Course Outline
The course duration is 11 months. Lectures will be delivered 2 evenings per week online.This 3-semester course involves a unique delivery of online lectures two evenings per week and 1 -2 Saturdays a month. Attendance will also be required at two laboratory sessions involving equipment touch time in a simulated manufacturing environment.g. (ECTS: 70 Credits)
Module 1: Food Product Innovation and Development
The knowledge and skills required to work as part of a new product development team through the complete innovation process from idea concept to successful product launch.
Module 2: HACCP, Allergens & Contamination Controls
Development of the skills required to operate in a HACCP controlled facility & understand food safety management systems which control food safety hazards and food allergens.
Module 3: Food Formulations
Understanding the behaviours and nutritional values of food materials with a focus on the function and application of these ingredients in food products. Food ingredients of most commercial value in the current markets will be examined.
Module 4: Food Processing Operations
An in-depth understanding of food processing operations employed in the manufacture and packaging of foods & beverages and their effects on finished product quality.
Module 5: Lean Six Sigma
This module focuses on methodologies and tools for enhancing operational efficiency and effectiveness in a food manufacturing setting, covering lean thinking, six sigma, process mapping, root cause analysis, creative solutions, CAPA, data visualisation, presentation skills and effective decision making.
Module 6: Industrial Statistics
The use of statistical tools in designing experiments, evaluating process performance, predicting responses and communicating findings within the Food Science sector.
Module 7: Process Control and PAT
The principles of process control and how Process Analytical Technology (PAT) can assist with process understanding and enhance process control.
Module 8: Food Quality Systems and Regulatory Control
Develop the knowledge and skills required to operate to a BRCGS Food Safety standard, the most widely accepted food safety standard in the world.
Module 9: Preparation for Work
This module equips students with the essential skills and knowledge for navigating the workforce, covering topics such as career development, CV and cover letter writing, interview preparation and techniques, networking strategies, and professional etiquette, empowering students to confidently navigate the job market and secure employment in their chosen field.