Undergraduate Course: Food and Beverage Manufacturing (CHEE09022)
Course Outline
| School | School of Engineering |
College | College of Science and Engineering |
| Credit level (Normal year taken) | SCQF Level 9 (Year 3 Undergraduate) |
Availability | Available to all students |
| SCQF Credits | 10 |
ECTS Credits | 5 |
| Summary | Food and Beverage Manufacturing is a formidable engineering challenge at planetary scale for the ever-increasing global population and its nutritional needs, under severe arable land, water access, energy provision and climate change constraints. Eliminating Hunger is a prominent United Nations Sustainable Development Challenge (UN SDGs), and requires radical advances in feedstock processing and product development technologies, as well as in rational restructuring of agri-food supply chains. This course explores at an introductory level food science chemistry fundamentals, processing technologies, supply chain concepts and waste reduction/valorisation fundamentals, to educate the leaders of a sustainable future. |
| Course description |
This course presents essential Chemistry, Food Science, Biochem. Eng. and Statistics/Comput. Methods concepts, with a focus on nutrition fundamentals as well as a strategically important Scottish sector (Food+Drink) of global importance. Lectures presenting theoretical material will be combined with active learning seminars (workshops on exciting applications) to spark student interest and ensure continuous engagement, at an accessible level of difficulty (SCQF Level 9).
MAIN TOPICS
(1) AGRI-FOOD SUPPLY CHAINS, global+local (UK/Scottish) food resources, UN SDGs and FAO, commerce, Circular Economy
(2) FOOD+DRINK INDUSTRY FUNDAMENTALS, with emphasis on UK+Scottish major high-value industries (e.g. whiskey)
(3) FOODS (PROTEIN-BASED): Cheese, Yoghurt, Rheology Estimates, Maturation Time Projections
(4) BEVERAGES (FERMENTED): Wine and Beer - Fermentation Kinetics, Basic Fermentor Design
(5) AGRI-FOODS & DRINKS (FRUIT-BASED): Juices, Sauces, Pastes, Evaporation/Condensation
(6) FOODS (LIVESTOCK-BASED): Meats (Drying+Curing), Aquaculture/Salmon, Salt-based Preserves
(7) INDUSTRIAL GUEST LECTURES: One Dairy-based OR Grain/Biscuits (may vary by year), One Alcohol (Wine/Beer)
(8) ACTIVE LEARNING SEMINAR 1: Basic Design calculations for key unit operations (fermentor, evaporator) at steady state
(9) ACTIVE LEARNING SEMINAR 2: Product Quality Statistics, Hypothesis Testing (Excel and/or Python) for Comparisons
CONTACT TIME: 2 hrs/week (single 2-hr block is preferable)
Guest Lectures: 2 (the 2 Active Learning Seminars will be interspersed, most NOT at the end of Semester, obviously).
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Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
It is RECOMMENDED that students have passed
Engineering Mathematics 2B (SCEE08010)
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Co-requisites | |
| Prohibited Combinations | |
Other requirements | None |
Information for Visiting Students
| Pre-requisites | None |
| High Demand Course? |
Yes |
Course Delivery Information
|
| Academic year 2026/27, Available to all students (SV1)
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Quota: None |
| Course Start |
Semester 1 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
100
(
Lecture Hours 18,
Seminar/Tutorial Hours 2,
Supervised Practical/Workshop/Studio Hours 2,
Summative Assessment Hours 2,
Programme Level Learning and Teaching Hours 2,
Directed Learning and Independent Learning Hours
74 )
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| Assessment (Further Info) |
Written Exam
100 %,
Coursework
0 %,
Practical Exam
0 %
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| Additional Information (Assessment) |
Written Exam %: 100%
Practical Exam %: 0%
Coursework %: 0%
|
| Feedback |
Supervised Comput. Workshop (2 hours) + Solution (after it)
Verbal feedback: office hour (1/week)+in workshop (2 hours)
Written feedback (exam paper marks+evaluation, per student)
Written feedback (course-wide exam reflection on LEARN®)
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| No Exam Information |
Learning Outcomes
On completion of this course, the student will be able to:
- Describe and critically discuss globally important food and drink products, their nutritional value and process technologies
- Discuss and compare Scottish F+B Industry trends, Circular Economy, waste valorisation + responsible consumption priorities
- Practice basic food processing unit operation design skills (e.g. basic design of fermentors/evaporators/condensers)
- Formulate quantitative product quality problems, use statistical methods and relv. software (Excel® and/or Python®) to solve them
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Reading List
TP 587 Hou (J. S. Hough) The Biotechnology of Malting and Brewing
TP 156.F4 War (Owen P Ward) Fermentation Biotechnology
TP 156.F4 Sin (Sinclair, Kristiansen & Bu¿Lock) Fermentation Kinetics & Modelling
TP 570 Lew (Lewis & Young)Brewing
TP 248.E5 Ree (Gerald Reed) Food Science & Technology (Monograph Series)
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Additional Information
| Graduate Attributes and Skills |
Not entered |
| Keywords | Food,Drink,Beverage,Manufacturing,Process Engineering,Product Engineering,Waste,Valorisation |
Contacts
| Course organiser | Dr Dimitrios Gerogiorgis
Tel: (0131 6)51 7072
Email: D.Gerogiorgis@ed.ac.uk |
Course secretary | Mr Mark Owenson
Tel: (0131 6)50 5533
Email: Mark.Owenson@ed.ac.uk |
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