Course image HRT32210 Post-harvest technologies and food processing
Non category Courses

Brief description of aims and content

Aim: This module aims at giving to the students basic principles and concepts to enable the students to comprehend food science and technology

 

Content: Introduction to food science, Human nutrition, post harvesting and technology, food storage and handling and food processing

 

 Learning Outcomes

At the end of the module, the student is expected to acquire the following knowledge and skills:

 - Concerning knowledge and understanding, the student should be able to demonstrate:

. a broad and integrated understanding of the well-established principles of Food science and technology

. the ability to evaluate a selection of the principles, principles, concepts and terminology of their area(s) of study, including some advanced aspects

. knowledge that is detailed in some areas and/or informed by developments at the forefront

. knowledge of routine methods of enquiry

Ÿ Concerning practical knowledge, the student should be able to:

Use of a selection of the principle skills, techniques, practices and/or materials associated with the subject

. Use of a few skills etc that are specialised or advanced

. Practice appropriate routine methods of enquiry to solve problems in their area of study

. Practice in a range of professional level contexts which include a degree of unpredictability

Ÿ Concerning all generic cognitive skills, the student should be able

- To identify and analyse routine professional problems and issues

- To have an understanding of the limits of knowledge and an ability to evaluate knowledge

- To draw on a range of sources in making judgements

Ÿ Concerning communication, ICT and numerous skills, the student should be capable to:

. Effectively communicate information, arguments and analysis in a variety of forms to specialist and non- specialist audiences

. Deploy the key techniques of the discipline/subject with confidence

. Use a range of IT skills to support and enhance work

. Use and evaluate numerical and graphical data

Ÿ Concerning general transferable skills, the student should be able to:  

. Exercise autonomy and initiative in some activities at a professional Level

. Practice in ways which take account of own and other’s roles and responsibilities

. Work under guidance with qualified practitioners

. Take responsibility for own work and manage the work of others

 

Indicative Content

Introduction to food science, Human nutrition, post harvesting and technology, food storage and handling and food processing

 

Learning and Teaching Strategies

 In order to achieve the learning objective, study and teaching hours have been allocated depending on their relative importance to the module. The total student hours for the module is 200 hours.

The contact hours where students and teacher meet face to face (lectures seminars/workshops, practical classes/stock laboratory) have been allocated 32 hours each which is less than a half of the total hours budgeted for the module.

On the other hand, the remaining hours (84) are allocated to other activities carried out by students themselves. (Structured exercises, set reading, self- directed study, assignment preparation and writing). The remaining 20 are allocated to examination –revision and attendance.

 

Learning and studying using various approaches facilitate the objectives of this module.

Because the number of students is very large, the students will be taught through their program and then subdivided into groups. The course work will be done by group.

 

 Assessment Strategy

In course assessment during the course work will involve writing, reading, presenting, summarising texts, discussion and participating in group work to develop communication skills and understanding of the basic principles in language, ICT, scientific writing.

 

The end-of course assessment will involve a written exam in which the student should demonstrate that he can use the knowledge and skills acquired in the module to communicate scientifically in writing. The end of the course exam will be planned in advance and the supervision arranged

 

  Assessment Pattern:

 

Two assessments for the module: - The course work assessment will carry 50% and end of the course will carry 50%.