European Master of Science Degree in Food Science ... · Degree of Masters in Science (Food Science, Technology and Business) [jointly awarded] 1.2 Award Sought European degree of

1 | P a g e

KU Leuven

Universidade Católica Portuguesa

Escola Superior de Biotecnologia

Hochschule Anhalt

European Master of Science Degree in

Food Science, Technology and Business

COURSE CURRICULUM

October 2016

This European MSc programme has been developed with the support of the Erasmus+ Programme of the European Union

2 | P a g e

INDEX 1. Programme Background and Structure 3 1.1 Title of Programme 3 1.2 Award Sought 3 1.3 Programme Description 4 1.4 Target Audience 5 2. Aim of Programme 6 3. Programme Objectives 6 4. Overall Learning Outcomes 6 5 Nature, Duration and General Structure of the Programme 7 5.1 Full Time Format 7 5.2 Part Time Format 7 5.3 Individual Modules 8 6. Relationship with Professional and Academic Bodies 8 7. Governance Structures 8 8. Admission Criteria 10 8.1 Entrance Requirements 10 8.2 Admission Forms and Procedures 10 9. Student Fees and Status 10 10 European Credit Transfer System (ECTS) 11 11. Student Participation in Societies, Seminars, Public Lectures and Industrial

Exhibitions 12

12. Examination/Assessment Regulations 19 12.1 Module Assessment 19 12.2 Local Module Boards and/or Local Examination Board 24 12.3 Joint Examination Board ` 12.4 Awards 25 12.5 Appeals and Remarking of Assessments 27

3 | P a g e

12.4.1 Module Assessment 12.4.2 Award 12.4.3 Breaches of Assessment Regulations and Disciplinary Redress Process 12.6 Personal Circumstances and Student Grievance Procedures 27 12.5.1 Personal Circumstances 12.5.2 Student Grievance Procedures for Programme Related Matters 12.5.3 General Discipline, Student Grievance, Bullying and Harassment 13. Module Descriptors 29 Appendices

4 | P a g e

INTRODUCTION 1. PROGRAMME BACKGROUND AND STRUCTURE 1.1 Title of Programme

Degree of Masters in Science (Food Science, Technology and Business) [jointly awarded] 1.2 Award Sought

European degree of Masters in Science (Food Science, Technology and Business) [MSc BIFTEC] [unclassified] from the KU Leuven, Hochschule Anhalt and Universidade Católica Portuguesa. This European MSc programme has been developed with the support of the Erasmus+ Programme of the European Union.

Exit Award

Post Graduate Diploma (PGDip) in Food Science, Technology and Business (unclassified) jointly awarded from the KU Leuven, Hochschule Anhalt and Universidade Católica Portuguesa.

Students who have successful completed and passed the six compulsory taught modules and four optional taught modules and accumulation of 60 ECTS may be permitted to graduate with a postgraduate diploma.

Partners in the European MSc programme

KU Leuven

Universidade Católica Portuguesa

Escola Superior de Biotecnologia

Hochschule Anhalt

5 | P a g e

Consortium partners and programme coordinators: KU Leuven – Technology Campus Gent Professor Dr. Jan Van Impe Gebr. De Smetstraat 1 – B 9000 Gent Tel. + 32 9 331 66 19 - [email protected] Hochschule Anhalt Professor Dr. Wolfram Schnäckel Strenzfelder Allee 28 D - 06406 Bernburg Tel. + 49 34 71 355 11 94 - [email protected] Universidade Católica Portuguesa – Escola Superior de Biotecnologia Professor Dr. Rui Morais Rua Arquiteto Lobão Vital 244 PT – 4200-374 Porto Tel. 351 22 5580050 - Fax. 351 22 509 03 51 - [email protected] Associated Partners University of Auckland, New Zealand Michurinsk State Agricultural University, Russia Iowa State University, the USA Agricultural University in Krakow, Poland University of Perugia, Italy Technical University of Berlin, Germany Marketing Pool Ernährungswirtschaft, Germany (Food Industry Association) 1.3 PROGRAMME DESCRIPTION

The partner institutions have developed an international joint MSc Degree in Food Science, Technology and Business. This degree will be offered in the partner institutes, with the requirement to take certain modules which may include the project and the professional competence module in partner or associate partner institutions.

The programme will be organised in a modular format and will require candidates to undertake six compulsory taught core modules and four taught modules selected from the nine optional modules listing. The modules will be offered by the partners with expertise in the particular field. The value of core modules varies from 4 up 8 ECTS credits and of optional modules is valued at 6 ECTS credits each.

The professional competency module can be taken at one of the partner institutions, at an associate partner institution or in an industrial setting and/or centre of excellence. While on placement the students will be required to compile a reflective Portfolio of Evidence.

The project / thesis will require the students to work on a scientific project in one of the partner or associate partner institutions or in an industrial setting and/or centre of excellence and to submit a project/thesis.

mailto:[email protected]



6 | P a g e

The award of the European MSc Degree will be based on the successful completion of the ten taught core and optional modules (60 ECTS Credits), the Professional Competence Module (30 ECTS Credits) and the project/thesis (30 ECTS credits). The compulsory core modules are:

Module 1 : Food Biotechnology Module 2 : Food Safety and Quality Management Module 3 : Process Management and Product Development Module 4 : Environmental Practices and Sustainability Module 5 : Business and Economics in Food Industry Module 6 : Innovations in Food Engineering and Technology

Students select 4 modules from the following nine optional modules (7 – 15):

Module 7: Malt and Beer Production Module 8: Distilled Spirits Technology Module 9: Wine Production Module 10: Fats and Oils Module 11: Fruits and Vegetables Module 12: Food Packaging. Materials, Systems and Technology Module 13 : Meat and Meat Products Module 14: Cereals and Cereal Products Module 15: Dairy Science and Technology

Professional Competence and Project/Thesis (compulsory): Module 16: Professional Competence Module 17: Project/Thesis

1.4 TARGET AUDIENCE This Master of Science Degree programme is planned for graduates intending to follow or develop their careers in food science, food technology, as related to food production, processing and food business, and allied areas. 2. AIM OF THE PROGRAMME The aim of the European Master of Science Degree in Food Science, Technology and Business is to foster and develop knowledge and awareness of scientific trends in food science, technology and food business in a global context. In addition the course seeks to enhance the professional competence of the student in areas such as safety, management and ethics.

7 | P a g e

3. PROGRAMME OBJECTIVES The objectives of the course are to:

provide the learning environment necessary for the development of the students.

promote an understanding of Food Science, Technology and Business.

focus on student centered learning.

provide modules in core areas and a range of modules in selected optional areas, where partners have centres of excellence and in which students wish to develop specific expertise. The modules will develop selected topics to the forefront of existing knowledge.

promote a critical evaluation of scientific and technological developments and how these impact on the modules selected.

provide lectures, practicals, tutorials, seminars, workshops and site visits where the student will be guided through a process of personal scientific discovery and development.

promote a European dimension by facilitating the student to undertake modules or the project in different European partner institutions.

foster a global dimension by the exchange of scholars and students with the associated partner institutions.

4. OVERALL LEARNING OUTCOMES It is expected that students will develop:

an ability to critically evaluate recent developments in Food Science, Technology and Business.

a critical appreciation of evolving issues and future global directions.

an enquiring approach to selected Modules and the capacity to undertake Research and Development.

an ability to effectively communicate and defend their work in written, oral and poster format.

critical knowledge of current developments in Food Biotechnology Food Safety and Quality Management, Product Development and Process Management, Environmental Practices and Sustainability, Business and Economics in Food Industry, and Innovations in Food Engineering and Technology.

An awareness and knowledge of best practice and legislation in food production, processing and distribution.

the capacity to evaluate and select optimal methodology.

demonstrate professional competencies in a chosen field.

8 | P a g e

5. NATURE, DURATION AND GENERAL STRUCTURE OF THE PROGRAMME The programme will be offered in a full time format over 2 academic years. Stand-alone

modules can also be taken by external students. 5.1 FULL TIME FORMAT The programme is offered in Modules based on lectures, tutorials, workshops,

seminars, site visits and student directed learning. Each of the taught modules (core and optional) is offered over a two to four week timeframe with assessments scheduled on the completion of each Module in Year 1. The details of Module delivery are described in Section 13.

Subjects are developed to MSc level reinforcing the ability to search, critically evaluate

and interpret the literature, to integrate basic and applied science and to encourage the expression of independent opinion and critique in course assignments.

Seminars are organised where advanced and professional topics are debated based on academic and practical experience. In order to prepare students to undertake the project/thesis, tuition in Biostatistics, Information Technology, Research Methodology and preparation for project is provided. Students will be made aware of best practice and the legislative framework in relation to all aspects of food production, processing, economics, marketing and distribution.

The placement and project will be organised during year 2. Students will be involved in selecting their placement and project based on their choice of optional modules and their career aspirations. The proposed date for final submission of the project /thesis is 31st May of year 2.

5.2 INDIVIDUAL MODULES Candidates that are suitably qualified for entry may study individual modules and

accumulate ECTS Credits over a timeframe that can be planned with the Programme Director and approved by the Joint Management Board.

Individual modules may be taken as part of an industrial Continuous Professional

Programme (CPD) as approved. 6. GOVERNANCE STRUCTURES

Joint Management Board This committee has the core responsibility for the management of the programme and will oversee the running of the programme. The Joint Management Board is the forum at which all questions of programme-specific policy will be discussed and recommendations will be formulated. The responsibilities of the Joint Management Board include (a) the management of programme finances (b) the development of links with the associate partners (c) administration of the scholarship scheme (d) programme promotion and (e) the development and sustainibility of the programme. The Joint Management Board will assist in the implementation and compliance with Quality Assurance procedures of the partner institutes and will assist in the periodic

9 | P a g e

review of the programme. The Joint Management Board will also function as the joint examination board for the programme. The Joint Management Board will report to the appropriate authorities in each partner institute. The membership of the Joint Management Board will include the Programme Coordinators from the three partner institutes, at least one other senior staff member from each partner Institute, the programme administrator Dr Monika Polanska and Hilde Lauwereys from the International Office, KU Leuven. Additional members including members from the associated partners may be co-opted as required. The Joint Management Board will meet on at least two occasions per academic year. The Joint Management Board will nominate a member to act as chairperson at the start of each meeting. Responsibility for academic and quality matters pertaining to the programme is equally shared by the three partner institutes via the Joint Management Board and the three Programme Coordinators. When academic issues are being considered by the Joint Management Board each partner Programme Coordinator will consult with relevant bodies in their respective institution for compliance of all proposals with rules and regulation of the institution.

Local Institute Management Boards The administration of the programme within each partner institute will be the responsibility of a local Management Board chaired by the institute Programme Coordinator. Each local Management Board is responsible for the daily management of the programme, teaching and academic administration in respective institutions, responding to student issues and cases, maintaining a communication flow at the coordinators‘ level between the three partner institutes, bringing submissions to the Joint Management Board regarding curricular and quality assurance changes, organising a marketing campaign for the programme and recruitment of new applicants in line with the set admission criteria commonly agreed between the three partner Institutions. The local management boards will comprise senior academic staff from the School or Department offering the programme and staff teaching on the programme. The Role of Programme Coordinators The duties and responsibilities of the Programme Coordinators within each partner institute include the following:

liaise with Programme Coordinators in partner institutes

liaise with and co-ordinate the modules with the module organisers

convey relevant information to the students regarding programme requirements including assessment schedules

convene meetings of the local Management Board

organise, supervise and assess placements and projects

convene local examination board and communicate examination results to the Programme Office

oversee the future development of the programme in conjunction with the local Management Board

The role of the Programme Office:

KU Leuven is the lead partner or coordinating institution on this collaborative joint European Master of Science and a Programme Office is located at Technology

10 | P a g e

Campus in Gent. This office will play a major role in the administration of the programme. For the inter-institutional arrangements outlined here, KU Leuven is thus the administrative lead for the programme.

The Programme Office is the administrative centre of the programme and carries out a daily management of the programme; it functions as an official inter-institutional channel for communication between the partner and associated partner institutions and a hub for information flow for all staff and students involved in the programme.

The Programme Office is responsible for the programme website, processes all applications and organises the joint admission board, organises the Joint Examination Board, prepares the diploma supplement, coordinates the production of the programme booklet and other promotional material.

International Office

In all three consortium partners the international office will offer the same support to Erasmus+ students as to other international students. As KU Leuven is the lead partner in this collaborative MSc programme the international office at KU Leuven plays a key supportive role.

11 | P a g e

8. ADMISSION CRITERIA 8.1 Entrance Requirements: Candidates applying for admission have to comply with the following minimum entry

requirements: (1) An academic BSc degree with excellent grades in relevant subjects such as

Chemistry, Biological Sciences, Food Science and Technology, or Engineering or cognate subject area.

Or (2) An equivalent qualification. (3) Non-standard applicants will be considered on an individual basis.

8.2 Admission Forms and Procedures: Admission forms can be obtained from:

http://www.kuleuven.be/application/instructions.html Information service is carried out by: KU Leuven Technology Campus Gent Gebroeders De Smetstraat 1 B-9000 Gent Telephone: +32 9 265 8610 Fax: +32 9 2256269 email: [email protected] and [email protected] https://fet.kuleuven.be/biftec/ or www.biftec.org All students apply on line through the website maintained by KU Leuven. After

performing credential evaluation by a set of experts all successful applications are forwarded to the Programme Office. An admissions board selects the candidates by analysing each complete application separately and awards points according to the joint selection criteria.

9. STUDENT FEES AND STATUS The enrolment fee for EU students is €4,000 per academic year total €8,000 (10

modules in Year 1, the professional competence module and the project/thesis work in Year 2). The enrolment fee for non-EU participants is €8,000 for each academic year total €16,000. The price per individual module taken privately or as CPD in Year 1 is €1,200.

http://www.kuleuven.be/application/instructions.html



https://fet.kuleuven.be/biftec/

http://www.biftec.org/

12 | P a g e

The fee is payable to KU Leuven. Participating Institutions are paid on a fee per module per student taking the module at that Institute.

Fees are subject to review on an annual basis. 10. European credit transfer system (ECTS) What is the ECTS?

The ECTS was developed by the Commission of the European Communities to provide common procedures to facilitate academic recognition of studies abroad. It is a de-centralised system, based on the principle of mutual trust and confidence between the participating higher education institutions. ECTS provides an instrument to create transparency, to build bridges between institutions and to widen the choices available to students. The system makes it easier for institutions to recognise the learning achievements of students by using commonly understood measurements, credits and grades, and it also provides a means to interpret national systems of higher education. It provides a way of measuring and comparing learning achievements and transferring them from one institution to another. ECTS is based on three core elements, information on study programmes and student achievement, mutual agreement between partner institutions and the student, and the use of ECTS credits to indicate student workload.

ECTS credits

ECTS is a credit system based on the student workload. ECTS credits reflect the quantity of work required in relation to the total quantity of work necessary to complete a full year of academic study at the institution (e.g. lectures, practical work, seminars, tutorials, field-work, private study, in the library or at home, and examinations or other assessments). In ECTS, 60 credits represent the workload of a normal full-time academic year of study (i.e. 1500-1800 hours of student workload), 30 credits a semester and 20 credits a term (or trimester). This means that 1 ECTS credit stands for a student’s workload of 25 up to 30 hours. It is important that no special courses will be set up for ECTS purposes, but that all courses are mainstream courses of the participating institutions, which are followed by local students in accordance with relevant regulations. It is up to the participating institutions to apportion credits for the different courses in accordance with the student workload involved. Practical placements which form an integral part of the course of study also receive academic credit. Full credit is awarded only when the student has completed the course and passed the required examination.

13 | P a g e

11. STUDENT PARTICIPATION IN SOCIETIES, SEMINARS AND PUBLIC LECTURES AND INDUSTRIAL EXHIBITIONS.

Students are encouraged to attend school seminars and appropriate public lectures organised by professional bodies and industry, research presentations by staff and postgraduate students. While on placement the students are encouraged to attend scientific meetings or seminars relating to their field of interest. These activities provide them with an appreciation of the value of such organisations in life-long learning and encouragement to contribute to their area of scientific or professional interest in the future.

14 | P a g e

Table 11.1: SUMMARY OF PROGRAMME MODULES EUROPEAN MSc IN FOOD SCIENCE TECHNOLOGY AND BUSINESS (MSc BIFTEC) CORE CORE CORE CORE CORE CORE

MODULE 1 FOOD BIOTECHNOLOGY

MODULE 2 FOOD SAFETY AND QUALITY MANAGEMENT

MODULE 3 PROCESS MANAGEMENT AND PRODUCT DEVELOPMENT

MODULE 4 ENVIRONMENTAL PRACTICES AND SUSTAINABILITY

MODULE 5 BUSINESS AND ECONOMICS IN FOOD INDUSTRY

MODULE 6 INNOVATIONS IN FOOD ENGINEERING AND TECHNOLOGY

6 ECTS 8 ECTS 4 ECTS 6 ECTS 6 ECTS 6 ECTS

OPTIONAL OPTIONAL OPTIONAL

MODULE 7 MALT AND BEER PRODUCTION

MODULE 8 DISTILLED SPIRITS TECHNOLOGY

MODULE 9 WINE PRODUCTION

6 ECTS 6 ECTS 6 ECTS


MODULE 11 MEAT AND MEAT PRODUCTS

MODULE 12 CEREALS AND CEREAL PRODUCTS

MODULE 13 DAIRY SCIENCE AND TECHNOLOGY


MANDATORY MANDATORY

PROFESSIONAL COMPETENCE

THESIS/PROJECT

30 ECTS 30 ECTS

Six Core taught Modules are mandatory and four taught Modules are to be selected from optional Modules. The Professional Competence and the Project/Thesis are both mandatory for the MSc in Food Science Technology and Business.


