REGU09014 2019 Food Processing Regulations
Full Title
Food Processing Regulations
Transcript Title
Food Processing Regulations
Code
REGU09014
Attendance
N/A %
Subject Area
REGU - Regulatory Affairs
Department
ESCI - Environmental Science
Level
09 - NFQ Level 9
Credit
05 - 05 Credits
Duration
Semester
Fee
€
Start Term
2019 - Full Academic Year 2019-20
End Term
9999 - The End of Time
Author(s)
Uma Tiwari
Programme Membership
SG_SFOOD_N09 201900 Postgraduate Certificate in Food Regulatory Affairs
SG_SFOOF_M09 202200 Master of Science in Food Regulatory Affairs
SG_SFOOF_O09 202200 Postgraduate Diploma in Food Regulatory Affairs
Description
The module aims to give students knowledge and understanding of EU food legislation related to general food processing stages. Students will learn the application of suitable legislation within the food chain for selected food and food products.
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Summarise the basic understanding of EU legislation related to general manufacturing and processing methods
2.
Evaluate the materials and articles that in contact with foodstuffs during food processing and review all processing stages involved
3.
Review the regulations associated for specific nutritional uses (foodstuffs for specific manufacturing process)
4.
Discuss the regulation associated with the alcoholic beverages in Ireland
5.
Interpret the role of customs services, transport, sanitary and phytosanitary requirements that may have impact on food safety
Teaching and Learning Strategies
This module will be delivered in a blended learning format (Online delivery) using a combination of distance-learning / e-learning and one workshop for an overall blended learning approach.
Module Assessment Strategies
This is a 100% CA module and the students will be assessed individually and as groups through a variety of assignments: short assessments, scenario based assignment and reflective logs.
Repeat Assessments
Learners will repeat either the written assignment or the short assessment with assignment guidelines provided.
Indicative Syllabus
1. Overview on the general provisions of the hygiene package and application of food law in relation to manufacturing and processing methods
2. Review of processing stages for the selected food products. For example:
- Meat and Meat product including meat preparation
- Milk and Milk product or Fish and Fishery products
- Egg and Egg products or Fruit and vegetables
- Alcoholic beverages
3. Outline the hygiene principles for processing methods that comes in contact with foodstuffs
4. Overview on the use of nutritional substances in foods for specific nutritional uses and that comply with the manufacture of safe products (Food additives)
5. Discuss the regulations associated with the alcoholic beverages in Ireland (The Alcoholic Beverage Federation of Ireland)
6. Outline on the phytosanitary import requirements for food products
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Short Assessments | Coursework Assessment | Assessment | 30 % | Week 5 | 1,2 |
| 2 | Scenario Based Assignment | Coursework Assessment | Written Report/Essay | 40 % | Week 8 | 2,3 |
| 3 | Assessment | Coursework Assessment | Assessment | 30 % | Week 12 | 4,5 |
Online Learning Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Online | Lectures | 2 | Weekly | 2.00 |
| Tutorial | Not Specified | Independent Study and Assignment Work | 5 | Weekly | 5.00 |
Total Online Learning Average Weekly Learner Contact Time 7.00 Hours
Required & Recommended Book List
Recommended Reading
2017-10-23 Food Processing By-Products and their Utilization (IFST Advances in Food Science) Wiley-Blackwell
2017-10-23 Food Processing By-Products and their Utilization (IFST Advances in Food Science) Wiley-Blackwell
Food Processing By-Products and their Utilization
An in-depth look at the economic and environmental benefits that food companies can achieveand the challenges and opportunities they may faceby utilizing food processing by-products
Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products.
Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more.
- The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications
- Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing
- Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods
- Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK)
This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Recommended Reading
2014-06-04 Global Food Legislation: An Overview Wiley-VCH
2014-06-04 Global Food Legislation: An Overview Wiley-VCH
Food is produced not only to be consumed in the country of its origin, but also to be exported to various locations worldwide. As such, manufacturers and suppliers need to know the market conditions and regulations of their customers in export markets.
Filling a distinct need in the globalized food economy, this introductory reference distils the key facts and regulations from the food laws of 10 countries and the European Union across four continents. The result is a truly global survey of the world's most important food markets in terms of regulatory standards, principles and the authorities involved.
To enable comparison between each country portrait, each chapter is structured in the same way, and includes information on the legal framework, the competent authorities, explanations of the basic principles of food law, introductions to the main areas of regulation (particularly, labeling and advertising; food hygiene and safety; additives and flavorings; food supplements; genetically modified organisms; import and export regulations), accountability regulations, and information on Internet resources.
The publication therefore provides key facts for food producers active on the international market, who often lack the time and resources to refer to the primary laws and legal commentaries.
Markets discussed:
- Argentina
- Brazil
- Canada
- China
- European Union
- Japan
- USA
- Republic of Korea
- Russian Federation
- Switzerland
- Turkey
Module Resources
Non ISBN Literary Resources
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Journal Resources
.
URL Resources
www.fsai.ie
www.efsa.eu
europa.eu
www.abfi.ie
Other Resources
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Additional Information
Adobe Connect - Live Lecture Room Software
IT Sligo Learn On-line Moodle Webpage