FOOD09017 2022 Current and Emerging Trends in Food Technology
Full Title
Current and Emerging Trends in Food Technology
Transcript Title
CurrentEmergTrendsFoodTech
Code
FOOD09017
Attendance
N/A %
Subject Area
FOOD - 0721 Food Science & Processing
Department
HEAL - Health & Nutritional Sciences
Level
09 - Level 9
Credit
05 - 05 Credits
Duration
Semester
Fee
€
Start Term
2022 - Full Academic Year 2022-23
End Term
9999 - The End of Time
Author(s)
Thomas Smyth, Owen Kenny, Paul Sullivan, Maria Dermiki
Programme Membership
SG_SFOOD_S09 202200 Postgraduate Certificate in Food and Nutritional Product Development
SG_SFOOD_M09 202200 Master of Science in Food and Nutritional Product Development
SG_SFOOD_M09 202200 Master of Science in Food and Nutritional Product Development
SG_SFOOD_O09 202300 Postgraduate Diploma in Science in Food Product Development
Description
Through this module, students will gain the necessary knowledge, understanding and insights to be able to discuss the relationship between nutrient structure and function within a food product. Previous experience in Food Science will form the scaffold to build further understanding of novel and emerging processing methods and their impact on the stability of nutrients and bioactive compounds, their effect on the physicochemical properties, the shelf-life and the sensory properties of the final food, beverage or nutraceutical. Students will also be provided with the skills to explore the impact of packaging technologies and various packaging materials on the properties of the final products. At the end students will be enabled to discuss and troubleshoot the perceived barriers and solutions associated with product shelf-life.
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Review the impact of novel and emerging processing methods on the stability of nutrients and subsequent properties of foods, beverages and nutraceuticals
2.
Assess the incorporation of functional ingredients to enhance nutritional and bio-functional properties of foods, beverages and nutraceuticals
3.
Evaluate the use of novel and emerging packaging technologies to ensure food product quality and sustainability
4.
Evaluate the use of additives and functional ingredients towards the development of clean label products
Teaching and Learning Strategies
The students will be exposed to a blend of learning activities e.g. in class and online lectures, independent learning and directed learning. This approach in combination with UDL is expected to address various student learning needs.
In terms of UDL multiple means of engagement, multiple means of representation and action, and multiple means of expression will be employed. Some examples of multiple means of engagement will be allowing students to choose their own case study to work on, or fostering collaboration and community when students are working in teams or minimising threats and distractions when creating schedules and plans in order to keep students on track. Some examples of multiple means of representations will be providing students with a list of definitions for each section of the module, providing slides and recordings with captions. Some examples of multiple means of action and expression will be the facilitation of management of information and resources through the organisation of the Moodle according to themes.
Moodle will be used to upload educational material (e.g. powerpoint presentations, recordings of online lectures and supplementary reading material) and as means of assessment (e.g. uploading assignments and journals). The online delivery may be blended with workshops to bring the learners together to facilitate group and peer learning.
In cases where it is necessary to build in previous knowledge students will be provided with slides, presentations or MOOC.
Case studies and problem based learning will be employed to facilitate deeper learning and provide the students with the skills to apply their knowledge to real life scenarios.
Module Assessment Strategies
This is a 100% CA module and the students will be assessed through a variety of assignments such as Case Studies, Essays and Presentations. Students may be assessed individually or in group environments with a strong emphasis on continual improvement and skill building. Regular assessments may be undertaken via moodle or Teams and assignments delivered as per module requirements. Assessment is designed to scaffold knowledge of the students.
Repeat Assessments
Repeat assessment, where relevant, will involve assignment, assessment that provides evidence that the student has met the subject and topic learning outcomes to the required standard. Assignment guidelines will be provided.