MODULE 11 FATS AND OILS

MODULE 12 FRUITS AND VEGETABLES

MODULE 13 FOOD PACKAGING. MATERIALS, SYSTEMS AND TECHNOLOGY


15 | P a g e

Table 11.2: PROGRAMME STRUCTURE European MSc in Food Science, Technology and Business (MSc BIFTEC) Compulsory Core Modules

MODULE MODULES LOCATION LECTURES HOURS

TUTORIALS HOURS

WORKSHOPS or PRACTICAL COURSE HOURS

SEMINARS HOURS

SITE VISITS HOURS

TOTAL TIMETABLE COURSEWORK HOURS

STUDENT DIRECTED LEARNING HOURS

ECTS

1 Food Biotechnology KUL, Gent 34 6 20 60 90 6

2 Food Safety and Quality Management KUL, Gent 44 6 18 12 80 120 8

3

Process Management and Product Development KUL, Gent 16 8 8 8 40 60 4

4

Environmental Practices and Sustainability UCP, Porto 20 6 12 6 6 50 100 6

5

Business and Economics in Food Industry HSA 30 6 8 8 8 60 90 6

6

Innovations in Food Engineering and Technology HSA 20 8 16 8 8 60 90 6

SUB TOTAL

36

16 | P a g e

TABLE 11.2 (Contd): PROGRAMME STRUCTURE European MSc in Food Science and Technology and Business (MSc BIFTEC) Students select four modules from the Optional Modules

Module MODULES LOCATION

LECTURES HOURS

TUTORIALS HOURS

WORKSHOPS or PRACTICAL COURSE HOURS

SEMINARS HOURS

SITE VISITS HOURS

TOTAL TIMETABLES COURSEWORK HOURS

STUDENT DIRECTED LEARNING HOURS

ECTS

7 Malt and Beer Production KUL, Gent 30 11 24 4 6 75 75 6

8 Distilled Spirits Technology KUL, Gent 30 11 15 19 6 75 75 6

9 Wine Production UCP, Porto 26 15 *4 + 5 16 66 84 6

10 Fats and Oils UCP, Porto 16 12 24 8 60 90 6

11 Fruits and Vegetables UCP, Porto 16 12 24 8 60 90 6

12 Food Packaging. Materials, Systems and Technology UCP, Porto 16 12 12 10 50 100 6

13 Meat and Meat Products HSA 20 3 23 8 16 70 80 6

14 Cereals and Cereal Products HSA 22 10 24 12 68 82 6

15 Dairy Science and Technology HSA 20 10 20 5 5 60 90 6

SUB TOTAL

24

16 Module 16 Professional Competence

600 30

17 Module 17 Project/Thesis

600 30

17 | P a g e

GRAND TOTAL 120

18 | P a g e

TABLE 11.3 MODULE SCHEDULE, LOCATION AND ASSESSMENT [FULL-TIME COURSE TIMETABLE]

MODULE MIS CODE

MODULES LOCATION COUNTRY

WEEK NUMBER ANNUAL CALENDAR

ASSESSMENT/EXAMINATION FINISH DATE DAY/WEEK

COMPULSORY MODULES

1 Food Biotechnology KUL BE 39 40 41 Case Study/Essay/MCQ 5/41

2 Food Safety and Quality Management

KUL BE 42 43 44 45 Written Scientific Report 5/45

3 Process Management and Product Development

KUL BE 46 47 Assignment/Paper Abstract & Critique, SQ and MCQ

5/47

4 Environmental Practices and Sustainability

UCP PT 6 7 8 Written Scientific Report/ Assignment/ Presentation

5/8

5 Business and Economics in Food Industry

HSA DE 21 22 23 Assignment/ Presentation Written Examination

5/23

6 Innovations in Food Engineering and Technology

HSA DE 24 25 26 Case Study / Power Point Presentation / MCQ

5/26

SELECT 4 MODULES FROM

7

Malt and Beer Production

KUL BE 48 49 50 51 Practical Lab Work Assignment / Presentation/ Written Exam

5/51

8

Distilled Spirits Technology

KUL BE 2 3 4 5 Practical Lab Work Assignment / Presentation / Written Exam

5/5

9

Wine Production

UCP PT 9 10 11 12 Written scientific report & Presentation Oral Exam

5/12

10 Fats and Oils UCP PT 2 3 4 5 Oral / MCQ 5/5

11 Fruits and Vegetables UCP PT 13 14 15 16 Industrial Visit / Scientific Report 5/16

12 Food Packaging. Materials, Systems and Technology

UCP PT 17 18 19 20 Written Examination/ Practical Laboratory Work/ Assignment

5/20

13 Meat and Meat Products HSA DE 13 14 15 16 Assignment / Presentation / Oral Exam 5/16

14

Cereals and Cereal Products

HSA DE 9 10 11 12 Practical laboratory work/ Assignment /Presentation / Oral Exam

5/12

19 | P a g e

15 Dairy Science and Technology HSA DE 17 18 19 20 MCQ 5/20

SUB TOTAL

16 Professional Competence KUL, UCP, HSA

BE, PT, DE

Placement Supervisor Report, Portfolio of Evidence / Reflection

5/22

17 Project/Thesis KUL, UCP, HSA

BE, PT, DE

48

46

Project/Thesis 5/22

SQ = Short Questions MCQ = Multiple Choice Questions

Master of Science in Food Science, Technology and Business

12 EXAMINATION/ASSESSMENT REGULATIONS 12.1 Module Assessment

Students are required to complete module assessments/examinations at the end of each module. In general, student performance will be assessed in accordance with the general assessment regulations agreed by each participating institution and outlined in this programme document.

(a) Taught core and optional modules

Module assessment will comprise

(i) Written modular examinations and (ii) Assignments such as case studies, essays, written scientific reports,

oral presentations, practical laboratory work, oral examination as appropriate to each module.

Students will be provided with details of the assessment schedule for a module, including the distribution of mark between the various assessment components, at the commencement of the module. Details of modular assessment are presented on Table 12.1..

Examples of assessment techniques include:

(a) Case Study/Written Scientific Report: An active evaluation of a

current scientific problem, 3,000 – 5,000 words. (b) Essay: An overview/summary of a current scientific topic, 3,000 –

4,000 words.

(c) Practical Laboratory Assignment: Manufacture a particular product and/or write a critical laboratory operating procedure.

(d) Viva Voce – maximum 20 minutes.

(b) Professional competency module The Professional Competency Module will involve a placement of a minimum of 3 months (and may be up to six months) in either an industrial environment (manufacturing plant/ research and development facility) or in a centre of excellence (academic organisation or public body or institute), within the food sector. While on placement the students are required to compile a reflective placement portfolio as evidence to support their achieved learning outcomes and competencies outlined in the descriptor for this module (Module 16). Each partner or associate partner institute may appoint a Placement Coordinator with the approval of the local institute Management Board.


Methods of Assessment For each placement the local institute management board will appoint an institute based Supervisor from the academic staff and a work based Placement Supervisor will be nominated by the employer or institute accepting the student. The student will be assessed by their Placement Supervisor, by the appointed local institute based Supervisor and the Programme Coordinator. The student will submit their Portfolio of Evidence and may be required to give an oral presentation on their return to the partner or associate partner institute at a date directed by the local institute Programme Coordinator.

Assessment by the Placement Supervisor The student will be assessed based on their attendance, punctuality, quality of their work and performance evaluation by their work based Placement Supervisor. This will be in accordance with the Placement Appraisal Form supplied by the Placement Coordinator (see section I.3, Appendix I). Overall the student will be graded as being unsatisfactory/fail, satisfactory, fair, good, very good or excellent by the work based Placement Supervisor. The Placement Supervisor appraisal will be accountable for 50% of the module mark. The grades awarded by the Placement Supervisor will be converted according to the ‘Conversion Table’, Table 2 in section I.4, Appendix I.

Assessment by the local college based Supervisor and Placement Coordinator On return to the partner or associate partner institute, the student will submit a Portfolio of Evidence. This will include: a description of the placement, an overview of the organisation, and its structure, its role in the sector, management control procedures, a log of their duties and responsibilities (35%) and a reflection (15%) on the key learning while on placement. In defence of their portfolio the student may also be required to give a 15 minute presentation on the company structures and the duties assigned to them.

(c) Project/ Thesis

The Project/Thesis Module assessment will be based on an assessment of the student by their Project Supervisor and an assessment of the thesis and its presentation. The Project Supervisor will assess the student after an initial period of 4 weeks and at the end of the supervision period. This assessment will follow the appraisal form supplied by the Project supervisor (see section II.3, Appendix II). The assessment at the end of the initial 4 weeks will be formative. The assessment at the end of the supervision period will comprise of assessment for the attitude by the supervisor (100), practical work/ lab-work by the supervisor (350), and supervisor’s marks for writing of the report (200) - this together will account for 65% of the module mark. The final 35% of the module mark will be awarded by a first and a second reader (100), - assessment of an oral presentation (jury) (75), - assessment of presentation defence (jury) (100), and poster (jury) (75). The total marking figure then is recalculated to a %-value and expressed in the corresponding ECTS letter code.


Table 12.1: MODULE ASSESSMENT EUROPEAN MSC IN FOOD SCIENCE TECHNOLOGY AND BUSINESS

MODULE CODE

MODULE TITLE FORMAT TIME (HRS)

MARK ALLOCATION

COMPULSORY MODULES

1 Food Biotechnology

Case Study or Essay MCQ

1.5

80 20

2 Food Safety and Quality Management

Written Scientific Report 100

3 Process Management and Product Development

Assignment/Paper Abstract and Critique Short Questions and MCQ

2

80 20

4 Environmental Practices and Sustainability

Written Scientific Report/ Assignment/ Presentation

100

5 Business and Economics in Food Industry

Assignment/ Presentation Written Examination

1.5

70 30

6

Innovations in Food Engineering and Technology

Practical Laboratory Work Assignment/Case Study/review /Power Point Presentation Oral Examination

1

40 60

SELECT 4 MODULES FROM

7

Malt and Beer Production

Practical Laboratory Work Assignment/Presentation Written Examination

40 60

8 Distilled Spirits Technology

Practical Laboratory Work Assignment/Presentation Written Examination

40 60

9 Wine Production

Practical Laboratory Work Presentation/ Oral Examination

40 60

10 Fats and Oils

Oral MCQ

1.5

80 20

11 Fruits and Vegetables

Oral Essay

60 40

12 Food Packaging. Materials, Systems and Technology

Written Examination Practical Laboratory Work Assignment/Project

1.5

50 40 10

13

Meat and Meat Products

Practical Laboratory Work / Assignment Project with presentation Oral Examination

1

20 40 40

14

Cereals and Cereal Products

Practical laboratory work/ Assignment /Presentation Oral Examination

1

60 40

15 Dairy Science and Technology

MCQ

1.5 100

SUB TOTAL


16

Professional Competence

Placement Supervisor Report / Portfolio of Evidence / Reflection

500

17

Project/Thesis

Project Thesis

500

GRAND TOTAL

2000

12.2 Local Module Boards and/or Local Examination Board

Module assessment will be undertaken by the staff involved in the delivery of the module. Assessment results for all candidates taking a module will be reviewed by the local Management Board, local module board or local Examination Board in according with the practice at and the quality assurance procedures of the institute delivering the module. External examiners may moderate the results for a module or group of modules delivered at a partner or associate partner in accordance with the quality procedures pertaining at the institute. When a candidate fails the assessment for a module at the first sitting the candidate must apply to the local Management Board / Examination Board for permission to retake the module asssessment or retake the module in its entirety. When assessment is to be retaken the module board/local examination board shall specify, in accordance with the programme regulations, which elements of the assessment must be retaken, the form of the reassessment and when it is to take place unless the decision is overridden by the local Management / Examination Board or the Joint Examination Board. In special documented circumstances permission to retake a module may be granted once.

When candidates have completed all modules scheduled to be taken at a partner or

associate partner institute the partner and associate partner institute may review all results as per the practice of the institute and will foreward module assessment results for each candidate to the Programme Office in KU Leuven where the results will be formally recorded. Final decisions with regard to a candidate’s performance in modules and eligibility for award will be made by the Joint Examination Board for the programme. Modules passed are granted to a candidate and ECTS Credits awarded.

Local Examination Board KU Leuven

An Examination Board will be held in KU Leuven Technology Campus Gent to review and confirm the grades awarded for all the modules. The Examination Board is composed of the Head of the Department, the programme coordinator, the relevant External and Internal Examiners, ombudsperson, with the examination secretary in attendance. The chairperson shall be the Head of the Department or his/her nominee. Attendance at the Examination Board is recorded by signature. Any certified extenuating circumstances, notified in writing by a candidate to the Head, programme director, shall be brought to the attention of the Examination Board. The decisions of the Examination Board shall normally be formulated by consensus. The


recommendations of the Examination Board shall be certified by the signature of the Chairperson and the External Examiners. The agreed recommendations of the Examination Board in respect of each candidate before the Board will be recorded by the examinations secretary. Personal Circumstances Students who believe that there are personal circumstances which may affect or have affected their performance must follow the procedures outlined in the General Assessment Regulations. The KU Leuven Examination Board will take into account the evidence provided by the student and may take such action as it sees fit.

12.3 Joint Examination Board

This is a joint European Master’s programme involving three partner institutes of Higher Education and where possible associate partners. KU Leuven is the lead partner and hosts the programme office which is located on the Technology Campus Gent, Belgium. The Joint Management Board will serve as the Joint Examination Board for the programme at a meeting convened for this purpose and dually notified to all members of the Joint Management Board. The Joint Management Board is constituted from senior academic staff from the three partner institutions, as detailed in section 6 and meets in KU Leuven on two occasions per year or as required.

The Joint Examination Board is constituted to review results for the complete suite of modules that constitute the programme in the case of each candidate before the Board. To consider eligibility of a candidate for the award of MSc results must be presented for the following modules: (i) All ten taught Modules (ii) Professional Competency module (iii) Project/Thesis

The decisions of the Joint Examination Board must be notified to and ratified by the appropriate authorities in the three partner institutes. The Academic Council of KU Leuven, represented by the Examination Board of KU Leuven, Dept of Engineering Technology, is the authority for the confirmation of the Modules passed for the award of the MSc in Food Science, Technology and Business and the award Postgraduate Diploma (PGDip) in Food Science, Technology and Business. The Council of Universidade Catolica Portuguesa (UCP) is the authority for the confirmation of the Modules passed and the award of the MSc in Food Science, Technology and Business and the award of Postgraduate Diploma (PGDip) in Food Science, Technology and Business. The Council of the University Hochschule Anhalt (HSA) is the authority for confirmation of the modules passed and the Award MSc in Food Science, Technology and Business and the award of Postgraduate Diploma (PGDip) in Food Science, Technology and Business.


12.4 AWARDS Joint European MSc in Food Science, Technology and Business To be eligile for the award of the joint European MSc in Food Science, Technology and

Business a candidate must pass the assessment for each of the programme modules and satisfy all the requirements of the programme in accordance with the assessment arrangements specified in this document. The Joint Examination Board will make final decisions with regard to the candidate’s performance and eligibility for the joint MSc Degree in Food Science, Technology and Business. These decisions must be ratified by the appropriate authorities in the three partner institutes.

A total aggregate mark (max 2,000 marks available) is calculated. This incorporates all taught module assessments (max 1000 marks), the professional competence module (500 marks) and the project/thesis (500 marks). The overall mark in each module will be made up as indicated by the percentage figures shown (maximum 100) (see Table 12.1). The general regulations to apply in the overall assessment of the candidate performance will be as follows: a. A pass to require an overall performance in respect of each taught module,

professional competency module and project/thesis of at least 50%. b. Compensation is not permitted between taught modules. c. Compensation is not permitted between taught modules and (a) professional

competency module and (b) project/thesis or between (a) professional competency module and (b) project/thesis and taught modules.

d. In the event of a candidate successfully passing assessment having been allowed

to retake module assessment the mark is then returned at 50%. e. In the event of a candidate being allowed to retake a module and on successful

completion the mark is then returned at 50%. f. Six core taught modules and four taught modules (selected from the optional

modules list) together with the project/thesis and the professional competency module must be passed to be eligible for the award of the MSc Degree in Food Science, Technology and Business.

Joint European Postgraduate Diploma in Food Science, Technology and Business A candidate who successfully passes all the taught core and optional modules and accumulates 60 ECTS credits but who does not undertake, or successfully complete, the professional competence and/or the project/thesis modules is eligible for consideration for a Postgraduate Diploma in Food Science, Technology and Business jointly awarded by the three partner Institutes.


The general regulations to apply in the overall assessment of the candidates performance will be as follows: a. A pass to require an overall performance in respect of each module of at least

50%. b. Compensation is not permitted between modules. c. In the event of a candidate being allowed to retake module assessment and on

successful completion of the assessment the mark is then returned at 50%. d. In the event of a candidate being allowed to retake a module and on successful

completion the mark is then returned at 50%. e. Six core taught modules and four taught modules (selected from the optional

modules list) must be passed to be eligible for the award of the Postgraduate Diplomw (PGDip) in Food Science, Technology and Business.

CLASSIFICATION OF (i) EUROPEAN MASTER OF SCIENCE IN FOOD SCIENCE, TECHNOLOGY AND

BUSINESS

(ii) POST GRADUATE DIPLOMA IN FOOD SCIENCE, TECHNOLOGY AND BUSINESS

CLASSIFICATION OF AWARD OVERALL AVERAGE MARK

European Master of Science in Food Science, Technology and Business

Pass/Fail

Post Graduate Diploma in Food Science, Technology and Business Pass/Fail

Modules taken as part of Continuous Professional Development (CPD)

Students successfully completing individual modules, either privately, or as part of Continuous Professional Development (CPD) Programme linked with Industry, will be awarded ECTS Credits per module with appropriate certification.

