 2 (Written)||20||1 hour MCQ short answer statistical questions (40 questions)|
Professor S Hill
Education Aims: The aim of this module is to ensure that students from different backgrounds have the core knowledge to allow them to participate fully in modules for Food Production Management courses. It will teach information that directly relates to the scientific aspects of food production and the skills required to communicate this information.
Learning Outcomes: : Students will be prepared for further studies in Food Production management by having the following: a) Knowledge and understanding of the key components and operating systems that are used by the food industry. b) Intellectual skills for correct data interpretation and communication of specific facts and figures. c) Professional practical skills for working in scientific laboratories and within a food production operation. d) Transferable (key) skills: use of commercial computer packages for learning and communicating knowledge; appropriate use of documents commensurate with a management level of activity; evaluation of data for decision making.
Offering School: Biosciences
Use the Back facility of your browser to return to the previous page.
Search for another module
Return to The University of Nottingham Welcome Page