Catalogue of Modules, University of Nottingham

D24FP6 Factory Design and Operations for Food Production
(Last Updated:03 May 2017)

Year  15/16

Total Credits: 20

Level: Level 4

Target Students:  Food Production Management

Taught Semesters:

Full Year Assessed in both Autumn and Spring Semesters 

Prerequisites: None.

Corequisites:  None.

Summary of Content:  The influence of hygiene, quality and legislation on the manufacture of food will be addressed in terms of the factory scale. Design and layout of factories for low and high risk foods will be explained with examples of Good Manufacturing Practice. Cleaning practices will be explained in terms of theory and in practical sessions using commercial cleaning equipment. The provision of services like steam and water (of the required quality) will be explained along with automation, particularly control using feedback loops. The legal constraints on food producers will be explained with reference to English and EC law, with input from enforcers (e.g. Environmental Health Officers and Trading Standard Officers) and related professionals. A product-development project where students will work as part of a team will provide opportunities to put these skills into practice.

Method and Frequency of Class:

ActivityNumber Of WeeksNumber of sessionsDuration of a session
Lecture 11 weeks1 per week4 hours
Practical 12 weeks1 per week4 hours

Activities may take place every teaching week of the Semester or only in specified weeks. It is usually specified above if an activity only takes place in some weeks of a Semester

Method of Assessment: 

Assessment TypeWeightRequirements
Exam 1 50 2 hours examination (compulsory written short answer section and a choice of essay question from three offered) 
Coursework 1 50 Presentation of product development project to staff and invited visitors –portfolio of work (2500 words), poster presentation and stand manned by the group 

Dr I Fisk

Education Aims:  To make the student aware of a range of operations used in food manufacturing. Emphasis will be placed on the hygenic and legal requirements for the production of foods. The student, when working in a food factory, should have sufficient understanding to contribute, at managerial level, to a production team. The student should be able to contribute to the development of novel food products under factory time scales and limitations.

Learning Outcomes:  To identify the key features required for the safe and profitable operation of food factories (factory design, services and legislation)

• To compare design features and choose appropriate production approaches for the safe and profitable operation of food factories

• To design a new food product and process in response to a defined brief within a short time frame

• To present a new food product/food process (including marketing, packaging and production location).

Offering School:  Biosciences

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