12.5 Appeals and Re-marking of Assessments 12.5.1 Module Assessment Individual module results will be appealed at the respective institution which owns and delivers


the modules in question. The grounds for appeal and re-checks against the decision of the local Management Board / Examination Board will be as specified in the quality assurance and examination regulations of the partner or associate partner institute responsible for the delivery of the module. 12.5.2 Award Students who wish to appeal the decision of the Joint Examination Board pertaining to the award of the MSc or Postgraduate Diploma in Food Science, Technology and Business must bring the appeal to the Joint Management Board which will conduct the appeal in accordance with the KU Leuven examination regulations and established appeal procedures. In the case of an appeal whose nature goes beyond module-related issues, and unless otherwise recommended by the Joint Management Board, the appeal will follow the appeal procedure for taught postgraduate programmes of the administrative lead institution KU Leuven. 12.5.3 Breaches of Assessment Regulations and Disciplinary Redress Process Suspected or alleged breaches of the examination/assessment regulations will be subject to the relevant procedures in respective Partner and Associate Partner institutions; for example KU Leuven plagiarism policy will apply for taught modules delivered by KU Leuven while UCP or HSA plagiarism policy will apply for taught modules delivered by UCP or HAS, respectively. In the case of research projects, the institutional guidelines of the Partner or Associate Partner for good scientific practice in research and scholarship will apply. 12.6 Personal Circumstances and Student Grievence Procedures 12.6.1 Personal Circumstances All matters relating to personal circumstances or mitigating circumstances will be handled according to the procedures specified in the host institution. Personal circumstance cases will be reported to the Programme Office who will notify the Joint Examination Board. 12.6.2 Student Grievance procedures for Programme Related Matters Each institute will advise incoming students of procedures in operation within the institute for the handling of programme related grievance issues. 12.6.3 General Discipline, Student Grievance, Bullying and Harassment Alleged breaches of general discipline and cases involving student grievance, bullying and harassment will be subject to the appropriate procedures of the host institute. For example alleged breaches of general discipline that occur on the KU Leuven campus or that involve resources or facilities located on the KU Leuven campus, staff or students registered with KU Leuven shall be subject to the disciplinary procedures of KU Leuven. Where the person against whom the allegation is made is not a staff member of KU Leuven or a student registered with KU Leuven the grievance procedures to be followed will be those of the employer that the person is a staff member of or the Institution that a student is on placement with. A similar approach applies in cases of alleged bullying and harassment.


13. MODULE DESCRIPTORS


Master of Science in Food Science, Technology and Business (BIFTEC)

Food Biotechnology Module 1

HOURS

Lectures 34

Tutorials 6

Practical Course 20

Workshops

Seminars

Site Visits

Student Directed Learning 90

Total ECTS Credits 6

Aim: To provide students with an understanding of the role and scope of biotechnology in the

food industry and to provide practical experience of fermentation methods and recombinant DNA techniques.

Learning Outcomes: On completion of this module the student will: 1. Have detailed knowledge of the role of microorganisms in food production and waste

management. 2. Demonstrate competence in basic fermentation techniques. 3. Be able to manipulate microbial cells and have an overview of the impact of

biotechnology on plant and animal cells. 4. Demonstrate competence in basic molecular biology techniques. 5. Have knowledge of international and EU regulatory requirements with regard to

genetically modified organisms and foods. Prerequisites: Students should have a good knowledge of biological science, food science or

food technology and a basic knowledge of biochemistry and microbiology. Syllabus: 1. Principles of Microbiology and Fermentation Technology

Micro-organisms important in biotechnology processes.

Strain improvement; mutation, recombination, protoplast fusion.

Microbial growth kinetics; principles of batch, fed-batch and continuous fermentation processes; sterilisation of culture media; stirring, mixing and aeration of fermentation cultures.

Laboratory scale production of an enzyme with applications in the food industry.

Scale-up of fermentation processes. Protein recovery and purification.


2. Recombinant DNA Technology

Cell and in vitro based DNA cloning methods, DNA manipulation, modification and sequencing.

Expression of proteins from recombinant DNA. Vectors for expression in Escherichia coli, insect cells and mammalian cells.

3. Applications of Biotechnology to Food Products

Bacteria-based products; dairy, meat, fish and vegetable products, vinegar and additives.

Yeast-based products; food yeasts, alcoholic beverages and bread.

Other microbial based products; enzymes, microbial biomass protein (MBP), additives and “smart foods.”

Testing and analysis of genetically modified foods; protein-based methods to detect the transgene product and DNA-based methods to detect the transgene or associated marker or regulatory sequences.

Safety evaluation of novel food products. Benefits and risks of GM foods. 4. Plant Biotechnology

Plant cell and tissue cultivation. Protoplast fusion. Recombinant DNA techniques.

Genetic modification of agronomic traits in crops such as herbicide tolerance, pest and disease resistance.

Production of vaccines and therapeutics for oral delivery.

Field performance of genetically modified plants. 5. Animal Biotechnology

Animal cell culture. Animal nutrition and health. Generation of transgenic animals.

Biotechnology in the animal feed industry. 6. Waste Management and Food Processing

Sources and characteristics of food processing wastes.

Traditional waste treatments.

Bioprocessing in food 7. Regulatory Status and Labelling Requirements

Regulation of the production and use of genetically modified organisms. European and US legislation and labelling requirements.


Text Books: Required Reading: Ratledge, C. and Kristiansen, B. (Eds.) (2006) Basic Biotechnology. 3rd Edition. Cambridge University Press. Basic Biotechnology. (2001). 2nd Edition. Edited by Ratledge, C. and Kristiansen, B. Cambridge University Press. Lobish et al. (2003). Molecular Cell Biology. Fifth Edition. Freeman. Johnson-Green, P. (2002). Introduction to Food Biotechnology. Plant Biotechnology and Transgenic Plants (2002). Edited by Oksman-Caldentey, K., M., and Bartz, W.H. Recommended Reading: Turner, P.C., McLennan, A.G., Bates, A.D. and Whites, M.R.H. (2001). Instant Notes Molecular Biology. BIOS Scientific Publishers Limited. El-Mansi, M. (1999). Fermentation Microbiology and Biotechnology. Taylor & Francis, London. Robinson, C. (2001). Genetic Modification Technology and Food – Consumer Health and Safety. ILSI Europe Concise Monograph Series. ILSI Press. Cereal Biotechnology (2000), Edited by Morris, P.C. and James, H.B., Woodhead Publishing Limited. Adams, M.R., and Moss, M.O. (2000). Food Microbiology. Second Edition. The Royal Society of Chemistry, UK. Wood, B.J.B. (Editor) (1998). Microbiology of Fermented Foods, 2-Volumes, Second Edition. Balckie Academic & Professional, London. Lewin, B. (2000). Genes V11. Oxford University Press and Cell Press. Johnson-Green, P. (2002). Introduction to Food Biotechnology. CRC Press. El-Mansi, E.M.T., Bryce, C.F.A., Demain, A.L. and Allman, A.R. (Eds.) (2007) Fermentation Microbiology and Biotechnology. CRC Taylor & Francis. Mosier, N.S. and Ladisch, M.R. (2009) Modern Biotechnology. John Wiley & Sons. Williams, G.A. and Walsh, G. (2005). Scaling the Biobusiness Information Mountain. Nature Biotechnology 23(1), 147 – 149. Guide to Food Biotechnology (1996) IFST


Websites: http://www.ifst.org/ http://www.agbiotechnet.com/ http://www.ncbe.reading.ac.uk/NCBE/GMFOOD/ http://www.ilsi.org/Pages/HomePage.aspx and http://www.ilsi.org/Europe/Pages/HomePage.aspx http://www.whfreeman.com/lodish/ http://www.ncbi.nlm.nih.gov/ Methods for Assessment: Practical laboratory work/assignment/presentation (20 marks). Written Examination (80 marks).

http://www.ifst.org/

http://www.agbiotechnet.com/

http://www.ncbe.reading.ac.uk/NCBE/GMFOOD/

http://www.whfreeman.com/lodish/

http://www.ncbi.nlm.nih.gov/



Food Safety and Quality Management Module 2

HOURS

Lectures 44

Tutorials 6

Workshops 18

Seminars 12

Site Visits



Aim: To study in depth the theory and practice of food safety in food, beverage and allied

industries. To take cognisance of recent advances and the impact of genetic methods on the food industry. To develop the students’ understanding of quality management, its role, its implementation in process management, and the integration of management systems for product quality, safety and environmental care.

Learning Outcomes: On completion of this module the student will: 1. Be able to critically evaluate the recent developments in the control of food safety. 2. Have an integrated view of the issues involved. 3. Be able to conduct risk assessments of food safety problems including genetic

modification. 4. Demonstrate detailed knowledge of the requirements for compliance with national and

international food safety legislation. 5. Be able to explore the history and basic ideas underlying quality management and

have a detailed knowledge of the role of Quality Management (QM) in modern management.

6. Demonstrate knowledge of quality management systems, their implementation and the

practical steps needed for implementation. 7. Know how to control and maintain a quality management system. 8. Be able to select and apply appropriate Specific Process Control (SPC) techniques and

evaluate data generated. 9. Demonstrate the ability to produce a quality manual. 10. Have detailed knowledge of certification and accreditation.


11 Have knowledge and insight of different quality management systems i.e. product quality management, safety and environmental management.

12. Have knowledge of auditing and auditing systems. 13. Be able to critique the current state of the art in Quality Management. Prerequisites: Students should have a knowledge of the biological sciences, food science or

food technology and have a good background knowledge of chemistry and microbiology. Basic knowledge of statistical methods. Knowledge of unit operations, production techniques and management would be useful.

Syllabus: 1. Introduction

Food safety issues; physical, chemical and microbiological contaminants, bovine spongiform encephalopathy (BSE), genetically modified organisms and genetically modified foods.

Food safety system.

Definitions and terminology in Quality Management Systems.

History of quality control and quality management.

Quality management theories and their authors. 2. Physical and Chemical Contaminants and Additives

Metals, mineral (soil, engine oil, stones), plant (leaves, twigs, pods and skins), animal (hair, bone, excreta, blood, insects, larvae).

Safety evaluation of food ingredients.

Major pathways by which chemical residues and contaminants enter the food chain.

Agrochemicals and veterinary drugs, packaging materials, process equipment and ingredient impurities.

The nature, properties and function of various classes of food additives (colorants, flavours, sweeteners, thickening and gelling agents, and antioxidant preservatives).

Radioactivity – residues as contaminants and residues from irradiation 3. Natural Toxic Substances

Mycotoxins

Marine and Freshwater toxins (formally known as Phycotoxins)

Plant toxins and toxic plants

Toxic Mushrooms 4. Microbiology Food Safety


The significance of foodborne disease.

Recent emerging pathogens including: Bacteria – Escherichia coli 0157:H7, Listeria monocytogenes, Salmonella typhimurium (DT) 104.

Non-bacterial agents – Protozoa; Cryptosporidium parvum. Toxigenic fungi; mycotoxins of Aspergillus. Foodborne viruses; gastroenteritis viruses.

Spongiform encephalopathies; bovine spongiform encephalopathy (BSE).

Factors affecting the emergence of pathogens. 5. Genetic Modification Technology and Food Safety

Methods of genetic modification (GM).

Genetically modified micro-organisms and their products.

Genetically modified plants and animals.

Containment: physical and chemical.

GM products (Generation 1, 2 and 3 products).

GM testing and analysis.

Safety evaluation of novel products.

Risks and benefits of GM foods. Gene technology in the future. 6. Control of Food Safety and Quality Management

Protecting public health and eliminating risk.

Farm to table strategy and animal traceability.

Good Manufacturing Practices (GMPs); Hazard Analysis and Critical Control Point (HACCP) concept; Quality Management Systems: ISO 9000.

Predictive microbiology.

Risk management, assessment and communication. Future trends in risk analysis.

Quality control and SPC

Statistical basis for SPC

Gathering data: control charts.

Interpretation of statistical data.

Hypothesis testing.

Process potential index. Quality Systems

Definition and aims.

Levels and tasks in quality management.

Quality standards: history and overview. ISO 9000 – ISO 2000

Setting up a product quality management system.

Is there still life after ISO 9000?


World class manufacturing.

Business excellence.

Case study. Integration of Quality Management Systems.

Product quality management – ISO 9000 and ISO 2000.

Safety management HACCP – HAXOP.

Environmental management – ISO 14000.

Integration of QMS.

Special applications.

HACCP.

HAZOP. 7. Food Safety Regulations

Foodborne outbreaks: surveillance and management.

EU strategies for food safety control.

FDA’s food safety programme.

Regulation of the production and use of genetically modified organisms; European and US legislation and labelling requirements.

European regulation of novel foods and labelling requirements.

8. Auditing

What is auditing?

Auditing techniques. 9. QMS: Case Studies Text Books: Required Reading: Lecture notes. Schmidt, R.H. and Rodrick, G.E. (2005). Food Safety handbook. John Wiley & Sons, Inc. Altug, T. (2002). Introduction to Toxicology and Food. CRC Press. Food Chemical Safety, Volumns 1 & 2 (2002), Edited by Watson, D.J., CRC Press. Recommended Reading:


Carol A. Wallace, William H. Sperber, Sara E. Mortimore. (2011) Food safety for the 21st century : managing HACCP and food safety throughout the global supply chain. Aimes, Iowa : Blackwell Pub.,. Solate, Jeffrey. (2011). Pocket Dictionary of Food Safety. United States : C.R.C Barnes, Sinclair (2006) Chemical migration and food contact materials Woodhead Goodburn (2001) EU food law Woodhead ICMSF. (2002). Microbiological testing and food safety management. Vol. 7. Blackwell Academic & Professional, London. Microbiological risk assessment in food processing. (2002). Edited by Brown, M. and Stringer, M.,Woodhead Publishing Limited. Adams, M.R., and Moss, M.O. (2008). Food Microbiology, Second Edition. The Royal Society of Chemistry, UK. Robinson, C. (2002). Genetic Modification Technology and Food – Consumer Health and Safety. ILSI Europe Concise Monograph Series. ILSI Press. Food Toxicology. (2001). Edited by Helferich, W. and Winter, C.K., CRC Press LLC. Mitchell, R.T. (2000). Practical Microbiological Risk Analsyis. Chandos Publishing (Oxford) Limited. Mitchell, T.J., Godfree, A.F. and Stewart-Tull, D.E.S., (eds.), (1998). Toxins. Society for Applied Bacteriology Symposium Series Number 27. Da – Wen, Sun (2009). Modern Techniques for Food Authentication. Academic Press. WHO/FAO, (1995). Application of risk analysis to food standards issues. WHO/FNU/FOS/95.3 Lammerding, A.M. and Paoli, G.M. (1997). Quantitative risk assessment: an emerging tool for emerging foodborne pathogens. Emerging Infectious Diseases, 3. Howe, C. (2007) Gene Cloning and Manipulation. Cambridge University Press (a good introductory text on gene cloning, especially suited to those with little background in this area). Slater, A., Scott, N.W. and Fowler, M.R. (2008). Plant Biotechnology – the Genetic Manipulation of Plants. (2nd Edn.) Oxford University Press (recommended reference text for further detailed information on gene cloning techniques) Wells, D.N. (2005) Animal cloning: problems and prospects. Rev. sci. tech. Off. int. Epiz., 24 (1), 251-264.


O’Connor, E., Williams, G.A., Cowan, C., O’Connell, J. and Boland, M.P. (2005). A snapshot of Irish public opinion on biotechnology and GM foods at the turn of the 21st century, Irish Marketing Review 17 (1 & 2), pp. 37 – 48. Williams, G.A. and Walsh, G. (2005). Scaling the Biobusiness Information Mountain. Nature Biotechnology 23(1), 147 – 149. O’Connor, E., Cowan, C., Williams, G.A., O’Connell, J. and Boland, M.P. (2005). Acceptance among Irish consumers of a hypothetical GM dairy spread that reduces cholesterol, British Food Journal 107(6), pp. 361-380. Morris, L. and Williams, G.A. (2002) Biobusiness trends in food and agriculture: signposts from BIO 2002 Toronto. AgbiotechNet 4, ABN 098. Williams, G.A. (2000). A Review of European Agbiotech Market Dynamics. AgbiotechNet 2 (September), ABN 056, pp. 1 - 7. EU Legislation Students will be introduced to the salient parts of the following prices of EU legislation as they relate specifically to the GM-cloning topics of the course. GM Plants General food law: Regulation (EC) 178/2002 Placing on the market of a GM food and feed: Regulation (EC) 1829/2003 Deliberate release of GMOs for the purposes of conducting field trials cultivation, import or processing into industrial products: Directive 2001/18/EC Unintentional movement of GMOs between member states and exports of GMOs to third countries (transboundary movements of GMOs): Regulation (EC) 1946/2003 Traceability and labelling of GMO’s and GM food and feed: Regulation EC No. 1830/2003 Cloning and GM animals Novel foods and novel food ingredients: Regulation 258/97 Labeling, presentation and advertising of foodstuffs: Directive 2000/13/EC Nutrition labeling: Directive 90/496/EEC Welfare of farmed animals: Directive 98/58/EC Zootechnics, pure-bred animals of the bovine species: Directive 77/504/EEC Identification and registration of bovine animals and regarding labeling of beef and beef products Regulation 1760/2000 Animal health requirements applicable to intra-Community trade in and imports of deep-frozen semen of domestic animals of the bovine species: Directive 88/407/EEC The common organization of the market in beef and veal, market premiums: Regulation EC/1254/99 Imports of pure-bred breeding animals of the bovine species from third countries and the granting of export refunds thereon: Regulation EC/133/2008 Endangered breeds: Regulation EC/445/2002 Legal protection of biotechnological inventions: Directive 94/44/EC Other


Danish legislation on cloning and genetic modification of animals: Gamborg, C., Gunning, J. and Hartlev, M. (2005). Farm Animal Cloning: The Current Legsilative Framework. Danish Centre for Bioethics and Risk Assessment. Biotechnoogy Industry Organization (US) briefing on the use of animal cloning for food purposes: http://bio.org/foodag/animals/animalcloning.asp Quality Management Macdonald, John, (2003).Total quality management in a week / John Macdonald. 3rd ed. Hodder & Stoughton. Oakland, John S. (2003). Total quality management : text with cases 3rd ed. Oxford ; Burlington, MA : Butterworth-Heinemann,. Smith, Furness (2006) Improving traceability in food processing and distribution Woodhead Dillon, University of Wales Institute (2001) Auditing in the food industry. Woodhead Keegan, R. and Lynch, J.J. (1995) TQM – General concepts – What is TQM? Principles of TQM. - World Class Manufacturing – Oak Tree Press, Dublin, IRL, What is Quality? Products and services; Quality perspectives; Understanding the customer. Utts, J.M. (2005). See Through Statistics. 3rd Edition. Thomson Brooks/Cole. Omachonu, vincent K (2004). Principles of Total Quality, CRC Press. Creswell, J.W. (2003). Research design, Qualitative, Qualitative and Mixed Method Approaches. Thousand Dans: SAGE Publication. Tague, N.R. (2004). The Quality Toolbos. 2nd Edition. ASQ Quality Press. Utts, J.M. (2005). See Through Statistics. 3rd Edition. Thomson Brooks/Cole. Oakland, J.S. Total quality management – The route to improving performance. 2nd Ed. Butterworth-Heinemann, Oxford, 1995. Historical Survey of the Development of Quality Management Ideas The quality gurus: Crosby, Deming, Feigenbaum, Jauran, Imai, Ishikawa, Moller, Peters, Taguchi. Quality Tools Flowcharts, Pareto Analysis, Fishbone Diagrams, Run Charts, Histograms, Scatter Plots, Control Charts. Asaka, T., Ozeki, K. Handbook of Quality Tools. Productivity Press, 1997.


