Industrial Food Analysis

Overview

Covers how food testing is performed in industry, using current examples from the dairy and meat sectors. Explores the different analytical and computational methods for the determination of raw material, mid-production and end-product quality.

Learning Objectives

Students will gain knowledge and understanding and practical laboratory skills of select methods for testing foods applicable in quality control and research in industry and academia in a extend appropriate to their level.
By the end of the module the students will be able to:

1. Explain how food testing and problem solving is performed in the food industry (taught in Lectures and Practicals);

2. Investigate testing methods applied at food raw material intake, during product manufacture and end-product quality using the dairy and the meat industry as case studies (taught in Lectures and Practicals);

3. Understand computational methods used in the modern food industry such as process modelling and sensor technology (taught in Lectures and Practicals);

4. Analyse and interpret laboratory data from food testing methods including statistical analysis (taught in Lectures and Practicals);

5. Demonstrate an appreciation of modern food testing methods commonly used in industry (taught in Lectures, through videos and Practicals, may include Guest Speakers and visits)

Skills

1) Gained knowledge and developed an understanding of advanced testing methods relevant to Food and Nutrition
2) Developed associated practical, report writing, communication and analytical skills
3) Used spreadsheets and word processing, numerical data manipulation, data presentation, written and oral communication skills
4) Information retrieval and task management ; assimilation of information

Assessment