Postgraduate Course: Food Processing and Waste Management (VESC11185)
Course Outline
| School | Royal (Dick) School of Veterinary Studies |
College | College of Medicine and Veterinary Medicine |
| Credit level (Normal year taken) | SCQF Level 11 (Postgraduate) |
| Course type | Online Distance Learning |
Availability | Available to all students |
| SCQF Credits | 20 |
ECTS Credits | 10 |
| Summary | This course will provide students with high quality SCQF level 11 in-depth knowledge of food processing and management of waste animal origin and the best way to control food safety hazards along the food chain. |
| Course description |
Food processing will focus on how food safety hazards can be introduced into the food chain and how to control them including food hygiene and preservation techniques.
The waste management and recycle part of the course will focus on the correct disposal of animal-by products and production of animal co-products.
Syllabus:
Food hygiene, processing and technology of the main products of animal origin (red meat, poultry, game meat, fishery products, dairy and eggs) including:
- Recap of intrinsic and extrinsic factors that influence microbiological growth in food as the basis of the Hurdle Technology approach.
- Basics of food preservation techniques in relation to food quality, hygiene and safety:
- Packaging (including, vacuum, modified and controlled atmosphere packing)
- Curing, fermentation and smoking,
- Heat treatments and cold preservation
- Chemical, physical and microbiological techniques of food decontamination,
- Other emerging food preservation and sanitation methods (e.g. UV Light, high pressure, irradiation, impregnated food packaging material).
- Food additives.
- Post mortem biochemistry and factors affecting meat quality characteristics and food safety including production of toxics compounds (e.g. nitrosamine, acrylamide, etc.).
- Most common frauds in processed food.
Waste management:
- Definition and processing of Animal By-Products and Animal Co-Products.
- Correct disposal and opportunities for recycling of food waste at producing establishments.
- Environmental hygiene including water hygiene and waste management to control waterborne pathogens in the food processing sector.
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Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
|
Co-requisites | |
| Prohibited Combinations | |
Other requirements | None |
Information for Visiting Students
| Pre-requisites | None |
| High Demand Course? |
Yes |
Course Delivery Information
|
| Academic year 2020/21, Available to all students (SV1)
|
Quota: None |
| Course Start |
Flexible |
| Course Start Date |
03/08/2020 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
196 )
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| Assessment (Further Info) |
Written Exam
0 %,
Coursework
100 %,
Practical Exam
0 %
|
| Additional Information (Assessment) |
Reflective journal on different aspects of product safety (formative).
Week 6: Presentation to a panel of experts on complex issues related to product safety, food technology, and their control measures (summative) - 50%.
Week 12: (Group exercise, if applicable) Debate with all stakeholders on complex ethical issues related to food safety, management of waste of animal origin and environmental health (summative) - 50%.
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| Feedback |
Lecturer / course tutor will provide feedback as students carry out the weekly assignments on the discussion board and the opportunity to take part in a support live session.
Lecturer / course tutor will provide marks and feedback on the presentation & debate using marking rubric provided in the assessment guide for both assessments.
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| No Exam Information |
Learning Outcomes
On completion of this course, the student will be able to:
- Demonstrate an extensive, detailed and critical knowledge of food processing practices
- Identify conceptualise and define new and abstract problems and issues related to waste management and recycling of raw materials, food product and food packaging in the food chain without compromising environmental health and food safety.
- Communicate with peers, more senior colleagues and specialists on complex issues related to food processing, waste management and environmental health and how they interact along the food chain.
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Additional Information
| Graduate Attributes and Skills |
Not entered |
| Keywords | Not entered |
Contacts
| Course organiser | Ms Cristina Soare
Tel: (0131 6)51 7451
Email: Cristina.Soare@ed.ac.uk |
Course secretary | Ms Natalie Honeyman
Tel: (0131 6)51 3194
Email: Natalie.Honeyman@ed.ac.uk |
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