Quality Assurance Quality awards and quality certifications, Quality Awards, EFQM. Kuhure, W.L. (1995). ISO 14000 Certification: environmental management standards. Prentice Hall PTR, Upper Sadle River, NJ 07458. Lamprecht, J.L. ISO 9000 Preparing for registration. ASQC Quality PRess, Milwaukee, USA (1992). Quality Improvement Process Re-engineering, Benchmarking and Change Management. Strategic Management & the Balanced Scorecard Corune, M. and Bourne, P. (2000). Understanding the balanced scorecard in a week. Hodder & Stoughton, London, UK. Cooper, D. and Chapman, C. (1987). Risk analysis for large projects. John Wiley, Chichester. Statistical Process Control Process variability, Collecting data, Control charts, Generating control charts, Chart anlaysis, Statistic independence. Websites: GM Plants - Animals Current Information on global plantings of GM crops (International Service for the Acquisition of Agri-Biotech Applications): http://www.isaaa.org/resources/publications/briefs/ European public opinion on GM innovation: http://ec.europa.eu/public_opinion/index_en.htm Agbioforum: http://www.agbioforum.org/ European Food Safety Authority, GMO applications: http://www.efsa.europa.eu/en/science/gmo/gm_ff_applications.html GMO Compass (‘useful links to information and resources on GM foods and biosafety research’): http://www.gmo-compass.org/eng/service/ University of Reading, Food Labelling in The European Union: http://www.foodlaw.rdg.ac.uk/label.htm National Centre for Biotechnoogy Education (UK): http://www.ncbe.reading.ac.uk/NCBE/GMFOOD/ World Health Organization: http://www.who.int/fsf/GMfood/index.htm Institute of Food Science and Technology: http://www.ifst.org/ Animals: http://ec.europa.eu/food/animal/zootechnics/establishments_zoo_field_en.htm Engel, K-H., Takeoka, G.R. and Teranishi, R. (1995). Genetically modified foods. Safety issues. ACS Symposium Series 605. American Chemical Society, Washington DC, USA.


Jonas, D. (2000). Safety assessment of viable genetically modified organisms used in food. ILSI Europe Report Series. ILSI Press. Directive 90/219/EEC Contained Use of Genetically Modified Microorganisms, amended as Directive 98/81/EEC. Directive 2001/18/EC Deliberate Release into the Environment of Genetically Modified Organisms, under revision, expected implementation by the end of 2002. Websites: http://bc-ciphi.cnx.net/food%20Safety.html http://www.agbiotechnet.com/ http://www.ncbe.reading.ac.uk/NCBE/GMFOOD/ http://vm.cfsan.fda.gov/ http://www.who.int/fsf/GMfood/index.htm http://www.ifst.org/ EFQM website – http://www.efqum.org/new_website/welcome.htm Anon. (2000) The balanced scorecard – Dialog Strategy v.2.010 – Operating Manual. http://www.dialogsoftware.com Methods for Assessment: Case Study or Essay (40 marks). Written examination (60 marks).

http://bc-ciphi.cnx.net/food%20Safety.html

http://www.agbiotechnet.com/

http://www.ncbe.reading.ac.uk/NCBE/GMFOOD/

http://vm.cfsan.fda.gov/

http://www.who.int/fsf/GMfood/index.htm

http://www.ifst.org/

http://www.efqum.org/new_website/welcome.htm

http://www.dialogsoftware.com/



Process Management and Product Development Module 3

HOURS

Lectures 16

Tutorials 8

Workshops 8

Seminars 8

Site Visits



Aim: Learning Outcomes: On completion of this module student will: 1. Prerequisites: Syllabus: PART 1: Introduction to product-oriented business concepts (4 lectures) 1. Fundamentals of business

1.1. Introduction

1.2. Business mission, objectives, strategy

2. Product-oriented business planning

2.1. For start-up companies

2.2. For business growth

3. Financial aspects

3.1. Financial tools

3.2. Accounting

3.3. Raising funds

4. Communications

4.1. Marketing concepts

4.2. Corporate communications

PART 2: Operations and process management (8 lectures) 5. Introduction to operations and process management

5.1. Definitions


5.2. Evolution of operations and process management

5.3. The operating environment

6. Modern-day considerations

6.1. Globalisation

6.2. (Information) technology

6.3. E-commerce

7. Scaling operations

7.1. Facilities location

7.2. Forecasting

7.3. Capacity planning

8. Productivity

8.1. Performance indices

8.2. Benchmarking

8.3. Job design and HR

9. Performance improvement techniques

9.1. Breakthrough vs continuous

9.2. 5S, Business Process Re-engineering, Deming Wheel

10. Supply chain management

10.1. Interrelationships and partnerships

10.2. Vertical integration

10.3. Just-in-time management

11. Innovation

11.1. Concept and definitions

11.2. Myth and reality

11.3. Correlation with business growth and success

PART 3: Product development (4 lectures) 12. Introduction

12.1. Definitions

12.2. Product development process

13. Product development models

13.1. Evolution of product development strategies

13.2. Pre-eminence of the stage-gate model

14. Market-driven development processes

14.1. Idea and concept development


14.2. Prototyping and technical implementation

14.3. Commercialisation and pricing

15. Other product development strategies

15.1. Quality function deployment

15.2. User-centred design

15.3. Lean manufacturing and six sigma

Seminars and workshops will focus on aspects of the course, supported by appropriate video clips made available by international practitioners. Tutorials will be used to bring students together after consideration of case studies relevant to the programme and module.

Supporting video materials (working list) Scott Berkun, Myths of innovation - 52 mins (https://www.youtube.com/watch?v=amt3ag2BaKc) Harvey Millar, Supply chain management, pt. 1 - 20 mins (https://www.youtube.com/watch?v=amt3ag2BaKc) Harvey Millar, Supply chain management, pt. 2 - 20 mins (https://www.youtube.com/watch?v=amt3ag2BaKc) Others to include the product development cycle for the food and drinks industries, performance improvement activities and essentials of finance. Text Books: Required Reading: Recommended Reading:


Websites: Methods for Assessment: Oral presentation (20 marks). Essay (80 marks).



Environmental Practices and Sustainability Module 4

HOURS

Lectures 20

Tutorials 6

Workshops 6

Special topic 6

Practical course 6

Site Visits 6



Aim: Students should acquire a view and understanding of the current environmental effects of

food production and technologies and tools available to contribute to sustainable practices within food production. They should understand the importance of good legislation in protecting the environment, and how the use of environmental management tools in the monitoring of environmental impacts can serve the interest of the consumer, the company and stakeholders.

Learning Outcomes: On completion of this module the student will: 1. Demonstrate knowledge on the sustainable approaches to primary production of food,

in order to reduce environmental impact and to increase food security: increasing water and nutrient use efficiency, reducing pesticide inputs.

2. Demonstrate knowledge on the technologies available for water/wastewater

management in the food industry, especially innovative and more sustainable techniques (closed loop systems).

3. Be able to critically evaluate innovative methods of valorization of food industry by-

products to produce high added-value products with application in different sectors. 4. Be able to use the knowledge and vision gained to cooperate in the management of the

food industry in a responsible way. Prerequisites: Students should have an appropriate qualification in biological sciences, food

science, and/food technology, and have a good background in chemistry and microbiology.

Syllabus: 1. Introduction to the concepts of Sustainability and Environmental balances and

their role in food production, food processing and food consumption


The environmental basics: mass and energy balances; oxidation and reduction processes; autotrophy and heterotrophy, aerobiosis and anaerobiosis; bio-geo-chemical cycles (e.g. cycles of C, N, S and P) and the links to food production and processing

Sustainability: water, air and soil availability and resource management; energy cariers

Some important environmental technologies: drinking water resource management and production; waste water treatment; energy transformations and distribution

Man made environmental problems, case studies

Environmental planning, control and legislation 2. Primary Production

strategies for increased productivity and control of pests and diseases in agriculture, forestry, livestock and fishery without high input of chemical fertilizers, pesticides and pharmaceuticals.

3. Food Processing

the water usage and effluents of food processing industry and strategies for efficient wastewater treatment and reuse within the food sector.

4. Upgrading and recycling of agro-food wastes and by-products

Closed loop systems

5. Site-Visits

6. Introduction to literature study and “student directed learning”

Advice to students on the manner of conducting an investigation.

Establishing the objectives, scope and means of undertaking such a study.

Planning the approach to reach the agreed objectives.

Allocating time for the collection of information, its appraisal, and questions arising from the critical assessment of collected materials.

Communication of the results of the study and scientific report writing. Subject contents of topics for research can be found below. Further topics will be added to this list according to developing research interests. Students in group of 2-3 should undertake one topic for investigation. General topics on the relations between the environmental compartments – water, air, soil and food production

1. Sustainability and water. Since approx the year 2000 and the publication of the Millennium goals sustainability is an important focus in environmental effects of all human actions, especially in food production and processing. Water availability for food production and food processing. Water scarcity and drinking water. Waste water handling and treatment.


2. Environmental aspects of globalisation of food production, food processing and

transport. Environmental aspects of uncoupling of food production and consumption; globalisation and expansion of food production. Effects of intensive vs. extensive agriculture and husbandry on the environment. Agriculture, nature conservation and biodiversity.

3. Environmental Management Systems and their application in the food industry.

Minimising effects of industrial plant and its activities on local/wider environment. Preparation of environmental impacts register. Development of objectives and targets. Driving force of environmental auditing: laws, regulations and benefits. Obtaining a licence to operate, the role of the EPA.

4. Ecological impact of climate change on agriculture, aquaculture and food

production in European countries. Vulnerability of crops to climate change. Current climate and population constrains within the EU. Changing patterns of susceptibility and morbidity among livestock and crops arising from climate change.

Text Books: Environmental Science. RYDEN Lars, MIGULA Pauwel, ANDERSSON Magnus, Baltic University Press, 2003, ISBN 91-970017-0-8

Recommended Reading: The references below represent a sample of texts that can be used by the student to commence a library search on a particular topic and are not intended to be a comprehensive introduction to each subject. Environmental Impact of Agriculture and Food Production EU Ecology Standards, Vahida SELIMBASIC, Nusreta DONLAGIC, Jorge Alcazar MONTERO, Miguel Angel CUBERO MARQUEZ, GRAFOMARK, 2004, ISBN 9958-9456-6-5 Environmental Management Handbook - Challenges for Business, Ruth HILLARY, Earthscan Publications, 2001,ISBN 1-85383-637-0 Microbiological aspects of biofilms and drinking water. Steven L. PERCIVAL, James T. WALKER, Paul R. HUNTER, CRC Press LLC, 2000, ISBN 0-8493-0590-X Standard methods for the examination of water and wastewater. Lenore S. CLESCERI, Arnold E. GREENBERG, R. Rhodes TRUSSELL, Port City Press, 1989, ISBN 0-87553-161-X Agricultural Transformation, Food and Environment. Published by Ashgate 2001. Perspectives in European Rural Policy and Planning. Buller, H & Hoggart, K (Eds).


Evaluation of the environmental impact of agriculture at the farm level: a comparison and analysis of 12 indicator-based methods. Hayo M.G. VAN DER WERF∗, Jean PETIT, Agriculture, Ecosystems and Environment 93 (2002) 131–145 EU – Agriculture and the environment: Introduction http://ec.europa.eu/agriculture/envir/index_en.htm, last consulted 2011.04.10 Science and Development Network – Agriculture & Environment http://www.scidev.net/en/agriculture-and-environment/, last consulted 2011.04.10 Aquaculture impacts on the Environment 1999. Emerson Craig. http://www.csa.com/hottopics/aquacult/oview.html American Fisheries Society Special Symposium: Environmental Impacts of Coastal Ocean Aquaculture http://aquaculture.noaa.gov/news/afs.html, last consulted 2011.04.10 Fisheries and Oceans Canada http://www.pac.dfo-mpo.gc.ca/science/fishaqua-pecheaqua-eng.htm, last consulted 2011.04.10 Water Quality Assessments: a Guide to the Use of Biota, Sediments and Water in Environmental Monitoring. Chapman/Hall. 1996, on behalf of WHO, UNEP, UN, 2nd edition. Chapman, D. Sustainable Agriculture: Definitions and Terms. Special reference brief series No 99-02. September 1999. Compiled by Mary Good. Alternative Farming Systems Information Centre, National Agriculture Library, Agriculture Research Service. U S Dept of Agriculture. http://www.nal.usda.gov/afsic/AFSIC-pubs/srb9902.htm Comparison of the Antimicrobial tolerance of Oxytetracycline-Resistant HPC isolated from Hospital sewage, and Freshwater (fishfarm) Water in Belgium. 2001. Syst Appl Microbiol, 24, 122-130. Huys Geert et al. http://www.urbfischer.de/journals/sam Food Safety Aspects of aquaculture products in Norway Aquaculture. 1999. Horsberg Tor, Norwegian School of Veterinary Sciences, Oslo Norway. http://www.aims.ca/Aqua/horsber.htm Development Dilemmas in the European Community. 1995. Buckingham. Scott, J., in Open University Press. Foodlaw-Reading on European Food Safety Authority, COMMDOCS etc, Antibiotics, Animal Feed, BSE, MPA Hormones in Animal Feed, Mycotoxins. 2003. University of Reading. School of Food Bioscience. www.foodlaw.rdq.ac.uk WHO (2000) Global principles for the Containment of Antimicrobial resistance in Animals intended for Food. Report of a WHO consultation with participation of FAO of UN and Office International des Epizooties Geneva. http://www.who.int/emc/diseases/zoo Irish Guide to Environmental Management Systems. Environmental publications. 1998. Bouchier, K, Higgins, G. and Walsh, G.

http://ec.europa.eu/agriculture/envir/index_en.htm

http://www.scidev.net/en/agriculture-and-environment/

http://www.scidev.net/en/agriculture-and-environment/

http://www.csa.com/hottopics/aquacult/oview.html

http://aquaculture.noaa.gov/news/afs.html

http://www.nal.usda.gov/afsic/AFSIC-pubs/srb9902.htm

http://www.urbfischer.de/journals/sam

http://www.aims.ca/Aqua/horsber.htm

http://www.foodlaw.rdq.ac.uk/

http://www.who.int/emc/diseases/zoo


Websites: Some of the references in the recommended reading section give access to recent specialised literature. See above. Methods for Assessment: By means of an assignment and discussions with the mentor the student demonstrates that he/she is able to apply the acquired knowledge and independently solve specific problems in theory and practice. Written Scientific Report/Assignment/Presentation (100 marks)



Business and Economics in Food Industry Module 5

HOURS

Lectures 30

Tutorials 6

Workshops 8

Seminars 8

Site Visits 8



Aim: To provide future managers, engineers and scientists in the food business with a detailed

knowledge and understanding of efficient enterprises for processing high quality and safe products.

Learning Outcomes: On completion of this module the student will: 1. Have a critical understanding of the structural and financial conditions of agricultural

production of animals and plants and its relationship to the quality and safety of food products.

2. Have knowledge to evaluate processes of food production in dependence of

sustainability and efficiency. 3. Have a critical understanding how to find efficient placements for enterprises in the field

of food production in dependence of raw material and consumer markets. 4. Be able to calculate production costs of processes and separate food products. 5. Be able to evaluate the importance of food products for international trade and food

product marketing and to understand European legislation in the field of food production.

Prerequisites: Students should have a good background in food science and food

processing. They should have background knowledge of business, marketing and economics.

Syllabus: 1. Economics and sustainability in worldwide and European Food Industry 2. International and European structure of the most important subbranches of Food

industry like meat, dairy, cereal based and sugar industry 3. Placement planning for enterprises in the food industry in dependence of raw

material and consumer markets


4. Calculation of production capacity of enterprises in dependence of raw material and consumer markets

5. Calculation of costs for founding of enterprises for food production 6. Cost calculation for processes and separate products in the field of food production 7. Comparison of companies for optimisation of cost structure and efficiency Text Books: Required Reading: 1. Patrick Westhoff, Economics of Food The: How Feeding and Fueling the

Planet Affects Food Prices , FT Press 2010 2. Schimitzek, P.: The Efficient Enterprise, St. Lucie Press Boca Raton,

London New York Washington,D.C., 2004. 3. J. H. M. Wijnands, et.al. Compettitiveness of The European Food

Industry, An Economic and Legal Assessment, European Commission, Le Hague 2007

4. Statistical yearbooks of FAO (actual yearbooks or www.fao.org) 5. Meat Atlas 2014, facts and figures about the animals we eat, published by

Heinrich Boell foundation Berlin, Germany and Friends of the earth Europe Brussels, 2014

6. Sugar and Sweetner Economy 2015, Verlag Dr. Albert Bartens, Berlin 7. European Flour milling Industry 2014, European Flour Millers, Brussels 8. European Bakery Company Panorama, GIRA, Ferney-Voltaire, 2012 Recommended Reading: 1. Wenzel,R.: Industriebetriebslehre, Fachbuchverlag Leipzig im Carl Hanser

Verlag, 2001 3. Fleischwirtschaft International- Frankfurt am Main: Deutscher Fachverlag,

actual yearbooks Websites: www.fao.org http://www.icomst.helsinki.fi http://www.fleischwirtschaft.de

http://www.fao.org/

http://www.fao.org/

http://www.icomst.helsinki.fi/

http://www.fleischwirtschaft.de/


http://www.dlg.org/de/index.html http://www.gira.com Methods for Assessment: Assignment with presentation (70 marks) Written Examination (30 marks)

http://www.dlg.org/de/index.html

http://www.gira.com/



Innovations in Food Engineering and Technology Module 6

HOURS

Lectures 20

Tutorials 8

Workshops 16

Seminars 8

Site Visits 8



Aim: To provide students with a sufficient knowledge in the field of innovations in food

engineering and technology. Main focus is detailed understanding of two selected innovative processes in food engineering in particular membrane and simulated moving bed processes in chromatography and its industrial application. Therefore also fundamentals e.g. mass transport phenomena and, adsorption processes of single components and mixtures in multiphase systems are discussed.