Indicative Syllabus
1. Review the impact of novel and emerging processing methods on the stability of nutrients and subsequent properties of foods, beverages and nutraceuticals
- Investigate the principles of emerged technologies non-thermal technologies such as high pressure processing, pulsed electric field, and thermal technologies such as ohmic heating, infrared heating,
- Investigate principles of emerging processes such as cold plasma processing, nanotechnology
- Explore the application of biotechnology (enzyme and fermentation technology, gene editing) for the production of safe foods and drinks
2. Assess the incorporation of functional ingredients to enhance nutritional and bio-functional properties of foods, beverages and nutraceuticals
- Explore how the addition of bioactive compounds can affect physicochemical properties of foods and beverages
- Explore the use of functional ingredients for the productions of nutraceuticals
3. Evaluate the use of novel and emerging packaging technologies to ensure food product quality and sustainability
- Investigate the use of active packaging on self life of foods, drinks and nutraceuticals
- investigate impact of intelligent packaging on the production of safe and traceable foods, drinks and nutraceuticals
- Explore the use of recycled and/or biodegradable packaging on the quality of food, drinks and nutraceuticals
4. Evaluate the use of additives and functional ingredients towards the development of clean label products
- Explore conventional and novel extraction of molecules with added functionality from a variety of sources including food side streams
- Investigate bio-functionality of molecules present in different natural products
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Review | Coursework Assessment | Written Report/Essay | 30 % | Week 7 | 2,4 |
| 2 | Debate | Coursework Assessment | Assessment | 25 % | Week 10 | 1,4 |
| 3 | Case study | Project | Project | 45 % | End of Semester | 1,2,3 |
Online Learning Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Online | Theory | 1 | Weekly | 1.00 |
| Workshop / Seminar | Flat Classroom | Problem Based Learning | 4.5 | Once Per Semester | 0.30 |
| Independent Learning | Online | Independent Learning | 5 | Weekly | 5.00 |
| online post-delivery support | Online | Asynchronous Learning | 1 | Weekly | 1.00 |
Total Online Learning Average Weekly Learner Contact Time 1.30 Hours
Required & Recommended Book List
Required Reading
2021-04-02 Sustainable Food Processing and Engineering Challenges Elsevier
ISBN 9780128227145 ISBN-13 0128227141
2021-04-02 Sustainable Food Processing and Engineering Challenges Elsevier
ISBN 9780128227145 ISBN-13 0128227141
Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met. Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc. Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing. Covers the most trend topics and challenges of sustainable food processing and food engineering Brings developments in methods to reduce the carbon footprint of the food system Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering
Required Reading
2022-03-09 Emerging Food Processing Technologies Humana
ISBN 1071621351 ISBN-13 9781071621356
2022-03-09 Emerging Food Processing Technologies Humana
ISBN 1071621351 ISBN-13 9781071621356
This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems. Chapters are divided into two parts, including nonthermal emerging food processing technologies and thermal emerging food processing technologies. Authoritative and cutting-edge, Emerging Food Processing Technologies aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.
Recommended Reading
2020 Food Packaging
ISBN 0367335387 ISBN-13 9780367335380
2020 Food Packaging
ISBN 0367335387 ISBN-13 9780367335380
Bio-based materials for active food packaging : dream or reality / Dr. Filomena Silva, ARAID-Agencia Aragonesa para la Investigacin y el Desarollo, Zaragoza, Spain -- Biodegradable polymer composites with reinforced natural fiber for packaging materials / Dr. B. Ashok, Osmania University, Hyderabad, India -- Applications of nanotechnology in food packaging / Dr. Jyotishkumar P., Center of Innovation in Design and Engineering for Manufacturing, King Mongut's University of Technology North Bangkok, Bangkok, Thailand.
Required Reading
2021-12-04 Future Foods Academic Press
ISBN 9780323910026 ISBN-13 0323910025
2021-12-04 Future Foods Academic Press
ISBN 9780323910026 ISBN-13 0323910025
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
Module Resources
Non ISBN Literary Resources
Updated Literary Resources
Journal Resources
https://www.journals.elsevier.com/future-foods
https://www.journals.elsevier.com/food-chemistry
https://www.mdpi.com/journal/foods
URL Resources
Other Resources
Additional Information