Learning Outcomes: On completion of this module the student will: 1. Have an overview of current innovations in food engineering and technology. 2. Have knowledge of fundamentals of adsorption, membrane and crystallisation

processes. 3. Have a critical knowledge of the application of membrane and simulated moving bed

processes in chromatography and its industrial application. 4. Be able to model and design different adsorption, membrane and crystallisation

processes. 5. Have a critical knowledge of innovations in food engineering and technology related to

safety, quality assurance and health. Prerequisites: Students should have a good knowledge of biological sciences, food science

and food technology, analytics and have a good background in chemistry and microbiology.


Innovations in Food Engineering and Technology

New Products


2. Fundamentals of Adsorption processes

Adsorption equilibrium

Adsorption kinetics

Estimation and modelling of adsorption isotherms (Laboratory work)

Mass balances and adsorption apparatus design

Coupling of adsorption and reaction, e.g. production of fructose

Examples for technical applications

3. Industrial and/or preparative chromatography

Discussion of different concepts in process engineering

Discontinuous and continuous chromatography

True moving and simulated moving bed separation techniques (Laboratory work)

Process design

Examples applied in the pharmaceutical industry, e.g. separation of sugars and proteins

Coupling of adsorption and reaction, e.g. production of fructose


4. Fundamentals of membrane processes

Mass transport phenomena

Membrane materials and apparatus

Process modelling and design of membrane separation

5. Advanced membrane technology

Filtration technologies

MF, UF, NF, RO (Laboratory work)

Innovative membrane technologies versus conventional technologies in food industry


Do and Don'ts in chromatography and membrane technology - Comparison und applicability

6. Advanced crystallisation technology

Fundamentals of crystallisation

Enantiomer and amino acid separation

Preferential crystallisation and innovative process

Coupled crystallisation for production of pure essential amino acids 7. Industrial Visits Text Books: Required Reading: Dairy Processing Handbook Sweden: Tetra Pak Processing Systems AB S-221 86 Lund Sweden. 2003. APV Marketing Bulletin. Food.


Belitz, H.-D (Hans-Dieter) W. Grosch, P. Schieberle; translated from the German by M.M. Burghagen. (2009) Food chemistry 4th rev. and extended ed. Berlin ; London : Springer,. Preparative Chromatography, Schmidt-Traub, Schulte, Seidel-Morgenstern, Second Edition, Wiley-VCH Verlag GmbH & Co. KGaA, 2012. Preparative and Production Scale Chromatography, Ganetsos G., Barker P. E, Marcel Dekker, New York, 1993. Fundamentals of Preparative and Nonlinear Chromatography, Guiochon G., Shirazi S. G., Katti A. M., Academic Press, Boston, 1994. Practice of High Performance Liquid Chromatography: Applications, Equipment and Quantitative Analysis, Engelhardt H, Elgass H., Springer 2013 Recommended Reading: Chromatographic enantio-separation: methods and applications, Ellis Horwood, Chichester, 1991 Enhancing the potential of simulated moving bed chromatography, Keßler C., docupoint, 2009 Evaluation of different operation modes for chromatographic and crystallisation processes, Ziomek G., docupoint, 2011 Präparative Säulenflüssig-Chromatographie, Unger K. K. (Hrsg.), Handbuch der HPLC, Teil 1/2, GIT-Verlag, Darmstadt 1994. Overcoming yield limitations when resolving racemates by combination of crystallisation and/or chromatography with racemization, Petrusevska-Seebach K., docupoint, 2012 Optimal operation of simulated-moving-bed units for nonlinear chromatographic separations Marco Mazzotti, Guiseppe Storti and Massimo Morbidelli, Journal of Chromatography A 769, 3–24, 1997

Synergisticeffectsincompetitiveadsorptionofcarbohydratesonan ion-exchange resin, Jadwiga Nowak et al., Journal of Chromatography A 1164 , 224–234, 2007 Websites: http://www.knauer.net http://www.novasep.com/technologies/chromatography-for-large-scale-bio-industrial-applications.html http://www.asia-giant.com.tw/en_technologr_b03.html http://www.pall.com/main/home.page

http://www.knauer.net/

http://www.novasep.com/technologies/chromatography-for-large-scale-bio-industrial-applications.html

http://www.novasep.com/technologies/chromatography-for-large-scale-bio-industrial-applications.html

http://www.asia-giant.com.tw/en_technologr_b03.html


Methods for Assessment: Practical Laboratory Work Assignment/Case Study/review /Power Point Presentation (40 marks) Oral Examination (60 marks)



Malt and Beer Production Module 7

HOURS

Lectures 30

Tutorials 11

Workshops

Special topic 4

Practical course 24

Site Visits 6



Aim: To provide future managers, process engineers and technologists with a detailed

knowledge and understanding of modern process technologies in the brewing industry. Learning Outcomes: On completion of this module the student will: 1. Be able to evaluate the quality parameters of the raw materials and their influence on

the technology. 2. Have good knowledge of the physical, chemical, nutritional and physiological properties

of the final products. 3. Have detailed knowledge of new technological developments for the production of malt

and beer. 4. Demonstrate competence in the use of analytical and process equipment. Prerequisites: Students should have a good background in food technology and/or food

science and have a good background in chemistry, physics, microbiology and food processing.


Character of alcoholic beverages.

Definition of beer.

History of beer and malt. 2. Raw materials

Water as raw material (water quality, ionic composition of water, wort, and beer, influence of the water quality on the brewing process).

Barley, wheat, maize, rye and sorghum. (Anatomical description of the grain, chemical composition, brewing quality).

Hops and hop products (The hop plant, chemical composition of hop, harvesting, storage and transport, hop products, natural hop, ballot hop, hop pellets and hop powder, hop extract, hop oil).

Brewing microbiology (yeast for brewing, other micro-organisms [contaminations]).


3. Malting of grains

Basics (Flow Sheet).

Harvesting, cleaning, storage and transport of cereals.

The steeping process.

Germination.

Drying of green malt – the kilning process.

Malt types

4. Beer production

Basics (Flow Sheet)

Adjuncts (solid, liquid adjuncts) and other (malted) cereals as raw materials in beer production.

The milling of malt and other raw materials.

Mashing.

Lautering.

Wort boiling.

Wort conditioning

Fermentation and maturation.

Beer clarification, stabilisation and sterilisation.

Beer packaging and labelling.

Beer types and beer styles. 5. Environmental management in the brewing industry 6. Legal fundamentals 7. Practical courses

Production of malt, wort, fermentation and maturation on pilot scale.

Evaluation of malt and beer quality. Text Books: Required Reading: Kunze, W. Technologie Brauer und Malzer. 1994. Verlag der VLB Berlin. Narziβ, Ludwig; Arbiβ der Bierbrauerei. 1995. Verlag WILEY-VCH. Back, W. Handbuch und Farbatlas der Getrankebiologie. 1994. Teil 1. kultivierung und Mthoden, Brauerei und Malzerei; Verla Hans Carl Nurnberg. Hardwick, W.A. Handbook of Brewing. 1995. Marcel Dekker, New York.


Recommended Reading: Journals Brauwelt International Cerevisia Journal of Agricultural and Food Chemistry Journal of the American Society of Brewing Chemists Journal of The Institute of Brewing Monatsschrift fur Brauwissenschaft Proceedings of EBC congress Proceedings of the 25th Congress of the European Brewery Convention. 1995. Brussels, Belgium. Proceedings of the 26th Congress of the European Brewery Convention. 1997. Maastricht, The Netherlands. Proceedings of the 27th Congress of the European Brewery Convention. 1999. Cannes, France. Proceedings of the 28th Congress of the European Brewery Convention. 2001. Budapest, Hungary. Textbooks: Narziβ, Ludwig; Die Bierbrauerei, Verlag WILEY-VCH, Teil 1 Die Malzbereitung, 1999. Teil 2 Die Wurzeherstellung, 1992. Drawert, F. Brautechnische Analysenmethoden, Band 1-4; 1984. Selbstverlag der MEBAK; Freising-Weihenstephan. Heyse, Karl-Ullrich; Handbuch der Brauereipraxis; 1995, Verlag Hans Carl Nurnberg. Petersen, Heinz; Brauereianlagen; 1993, Verlag Hans Carl Nurnberg. Schauble, R; Korrosionen in der Getrankeindustrie, 1987. Verlag Hans Carl Nurnberg Eschenback, R. Gasthausbrauereien; 1993. Verlag Hans Carl Nurnberg. Briggs, D.E. et al. Malting and Brewing Science, Volume 1: malt and sweet wort, 1981, Chapman and Hall, London. Manuals of Good Practice of the European Brewery Convention, Fachverlag Hans Carl, Nurnberg (Water in Brewing 2001; Hops and Hop Products, 1997; Milling, 1999; Malting Technology, 2000; Fermentation and Maturation, 2000; Beer Filtration, Stabilisation and Sterilisation, 1999; Brewery Utilities, 1997).


Websites: http://www.steinecker.de http://www.huppmann.de http://www.meura.com http://www.krones.de http://www.ziemann-group.com http://www.gea-wiegand.de http://www.filtrox.com http://www.pall.com http://www.seitz-filters.de http://www.stabifix.com http://apv.com http://haffmans.nl http://krones.de http://hopsteiner.com http://sopura.com http://cargill.com http://hanscarl.com http://braudatenbanken.de http://ebc-nl.com http://brewingresearch.co.uk http://brewersguardian.com Methods for Assessment: By means of an assignment and discussions with the mentor the student demonstrates that he/she is able to apply the acquired knowledge and independently solve specific problems in theory and practice. Practical Laboratory Work Assignment/Presentation (40 marks) Oral Examinations (60 mark)

http://www.steinecker.de/

http://www.huppmann.de/

http://www.meura.com/

http://www.krones.de/

http://www.ziemann-group.com/

http://www.gea-wiegand.de/

http://www.filtrox.com/

http://www.pall.com/

http://www.seitz-filters.de/

http://www.stabifix.com/

http://apv.com/

http://haffmans.nl/

http://krones.de/

http://hopsteiner.com/

http://sopura.com/

http://cargill.com/

http://hanscarl.com/

http://braudatenbanken.de/

http://ebc-nl.com/

http://brewingresearch.co.uk/

http://brewersguardian.com/



Distilled Spirits Technology Module 8

HOURS

Lectures 30

Tutorials 11

Workshops

Special topic

Practical course 15

Site Visits 19




knowledge and understanding of science, modern process technologies and business context of the potable spirits industry.

Learning Outcomes: On completion of this module the student will: 1. Distinguish between the various spirits based on their raw materials and their methods

of production. 2. Understand the similarities and differences of batch and continuous distillation. 3. Understand the pivotal role of grain neutral spirit in the production of many spirits. 4. Appreciate the role of wood in the production of matured (brown) spirits. 5. Explore further the breadth of the diverse distilled spirits category. Prerequisites: Students should have a good background in food technology and/or food



Definition and scope of distilled spirits.

History of spirits

Distinguishing the spirits by raw materials, methods of production and the need for a mandatory maturation period.

2. Raw materials

Range of raw materials available for distilled spirit production. 3. Fermentable extract production

Various requirements for producing a fermentable extract from simple sugars and complex carbohydrates.

4. Fermentation and fermentation systems


Batch and continuous fermentation systems.

Impact of adventitious bacterial contamination on the flavour attributes of some spirits.

5. Distillation

The production of spirit in both batch and continuous modes are considered in the context of the major spirit categories.

The additional processing required to produce neutral spirit is discussed as an essential pre-requisite for the subsequent production of drinks such as gin and vodkas

A basic consideration of the theory of distillation, which rationalises the requirements for both multiple stages to effect ethanol-water separation and the barrier of the azeotrope to producing water-free ethanol from a simple distillation process

6. Maturation and spirit finishing

The internment of spirit in wooden casks to allow ageing to take place (eg for brandies, whiskies, tequila)

The redistillation of spirit with other flavourings (ie "botanicals") for gins, absinthes and aquavits

7. Quality and authenticity

Integrity of brands and spirits categories, analysis of both in process and in final product.

The format in which the consumer uses various spirits. 8. Overview of other spirits and cocktails

Scotch whisky as an example. 9. Spirits business and markets

Scotch whisky as an example. 10. Practical courses

Production of spirits, fermentation and maturation.

Evaluation of the quality. Text Books: Required Reading: Nixon Michael, McCaw Michael. The Compleat Distiller (2nd Edition). 2001. The Amphora Society Alan H. Varnam, Jane P. Sutherland. Beverages - Technology, Chemistry and Microbiology. Alcoholic Beverages: III. Distilled Spirits. 1994. Springer US, pp. 400-448


Piggott, J.R. (ed.) 1983. Flavour of Distilled Beverages. Ellis Horwood, Chichester. Rose, A.H. (ed.) 1977. Economic Microbiology,vol. 1. Alcoholic Beverages. Academic Press, London. Wakely John. The International Spirits Industry. 2001. Woodhead Publishing. Whisky Technology, Production and Marketing (2nd edition). 2014. Ed. by: Inge Russell, Graham Stewart. Academic Press. Pavliuchuk Volodimir. Cordial Waters: A Compleat Guide to Ardent Spirits of the World. 2008. The Amphora Society Recommended Reading: Smiley Ian. Making Pure Corn Whiskey (2nd Edition). 1999. The Art of Distilling Whiskey and Other Spirits: An Enthusiast's Guide to the Artisan Distilling of Potent Potables. 2011. Bill Owens, Alan Dikty. Quarry Books Methods for Assessment: By means of an assignment and discussions with the mentor the student demonstrates that he/she is able to apply the acquired knowledge and independently solve specific problems in theory and practice. Practical Laboratory Work Assignment/Presentation (40 marks) Written Examinations (60 mark)



Wine Production Module 9

HOURS

Lectures 26

Tutorials 15

Workshops 4

Practical course 5

Site Visits 16




knowledge of the modern process technologies used in the wine industry. Learning Outcomes: On completion of this module the student will: 1. Be able to evaluate the quality parameters of the raw materials and their influence on

the technology. 2. Have good knowledge of the physical, chemical and nutrition/physiological properties

of the final products. 3. Have detailed knowledge of the new technological developments for the production of

wine and sparkling wine. 4. Demonstrate competence in the use of analytical and process equipment. Prerequisites: Students should have a good background in food technology and/or food


Syllabus: 1. Basics

Character of alcoholic beverages, history of wine and sparkling wines.

Technology of wine and sparkling wines.

Production of wine and sparkling wines.

Raw materials and final products.

Production of wine.

Production of sparkling wines


2. Legal fundamentals and business organisation 3. Practical laboratory work Text Books: Required Reading: Jackson, R.S. 2000. Wine science - principles, practices and perception. 2nd Edition ed. Academic Press, San Diego, USA Boulton, R.B. Principles and Practices of Winemaking. 1996. Chapman and Hall. Recommended Reading: Journals American Journal of Oenology & Viticulture Australian Journal of Grape and Wine Research Journal of Wine Research International Journal of Wine and Wine Sciences Text Books Fleet, G.H., (Ed.) 1992. Wine Microbiology and Biotechnology. Harwood Academic

Publishers, New Jersey, USA.

Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubordieu, D. 2006. Handbook of enology -

the microbiology of wine and vinifications. 2nd Edition ed. John Wiley and Sons,

Chichester, UK.

Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubordieu, D. 2006. Handbook of enology -

the chemistry of wine stabilization and treatments. 2nd Edition ed. John Wiley and Sons,

Chichester, UK.

Margalit, Y. Winery Technology and Operations Handbook. Wine Appreciation Guild. 1990. Websites: http://www.apv.com http://www.speidel.de http://www.ivb.weintanks.de http://www.wineserver.ucdavis.edu/winegrape

http://www.apv.com/

http://www.speidel.de/

http://www.ivb.weintanks.de/

http://www.wineserver.ucdavis.edu/winegrape


http://www.ivp.pt/pt/enologia/ http://www.filewine.es.dicciona.htm http://www.Trinor.com/WineEN/WineTermsEN.html http://www.u-bourgogne.fr/TUVV/summary.html http://www.homebrewit.com/winemakers.pdf http://www.raptoridge.com/articles.htm http://wwww.winepros.comau/jsp/cda/home.jsp Methods for Assessment: By means of an assignment and discussions with the mentor the student must prove that he/she is able to apply the acquired knowledge independently to solving specific problems in theory and practice. Practical Laboratory Work Assignment including Presentation (40 marks) Exam (60 marks)

http://www.ivp.pt/pt/enologia/

http://www.filewine.es.dicciona.htm/

http://www.trinor.com/WineEN/WineTermsEN.html

http://www.u-bourgogne.fr/TUVV/summary.html

http://www.raptoridge.com/articles.htm

http://wwww.winepros.comau/jsp/cda/home.jsp



Fats and Oils Module 10

HOURS

Lectures 16

Tutorials 12

Workshops 24

Seminars

Site Visits 8



Aim: To study in depth the chemical, physical and nutritional properties of fats and oils and the

technologies involved in the production of products. Learning Outcomes: On completion of this module the student will: 1. Have an integrated view of the chemical, physical and nutritional properties of fats and

oils. 2. Have detailed knowledge of the factors inherent in processing, storage and cooking of

fats and oils which affect stability, nutritional quality and safety of foods. Prerequisites: Students should have an appropriate qualification in biological sciences, food

science or food technology and have good background knowledge of chemistry and biochemistry.

Syllabus: 1. Physico-chemical aspects of fats and oils

Chemical composition.

Physical properties.

Factors affecting physical properties. 2. Lipid deterioration

Lypolysis.

Factors affecting oxidation.

Thermal oxidation of fats and oils.

Photosensitised oxidation.

Autoxidation.

3. Role of lipids in food flavour 4. Processing of fats and oils

Extraction.


Refining. 5. Modification of fats and oils

Physical modification (Fractionation, winterisation).

Chemical modification (Hydrogenation, esterification). 6. Fats and oils products

Vegetable oils.

Vegetable fats.

Animal oils.

Animal fats.

Fat substitutes. 7. Analysis of fats and oils

Composition and identity.

Tests for adulteration. 8. Nutritional aspects

Fats and oils functionality.

Palatability.

Satiety. 9. Lipids, functional foods and nutraceuticals

Distinction between functional and nutraceutical.

Omega-e polyunsaturated fatty acids. Text Books: Required Reading: Carvalho, A. and Malcata, F.X. 2001. Polyunsaturated fatty acids as ingredients for functional foods. In Functional Foods: An Introductory Course, ESBUCP, Portugal. Dugan, Jr., L. 1976. Lipids. In Principles of Food Science Part 1 – Food Chemistry. Fennema, O.R. (Ed). Marcel Dekker, USA. Farworth, E.R. 2001. Nutraceutical and functional foods. In Functional Foods: An Introductory Course. ESBUCP, Portugal. Nawar, W.W. 1996. Lipids. In Food Chemistry, Fennema, O.R. (Ed). 3rd Ed. Marcel Dekker, USA.


Recommended Reading: Visioli, F. and Galli, C. 2002. Biological properties of olive oil phytochemicals. Critical reviews in Food Science and Nutrition 42 (3): 209-221. Processing and Utilisation of Vegetable Oils. http:///www.ag.usask.ca/academic/notes/agric112/AGRIC20112-Mod2311.pdf . Garcia, D.J. 1998. Omega-3 long chain PUFA nutraceuticals. Food Technology, 52: 44-49. Methods for Assessment: Industrial visit and Scientific Report (100 marks)

http://www.ag.usask.ca/academic/notes/agric112/AGRIC20112-Mod2311.pdf



Fruits and Vegetables Module 11

HOURS

Lectures 16

Tutorials 12

Workshops 24

Seminars

Site Visits 8



Aim: To study in depth the chemistry, biology, physiology and the technologies involved in the

post harvest processing of fruits and vegetables. Learning Outcomes: On completion of this module student will: 1. Be able to discuss the steps involved in commercially processing typical fruits and

vegetables. 2. Have detailed knowledge of the chemical, biological and nutritional properties of fruits

and vegetables. 3. Have detailed knowledge of the effects of processing on product quality. Prerequisites: Students should have an appropriate qualification in biological sciences, food

science or food technology and have good background knowledge of biology. Syllabus: 1. Introduction. 2. Raw Materials.

Fruits.

Vegetables. 3. Composition, nutritional quality and safety

Consumption trends for fruits and vegetables.

Quality attributes of fresh fruit and vegetables.

Contribution of constituents of fruits and vegetables to health.

Factors influencing composition of fruits and vegetables.

Toxicants and food safety considerations.


4. Chemical changes during ripening and postharvest

What is postharvest physiology?

Importance of postharvest losses.

Causes of losses after harvest.

The control of deterioration. 5. Controlled and modified atmospheres/refrigerated storage

Effects of CA on the commodities

Tolerance of fruit and vegetables.

CA storage facilities. 6. Manufacturing processes

Prewashing.

Peeling.

Cutting.

Blanching.

Canning.

Dehydration.

Freezing.

Bottling. 7. Preparation of jellies and preserves

Gel formation.

Types of pectins.

Steps in manufacture. 8. Juice Processing

Juice extraction.

Juice concentration.

Carbonation.

Other raw materials. 9. Non-thermal methods

Irradiation.

High Pressure Processing.

Text Books: Required Reading: Chitarra, M.I.F., e Chitarra, A.B. Pos-Colheita de Frutos e Hortalicas. Fisiologia e Manuseio. Escola Superior de Agricultura de Lavras. Kays, Stanley, J. 1991. Postharvest Physiology of Perishable Plant Products, AVI. Van Nostrand Reinhold. New York. Ryall, A.L., e Pentzer, W.T. 1982. Handling, Transportation and Storage of Fruits and Vegetables. 2nd Ed. Vol. 2, AVI.


Salunkhe, Bolin and Reddy. Storage, Processing and Nutritional Quality of Fruits and Vegetables. Vol. 2. Processed Fruits and Vegetables. CRC. Schobinger, U., Frucht und Gemüsesafte. 2001. Verlag Eugen Ulmer. Bottcher, H. Frischhaltung und Lagerung von Gemüse. 1996. Verlag Eugen Ulmer. Herrmann, K., Inhaltsstoffe von Obst und Gemüse. 2001. Verlag Eugen Ulmer. Osterloh, A., Lagerung von Obst und Sudfruchten. 1996. Verlag Eugen Ulmer. Recommended Reading: Salunke, D. K., e Desai, B.B. Postharvest Biotechnology of Vegetables, Vol 1 e 2. CRC. Press. Desrosier and Desrosier. The Technology of Food Preservation. AVI. Fellows. Food Processing Technology: Principles and Practice. E. Horwood. New York. Luh and Woodroof. Commercial Vegetable Processing. AVI. Shewfelt and Prussia. Postharvest Handling: A Systems Approach. Academic Press. San Diego. Woodroof and Luh. Commercial Fruit Processing. AVI. Fruit and Vegetables. Flussiges Obst; confructa medien GmbH (Zeitschrift). Websites: http://www.Krones.de http://www.amos.de http://www.Flottweg.de http://wwwnGea-wiegand.de Methods for Assessment: Industrial Visit and Scientific Review (80 marks) Multiple Choice Questions (MCQ) (20 marks)

http://www.krones.de/

http://www.amos.de/

http://www.flottweg.de/

http://wwwngea-wiegand.de/



Food Packaging. Materials, Systems and Technology Module 12

HOURS

Lectures 16

Tutorials 12

Workshops 6

Seminars

Practical course 6

Site Visits 10




knowledge and understanding of modern technologies for food packaging, materials systems and technologies.

Learning Outcomes: On completion of this module the student will:

1. Understand the principles, the fundamentals and the importance of packaging systems in the supply chain of food

2. Acquire knowledge on major packaging systems for foods and beverages in what concerns the materials, properties and their relation with the foods shelf-life and performance in the supply chain

3. Be able to design evaluation schemes and to interpret laboratory results in order to select optimized packaging systems

4. Have an overview of physical, mechanical and chemical properties of the materials 5. Understand the impact of packaging on the safety of the food product and the role

regarding food security 6. Understand the principles of the legislation and the procedures needed for safety

assurance and compliance demonstration 7. Be able to apply mathematical simulation techniques to estimate the product shelf life


processing. They should have background knowledge of biology, chemistry, physics, and engineering.


2. Impact on the environment

3. Glass bottles

Types and closure systems

Raw-materials and composition

Properties and uses


4. Metal packaging

Metals and internal coatings

Types of cans and innovations

Properties and uses

5. Paper and board

Materials, types

Construction and mechanical resistance

6. Plastic packaging

Polymer properties and plastics

Types and production of packages

Properties and uses

7. Packaging and Preservation technologies

Frozen and dried

Thermal processing and aseptic filling

Modified atmosphere packaging

8. Food contact materials

Chemical hazards

Overall and specific migration

Evaluation and authorization of substances

Legislation and guidelines

9. Shelf-life

Degradation reactions: a review

Factors affecting shelf-life: temperature, light, oxygen, aw, packaging

Protection requirements

Shelf-life estimation: direct and accelerated methods, mathematical simulation

10. New materials: active and intelligent Text Books: Required Reading: Robertson Gordon L. Food Packaging: Principles and Practice, Third Edition Published: November 26, 2012 by CRC Press.


Methods for Assessment: Written Examination (50 marks) Practical Laboratory Work (40 marks) Assignment/Project (10 marks)



Meat and Meat Products Module 13

HOURS

Lectures 20

Tutorials 3

Workshops 15

Seminars 8

Practical laboratory work 8

Site Visits 16




knowledge and understanding of modern technologies for processing safe products. Learning Outcomes: On completion of this module the student will: 1. Have a critical understanding of the conditions of agricultural production of animals and

its relationship to the quality and safety of meat and meat products. 2. Have knowledge of slaughterhouse and meat processing procedures and legal

requirements. 3. Have a critical understanding of the relationship between meat treatment, nutrition,

hygiene and food law. 4. Have a critical understanding of the impacts of technological factors, meat, ingredients

and additives on the quality of meat products. 5. Be able to evaluate the importance of meat and meat products in nutrition for meat

trade and meat marketing and to understand national and international meat trade marketing and European legislation.


processing. They should have background knowledge of biology, chemistry, physics, engineering and economics.

Syllabus: 1. National and international standards for meat as food 2. Meat as raw material 3. Slaughtering and meat treatment 4. Meat processing 5. Microbiology and hygiene


6. Marketing of meat 7. Practical course Text Books: Required Reading: Sielaff, H. Fleischtechnologie. Behr’s Verlag Hamburg. 1996. Pearson, A. M., T.A. Gillett. Processed meats. Chapman and Hall. 1996. ISBN 0 – 412 – 06441 – 3. Lawrie, R.A. Meat Science. 6th Edition, 1998 Woodhead Publishing Ltd, Cambridge, England. Pearson, A.M. Advances in meat research – quality attributes and their measurement in meat, poultry and fish. Chapman and Hall. 1994. Glasgow. Recommended Reading: Z. Savic, I. Savic, Sausage Casings, published by VICTUS Lebensmittelbedarf Vienna Austria, 2 002 Deutsches Lebensmittelbuch, Leitsätze, Bunbesanzeiger, actual version. Buckenhuskes, H., Hack, K. H. u.a. Zerlegen, Standardisieren, Kalkulieren, Deutscher Fleischer – Verband 2001. P:J. Fellows, Food processing technology, principles and practice, Woodhead publishing limited, Cambridge England 2 000 J.A. Evans, Frozen Food Science and Technology, Blackwell publishing Oxford, 2008 K:p Sandeep, Thermal Processing of Foods, Wiley- Blackwell Ltd. Ames Iowa, 2 011 DLG Certification Unit, Test Regulations 6th Edition Frankfurt am Main, Germany 2013 Websites: http://www.icomst.helsinki.fi http://www.mri.bund.de

http://www.fleischwirtschaft.de http://www.dlg.org/de/index.html http://www.elsevier.com/inca/search http://www.meatscience.org http:///www.dankeslagterier.dk http://www.vleesinfo.be

http://www.icomst.helsinki.fi/

http://www.mri.bund.de/

http://www.fleischwirtschaft.de/

http://www.dlg.org/de/index.html

http://www.elsevier.com/inca/search

http://www.meatscience.org/

http://www.dankeslagterier.dk

http://www.vleesinfo.be/


Methods for Assessment: Practical Laboratory Work / Assignment (20 marks) Project with presentation (40 marks) Oral Examination (40 marks)



Cereals and Cereal Products Module 14

HOURS

Lectures 22

Tutorials 10

Workshops 10

Seminars

Practical course 14

Site Visits 12




knowledge and understanding of modern and efficient technologies for the production of cereal food.

Learning Outcomes: On completion of this module the student will: 1. Be able to evaluate the quality parameters of the raw materials and their influence on

technology. 2. Have detailed knowledge of the physical, chemical and nutrition/physiological

properties of the final products. 3. Have knowledge of the new technological developments used for the production of

cereal food and can assess the economic efficiency. 4. Demonstrate competence in the use of process equipment and have knowledge of

selected process technologies. Prerequisites: Students should have a good background in food technology and/or food


Syllabus: 1. Food from Cereals

Fundamentals.

Types of cereals as raw materials for foodstuffs.

Importance of cereals for nutrition.


2. Technologies for cereal processing

Cereal transportation (mechanical, pneumatic).

Cereal cleaning.

Cereal drying. 3. Technologies for flour production

Task of the mill.

Milling and separating.

Milling products and different classifications.

Methods for quality characterisation. 4. Peeling mill products and pasta

Production of selected products.

Rice processing.

Pasta production. 5. Technologies for starch production

Raw materials for starch production.

Cereal starch production.

Starch refining processes.

Starch products and their use in the food industry. 6. Technologies for bakery production

Properties of wheat and rye flour.

Bread production.

Production of selected fine bakery products.

Refrigeration and consequences for a branch 7. Current trends in product lines

Branch structure in Europe.

Market situation and current adaptation. 8. Overview of Legislation (National and EU) Text Books: Required Reading: Freund, W. Handbuch Backwaren. (2003) Behrs Verlag Hamburg. Klingler, R.W. Grundlagen der Getreidetechnologie. (2010). Behrs Verlag Hamburg. Popper, L.; Schäfer, W.; Freund, W. Future of Flour. (2006). Agrimedia GmbH Bergen/Dumme. Hui, Y.H. Bakery Products- Science and Technology. (2006). Blackwell Publishing Ames.


Hoseney, R.C. Principles of Cereal Sciences and Technology. (1994). American Association of Cereal Chemists. St Paul. MN. Recommended Reading: Lösche, K. Kältetechnologie in der Bäckerei. (2003) Behrs Verlag Hamburg. Seibel, W. Feine Backwaren. (2001) Verlag Paul Parey Berlin und Hamburg. Handbook of Cereal Science and Technology. (1989). Marcel Dekker New York. Matz, S.A. The Chemistry and Technology of Cereals as Food and Feed. (2013) van Nostrand, R. New York. Wheat Chemistry and Technology, Vol I & II, Ed. American Association of Cereal Chemists. St Paul. MN. Journals Brot & Backwaren. Staerke. Backer und Konditor. Muehle + Mischfutter. Getreide Mehl und Brot. Cereal Chemistry. Cereal Food World. Journal of Cereal Science. Journal of Agricultural Food Chemistry. Websites: https://www.icc.or.at/ http://www.baeckerhandwerk.de http://www.backmittelinstitut.de http://www.muehlen.org http://www.wheatfoods.org Methods for Assessment: Practical laboratory work and assignment including presentation (60 marks) Oral Examination (40 marks)

https://www.icc.or.at/

http://www.backmittelinstitut.de/

http://www.muehlen.org/

http://www.wheatfoods.org/



Dairy Science and Technology Module 15

HOURS

Lectures 20

Tutorials 10

Workshops 20

Seminars 5

Site Visits 5



Aim: Students should acquire a sufficient knowledge and understanding of the field of Dairy

Science and Technology to allow them to appreciate the complexity of the subject including the production, safety and health benefits, quality control and health regulations governing the placing of dairy products on the market.

Learning Outcomes: On completion of this module the student will: 1. Have a critical knowledge of the chemistry, composition, structure and function of milk

components. 2. Have a knowledge of the steps involved in processing of milk, cheese and yoghurt. 3. Have a critical knowledge of the nutrient value of dairy produce and their role in

preventing certain conditions and diseases. 4. To appraise the student of new technological developments in the dairy industry. 5. Have an a critical knowledge of issues related to safety, quality assurance and health

regulations for the production and sale of dairy products. Prerequisites: Students should have a good knowledge of biological sciences, food science

and food technology and have a good background in chemistry and microbiology.


Dairy products.

Dairy science and technology.

Food Safety. 2. Raw Materials

Milk Proteins.

Milk Fats.

Other components.


3. Processing

Dairy production unit operations

Microbiology of Diary Production.

Flavour during Cheese Formation.

Milk in Human Nutrition. 4. New Products and Process Developments

New Products.

Biotechnology Developments. 5. Managerial and Legislative Aspects

Food Safety and Health Hazards of Dairy Products.

Controlling quality of dairy products.

Health rules for production and placing on the market of raw, heat-treated and milk based products.

6. Industrial Visits Text Books: Fox, P.F. and McSweeney, P. (Eds.): Advanced Dairy Chemistry Volume 1 Proteins. Parts

A&B. 3rd Edition 2003 Springer Science+Business Media, New York1

Bylund G.: Dairy Processing Handbook. 1995 Teknotext AB (Ed.) Tetra Pak Processing

Systems AB. Lund Sweden2

Fox, P.F. and McSweeney, P.: Dairy Chemistry and Biochemistry. 1998 Blackie Academic

& Professional London UK3.

Fernandes, R. (Ed.): Microbiology Handbook: Dairy Products. 3rd Edition 2009 Leatherhead

Food International Ltd, Cambridge UK1

Recommended Reading:

Walstra, P., Wouters, J.T.M. and Geurts, T.J.: Dairy Science and Technology. 2nd Edition

2006 Taylor & Francis Group

Fuquay, J.W., Fox, F.F. and McSweeney P.L.H. (Eds.): Encyclopedia of Dairy Sciences.

2011, Elsevier Academic Press

Fox, P.F. and McSweeney, P. (Eds.): Advanced Dairy Chemistry Volume 2 Lipids. 3rd

Edition 2006 Springer Science+Business Media, Inc., New York1

McSweeney, P. L. H., Fox, P. F. (Eds.): Advanced Dairy Chemistry Volume 3: Lactose,

Water, Salts and Minor Constituents. 3rd Edition. 2009 Springer Science+Business

Media, LLC, New York1

Marshall, R.T. (Ed.): Standard Methods for the examination of Dairy Products. 16th Edition

1993 APHA

1 HS Anhalt online access

2 http://www.tetrapak.com/usprocessing/media/dairy-processing-handbook

3 HS Anhalt library


Robinson, R.K.: The Microbiology of Milk. 2nd Edition 1990 Elsevier Applied Science

London, UK3

Robinson, R.K.: The Microbiology of Milk Products. 2nd Edition 1990 Elsevier Applied

Science London, UK3

Singh, R.P., and Heldman, D.R.: Introduction to Food Engineering. 4th Edition 2009

Elsevier Academic Press1

Smith, P.G.: Introduction to Food Process Engineering. 2nd Edition 2011 Springer

Science+Business Media, LLC New York, USA1

Bösze S.: Bioactive Components of Milk. 2008 Springer Science+Business Media, LLC New

York1

Singh, H., Boland, M., Thompson, A. (Eds.): Milk Proteins: From Expression to Food. 2nd

Edition 2014 Elsevier Academic Press London UK

Untreated and Heat-treated milk. Council Decision 92/608/EEC of 14 December 1992 laying

down methods for the analysis and testing of heat-treated milk for direct human

consumption4.

Preserved milk. Council Directive 2001/114/EC of 20 December 2001 relating to certain partly

or wholly dehydrated preserved milk for human consumption4

Hygiene for food of animal origin. Regulation (EC) No 853/2004 of the European Parliament

and of the Council, of 29 April 2004, laying down specific hygiene rules for food of animal

origin4

Food Hygiene. Regulation (EC) No 852/2004 of the European Parliament and of the Council of

29 April 2004 on the hygiene of foodstuffs4

Websites:

Http://www.Foodsci.com/

http://eur-lex.europa.eu/

http://www.statista.com/

http://ec.europa.eu/agriculture/milk/index_en.htm

Methods for Assessment:

Multiple Choice Questions, MCQ (100 marks)

4 http://eur-lex.europa.eu/

http://www.foodsci.com/

http://eur-lex.europa.eu/

http://www.statista.com/

http://ec.europa.eu/agriculture/milk/index_en.htm



Professional competence in a specific subject area Module 16

HOURS

Lectures

Tutorials

Workshops

Seminars

Laboratories

Student Directed Learning


The Professional Competency Module will involve a placement of a minimum of 3 months (and may be up to six months) in either an industrial environment (manufacturing plant/ research and development facility) or in a centre of excellence (academic organisation or public body or institute), within the food sector. While on placement the students are required to compile a reflective placement portfolio as evidence to support their achieved learning outcomes and competencies outlined in the descriptor for this module. Aim of the Placement: The overall aim of the placement module is to allow students to focus on a specialist area in which they wish to develop their knowledge base, competence and skillset relevant to the food sector and thereby enhance their employment prospects. Learning Outcomes of the Professional Competency Module On completion of this professional competency placement the student will be able to:

1. Apply their knowledge and skills in a chosen subject to develop competencies in the relevant specialist area within the food sector. 2. Give an outline of the structure, role within the food sector and management systems of the placement organisation. 3. Act in a consistently professional manner and work to the highest standards in carrying out a variety of activities as part of the placement. 4. Reflect on their professional role in the placement organisation which will involve a self-assessment. 5. Demonstrate appropriate written and oral communication skills within the work environment.

Content of Placement / Programme This is a placement of a minimum of 3 months and up to 6 months in either an industrial environment or in a centre of excellence (academic or public body/institute), within the food sector. Centres for the competency placement will be nominated by a partner or associate partner institute. Some students will be placed in more than one centre of excellence, where the placement duration is of 3 months or less. The student will engage in the work practice as directed by their work based supervisor. The student will engage in self directed learning by developing a reflective portfolio of their professional practice as evidence.

Industrial Placement: The venue for industrial placements will be selected by a partner or associate partner institute from well established companies with a good track record in food production and distribution. In the placement the student will


be expected to become fully compliant with the working regulations and conditions of employment of the company. They will be expected to follow the rules and regulations as applied to all employees of the company. The students will be expected to obey and follow all legitimate directions of their immediate supervisors and to make a meaningful contribution to all tasks to which they have been assigned. Centre of Excellence Placement: This placement will be selected by a partner or associate partner institute from well established institutions with a good track record in an appropriate academic discipline (eg Universities, Organizations). Upon placement the student will be expected to become fully compliant with the working regulations and conditions of employment of that body or institute. The student will be expected to become familiar with the structures and research methodologies of the centre and to become fully compliant with the methodologies of assessing information and its use. Attendance at courses, seminars and lectures will be encouraged. The students will be expected to obey and follow all legitimate directions of their immediate supervisors and to make a meaningful contribution to all tasks to which they have been assigned.

Methods of Assessment For each placement the local institute Management Board will appoint a local institute based Supervisor from the academic staff and a Placement Supervisor will be nominated by the employer or institute accepting the student. The student will be assessed by their Placement Supervisor, by the appointed local institute based Supervisor and the local institute Programme Coordinator. The student will submit their Portfolio of Evidence and may be required to give an oral presentation on their return to the partner or associate partner institute at a date directed by the local college Programme Coordinator. Each element of the assessment as outlined below must be passed by the student. Assessment by the Work Based Placement Supervisor The student will be assessed based on their attendance, punctuality, quality of their work and performance evaluation by their work based placement supervisor. This will be in accordance with the Appraisal Form supplied by the partner or associate partner institute (see section 3, Appendix I). Overall the student will be graded as being unsatisfactory/fail, satisfactory, fair, good, very good or excellent by the work based Placement Supervisor. The Placement Supervisor appraisal will be accountable for 50% of the module mark. The grades awarded by the Placement Supervisor will be converted according to the ‘Conversion Table’, Table 1 section 4 in Appendix I. Assessment by the local college Supervisor and Programme Coordinator On return to the partner or associate partner institute, the student will submit a Portfolio of Evidence. This will include: a description of the placement, an overview of the organisation, and its structure, its role in the sector, management control procedures, a log of their duties and responsibilities (35%) and a reflection (15%) on the key learning while on placement. In defence of their portfolio the student may also be required to give a 15 minute oral presentation on the company structures and the duties assigned to them.

Appendix I contains the following guidance documents to support the placement competency module.


1. Placement Proposal Form 2. Guidelines for the Placement Supervisor for the Professional Competency Module. 3. Placement Assessment Form to be completed by the Placement Supervisor 4. Table 1: Conversion Table for Grades 5. Guidelines for the student for the Professional Competency Module. 6. Procedures to be followed for difficulties encountered during the placement


Project/Thesis Module 17

HOURS

Lectures

Tutorials

Laboratory Practicals:

Workshops

Seminars

Site Visits

Student Directed Learning


The project/thesis will take place in Year 2. The project will develop in the student an understanding of the principles and practice of science. It should also develop an open minded and confident approach to scientific problem solving and enable the student to acquire skills to contribute to research and development in Food Science, Technology and Business. The student will undertake the project in one of the partner institutes, one of the associate institutes or in a collaborating academic centre of excellence. The Programme Co-ordinator will appoint a Project Supervisor and an institute based Supervisor. Where the Project Supervisor is unavailable to mark the thesis an institute based Supervisor will be appointed. During the project the local institute Supervisor appointed by either KU Leuven, HS Anhalt, UCP, will liaise with the external Project Supervisor and will, where appropriate, make site visits to meet the student when required. Prior to starting the project the student will be required to complete a Project Proposal Form (see section 1, Appendix II). Appendix II contains the following guidance documents to support the Supervisor and the student undertaking the project / thesis module.

1. Project / thesis Proposal Form 2. Guidelines for the Supervisor for the project / thesis module. 3. Project /Thesis Appraisal Forms 4. Guidelines for the student for write up of the project thesis 5. Marking Form for Project /Thesis 6. Procedures to be followed for difficulties encountered during the project / thesis

The project /thesis are marked and graded as follows: The Project/Thesis Module assessment will be based on an assessment of the student by their Project Supervisor and an assessment of the thesis, its presentation and defence. The Project Supervisor will assess the student after an initial period of 4 weeks and at the end of the supervision period. This assessment will follow the appraisal forms supplied by the Project Supervisor (see section 3, Appendix II). The assessment at the end of the initial 4 weeks will be formative and the assessment at the end of the supervision period will account for 65% of the module mark.


The final 35% of the module mark will be awarded by the external examiner, second reader and jury members for the oral presentation of the project /thesis, its defence and poster. This mark will be for the oral presentation and the defence of the presentation.

The total marking figure then is recalculated to a %-value and expressed in the corresponding ECTS letter code.


Appendix I

Guidelines for the Professional Competency Module (Module 16) 1. Placement Proposal Form 2. Guidelines for the Placement Supervisor for the Professional

Competency Module 3. Placement Supervisor Appraisal Form 4. Table 1 Conversion Table for Grades 5. Guidelines for the student for the Professional Competency Module 6. Procedures to be followed for difficulties encountered during the

placement


I.1. Professional Competency Module Proposal Form The professional competency placement proposal form To ensure the consistency and to improve the learning outcomes throughout the curriculum, there should be a functional link between the optional modules taken by the student, the activity domain and content of the professional competence placement module (module 16) and the master thesis research domain and topic. Therefore, the course organisation proposes to link formally the choice of the professional competence placement module to the choice and elaboration of the master thesis. The selection procedure for the professional competence placement module will start by filling in the professional competence placement module proposal form (below). This proposal form should give all information on:

- The student’s identity - The student’s financial capabilities to cover additional costs linked to the type of professional

competence placement. - The preferred domain and content of the professional placement

- Preliminary identification of the research domain that will be the basis for the master thesis - Description of the link between the preferred domain of professional placement, the choice of

optional course modules and the master thesis area for investigation. 1. Name of Student your name

Date 10/25/2016 Erasmus + scholarship status:

Grant holder / Self-supporting student:

In the framework the course and under defined conditions, mobility of students within the European Union can be partly financed through the EU LLL-Erasmus programme. For more information you should ask the International Office.

I wish to perform my professional competence placement module Within Europe, in one of the EU-partner universities Yes No In a European associated partner Yes No In a non-European associated partner Yes No 2. Consortium partner where I want to complete the professional competence

placement module

In order of preference (tick one in each column) 1st 2nd 3rd KU Leuven, Belgium UCP-ESB, Portugal Hochschule Anhalt, Germany


Associated partners Name Name Name Name Name 3. Sector or Industrial domain wherein the professional competence placement module

will be realized Preferred type of placement (tick one) Industrial placement or Centre of excellence or University Domain/ Sector for placement (specify): (F.e. Fermentation Technology, Wine making, Meat Technology, Dairy Technology, Food Business, New Trends in Food Processing, etc…)

…………………………………………………………………………………………………………… 4. Relationship to previously taken optional modules and domain of activity of the

master thesis This is a very important part of the proposal as it should frame the professional competence module in a relevant educational context. Optional modules taken before: OM 1. Module name OM 2. Module name OM 3. Module name OM 4. Module name 5. Domain of interest for the master thesis/ project (max 3 lines): text 6. Motivation and educational perspective for your choice in module 15 (max 8 lines). text


I.2. Guidelines for the Placement Supervisor for the Professional Competency Module The Professional Competency Module involves a placement of one semester, i.e. a minimum of 3 months (and may be up to 6 months), in either an industrial environment (manufacturing plant/ research and development facility) or in a centre of excellence (academic organisation), within the food sector. The student will be awarded 30 ECTS credits for the successful completion of this module. The students will partake in all activities as directed by the Placement Supervisor. While on placement the students must compile a reflective placement Portfolio of Evidence of how they have achieved the learning outcomes and competencies outlined in the module descriptor. The Placement Supervisor’s appraisals will be included as part of this portfolio. The Placement Supervisor will be required to complete an assessment of the student at 2 time points; initially after a period of 4 weeks and at the end of the placement period using the Placement Supervisor Appraisal Form provided by the Programme Coordinator (see section 3, Appendix I). Overall the student will be graded as being unsatisfactory/fail, satisfactory, fair, good, very good or excellent by the work based Placement Supervisor. The Placement Supervisor appraisal will be accountable for 50% of the module mark. The remaining 50% of the marks for this module will be awarded to the student for the Portfolio of Evidence submitted to the local institute Supervisor and Programme Coordinator. This portfolio will include an overview of the organisation and its management structures, its role in the sector, a log of the activities carried out by the student while on placement and an identification of and reflection on key learning that has taken place during the placement. See attached Guidance document entitled ‘Guidelines for the student for the Professional Competency Module’, (section 5, Appendix I) for further information with regard to the detail required to be completed by the student as part of the Portfolio of Evidence. Confidentiality The Placement Supervisor will outline to the student where any matter of confidentiality arises and guide them as to how they can complete their portfolio without breaching such confidentiality.


I.3. European MSc in Food Science, Technology and Business Placement Supervisor’s Appraisal Form

To be completed at the end of week 4 of the placement and at the end of the placement. Form to be competed by the Placement Supervisor and given to the sent, to the local institute Programme Coordinator and/ or local institute Supervisor.

Student’s Name: …………………………………………………………………... Placement Organisation Name: …………………………………………………………………... Placement Supervisor Name: …………………………………………………………………...

Contact number: …………………………………………………………………... Contact e-mail: …………………………………………………………………...

Local Institute Supervisor Name: …………………………………………………………………... Contact number: …………………………………………………………………... Contact e-mail: …………………………………………………………………...

Local Institute Programme Coordinator Name………………………………………

Contact number …………………………………………………… Contact e-mail: …………………………………………………………………...

Placement start date: …………………… Finish date: …………………… Appraisal Time-point: 4th week / Final Appraisal (mark as appropriate)

Unsatisfactory (Fail) Satisfactory Fair Good Very Good Excellent

Punctuality

Attendance

Time Management

Communication Skill

Technical Writing

Productivity

Willingness to learn

Initiative

Attention to detail

Technical ability

Teamwork attributes

Willingness to help

Adaptability

Other:

Overall Comments on the Student

Overall Grade for the Student: ……………………………. Placement Supervisor Name and Signature: ……………………………. Date: …………………………….


I.4. ECTS conversion tables Table 1: Conversion Table for Conversion of Grades from the Appraisal Form

Module 16 appraisal form - ECTS-conversion table

Unsatisfactory Satisfactory Almost good Good Very good Excellent

ECTS class

distribution of marks

F and Fx E (10%) D (25%) C (30%) B (25%) A (10%)

KU Leuven Fail <50% 50 – 54% 55 – 59 % 60 – 69 % 70 – 79 % 80% +

HSA Fail <50% 50 – 59% 60 – 63% 64 – 77% 78 – 90% 91 % +

UCP Fail <50% 50 – 60% 61 – 70% 71 – 80% 81 – 90% 91 % +

Punctuality

Attendance

Time Management

Communication Skill

Technical Writing

Productivity


Initiative

Attention to detail

Technical ability

Teamwork attributes

Willingness to help

Adaptability

Other:


I.4. ECTS conversion tables (cont.) Table 2: BIFTEC ECTS Conversion Table

ECTS conversion Local grade (%) Local grade (%) Local grade (%)

ECTS grade Belgium Germany Portugal

A 100 100 100 100

99 99

98 98 99 99

97 97

96 96 98 98

95 95

94 94 97 97

93 93

92 92 96 96

91 91

90 90 95 95

89 89

88 88 94 94

87 87

86 86

85 85 93 93

84 84

83 83 92 92

82 82

81 81

80 80 91 91

B 79 78-79 89-90 89-90

78 76-77 86-88 87-88

77 74-75 83-85 85-86

76 72-73 80-82 83-84

75 70-71 78-79 81-82

C 74 68-69 76-77 79-80

73 66-67 73-75 77-78

72 64-65 70-72 75-76

71 62-63 67-69 73-74

70 60-61 64-66 71-72

D 69 59 63 69-70

68 58 62 67-68

67 57 65-66

66 56 61 63-64

65 55 60 61-62

E 64 54 59 60

63 58 59

62 58

61 57 57

60 53 56

59 56

58 55

57 52 55

56 54 54

55 53 53

54

53 51 52 52

52 51 51

51

50 50 50 50

F <50 <50 <50 <50


I.5. Guidelines for the student for the Professional Competency Module The assessment for the Professional Competency Module (Module 16) will be based on a Portfolio of Evidence assembled by the student during their placement(s). The Portfolio of Evidence will consist of 3 Sections. Each of these sections must be passed. Section A: Description of the placement organisation and the Placement Supervisor’s reports, Section B: A Log of Activities describing the student’s roles and responsibilities while on placement, and Section C: A Reflection of the key learning that has taken place during the placement period. Section A. Description of the Placement i) A brief outline of the nature of the placement(s) organisation (e.g.: nature of the organisation, mission statement, role in the food sector) ii) An overview of the management structures within the industry/organisation (e.g.: food safety, hygiene, quality/ operational environmental controls) iii) 2 Supervisors appraisals completed at the end of the 4th week and on completion of the placement. Section B. Log of Activities The student will describe their role and responsibilities within the industry/organisation while on placement. It is envisaged that this log will be an iterative account of the experiences and competencies gained by the student during the placement. The student will document details of their experience and progression throughout the placement with a minimum of bi-monthly entries. Examples of log entries:

a detailed account of the role and responsibilities of the student in the design/implementation or analysis of a quality control system (BS, ISO, EU directives),

a technical specification for the purchase of an ingredient or piece of equipment,

Experience in either the drafting / review / implementation of a standard operating procedure (SOP)

laboratory design and organisation (equipment cleaning/ sharing/management),

CIP procedures and/or their verification

a report summarising a meeting/seminar/ conference/training event attended if relevant,

work space management,

a literature review in support of to the starting up of a new study/fieldwork/technique as part of the placement,

a description of participation in a field study/intervention/technique.

an overview of new and emerging issues in their specialist field. Section C. Reflection For each entry mentioned in section B the student must reflect on their approach to the tasks assigned and on their learning from the task. In addition, at the end of the placement, the student should reflect on their professional development during the placement.


I.6. Grievance Procedures for the Professional Competency Module

A. Unsatisfactory Placement Report Students must pass the work based assessment provided by the Placement Supervisor. A Placement Supervisor’s Appraisal Form must be completed at 2 time points; at the end of the 4th week of the placement and on completion of the placement. Both forms are submitted to the institute Programme Coordinator. If the student is deemed to be unsatisfactory by the Placement Supervisor during the initial four week period the following procedure will be followed. The local institute based Supervisor and/or the Course Coordinator will discuss the report with the Placement Supervisor and with the student and identify a resolution of the issues identified. An agreed protocol will be presented to the student. If after a further 2 weeks the issues raised in the first report have not been resolved to the satisfaction of the Placement Supervisor the student will be withdrawn from the placement. Where no agreement can be found the student will be withdrawn from the placement immediately. Where a student has an issue with their placement they should initially speak to their work based Placement Supervisor. Where the issue is not resolved they must refer the issue to the local institute Course Coordinator and/or the local college Supervisor. Where a student has been withdrawn from a placement the local institute Programme Coordinator will organise an alternate placement. If the student is deemed to be unsatisfactory in this second placement they will be deemed to have failed the module. B. Illness or unforeseen absence Any absence from placement must be certified. Where a student misses more than 1/4 of a placement schedule they will be deemed to have failed the module and will be required to retake the module.


APPENDIX II

Guidelines for the Project /Thesis (Module 16) 1. Project / Thesis Proposal Form 2. Guidelines for the Supervisor for the Project / Thesis module 3. Project /Thesis Appraisal Form to be completed by the Supervisor 4. Guidelines for the student for write up of the project thesis 5. Project / Thesis Marking Form 6. Procedures to be followed for difficulties encountered during the

Project / Thesis module


II.1. European Master of Science in Food Science, Technology and Business Project / Thesis Proposal Form

1. Name of Student 2. Dissertation Supervisor: educational and scientific (or local) supervisors 3. Title of Dissertation This should give a clear indication of the content and approach/direction of the

research. 4. Aims of the Dissertation: general and operational aims A general introductory paragraph should lead to the statement of three or four specific

aims which are to be achieved. These should be investigative aims and therefore problem rather than solution based.

5. Relationship to Previous Work – Literature review This is one of the most important parts of the proposal as it should place the work

intended in a relevant contexts. No investigation starts from scratch, so it is not sufficient to say there has been little work done in this area before. Appropriate contexts may be subject based ('what has been done in this subject area before?') or problem based ('how has this kind of problem been approached in previous studies?') It may equally be methodology based ('which methods have been deemed appropriate to this kind of study in previous work?')

The approach to this section should be to demonstrate that you have read around and thought about the area that has lead to this proposal. You should refer to your relevant reading and detail all references fully in the bibliography.

6. Methodology This section must detail the way in which the aims of the investigation are to be

achieved. Remember that this means not only a description of the methods to be used, but also a discussion of the logic behind those methods.

The discussion should include consideration of alternatives and demonstrate the appropriateness of the approach being used.

7. Plan of Work: time schedule – work contents – milestones A project plan highlighting the practical way in which the project is to be carried out is

required. This should detail the means for ensuring that the aims are achieved and should, if possible, identify phases or stages, create timelines and an overall timetable.

8. Resources Required The necessary support services should be specified, e.g. what library and/or

bibliographic facilities, data bases and websites will be required? What specific computer/software facilities will be needed? This section should refer to other sources of factual material and the kinds of access that will be required, together with the arrangements for making that possible (contact persons, addresses).


9. Bibliography: format A full bibliography of all items referred to in the proposal should be provided. Only those

items referred to in the proposal should be included (cf. instructions in "Chicago Manual of Style" at <www.chicagomanualofstyle.org/>.

10. Form of Presentation

It will be assumed that your dissertation will be presented in the traditional format unless you detail in this section any deviation from the usual. If, for example you envisage submitting videotaped recordings of Interviews as part of the dissertation, then this should be explained (and justified) in this section.

http://www.chicagomanualofstyle.org/


II.2. Guidelines for Supervisors for the Project/Thesis Module

Introduction:

The project/ thesis module accounts for one quarter of the course work and forms an essential

part of the JMD programme. Supervision of students is an important requirement to enable

students to successfully complete their project/thesis.

Overview of the project

The project is a hypothesis-driven research project which investigates a clearly defined issue in

the broad area of food science, technology and business. The hypothesis, project proposal,

work-plan (protocol) and statistical approaches will all be developed during this module. The

deadline for submission of the written thesis is the 31st May of year 2.

The aim of the Project / Thesis module is to provide the opportunity for students to engage in

an original, hypothesis-driven research project. It is also seen as an opportunity for students to

integrate and consolidate the skills and knowledge gained throughout the M.Sc. programme

and to develop their scientific skills. An overall aspiration of the project is to disseminate the

research findings in a suitable format such as a conference presentation (oral or poster) or an

appropriate peer-reviewed journal. To support this, a formal written thesis will be submitted in

connection with the assessment of the project module.

Supervision of the project

The supervisory structure

Each student will have a supervisory team consisting of an on-site Project Supervisor

(considered to be the primary supervisor), the local institute Programme Coordinator, an

institute based Academic Supervisor (based KU Leuven, HS Anhalt or UCP-ESB).

Primary responsibility for project design and execution will rest with the on-site Project

Supervisor with the local institute based Academic Supervisor typically acting in an advisory or

consultative capacity, rather than directing the project. In the occasional situation where an on-

site Project Supervisor cannot be appointed, an additional academic supervisor will be

appointed to fulfill the role of the primary supervisor.


The Project Supervisor also has a formal administrative role to sign-off the Supervisor

Appraisal Forms (included in section 3, Appendix II) after a period of 4 weeks and at the end of

the project period. These progress reports are submitted to the local institute Programme

Coordinator and/or the academic Supervisor. The 4-weeks Appraisal Form is designed to

identify impediments to the project at an early stage and is not intended to be intrusive or

restrictive. The final evaluation forms at the end of the project account for 65% of total module

mark.

A formal project proposal will be developed by the student in conjunction with the Project

Supervisor and submitted to the local Management Board which will ensure proposals are of a

suitable scientific standard. The local Management Board will formally approve the appointment

of the Supervisor and nominate an appropriate Academic Supervisor from either, KU Leuven,

HS Anhalt or UCP-ESB. Once agreement to supervise is obtained from the academic

Supervisor, the proposal is signed off by the local Management Board and the student is put in

contact with the supervisory team. Academic Supervisors should be full-time academic or

research staff members of the local institute with the capacity and authority to lead a

hypothesis-driven experimental project at M.Sc. level. They should have expertise consonant

with the general scientific or technical approach of the project.

The Project Supervisor will act as a mentor and meet regularly with the student to provide

scientific oversight and guidance for the project and the write up of the thesis.

The overall layout of the thesis is that of a standard scientific thesis. A Guidance document

has been developed for the student for the write-up of the project/thesis and is included in

section 5, Appendix II.

Additional information

The following references may be of use for supervisors:

- Mentoring in a Box (available at http://www.ncwit.org/resources.res.box.industry.html)

- Best Practice Guidelines on Research Supervision for Academic Staff and Students

(available from http://www.tcd.ie/Graduate_Studies/ ).

- Cooper, N., and Forrest, K., (Eds), 2009, Essential Guide to Educational Supervision in

Postgraduate Medical Education, BMJ Press.

http://www.ncwit.org/resources.res.box.industry.html

http://www.tcd.ie/Graduate_Studies/


- Snieder, R. and Larner, K., 2009, The Art of Being a Scientist: A Guide for Graduate

Students and their Mentors, Cambridge University Press.

Marking the student performance and thesis

Initial assessment after 4 weeks includes completion of the Appraisal Form.

The final Project/Thesis Module assessment will be based on an assessment of the student by

their Project Supervisor and an assessment of the thesis, its presentation and defence and the

poster by jury members..

The final assessment of the project work consists of: the attitudes’ report by the supervisor

(100), - supplementary marks for the lab-work by the supervisor (350), - supervisor’s marks for

writing of the report (200) (this purely deals with technical performance of reporting on their

work), - marks attributed by a first and a second reader (100), - assessment of presentation

(jury) (75), - assessment of defence (jury) (100), poster (jury) (75).

A Marking Form and Marking Scheme have been developed for the thesis and is included in section 4, Appendix II.


II.3. European Master of Science in Food Science, Technology and Business Project Appraisal Form

To be completed at the end of week 4 of the project. Form to be given to the sent, to the local institute Programme Coordinator and/ or local institute Supervisor. Student’s Name: Fill in Project Organisation Name: Fill in Project Supervisor Name: Fill in

Contact tel. number: Fill in Contact e-mail: Fill in

Local Institute Supervisor Name: Fill in Contact tel. number: Fill in Contact e-mail: Fill in

Local Institute Programme Coordinator Name: Fill in Contact number: Fill in Contact e-mail: Fill in

Project start date: fill in the date End date: fill in the date Appraisal Time-point: 4th week

Unsatisfactory (Fail) Satisfactory Fair Good Very Good Excellent

Punctuality

Attendance

Time Management

Communication Skill

Technical Writing

Productivity


Initiative

Attention to detail

Technical ability

Teamwork attributes

Willingness to help

Adaptability

Other:

Overall Comments on the Student


Overall Grade for the Student:

Project Supervisor Signature:

Date:

ECTS and marking conversion table:

Unsatisfactory Satisfactory Almost good Good Very good Excellent ECTS class distribution of marks

F and Fx E (Weakest 10%)

D (Next 25%) C (Next 30%) B (Next 25%) A (Top 10%)

Belgium Fail <50% 50 – 54% 55 – 59 % 60 – 69 % 70 – 79 % 80% + Germany Fail <50% 50 – 59% 60 – 63% 64 – 77% 78 – 90% 91 % + Portugal Fail <50% 50 – 60% 61 – 70% 71 – 80% 81 – 90% 91 % +


II.4. Project/Thesis Marking Forms and Marking Scheme at the end of the project

JMD BIFTEC Master thesis

Marking scheme: attitudes by the supervisor

Period evaluated: from ………….. till ……………. Name student: Name supervisor: Subject: Institute / Company:

Marking 0 1-2 3-4 5-6 7-8 10 Marking ( /10)

1. Knowledge and understanding does not understand new instructions

hardly needs any instruction

2. Interest not interested at all very interested

3. Insight and approach completely helpless can solve problems independently

4. Attention no attention at all works very concentrated

5. Organisation and order no organisation at all perfectly organised

6. Activity very lazy very diligent, industrious

7. Accuracy and precision completely inaccurate very accurate and precise

8. Responsibility and reliability not reliable at all reliable in all circumstances

9. Co-operativity not co-operative at all very co-operative

10. Social attitudes and style rude and unmannerly irreproachable, stylish

failed (0 – 4)

passed (5-6)

good (7 – 8)

excellent (9 – 10)

Final marking / 100

Supplementary remarks: Date and signature of the supervisor:


JMD BIFTEC Master thesis Marking scheme: practical work (by the supervisor) Period evaluated: from ………….. till ……………. Name student: Name supervisor: Subject: Institute / Company:

Marking 0 1-2 3-4 5-6 7-8 9-10 Marking ( /10)

1. Problem analysis does not analyse at all problem clearly analysed and worded

2. Collection of data / Literature study does not collect data at all literature study complete and updated

3. Practical approach / planning no planning at all, confused all actions logically structured

4. Technical skills technically unskilled, helpless well trained, perfectly skilled

5. Performance in actions actions net effective, not efficient all actions effective and efficient

6. Systematic approach in collecting data

no systematic way of working, amazingly confused

perfectly ordered and organised way of working

7. Analysis of results results are not analysed at all results analysed and well elaborated

8. Formulation of conclusions no conclusions or conclusions not relevant at all

conclusions relevant and well elaborated

9. Reporting (oral and written) no adequate reports or incomplete reports complete and to the point

10. Performance in the work-team no team-player, ineffective soloist good team-member, leading capacities

failed (0 – 4)

passed (5-6)

good (7 – 8)

excellent (9 – 10)

Final marking / 100

Supplementary remarks: Date and signature of the supervisor:

JMD BIFTEC Master thesis

Marking scheme: project report

Name student: Subject: Name supervisor: Institute / Company: 1. The Subject: formulation, wording and positioning of problem / 10 2. Literature study: recent, / 30 complete, correct references 3. Results: analysis of data / 30 interpretation of data discussion of results 4. Conclusions: formulation of final conclusions / 10 5. Reporting: use of language / 20 layout of text, graphs and tables general layout of the report Total / 100 =

Name: Supervisor Member of the jury First reader Second reader Date: Signature:

II.5. Guidelines for the student for write up of the thesis 1. SUBMISSION Five copies of the project must be submitted by the candidate to the Project Coordinator. 2. PRESENTATION 2.1 Cover The project shall be bound between two soft covers. The project title, the name of the candidate, M.Sc. Degree in Food Science, Technology and Business and the year of submission should be clearly visible on the front cover. 2.2 Typescript A consistent and easily legible font style shall be used throughout the project. The character size shall not be less than 12 points in the main text and 8 points elsewhere. 2.3 Paper A4 size paper should be used. Paper shall be of good quality and of sufficient opacity for normal reading (ie not less than 70 g/m²). Only one side of the paper shall be used. 2.4 Layout Margins at the binding edge shall be not less than 3.0 cm and other margins not less than 2.0 cm, both for typescript, diagrams and tables. Double or one-and-a-half spacing shall be used in typescript, except in indented quotations of footnotes where single spacing may be used. 2.5 Pagination All pages prior to and including the table of contents shall be numbered with lower case Roman numerals. All pages there after shall be numbered consecutively through the project, including appendices. Page numbers shall be located centrally at the bottom of the page, approximately 1.0 cm above the bottom margin. 2.6 Length The length of the project shall normally average about 10,000 words (50-55 pages) excluding figures, tables and bibliography.

3. CONTENT The main text of the project should comprise four chapters: Introduction, Materials & Methods, Results and Discussion. This main text shall be prefaced by the following: (a) a title page, (b) an acknowledgement page, (c) a list of the abbreviations used (d) table of contents, and (e) a summary of abstract. The main text shall be followed by a list of references or a bibliography, which may be followed by appendices. 4. PREFACE 4.1 Title Page The title page must include the project title, the candidate’s name and the name of the school/institute. 4.2 Acknowledgements The supervisor or supervisors, technician(s), post graduates or fellow students who helped. The acknowledgements should not exceed one page. 4.3 Abbreviations Only recognised standard abbreviations may be used. Where abbreviations are used the term should be given in full at the first instance, followed by the abbreviation in brackets. All such abbreviations used in the text should be listed in this sub-section of the preface to the project. A comprehensive list of accepted abbreviations including journal titles, common words and units of measurement will be provided. 4.4 Table of Contents The sub-sections within each chapter are specified by sub-section number, title and page number. 4.5 Abstract or Summary The abstract should give a concise account of the problem, methods and the findings of the project. It should be brief, coherent and to the point. The abstract should not exceed more than 400 words: one page of typescript (one-and-a-half) at most. 5. MAIN TEXT The main chapters should be sub-divided into sections and subsections as appropriate. The system of headings should be consistent. Main headings (eg chapters and sections) should be in capitals (ie all letters uppercase). Use either bold print or underlining. The font size must be consistent. Subheadings should be above the line of the text and should use initial capitals only. The use of bold print or underline is optional. Section numbering should not go beyond sub-subsections. Citation of references; give the name of the author(s) and the year of publication of the paper or book. The names of up to three authors in full; more than three

authors write names of the first three and et al. Include initials of authors with no full stops or commas between initials. Example: (Arends MJ, McGregor A, 1991). If the same author or group of authors have more than one publication in a given year distinguish between the papers based on the date of publication (eg Ryan ER, 1998a and Ryan ER, 1998b). 5.1 Introduction This should present the relevant background to the study, specify the particular area of the subject to be investigated and state the overall aims of the study. In other words the problem must be stated and put into context. The introduction should not exceed more than 20% of the overall length of the project. References must be cited for all sources of information (journals, books and theses). 5.2 Materials and Methods The reagents, equipment and procedures used in the study should be described in such detail as to enable someone else to repeat the work. All methods cited must be referenced. Modifications made to a standard or published method must be specified. The source, handling, storage and preparation of any analytical samples or materials used in the study must be specified. 5.3 Results The results of the experimental work should be presented in a logical fashion; results of related experiments should be presented in the same section. Where the results of an experiment(s) dictate the design of additional work, the results generated by this work should be presented following the results of the initial experiment or group of experiments. A concise descriptive or explanatory text should accompany each experiment or set of experiments. This serves to explain the aim of the work and the design of the experiment(s). It is not necessary to repeat procedures already documented in the methods section. Alterations in experimental details such as assay parameters must, however, be specified. This is often best done by the use of appropriate tables. Tables, graphs, photographs and figures represent the most concise method for the presentation of results. The latter are normally placed at the appropriate positions within the text to facilitate integration with the text. Avoid repetition in the text of large amounts of data, which is already summarised in tables or figures. A limited interpretation of the results may be made where the results dictate the direction or design of the following work. No detailed interpretative discussion of the results should appear in this section. Figures and tables must be numbered in order of appearance and should have a self explanatory title legend. Clear axis labels should be included. The keys that accompany graphs and figures should be clearly labeled and consistent between figures. Units must be SI units wherever possible. Where appropriate the data obtained should be subject to statistical analysis. The advice of the project supervisor should be obtained at an early stage in such an analysis of the results. Statistical procedures used must be named in the methods section. This should also specify the statistics program (including version) if one is used. Where raw data is manipulated sample calculation(s) should be included in the results section. Complicated calculations can be presented as an Appendix.

5.4 Discussion While the results of the individual experiments are referred to and discussed it is the overall interpretation of all of the data generated during the project that is required. The main findings of the study should be stated. The objectives stated in the introduction should be addressed. These findings should be put into context with other work published in the scientific literature, pointing out where the findings agree or disagree with the work of others. The candidate should critically appraise the experimental work performed and should avoid conclusions that are difficult to sustain – show an appreciation of the limits or interpretation. An explanation should be offered or attempted for apparent discrepancies. The final paragraph should summarise the main findings, put the work into perspective and make constructive comments should further research in the area. 6. END MATTER 6.1 References References must be presented in a consistent manner, using a recognised style. The Vancouver Style is recommended. References are alphabetically listed. Journal articles: 1. Authors. Up to six authors listed in full or where there are more than three authors list the

firs three authors in full followed by et al. Include initials but no full stop or commas between initials.

2. Title of article. First letter capital only. No other capital letters unless an accepted

abbreviation or a well known term such ATP is used. 3. Journal Title. Abbreviated in accepted format, in italics. No full stops after each

abbreviation eg J Clin Pathol 4. Year followed by semi-colon; leave space Volume in bold followed by colon: leave space

and follow with page numbers eg 1989; 34: 25-32 Example Early, R., Food Ethics: a decision making tool for the food industry? International Journal

of Food Science & Technology, 2002; 37:4 339-349. Books Name of chapter authors. Title of chapter. In name of book. Edition Editors or book. Year

of publication and city. Year colon and page numbers. Example Watson, D.H., Eds., Food Chemical Safety. Woodhead Publishing Ltd., Cambridge,

England. 2001.

6.2 Appendices Each appendix should start on a new page and be entitled Appendix I, II, III etc (Roman Numerals) in numerical order, and should also be referred to as such in the text. Page numbers continue consecutively from the main text through the References and the Appendices.

II.6. Grievance Procedures for Project / Thesis Module A: Unsatisfactory Project /Thesis If the student is deemed to be unsatisfactory by the Project Supervisor the following procedure will be followed. The local institute based Supervisor / Programme Coordinator will be informed and will then speak to the student and the project supervisor to try to identify areas where improvement can be made. These will be presented to the student. If after a further 2 weeks these have not been achieved the student will be withdrawn. Where no agreement can be found the student will be withdrawn from the placement immediately and be deemed to have failed the module. Where a student has an issue with their project they should initially speak to their Project Supervisor. Where the issue is not resolved they must refer the issue to the local college based Supervisor and/or the Programme Coordinator. Where a student has been withdrawn from a project the local institute Programme Coordinator will organise an alternate project. If the student is deemed to be unsatisfactory in this second project they will be deemed to have failed the module. B: Illness or unforeseen absence Any absence from the project must be certified. Where a student misses more than 1/4 of the project schedule they will be deemed to have failed the module and will be required to retake the module.

Documents

European Master of Science Degree in Food Science ... · Degree of Masters in Science (Food Science, Technology and Business) [jointly awarded] 1.2 Award Sought European degree of